Effect of high‐pressure homogenization on the sensory, nutritional and physical characteristics of mango nectar ( <i>Mangifera indica</i> L.)
2022
Joly, Victoria | Brat, Pierre | Nigen, Michael | Lebrun, Marc | Maraval, Isabelle | Ricci, Julien | Forestier-Chiron, Nelly | Servent, Adrien | Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Institut Agro Montpellier ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM) | Département Performances des systèmes de production et de transformation tropicaux (Cirad-PERSYST) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad) | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM) | QualiSud joint research unit for providing the necessary funds for this study
International audience
显示更多 [+] 显示较少 [-]英语. High-pressure homogenization (HPH) was applied within a range of 300 to 1000 bar for 2 to 8 cycles. At constant dry matter (6.2%), pulp mass increased from 3.7 to 8%, indicating a change in particle organization. D-90 varied from 197 to 20 mu m depending on the pressure and number of cycles. The aggregation of particles, then destruction of the aggregates depending on the number of cycles, explained viscosity behavior. HPH delayed phase separation by an average 28.5 h. Sedimentation velocity was 10 times higher at 8 cycles than at 3 cycles, at 1000 bar. At 1000 bar, browning was observed, resulting from Maillard reactions, and was linked to the furan-2-pentyl content (10-fold higher) and a 45% loss of carotenoids. This study will help in understanding changes induced in mango nectar by HPH and will be of use in developing processing technologies to preserve mango-based products. Novelty impact statement This study provides some additional scientific indications for understanding the subtility of HPH impacts in stabilizing mango nectar. The optimum pressure treatment for delaying phase separation (1000 bar, 3-6 cycles), i.e., reducing particle size and forming adequate re-aggregation, also causes a Maillard reaction (2-fold color difference, 10-fold furan increase, etc.), hence browning through an increase in local temperature. It will therefore be necessary to find a compromise to limit degradation reactions caused by the process, and to guarantee greater consumer acceptance (phase separation and sensory quality).
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