Quality of Mango Nectar Processed by High-Pressure Homogenization with Optimized Heat Treatment

Authors

  • Alline Artigiani Lima Tribst,

    1. Authors Tribst, Franchi, and Cristianini are with Dept. of Food Technology (DTA), School of Food Engineering (FEA), Univ. of Campinas (UNICAMP), P.O. Box 6121, 13083-862, Campinas, S.P., Brasil. Author de Massaguer is with Dept. of Chemical Process, School of Chemical Engineering (FEQ), Univ. of Campinas (UNICAMP), P.O. Box 6066, 13083-852, Campinas, S.P., Brasil. Direct inquiries to author Tribst (E-mail: alline.lima.tribst@gmail.com).
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  • Mark Alexandrow Franchi,

    1. Authors Tribst, Franchi, and Cristianini are with Dept. of Food Technology (DTA), School of Food Engineering (FEA), Univ. of Campinas (UNICAMP), P.O. Box 6121, 13083-862, Campinas, S.P., Brasil. Author de Massaguer is with Dept. of Chemical Process, School of Chemical Engineering (FEQ), Univ. of Campinas (UNICAMP), P.O. Box 6066, 13083-852, Campinas, S.P., Brasil. Direct inquiries to author Tribst (E-mail: alline.lima.tribst@gmail.com).
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  • Pilar Rodriguez de Massaguer,

    1. Authors Tribst, Franchi, and Cristianini are with Dept. of Food Technology (DTA), School of Food Engineering (FEA), Univ. of Campinas (UNICAMP), P.O. Box 6121, 13083-862, Campinas, S.P., Brasil. Author de Massaguer is with Dept. of Chemical Process, School of Chemical Engineering (FEQ), Univ. of Campinas (UNICAMP), P.O. Box 6066, 13083-852, Campinas, S.P., Brasil. Direct inquiries to author Tribst (E-mail: alline.lima.tribst@gmail.com).
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  • Marcelo Cristianini

    1. Authors Tribst, Franchi, and Cristianini are with Dept. of Food Technology (DTA), School of Food Engineering (FEA), Univ. of Campinas (UNICAMP), P.O. Box 6121, 13083-862, Campinas, S.P., Brasil. Author de Massaguer is with Dept. of Chemical Process, School of Chemical Engineering (FEQ), Univ. of Campinas (UNICAMP), P.O. Box 6066, 13083-852, Campinas, S.P., Brasil. Direct inquiries to author Tribst (E-mail: alline.lima.tribst@gmail.com).
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Abstract

Abstract:  This work aimed to evaluate the effect of high-pressure homogenization (HPH) with heat shock on Aspergillus niger, vitamin C, and color of mango nectar. The nectar was processed at 200 MPa followed by heat shock, which was optimized by response surface methodology by using mango nectar ratio (45 to 70), heat time (10 to 20), and temperature (60 to 85 °C) as variables. The color of mango nectar and vitamin C retention were evaluated at the optimized treatments, that is, 200 MPa + 61.5 °C/20 min or 73.5 °C/10 min. The mathematical model indicates that heat shock time and temperature showed a positive effect in the mould inactivation, whereas increasing ratio resulted in a protective effect on A. niger. The optimized treatments did not increase the retention of vitamin C, but had positive effect for the nectar color, in particular for samples treated at 200 MPa + 61.5 °C/20 min.

Practical Application:  The results obtained in this study show that the conidia can be inactivated by applying HPH with heat shock, particularly to apply HPH as an option to pasteurize fruit nectar for industries.

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