Effect of the high-pressure assisted-infusion processing on nutritional and antioxidantproperties of mango cubes

Autores
Perdomo Lamilla, Carolina; Vaudagna, Sergio Ramon; Alzamora, Stella M.; Mozgovoj, Marina Valeria; Rodriguez, Anabel
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
The aim of this work was to evaluate the effect of the high-pressure assisted-infusion processing on the nutritional and functional properties of mango cubes immersed in a solution of sorbitol and calcium lactate. Three factors were studied: sorbitol concentration (20°Brix-40°Brix-60°Brix), calcium lactate concentration (0% w/w − 1% w/w − 2% w/w) and the pressure level (0.1 MPa–300 MPa-600 MPa). Sugar (sorbitol, glucose and sucrose), calcium and total phenols content and antioxidant capacity were determined. Results showed that the increase of sorbitol concentration from 20°Brix to 40°Brix caused higher sorbitol uptake and lixiviation of the natural compo in mango cubes. However, the increase of sorbitol concentration from 40°Brix to 60°Brix, had no significant effect on the diffusion of solutes. The high-pressure processing (HPP) favored the diffusion of solutes from solution to fruit, while the addition of the calcium counteracted this effect in most cases. Based on these results, the combined effect of 300 MPa and 60°Brix-2% calcium lactate was the most effective at preserving natural compounds of mango and conferred distinctive properties giving an added value to the final product due to its important nutritional implications. Therefore, high-pressure assisted-infusion processing could be considered as an effective method to preserve mango cubes with an acceptable nutritional value. Industrial relevance The present work showed that high-pressure assisted-infusion processing could be considered an alternative to develop mango-based products. Results showed that this process would allow preserving most of the natural compounds of the mango pieces, in addition to achieving distinctive characteristics, as a source of calcium. Therefore, the application of high-pressure assisted-infusion processing could open new opportunities for food industries to develop fresh and value-added products with characteristics similar to fresh fruit.
Instituto de Investigación de Tecnología de Alimentos
Fil: Perdomo Lamilla, Carolina. Universidad de Buenos Aires. Facultad de Ciencias Naturales y Exactas; Argentina.
Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Vaudagna Sergio Ramon. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Alzamora, Stella M. Universidad de Buenos Aires. Facultad de Ciencias Naturales y Exactas; Argentina.
Fil: Alzamora, Stella M. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Mozgovoj, Marina Valeria. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Rodriguez, Anabel. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fuente
Innovative Food Science & Emerging Technologies 71: 102725. (Available online 1 June 2021).
Materia
Sorbitol
Glucose
Sucrose
Calcium
Phenols
Glucosa
Sucrosa
Calcio
Fenol
Total Phenols Content
Contenido Total de Fenoles
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/9488
Acceder
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oai_identifier_str oai:localhost:20.500.12123/9488
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spelling Effect of the high-pressure assisted-infusion processing on nutritional and antioxidantproperties of mango cubesPerdomo Lamilla, CarolinaVaudagna, Sergio RamonAlzamora, Stella M.Mozgovoj, Marina ValeriaRodriguez, AnabelSorbitolGlucoseSucroseCalciumPhenolsGlucosaSucrosaCalcioFenolTotal Phenols ContentContenido Total de FenolesThe aim of this work was to evaluate the effect of the high-pressure assisted-infusion processing on the nutritional and functional properties of mango cubes immersed in a solution of sorbitol and calcium lactate. Three factors were studied: sorbitol concentration (20°Brix-40°Brix-60°Brix), calcium lactate concentration (0% w/w − 1% w/w − 2% w/w) and the pressure level (0.1 MPa–300 MPa-600 MPa). Sugar (sorbitol, glucose and sucrose), calcium and total phenols content and antioxidant capacity were determined. Results showed that the increase of sorbitol concentration from 20°Brix to 40°Brix caused higher sorbitol uptake and