Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand.
Research Center for Environmental and Hazardous Substance Management, Khon Kaen University, Khon Kaen, Thailand.
J Food Sci. 2023 Aug;88(8):3239-3254. doi: 10.1111/1750-3841.16699. Epub 2023 Jul 17.
This study aimed to investigate the influences of a dipping/coating composed of calcium chloride (CaCl ) or chitosan on the quality of ripe mango pieces during frozen storage for 6 months. The fruits were dipped in solutions with concentrations of 0.5% and 1% for different times (15 or 30 min for CaCl and 1 or 15 min for chitosan). We found that treatment with 1% CaCl for 30 min significantly retarded the color changes with the highest L* (p < 0.05) and the lowest of b* and ∆E (p ≥ 0.05). Interestingly, treatment with 0.5% CaCl for 30 min significantly preserved the contents of total phenolics and total flavonoids and the antioxidant activities at values higher than the control levels, as determined by DPPH and ABTS assays (p < 0.05). Moreover, treatment with 0.5%-1% chitosan for 1 min effectively delayed the loss of moisture and weight. The results indicate that dipping in CaCl is an alternative simple food processing technique for improving the quality of ripe mango pieces during frozen storage that effectively delays the color changes and preserves the antioxidant content and activity. HIGHLIGHTS: The coating of frozen ripe mango pieces with CaCl and chitosan was first investigated. CaCl effectively retarded the color change during storage and after thawing. Chitosan effectively delayed the loss of moisture and weight of mango pulp. Coating with 0.5% CaCl for 30 min maintained the phytochemicals and antioxidant activities. Coating treatment can preserve mango qualities and could be commercialized with cost savings. PRACTICAL APPLICATION: The present article proposes a strategy that effectively delays the physicochemical changes and preserves the nutritional properties of mango fruit and could be commercialized with cost savings. A frozen mango can either be consumed (ready-to-eat frozen mango) or used as a food raw material.
本研究旨在探讨氯化钙（CaCl ）或壳聚糖的浸渍/涂层对冷冻贮藏 6 个月后成熟芒果块品质的影响。将果实浸泡在 0.5%和 1%浓度的溶液中不同时间（CaCl 为 15 或 30 分钟，壳聚糖为 1 或 15 分钟）。我们发现，用 1%CaCl 处理 30 分钟可显著延缓颜色变化，L值最高（p<0.05），b和∆E 值最低（p≥0.05）。有趣的是，用 0.5%CaCl 处理 30 分钟可显著保持总酚和总类黄酮的含量以及 DPPH 和 ABTS 测定的抗氧化活性，高于对照水平（p<0.05）。此外，用 0.5%-1%壳聚糖处理 1 分钟可有效延缓水分和重量的损失。结果表明，CaCl 浸渍是一种改善冷冻贮藏成熟芒果块品质的替代简单食品加工技术，可有效延缓颜色变化，保持抗氧化剂含量和活性。
首次研究了冷冻成熟芒果块的 CaCl 和壳聚糖涂层。CaCl 在贮藏和解冻后有效延缓颜色变化。壳聚糖有效延缓了芒果浆的水分和重量损失。用 0.5%CaCl 处理 30 分钟可保持植物化学物质和抗氧化活性。涂层处理可保持芒果品质，并可节省成本实现商业化。
本文提出了一种有效延缓物理化学变化、保持芒果营养特性的策略，并可节省成本实现商业化。冷冻芒果可直接食用（即食冷冻芒果）或用作食品原料。
