Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali)

The effects of high pressure processing, (HPP) applied within 100 to 600 MPa for 1 s to 20 min at ambient temperature (30 +/- 2 degrees C), on the color, biochemical characteristics and inactivation kinetics of natural microflora in fresh mango pulp (Mangifera indica cv. Amrapali) were investigated. Changes in color of mango pulp were found to be significant after HPP. Processed pulp retained a maximum of 85, 92 and 90% of its original ascorbic acid, total phenolics and in-vitro antioxidant capacity, respectively. Isobaric destruction of microorganisms followed the first-order death kinetics. Among the groups of microorganisms studied, pressure sensitivity of coliforms was found to be maximum whereas yeast & mold were least sensitive (Z(p) values of 306.8 and 630.5 MPa; Delta V values of -18.9 Chi 10(-6) and -9.2 Chi 10(-6) m(3) mol(-1), respectively). High pressure treatment of 600 MPa for 5 min was adjudged best for mango pulp which achieved maximum reduction in microflora and moderate changes in quality attributes. Industrial relevance: Mango is the king of fruits which is globally valued for its unique aroma, flavor and high nutritive value. Most of the current preservation techniques available for mango involve the use of thermal treatments which result in loss of quality. India ranks no.1 in global mango production and has huge potential for utilizing new preservation technologies, such as HPP, which promise fresh-like and shelf stable products. This study will help one to understand the changes induced by HPP in mango pulp which may further be applied to develop the process technology for preservation of mango based products. (C) 2013 Elsevier Ltd. All rights reserved.