lixiviation of the natural compo in mango cubes. However, the increase of sorbitol concentration from 40°Brix to 60°Brix, had no significant effect on the diffusion of solutes. The high-pressure processing (HPP) favored the diffusion of solutes from solution to fruit, while the addition of the calcium counteracted this effect in most cases. Based on these results, the combined effect of 300 MPa and 60°Brix-2% calcium lactate was the most effective at preserving natural compounds of mango and conferred distinctive properties giving an added value to the final product due to its important nutritional implications. Therefore, high-pressure assisted-infusion processing could be considered as an effective method to preserve mango cubes with an acceptable nutritional value. Industrial relevance The present work showed that high-pressure assisted-infusion processing could be considered an alternative to develop mango-based products. Results showed that this process would allow preserving most of the natural compounds of the mango pieces, in addition to achieving distinctive characteristics, as a source of calcium. Therefore, the application of high-pressure assisted-infusion processing could open new opportunities for food industries to develop fresh and value-added products with characteristics similar to fresh fruit.Instituto de Investigación de Tecnología de AlimentosFil: Perdomo Lamilla, Carolina. Universidad de Buenos Aires. Facultad de Ciencias Naturales y Exactas; Argentina.Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Vaudagna Sergio Ramon. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Alzamora, Stella M. Universidad de Buenos Aires. Facultad de Ciencias Naturales y Exactas; Argentina.Fil: Alzamora, Stella M. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Mozgovoj, Marina Valeria. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Rodriguez, Anabel. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Elsevierinfo:eu-repo/date/embargoEnd/2022-06-032021-06-03T12:28:09Z2021-06-03T12:28:09Z2021-05-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/9488https://www.sciencedirect.com/science/article/abs/pii/S14668564210012601466-8564https://doi.org/10.1016/j.ifset.2021.102725Innovative Food Science & Emerging Technologies 71: 102725. (Available online 1 June 2021).reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/PNAIyAV-1130033/AR./Tecnologías de preservación de alimentos y de aprovechamiento de subproductos.info:eu-repograntAgreement/INTA/PNAIyAV-1130042/AR./Herramientas y sistemas para la gestión de la calidad integral.info:eu-repo/semantics/restrictedAccess2025-09-04T09:48:55Zoai:localhost:20.500.12123/9488instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:48:55.83INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effect of the high-pressure assisted-infusion processing on nutritional and antioxidantproperties of mango cubes
title Effect of the high-pressure assisted-infusion processing on nutritional and antioxidantproperties of mango cubes
spellingShingle Effect of the high-pressure assisted-infusion processing on nutritional and antioxidantproperties of mango cubes
Perdomo Lamilla, Carolina
Sorbitol
Glucose
Sucrose
Calcium
Phenols
Glucosa
Sucrosa
Calcio
Fenol
Total Phenols Content
Contenido Total de Fenoles
title_short Effect of the high-pressure assisted-infusion processing on nutritional and antioxidantproperties of mango cubes
title_full Effect of the high-pressure assisted-infusion processing on nutritional and antioxidantproperties of mango cubes
title_fullStr Effect of the high-pressure assisted-infusion processing on nutritional and antioxidantproperties of mango cubes
title_full_unstemmed Effect of the high-pressure assisted-infusion processing on nutritional and antioxidantproperties of mango cubes
title_sort Effect of the high-pressure assisted-infusion processing on nutritional and antioxidantproperties of mango cubes
dc.creator.none.fl_str_mv Perdomo Lamilla, Carolina
Vaudagna, Sergio Ramon
Alzamora, Stella M.
Mozgovoj, Marina Valeria
Rodriguez, Anabel
author Perdomo Lamilla, Carolina
author_facet Perdomo Lamilla, Carolina
Vaudagna, Sergio Ramon
Alzamora, Stella M.
Mozgovoj, Marina Valeria
Rodriguez, Anabel
author_role author
author2 Vaudagna, Sergio Ramon
Alzamora, Stella M.
