Isaac Scientific Publishing

Advances in Food Science and Engineering

Effect of Light and Temperature on the Quality of Sam-Pee Mango (Mangifera Indica) Juice

Download PDF (441.8 KB) PP. 13 - 22 Pub. Date: March 8, 2018

DOI: 10.22606/afse.2018.21002

Author(s)

  • Sumate Tantratian*
    Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330,Thailand
  • Wimonsri Siripattanakul
    Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330,Thailand
  • Thirawan Chanrittisen
    Agricultural Technology Research Institute, Rajamangala University of Technology Lanna, Lampang 52000, Thailand

Abstract

Mango juice is rich in vitamins, carotenoids and polyphenols. The effects of temperature and fluorescent light during processing and storage affected the carotenoids content in juice. This study was aimed to evaluate the effects of these two effects on carotenoids and other chemical properties of Sam-pee mango juice filled in clear bottle during commercial handling. It was conducted by comparing the changes which were exposed to fluorescent light and dark room at different temperatures. The carotenoids content in mango juice exposed to light at room temperature was significantly lower than those stored in the dark. The storage temperature higher than 35oC caused rapid deterioration of carotenoids and color. It was found that the smallest changes occurred during storage at 4oC. The refrigeration storage and ascorbic acid supplement provided juice with significantly higher in the amount of β-carotene and total carotenoids and less color changes in comparison with the other samples after stored for 24 weeks.

Keywords

Mango juice; temperature; fluorescent light; ascorbic acid; β-carotene; carotenoids

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