文章基本信息

标题：Pulsed electric field and combination processing of mango nectar: effect on volatile compounds and HMF formation
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作者：Kumar, R. ; Bawa, A. S. ; Rajeswara Reddy, K. 等
期刊名称：Croatian Journal of Food Science and Technology
印刷版ISSN：1847-3466
出版年度：2015
卷号：7
期号：2
页码：58-67
DOI：10.17508/CJFST.2015.7.2.02
语种：English
出版社：Prehrambeno-tehnološki fakultet Osijek
摘要：Mango nectar is a commercially familiar and preferred product. The traditional processing of mango nectar has been by thermal processing which resulted in the alteration of the flavour of the product due to the effect of high temperature. The thermal processing of the nectar also resulted in the production of byproducts of non-enzymatic browning such as 5- hydroxy methyl furfural (HMF). These process induced effects, affect both the nutritive and sensory attributes of the fruit product, making it less preferable. With the growing interest and awareness about the benefits of alternative non-thermal technologies, such as pulsed electric field (PEF), the present work was proposed to use PEF to minimize the loss of volatiles and formation of HMF. The study involves thermal (96 ºC for 300 s and 600 s), PEF (24 µs, 120 Hz and 38 kV/cm) and combination processing (PEF + Thermal (96 ºC for 90 s)) of mango nectar. The effect of these treatments on the volatile composition of mango nectar has been analysed using GC-MS technique. The reduction in the volatile compounds was significant (p 0.05) different from unprocessed sample, proving the fresh-like character of the product.
关键词：mango nectar; pasteurization; pulsed electric field (PEF); HPLC; GC-MS; HMF; flavor; volatile compounds