Comparative analysis of fresh and processed mango (Mangifera indica L, cv. “Maria”) pulps: influence of processing on the volatiles, bioactive compounds and antioxidant activity

• Autor(a) principal: SILVA,Elizabete de Santana
• Data de Publicação: 2022
• Outros Autores: SANTOS JUNIOR,Heraldo Bispo dos, GUEDES,Tamna Joanan Farias Lima, SANDES,Rafael Donizete Dutra, RAJAN,Murugan, LEITE NETA,Maria Terezinha Santos, NARAIN,Narendra
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100427
• topic: thermal processing; additives; chemical composition; UFLC-DAD; GC-MS

Abstract The objective of this work was to evaluate the possible modifications due to industrial processing in the volatiles (HS-SPME/GC-MS), bioactive compounds (content total, and phenolic profile by UFLC-DAD) and antioxidant capacity (ABTS, DPPH, FRAP, ORAC) of fresh and processed mango pulp with addition of additives, pasteurized, and pasteurized with additives. The physicochemical characteristics of the samples were evaluated. All parameters were significantly (p≤0.05) affected by processing. According to the PCA analysis, the stability of the samples was influenced by the thermal processing and the work clearly demonstrated the separation between the analyzed samples as a function of the effect of thermal processing. It is concluded that industrial processing, although important for the preservation of useful life and maintenance of the microbiological quality of mango pulp, influence the functional and aromatic properties, causing a significant reduction in the volatile and bioactive compounds, which can negatively influence the acceptance of the processed product by consumers.