Quality changes of pasteurised mango juice during storage. Part II: Kinetic modelling of the shelf-life markers.
Wibowo S., Grauwet T., Gedefa G. B., Hendrickx M., Loey A. van
Author Affiliation: Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 box 2457, 3001 Heverlee, Belgium.
Food Research International 78 : 410-423
Abstract : The present work shows the potential of the integrated fingerprinting-kinetics approach in evaluating shelf-life changes of pasteurised mango juice (cv. 'Totapuri'). Seven mango juice formulations (i.e. control (mango puree and water), ascorbic acid-enriched (AA250 and AA500), citric acid-enriched (CA, CA+AA250 and CA+AA500) and sugar-enriched (S) samples) were pasteurised and stored at 42°C for 8 weeks. In this part, the kinetics of the shelf-life markers selected from the multivariate fingerprinting approach was modelled. Changes in selected targeted parameters could be best described by a zero-order (colour values, °Brix, furfural, HMF), a first-order (ascorbic acid), a fractional conversion (fructose, glucose, oxygen) and a second-order model (sucrose). Differences in the rate constant were observed, with faster ascorbic acid degradation and furfural formation in AA-enriched samples and faster hydrolysis of sugars and HMF formation in CA-enriched samples compared to control samples. To describe changes in selected volatiles (terpenes, sulphur compounds, acids, ketones and esters), different kinetic models were selected. Two trends were observed: changes as affected by different mango juice formulations (e.g., faster reaction in CA-enriched samples or in a lower pH condition) and changes irrespective of the formulations. Referring to the literature, in general, acid-catalysed reactions, ascorbic acid degradation and oxidation reactions are the main reactions responsible for the observed quality changes in stored mango juice.