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The effect of high-intensity ultrasound (HIU), antibrowning agents (C 6 H 8 0 6 & CaCl 2 ), and hot water bath (65 °C) treatments on the prevention of enzymatic browning… Click to show full abstract
The effect of high-intensity ultrasound (HIU), antibrowning agents (C 6 H 8 0 6 & CaCl 2 ), and hot water bath (65 °C) treatments on the prevention of enzymatic browning and 2 weeks shelf-life study of fresh-cut mango fruit slices were evaluated. Results showed that HIU treated mangoes have the lowest PPO activity ranging from 76.17 U/mL to 134.12 U/mL, while improved sensorial properties including decay and off-odor, and enhanced bioactive compounds (ascorbic acid, antioxidant capacity and total phenolics) during storage (4 °C). It is stated that HIU treatment as a promising alternative to replace chemical and/or physical methods to prolong the shelf-life and pursue the quality properties in mango fruit during cold storage.
Journal Title: Journal of Food Science and Technology
Year Published: 2021
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