Real-Time Quality Control in Mango Juices Utilizing Synchronous Fluorescence Spectroscopy.

This study employs synchronous fluorescence spectroscopy to analyze the biochemical composition and quality of one of the most commercialized tropical fruit juice of mango. Commercially available juices in comparison with pure mango pulp from Anwar Ratol and white Chaunsa cultivars showed distinct bands oweing to the emission from tryptophan, phenolic compounds, riboflavin and chlorophyll, emphasizing the nutritional and phytochemical richness of mango pulp. Dilutions of pure mango pulp significantly decreased overall band intensities, indicating reduced nutritional content that can be marked in water adulterated samples. Similarly color adulteration resulted not only notable decrease in band intensity but deformed peaks in the range of 410-530 nm, Thermally treated mango pulp maintained molecular structure and fluorescence intensity till 80 C, while higher temperatures may led to the breakdown of phenolic compounds and enhanced fluorescence emission. These findings highlight the effectiveness of synchronous fluorescence spectroscopy in assessing juice quality, optimizing processing conditions and ensuring product authenticity and consumer safety.