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Impact of packaging and storage conditions on colour and β-carotene retention of pasteurised mango purée

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Abstract

The effects of light and oxygen on β-carotene, vitamin A value, and colour stability of mango purée during storage were evaluated. Non-aseptic production at a pilot-plant scale, involving continuous high-temperature-short-time (HTST) heating, caused significant 13-cis-β-carotene formation, resulting in a pro-vitamin A retention of 82.3–89.6%, while peroxidase (POD) activity was reduced to residual levels of 0.4–2.6% in the pasteurised purée. Since oxygen removal from the package headspace by flushing with superheated steam or N2 marginally affected β-carotene stability during storage, hot-filling was most crucial for exhausting the air. Irrespective of the packaging material, pro-vitamin A loss during storage was chiefly caused by oxidative degradation of β-carotene. Additional photo- isomerisation under exposure to light became manifest in the relative increase in 9-cis-β-carotene with associated decline in the 13-cis isomer portion. Despite photoisomerisation, pro-vitamin A retention was up to 90.9% in bottled purée after 168 days of light-exposed storage, with deaeration of the purée resulting from hot-filling. Marked colour loss mainly caused by accumulation of brown oxidation products was monitored by a rising degree of discolouration (Dd). Although additional headspace deaeration of cans and bottles improved colour retention, dissolved residual oxygen and other reactive compounds provoked browning and β-carotene degradation. As regards pro-vitamin A and colour, headspace minimisation was much more effective than its deaeration. Due to smaller headspace volumes, bottling proved superior to canning under the prevailing conditions, irrespective of light-exposed storage.

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Acknowledgements

This research was funded by the Deutsche Forschungsgemeinschaft (DFG), Bonn, Germany: Project SFB 564-E2. It is part of the Special Research Program ‘Research for Sustainable Land Use and Rural Development in Mountainous Regions of Southeast Asia’ (Uplands Program). The authors thank Berit Jöns and Klaus Mix for their technical assistance in the pilot plant and in the β-carotene analyses.

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  1. Ana Lucía Vásquez-Caicedo

    Present address: National Nutrition Survey II, Federal Research Centre for Nutrition and Food (BfEL), Location Karlsruhe, Haid-und-Neu-Strasse 9, 76131, Karlsruhe, Germany

Authors and Affiliations

  1. Hohenheim University, Institute of Food Technology, Section Plant Foodstuff Technology, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany

    Ana Lucía Vásquez-Caicedo, Susanne Schilling, Reinhold Carle & Sybille Neidhart

Authors
  1. Ana Lucía Vásquez-Caicedo
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  2. Susanne Schilling
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  3. Reinhold Carle
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  4. Sybille Neidhart
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Correspondence to Sybille Neidhart.

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Vásquez-Caicedo, A.L., Schilling, S., Carle, R. et al. Impact of packaging and storage conditions on colour and β-carotene retention of pasteurised mango purée. Eur Food Res Technol 224, 581–590 (2007). https://doi.org/10.1007/s00217-006-0339-4

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  • DOI: https://doi.org/10.1007/s00217-006-0339-4

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