These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Quality changes of pasteurised mango juice during storage. Part II: Kinetic modelling of the shelf-life markers.
    Author: Wibowo S, Grauwet T, Gedefa GB, Hendrickx M, Van Loey A.
    Journal: Food Res Int; 2015 Dec; 78():410-423. PubMed ID: 28433310.
    Abstract:
    The present work shows the potential of the integrated fingerprinting-kinetics approach in evaluating shelf-life changes of pasteurised mango juice (cv. 'Totapuri'). Seven mango juice formulations (i.e. control (mango puree and water), ascorbic acid-enriched (AA250 and AA500), citric acid-enriched (CA, CA+AA250 and CA+AA500) and sugar-enriched (S) samples) were pasteurised and stored at 42°C for 8weeks. In this part, the kinetics of the shelf-life markers selected from the multivariate fingerprinting approach was modelled. Changes in selected targeted parameters could be best described by a zero-order (colour values, °Brix, furfural, HMF), a first-order (ascorbic acid), a fractional conversion (fructose, glucose, oxygen) and a second-order model (sucrose). Differences in the rate constant were observed, with faster ascorbic acid degradation and furfural formation in AA-enriched samples and faster hydrolysis of sugars and HMF formation in CA-enriched samples compared to control samples. To describe changes in selected volatiles (terpenes, sulphur compounds, acids, ketones and esters), different kinetic models were selected. Two trends were observed: changes as affected by different mango juice formulations (e.g., faster reaction in CA-enriched samples or in a lower pH condition) and changes irrespective of the formulations. Referring to the literature, in general, acid-catalysed reactions, ascorbic acid degradation and oxidation reactions are the main reactions responsible for the observed quality changes in stored mango juice.
    [Abstract] [Full Text] [Related] [New Search]