Open AccessEffects of blanching, acidification, or addition of EDTA on vitamin C and β ‐carotene stability during mango purée preparation
Author(s) -
Guiamba Isabel R. F.,
Svanberg Ulf
Publication year - 2016
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.335
Subject(s) - blanching , chemistry , ascorbic acid , vitamin c , citric acid , food science , dehydroascorbic acid , polyphenol oxidase , carotene , vitamin , biochemistry , enzyme , peroxidase
The impact of acidification with citric acid, addition of EDTA or water blanching at high temperature, and short time (HTST) conducted at 90°C for 4 min, on the retention of vitamin C (L‐AA and DHAA) and β ‐carotene was studied in mango purée 30 min after crushing. HTST blanching prior to matrix disruption into purée resulted in complete inactivation of polyphenol oxidase (PPO) and minor residual activity (8%) of ascorbic acid oxidase (AAO). The retention of total vitamin C was 100% in blanched purées and in purée with EDTA and about 90% in purées at pH 3.9 and 5.0. Acidification, blanching, and addition of EDTA preserved vitamin C mainly as L‐AA, while complete conversion into DHAA was observed in purée at pH 5.0. The retention of all‐ trans ‐ β ‐carotene was between 65 and 72%, with the highest value in purée with EDTA and the lowest value in purée of blanched mango. The ratio of 13‐ cis ‐ β ‐carotene in fresh mango was 8.2 ± 0.5% that increased significantly after blanching and in purée at pH 5.0.