Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach.
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 : 396-409
Abstract : For the first time, a multivariate approach combining targeted and untargeted data was used to obtain insight into quality changes in pasteurised mango juice (cv. 'Totapuri') as a function of storage (42°C for 8 weeks). Mango juice samples were formulated with addition of different potential precursors for different quality-related chemical reactions: ascorbic acid, citric acid and sugars. Control (diluted mango puree with water), ascorbic acid-enriched (AA250 and AA500), citric acid-enriched (CA, CA+AA250 and CA+AA500) and sugar-enriched (S) samples were characterised for a range of targeted quality parameters as well as for a volatile fingerprint (untargeted). Selection of shelf-life markers or quality parameters significantly changing during shelf-life was performed over all formulations as well as per mango juice formulation. Our study showed that a common trend over all formulations was observed for colour values (VID > 0.90), while specific shelf-life markers were selected for each formulation. In acidified mango juice samples (CA, CA+AA250, CA+AA500), more terpene oxides were selected compared to other formulations. In ascorbic acid-enriched samples (AA250, AA500, CA+AA250, CA+AA500), furfural and ascorbic acid were significantly changing during shelf-life. It seems that the reaction pathways for compounds being formed or degraded upon shelf-life are clearly affected by the acidity level.