Abstract
Industry-scale microfluidizer system (ISMS) is a novel equipment for producing filtered-free whole beverages. This study investigated the color, nutrition, and flavor changes of whole mango juice (WMJ) treated by ISMS under various pressure (0–120 MPa). Results showed that ISMS well maintained the total soluble solid content, pH value, and yellow color of WMJ. The carotenoids were not destroyed with treatment pressure below 90 MPa, and the carotenoids bioaccessibility of all the WMJ samples was no change. More importantly, ISMS promoted the release of ascorbic acid and total polyphenols by disrupting cellular integrity, thus improving antioxidant activities of WMJ. Volatile compounds analysis found that WMJ samples had more terpenes and aldehydes when treated at 90 MPa, and possessed more esters at 120 MPa. These results demonstrated that ISMS might offer new opportunities to produce WMJ with excellent qualities at an industrial level.
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The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.
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Acknowledgements
The authors thank the anonymous reviewers for their comments, and the editor for the guidance and proofreading.
Funding
This study was supported financially by the National Natural Science Foundation of China (Grant Nos. 32160572 and 32202098), Research Program of State Key Laboratory of Food Science and Technology, Nanchang University (Project Nos. SKLF-ZZB-202114 and SKLF-ZZB-201922), Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology Project (20-065-68), and Ministry of Agriculture Opening Project Fund of Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture & Rural Affairs (2022KFKT-01).
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YK: investigation, methodology, data curation, writing – original draft. JC: conceptualization, supervision, writing – review and editing, funding acquisition. TD: writing – review and editing. MX: resources. MC: writing – review and editing. RL: conceptualization, supervision. WL: conceptualization, supervision. CL: conceptualization, supervision, project administration. LD: resources. LD: investigation, visualization, writing – review and editing, funding acquisition.
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Ke, Y., Chen, J., Dai, T. et al. Industry-Scale Microfluidizer: a Novel Technology to Improve Physiochemical Qualities and Volatile Flavor of Whole Mango Juice. Food Bioprocess Technol 16, 1022–1032 (2023). https://doi.org/10.1007/s11947-022-02979-x
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DOI: https://doi.org/10.1007/s11947-022-02979-x