Impact of Color Fixatives on the Quality and Flavor of Whole Mango Juice during High Temperature Sterilization
This study delved into the impacts of five color fixatives (β-cyclodextrin, citric acid, calcium chloride, phytic acid, and ascorbic acid) on the color and flavor attributes (taste and volatile compounds) of whole mango juice (WMJ) subjected to high temperature sterilization (HTS). To uncover the un...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-04-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-8-009.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849699236487102464 |
|---|---|
| author | FANG Ruilin, DENG Lizhen, TIAN Yuqi, KE Yingying, DU Liqing, DAI Taotao, LIU Chengmei, CHEN Jun |
| author_facet | FANG Ruilin, DENG Lizhen, TIAN Yuqi, KE Yingying, DU Liqing, DAI Taotao, LIU Chengmei, CHEN Jun |
| author_sort | FANG Ruilin, DENG Lizhen, TIAN Yuqi, KE Yingying, DU Liqing, DAI Taotao, LIU Chengmei, CHEN Jun |
| collection | DOAJ |
| description | This study delved into the impacts of five color fixatives (β-cyclodextrin, citric acid, calcium chloride, phytic acid, and ascorbic acid) on the color and flavor attributes (taste and volatile compounds) of whole mango juice (WMJ) subjected to high temperature sterilization (HTS). To uncover the underlying mechanism, the changes in 5-hydroxymethylfurfural, reducing sugars, free amino acids, carotenoids and total phenols were analyzed compared with the untreated and HTS-treated groups with no added color fixative. The results showed that all five color fixatives could reduce the color deterioration of WMJ during the HTS process, with ascorbic acid having the most pronounced effect. Ascorbic acid slowed down the Maillard reaction and reduced the degradation of carotenoids and phenolics, increasing the contents of carotenoids and total phenolics by 26.85% and 39.68% relative to the non-color fixative addition, HTS-treated group, respectively. The addition of citric acid or calcium chloride also slowed down the Maillard reaction, while β-cyclodextrin inhibited the degradation of carotenoids. After HTS, the sour taste of WMJ weakened, the umami and salty taste increased, and a bitter taste appeared. The addition of each color fixative enhanced the sour taste of WMJ, and reduced the bitter and umami taste. Notably, calcium chloride increased the taste richness of WMJ. HTS led to a loss of the volatile aroma of WMJ, which could be reduced by the use of β-cyclodextrin and ascorbic acid. This study provides a theoretical basis for the selection of color fixatives in the production of whole mango juice. |
| format | Article |
| id | doaj-art-2e867a492c2c403b96ca8a11e5d48769 |
| institution | DOAJ |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-2e867a492c2c403b96ca8a11e5d487692025-08-20T03:18:39ZengChina Food Publishing CompanyShipin Kexue1002-66302025-04-01468728010.7506/spkx1002-6630-20241105-028Impact of Color Fixatives on the Quality and Flavor of Whole Mango Juice during High Temperature SterilizationFANG Ruilin, DENG Lizhen, TIAN Yuqi, KE Yingying, DU Liqing, DAI Taotao, LIU Chengmei, CHEN Jun0(1. State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang 330047, China;2. Jiangxi Provincial International Institute of Food Innovation Co. Ltd., Nanchang University, Nanchang 330200, China;3. South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China)This study delved into the impacts of five color fixatives (β-cyclodextrin, citric acid, calcium chloride, phytic acid, and ascorbic acid) on the color and flavor attributes (taste and volatile compounds) of whole mango juice (WMJ) subjected to high temperature sterilization (HTS). To uncover the underlying mechanism, the changes in 5-hydroxymethylfurfural, reducing sugars, free amino acids, carotenoids and total phenols were analyzed compared with the untreated and HTS-treated groups with no added color fixative. The results showed that all five color fixatives could reduce the color deterioration of WMJ during the HTS process, with ascorbic acid having the most pronounced effect. Ascorbic acid slowed down the Maillard reaction and reduced the degradation of carotenoids and phenolics, increasing the contents of carotenoids and total phenolics by 26.85% and 39.68% relative to the non-color fixative addition, HTS-treated group, respectively. The addition of citric acid or calcium chloride also slowed down the Maillard reaction, while β-cyclodextrin inhibited the degradation of carotenoids. After HTS, the sour taste of WMJ weakened, the umami and salty taste increased, and a bitter taste appeared. The addition of each color fixative enhanced the sour taste of WMJ, and reduced the bitter and umami taste. Notably, calcium chloride increased the taste richness of WMJ. HTS led to a loss of the volatile aroma of WMJ, which could be reduced by the use of β-cyclodextrin and ascorbic acid. This study provides a theoretical basis for the selection of color fixatives in the production of whole mango juice.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-8-009.pdfwhole mango juice; high temperature sterilization; color fixatives; quality; flavor |
| spellingShingle | FANG Ruilin, DENG Lizhen, TIAN Yuqi, KE Yingying, DU Liqing, DAI Taotao, LIU Chengmei, CHEN Jun Impact of Color Fixatives on the Quality and Flavor of Whole Mango Juice during High Temperature Sterilization Shipin Kexue whole mango juice; high temperature sterilization; color fixatives; quality; flavor |
| title | Impact of Color Fixatives on the Quality and Flavor of Whole Mango Juice during High Temperature Sterilization |
| title_full | Impact of Color Fixatives on the Quality and Flavor of Whole Mango Juice during High Temperature Sterilization |
| title_fullStr | Impact of Color Fixatives on the Quality and Flavor of Whole Mango Juice during High Temperature Sterilization |
| title_full_unstemmed | Impact of Color Fixatives on the Quality and Flavor of Whole Mango Juice during High Temperature Sterilization |
| title_short | Impact of Color Fixatives on the Quality and Flavor of Whole Mango Juice during High Temperature Sterilization |
| title_sort | impact of color fixatives on the quality and flavor of whole mango juice during high temperature sterilization |
| topic | whole mango juice; high temperature sterilization; color fixatives; quality; flavor |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-8-009.pdf |
| work_keys_str_mv | AT fangruilindenglizhentianyuqikeyingyingduliqingdaitaotaoliuchengmeichenjun impactofcolorfixativesonthequalityandflavorofwholemangojuiceduringhightemperaturesterilization |