Storage stability and shelf-life of mango pulp packed in three different packaging films and processed using an optimized thermal-assisted high pressure processing treatment ‘HPP’ (600 MPa/52 ℃/10 min) was analyzed during refrigerated (5 ℃) and accelerated (37 ℃) storage and compared with the conventional thermal treatment ‘TT’ (0.1 MPa/95 ℃/15 min). After processing, HPP resulted in relatively lower total color difference (3.5), retained higher ascorbic acid (95%), total phenolics (106%), total flavonoids content (118%) in mango pulp compared to TT, with values of 5.0, 62, 83, 73%, respectively. However, HPP led to ∼50% enzymes inactivation (pectin methylesterase, polyphenol oxidase, peroxidase) in comparison to >90% obtained during TT. Both HPP and TT resulted in > 5 log10 units reduction of the studied microorganisms to give a safe product. In contrast to the refrigerated storage, quality changes under accelerated conditions were found to be considerably rapid and dependent on packaging material irrespective of the method of processing. Shelf-life under refrigeration was limited by microbial growth and sensory quality; whereas, browning restricted the shelf-life during accelerated storage. HPP in aluminum-based retort pouch was adjudged superior processing -packaging combination for maximizing the shelf-life of mango pulp to 120 and 58 days during refrigerated and accelerated storage, respectively. In comparison, TT led to higher quality changes upon processing than HPP and resulted in shelf-life of 110 and 58 days under the same packaging and storage conditions, respectively.
AhmedJRamaswamyHSHiremathN (2005) The effect of high pressure treatment on rheological characteristics and colour of mango pulp. International Journal of Food Science and Technology40(8): 885–895.
2.
AhmedJShivhareUSKaurM (2002) Thermal colour degradation kinetics of mango puree. International Journal of Food Properties5(2): 359–366.
BarbaFJEsteveMJFrígolaA (2012) High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: A review. Comprehensive Reviews in Food Science and Food Safety11(3): 307–322.
6.
BarrettDMLloydB (2012) Advanced preservation methods and nutrient retention in fruits and vegetables. Journal of the Science of Food and Agriculture92(1): 7–22.
7.
BarthMHankinsonTRZhuangHBreidtF (2009) Microbiological spoilage of fruits and vegetables. In: SperberWHDoyleMP (eds) Compendium of the Microbiological Spoilage of Food and Beverages, New York: Springer, pp. 164.
8.
Bermúdez-AguirreDBarbosa-CánovasGV (2011) An update on high hydrostatic pressure, from the laboratory to industrial applications. Food Engineering Reviews3(1): 44–61.
9.
BodelonOGAvizcuriJMFernández-ZurbanoPDizyMPréstamoG (2013) Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase. LWT – Food Science and Technology52(2): 123–130.
10.
BoyntonBBSimsCASargentSBalabanMOMarshallMR (2002) Quality and stability of precut mangos and carambolas subjected to high-pressure processing. Journal of Food Science67(1): 409–415.
11.
BuckowRKastellATerefeNSVersteegC (2010) Pressure and temperature effects on degradation kinetics and storage stability of total anthocyanins in blueberry juice. Journal of Agricultural and Food Chemistry58(18): 10076–10084.
12.
BuglioneMLozanoJ (2002) Nonenzymatic browning and chemical changes during grape juice storage. Journal of Food Science67(4): 1538–1543.
13.
BullMKSteeleRJKellyMOlivierSAChapmanB (2010) Packaging under pressure: Effects of high pressure, high temperature processing on the barrier properties of commonly available packaging materials. Innovative Food Science and Emerging Technologies11(4): 533–537.
14.
CaoXBiXHuangWWuJHuXLiaoX (2012) Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage. Innovative Food Science and Emerging Technologies16(1): 181–190.
15.
ChakrabortySKaushikNRaoPSMishraHN (2014a) High-pressure inactivation of enzymes: A review on its recent applications on fruit purees and juices. Comprehensive Reviews in Food Science and Food Safety13(4): 578–596.
16.
ChakrabortySRaoPSMishraHN (2014b) Effect of pH on enzyme inactivation kinetics in high-pressure processed pineapple (Ananas comosus L.) puree using response surface methodology. Food and Bioprocess Technology7(12): 3629–3645.
17.
