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High Hydrostatic Pressure Processing of Mango Puree Containing Antibrowning Agents

Biological Systems Engineering Department, Washington State University, Pullman, WA 99164-6120, USA

B. G. Swanson

Food Science and Human Nutrition Department, Washington State University, Pullman, WA 99164-6376, USA

G. V. Barbosa-Cánovas

Biological Systems Engineering Department, Washington State University, Pullman, WA 99164-6120, USAbarbosa{at}mail.wsu.edu

Natural mango puree and purees containing cysteine (Cys, 200 ppm) or ascorbic acid (AA, 500ppm) were treated at high hydrostatic pressure, HHP (379 to 586 MPa) for selected times (0, 0.033, 5, 10, 15 and 20min) to assess changes in polyphenoloxidase (PPO) activity. Mango purees were stored at 31°C. Colour parameters (L*, a* and b*) were analysed to evaluate colour stability. PPO activity was inhibited from 93.8 to 89.7 or 85.5 enzyme activity units (EAU) after adding AAor Cys, respectively. Such inhibition was improved after applying HHP, by an average of 69.5± 10.6, 4.2 ± 2.2 and 47.0 ± 35.2 EAU for natural purees, purees containing ascorbic acid or cysteine, respectively. No significant differences (p 0.05) were observed in PPO activity at 448, 517 and 586 MPa after 10 or 20 min of treatment for natural mango puree and puree containing cysteine. The total colour difference ( E*) increased as storage time increased. However, this colour difference was barely noticeable (p 0.05) after 27 days of storage for natural puree (9.1 ± 0.9), puree containing ascorbic acid (8.8 ± 1.2), and cysteine (16.4 ± 3.5).

Key Words: high pressure processing • mango puree • antibrowning agents • ascorbic acid • cysteine • storage

Food Science and Technology International, Vol. 11, No. 4, 261-267 (2005)
DOI: 10.1177/1082013205056401


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