Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut ‘Kent’ mango (Mangifera indica L.) |
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| Authors: | Rosario M. Robles-Sánchez María A. Rojas-Graü Isabel Odriozola-Serrano Gustavo A. González-Aguilar Olga Martín-Belloso |
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| Affiliation: | 1. Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Dirección de Tecnología de Alimentos de Origen Vegetal, Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora CP83000, Mexico;2. Department of Food Technology, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain;1. School of Pharmacy, The University of Queensland, Brisbane, QLD 4072, Australia;2. Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia;1. Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy;2. Department of Life Sciences and Systems Biology, Innovation Centre, University of Turin, Via Quarello 15/A, Turin 10135, Italy;3. Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy;1. Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan;2. Department of Animal Sciences, University College of Agriculture, University of Sargodha, Sargodha, Pakistan;3. The Children''s Hospital and the Institute of Child Health, Lahore, Pakistan |
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| Abstract: | The influence of dipping in ascorbic acid, citric acid and calcium chloride (AA + CA + CaCl2) solution and storage time on color, bioactive compounds content and antioxidant activity of fresh-cut mango ‘Kent’ stored at 5 °C was evaluated. The treated mangoes showed better color retention during storage than control mangoes. The dipping treatments with AA + CA + CaCl2 significantly increased the vitamin C values compared with untreated mango cubes. β-Carotene was not affected by dipping treatments and vitamin E showed a significant decline over storage time for both treated and untreated mango cubes. However, higher vitamin E values were found in treated mangoes. Dipped cubes had higher antioxidant activity measured as TEAC and %RSA than controls. In general, addition of ascorbic acid as an anti-browning agent not only retarded quality loss of fresh-cut mango cubes but also promoted significant increases in antioxidant activity in comparison with control samples. |
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