Chauhan OP, Raju PS and Bawa AS. (2010). Mango flavor. In: Hui YH (ed) Handbook of Fruit and Vegetable Flavors. New Jersey, USA: John Wiley and Sons, pp.319–344.
18.
ChienPJSheuFYangFH (2007) Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. Journal of Food Engineering78(1): 225–229.
19.
CohenEBirkYMannheimCHSaguyIS (1998) A rapid method to monitor quality of apple juice during thermal processing. LWT – Food Science and Technology31(7): 612–616.
20.
Downes FP and Ito K. (2001). In: Downes FP and Ito K (eds) Compendium of Methods for the Microbiological Examination of Foods. Washington, DC: American Public Health Association (APHA).
21.
FriedmanM (1996) Food browning and its prevention: An overview. Journal of Agricultural and Food Chemistry44(3): 631–653.
22.
GalicKŠčetarMKurekM (2011) The benefits of processing and packaging. Trends in Food Science and Technology22(2): 127–137.
23.
García-ParraJGonzález-CebrinoFDelgadoJLozanoMHernándezTRamírezR (2011) Effect of thermal and high-pressure processing on the nutritional value and quality attributes of a nectarine purée with industrial origin during the refrigerated storage. Journal of Food Science76(4): C618–C625.
24.
GilMIAguayoEKaderAA (2006) Quality changes and nutrient retention in fresh-cut versus whole fruits during storage. Journal of Agricultural and Food Chemistry54(12): 4284–4296.
25.
González-CebrinoFGarcía-ParraJContadorRTablaRRamírezR (2012) Effect of high-pressure processing and thermal treatment on quality attributes and nutritional compounds of “songold” plum purée. Journal of Food Science77(8): C866–C873.
26.
GunduraoARamaswamyHSAhmedJ (2011) Effect of soluble solids concentration and temperature on thermo-physical and rheological properties of mango puree. International Journal of Food Properties14(5): 1018–1036.
27.
Indian Horticulture Database. (2015). Export of mango pulp status in Indian Horticulture Database, National Horticulture Board, Ministry of Agriculture, Government of India. Available at: http://nhb.gov.in/area-pro/Indian%20Horticulture%202013.pdf (accessed 20 April 2015).
28.
Jacobo-VelázquezDARamos-ParraPAHernández-BrenesC (2010) Survival analysis applied to the sensory shelf-life dating of high hydrostatic pressure processed avocado and mango pulps. Journal of Food Science75(6): S286–S291.
29.
JayaSDasH (2003) Sensory evaluation of mango drinks using fuzzy logic. Journal of Sensory Studies18(2): 163–176.
30.
JayaSDasH (2005) Accelerated storage, shelf life and color of mango powder. Journal of Food Processing and Preservation29(1): 45–62.
31.
Kader AA. (2002). Quality and safety factors: Definition and evaluation for fresh horticultural crops. In: Kader AA (ed) Postharvest Technology of Horticultural Crops. California, USA: UCANR Publications, pp.279–285.
32.
KaltW (2005) Effects of production and processing factors on major fruit and vegetable antioxidants. Journal of Food Science70(1): R11–R19.
33.
Kaushik N. (2016). High pressure processing of mango (Mangifera indica) pulp: Quality changes, process optimization and shelf life evaluation. PhD Thesis, Indian Institute of Technology Kharagpur, India.
34.
KaushikNKaurBPRaoPSMishraHN (2014) Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali). Innovative Food Science and Emerging Technologies22(1): 40–50.
35.
KaushikNRaoPSMishraHN (2016) Process optimization for thermal-assisted high pressure processing of mango (Mangifera indica L.) pulp using response surface methodology. LWT – Food Science and Technology69: 372–381.
36.
KeenanDFBruntonNPGormleyTRButlerFTiwariBKPatrasA (2010) Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies. Innovative Food Science and Emerging Technologies11(4): 551–556.
37.
KrebbersBMatserAMKoetsMVan den BergRW (2002) Quality and storage-stability of high-pressure preserved green beans. Journal of Food Engineering54(1): 27–33.
38.
LandlAAbadiasMSárragaCViñasIPicouetPA (2010) Effect of high pressure processing on the quality of acidified Granny Smith apple purée product. Innovative Food Science and Emerging Technologies11(4): 557–564.
39.
