Antioxidant properties, total phenolics, and quality of fresh-cut ‘Tommy Atkins’ mangoes as affected by different pre-treatments

Fresh-cut processing of mangoes have not been explored on a scale similar to other tropical fruits. This study assessed the effect of different pre-treatments and storage on total phenolics, antioxidant properties, and selected quality characteristics of mango cubes treated with: ascorbic acid + cit...

Full description

Saved in:
Bibliographic Details
Published in:Food science & technology 2013-09, Vol.53 (1), p.156-162
Main Authors: Siddiq, M., Sogi, D.S., Dolan, K.D.
Format: Article
Language:English
Subjects:
acidity
antioxidant activity
Antioxidant properties
ascorbic acid
Biological and medical sciences
calcium chloride
citric acid
color
firmness
Food industries
Fresh-cut
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
heat
Mango
mangoes
phenolic compounds
Phenolics
Quality
sodium
soluble solids
storage time
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Fresh-cut processing of mangoes have not been explored on a scale similar to other tropical fruits. This study assessed the effect of different pre-treatments and storage on total phenolics, antioxidant properties, and selected quality characteristics of mango cubes treated with: ascorbic acid + citric acid + CaCl2 (AA–CA–Ca), sodium acid sulfate (SAS), and 5-min infrared heat (IR-5). Phenolics content of the untreated cubes was 21.16 mg GAE/100 g on day-0, whereas treated samples had higher contents – 70.82, 40.58, and 25.98 mg GAE/100 g in AA–CA–Ca, SAS, and IR-5 samples, respectively. Similarly, antioxidant activities (ABTS, DPPH, FRAP, ORAC) generally increased with all treatments, this effect was more pronounced with AA–CA–Ca. Total phenolics and antioxidant activities were stable during 12-day storage at 4 °C. Cubes treated with AA–CA–Ca showed consistently better color and firmness than the control and other two treatments. Storage time and treatments showed a mixed trend on pH, soluble solids, acidity, and sugar-acid ratio. ► Traditional dip was compared with new treatments (infrared and sodium acid sulfate). ► Physical quality and antioxidant properties of fresh-cut (FC) mangoes were evaluated. ► Sodium acid sulfate and infrared heat treatment preserved quality of FC mango cubes. ► Antioxidant properties of FC mangoes were better preserved with the traditional dip.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2013.01.017