Mozgovoj, Marina Valeria
Rodriguez, Anabel
author2_role author
author
author
author
dc.subject.none.fl_str_mv Sorbitol
Glucose
Sucrose
Calcium
Phenols
Glucosa
Sucrosa
Calcio
Fenol
Total Phenols Content
Contenido Total de Fenoles
topic Sorbitol
Glucose
Sucrose
Calcium
Phenols
Glucosa
Sucrosa
Calcio
Fenol
Total Phenols Content
Contenido Total de Fenoles
dc.description.none.fl_txt_mv The aim of this work was to evaluate the effect of the high-pressure assisted-infusion processing on the nutritional and functional properties of mango cubes immersed in a solution of sorbitol and calcium lactate. Three factors were studied: sorbitol concentration (20°Brix-40°Brix-60°Brix), calcium lactate concentration (0% w/w − 1% w/w − 2% w/w) and the pressure level (0.1 MPa–300 MPa-600 MPa). Sugar (sorbitol, glucose and sucrose), calcium and total phenols content and antioxidant capacity were determined. Results showed that the increase of sorbitol concentration from 20°Brix to 40°Brix caused higher sorbitol uptake and lixiviation of the natural compo in mango cubes. However, the increase of sorbitol concentration from 40°Brix to 60°Brix, had no significant effect on the diffusion of solutes. The high-pressure processing (HPP) favored the diffusion of solutes from solution to fruit, while the addition of the calcium counteracted this effect in most cases. Based on these results, the combined effect of 300 MPa and 60°Brix-2% calcium lactate was the most effective at preserving natural compounds of mango and conferred distinctive properties giving an added value to the final product due to its important nutritional implications. Therefore, high-pressure assisted-infusion processing could be considered as an effective method to preserve mango cubes with an acceptable nutritional value. Industrial relevance The present work showed that high-pressure assisted-infusion processing could be considered an alternative to develop mango-based products. Results showed that this process would allow preserving most of the natural compounds of the mango pieces, in addition to achieving distinctive characteristics, as a source of calcium. Therefore, the application of high-pressure assisted-infusion processing could open new opportunities for food industries to develop fresh and value-added products with characteristics similar to fresh fruit.
Instituto de Investigación de Tecnología de Alimentos
Fil: Perdomo Lamilla, Carolina. Universidad de Buenos Aires. Facultad de Ciencias Naturales y Exactas; Argentina.
Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Vaudagna Sergio Ramon. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Alzamora, Stella M. Universidad de Buenos Aires. Facultad de Ciencias Naturales y Exactas; Argentina.
Fil: Alzamora, Stella M. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Mozgovoj, Marina Valeria. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Rodriguez, Anabel. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
description The aim of this work was to evaluate the effect of the high-pressure assisted-infusion processing on the nutritional and functional properties of mango cubes immersed in a solution of sorbitol and calcium lactate. Three factors were studied: sorbitol concentration (20°Brix-40°Brix-60°Brix), calcium lactate concentration (0% w/w − 1% w/w − 2% w/w) and the pressure level (0.1 MPa–300 MPa-600 MPa). Sugar (sorbitol, glucose and sucrose), calcium and total phenols content and antioxidant capacity were determined. Results showed that the increase of sorbitol concentration from 20°Brix to 40°Brix caused higher sorbitol uptake and lixiviation of the natural compo in mango cubes. However, the increase of sorbitol concentration from 40°Brix to 60°Brix, had no significant effect on the diffusion of solutes. The high-pressure processing (HPP) favored the diffusion of solutes from solution to fruit, while the addition of the calcium counteracted this effect in most cases. Based on these results, the combined effect of 300 MPa and 60°Brix-2% calcium lactate was the most effective at preserving natural compounds of mango and conferred distinctive properties giving an added value to the final product due to its important nutritional implications. Therefore, high-pressure assisted-infusion processing could be considered as an effective method to preserve mango cubes with an acceptable nutritional value. Industrial relevance The present work showed that high-pressure assisted-infusion processing could be considered an alternative to develop mango-based products. Results showed that this process would allow preserving most of the natural compounds of the mango pieces, in addition to achieving distinctive characteristics, as a source of calcium. Therefore, the application of high-pressure assisted-infusion processing could open new opportunities for food industries to develop fresh and value-added products with characteristics similar to fresh fruit.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-03T12:28:09Z
2021-06-03T12:28:09Z
2021-05-30
info:eu-repo/date/embargoEnd/2022-06-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/9488
https://www.sciencedirect.com/science/article/abs/pii/S1466856421001260
1466-8564
https://doi.org/10.1016/j.ifset.2021.102725
url http://hdl.handle.net/20.500.12123/9488
https://www.sciencedirect.com/science/article/abs/pii/S1466856421001260
https://doi.org/10.1016/j.ifset.2021.102725
identifier_str_mv 1466-8564
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/PNAIyAV-1130033/AR./Tecnologías de preservación de alimentos y de aprovechamiento de subproductos.
info:eu-repograntAgreement/INTA/PNAIyAV-1130042/AR./Herramientas y sistemas para la gestión de la calidad integral.
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Innovative Food Science & Emerging Technologies 71: 102725. (Available online 1 June 2021).
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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