LiuFWangYBiXGuoXFuSLiaoX (2013) Comparison of microbial inactivation and rheological characteristics of mango pulp after high hydrostatic pressure treatment and high temperature short time treatment. Food and Bioprocess Technology6(10): 2675–2684.
40.
ManzoccoLCalligarisSMastrocolaDNicoliMCLericiCR (2001) Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends in Food Science and Technology11(9): 340–346.
41.
MarthEH (1998) Extended shelf life refrigerated foods: Microbiological quality and safety. Food Technology52(2): 57–62.
42.
MokwenaKKTangJ (2012) Ethylene vinyl alcohol: A review of barrier properties for packaging shelf stable foods. Critical Reviews in Food Science and Nutrition52(7): 640–650.
43.
MoonJKShibamotoT (2009) Antioxidant assays for plant and food components. Journal of Agricultural and Food Chemistry57(5): 1655–1666.
44.
Mújica-PazHValdez-FragosoASamsonCTWelti-ChanesJTorresJA (2011) High-pressure processing technologies for the pasteurization and sterilization of foods. Food and Bioprocess Technology4(6): 969–985.
45.
NdiayeCXuSYWangZ (2009) Steam blanching effect on polyphenoloxidase, peroxidase and colour of mango (Mangifera indica L.) slices. Food Chemistry113(1): 92–95.
46.
NicoliMCAneseMParpinelM (1999) Influence of processing on the antioxidant properties of fruit and vegetables. Trends in Food Science and Technology10(3): 94–100.
47.
OeyIVan der PlanckenIVan LoeyAHendrickxM (2008) Does high pressure processing influence nutritional aspects of plant based food systems?Trends in Food Science and Technology19(6): 300–308.
48.
Orozco-CardenasMLNarvaez-VasquezJRyanCA (2001) Hydrogen peroxide acts as a second messenger for the induction of defense genes in tomato plants in response to wounding, systemin, and methyl jasmonate. The Plant Cell13(1): 179–191.
49.
PattersonMF (2005) Microbiology of pressure-treated foods. Journal of Applied Microbiology98(6): 1400–1409.
50.
PolyderaACStoforosNGTaoukisPS (2003) Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice. Journal of Food Engineering60(1): 21–29.
51.
PrasadKNYangEYiCZhaoMJiangY (2009) Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarp. Innovative Food Science and Emerging Technology10(2): 155–159.
52.
RamirezRSaraivaJLamelaCPTorresJA (2009) Reaction kinetics analysis of chemical changes in pressure-assisted thermal processing. Food Engineering Reviews1(1): 16–30.
53.
Ranganna S. (2007). Handbook of Analysis and Quality Control for Fruit and Vegetable Products. New Delhi: Tata McGraw-Hill Publishing Co., Ltd, pp.9–10, 105–106, 594–645.
54.
RawsonAPatrasATiwariBKNociFKoutchmaTBruntonN (2011) Effect of thermal and Non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances. Food Research International44(7): 1875–1887.
55.
Sabbe S, Verbeke W, Deliza R, Matta V and Van Damme P. (2009). Effect of a health claim and personal characteristics on consumer acceptance of fruit juices with different concentrations of acai (Euterpe oleracea Mart.). Appetite 53(1): 84–92.
56.
San MartinMFBarbosa-CánovasGVSwansonBG (2002) Food processing by high hydrostatic pressure. Critical Reviews in Food Science and Nutrition42(6): 627–645.
57.
SanthirasegaramVRazaliZSomasundramC (2013) Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice. Ultrasonics Sonochemistry20(5): 1276–1282.
58.
SunNLeeSSongKB (2002) Effect of high-pressure treatment on the molecular properties of mushroom polyphenoloxidase. LWT – Food Science and Technology35(4): 315–318.
59.
TribstLAAde Souza Sant’AnaAde MassaguerPR (2009) Review: Microbiological quality and safety of fruit juices – Past, present and future perspectives. Critical Reviews in Microbiology35(4): 310–339.
60.
Vasquez-CaicedoALSchillingSCarleRNeidhartS (2007) Effects of thermal processing and fruit matrix on β-carotene stability and enzyme inactivation during transformation of mangoes into purée and nectar. Food Chemistry102(4): 1172–1186.
61.
YoussefBMAskerAAEl-SamahySKSwailamHM (2002) Combined effect of steaming and gamma irradiation on the quality of mango pulp stored at refrigerated temperature. Food Research International35(1): 1–13.
