Oxidative stability of a Colombian Criollo mango (Mangifera indica) drink fortified with peel

Keywords: functional drink, oxidative stability, peel, mango.

Abstract

Background: the analysis of the oxidative stability allows to determine the functionality of the antioxidants present in food, over time. Objectives: in this research, a functional mango drink is elaborated and the changes in the antioxidant profile and physicochemical parameters of the drink subjected to accelerated storage conditions are evaluated. Methods: the drink was distributed at 22, 35 and 45°C for 80 days. To monitor oxidative stability, the antioxidant analyzes ABTS, ORAC, mangiferin, total phenols and total carotenoids were performed; in addition, physicochemical properties (pH and °Bx) and L*a*b* coordinates, were monitored. The fit of the data to the Arrhenius model was verified and the shelf life was determined considering a 50% loss in the evaluated attributes, such as the critical limit. Results: the deterioration of the antioxidant attributes and the color at the study temperatures is observed, being more pronounced at 45°C. The least stable attributes are the carotenoids and the b-coordinate, presenting losses greater than 50%. The values of mangiferin exhibit deterioration lower than 40% and similar in the temperatures evaluated. The pH and Brix degrees do not show significant changes. The deterioration reactions are of order one and followed the Arrhenius law, presenting coefficients of determination greater than 0.90. The values of the activation energy (Ea) are within the range reported for fruit juices, standing out the value found for the b* coordinate (44.59 kJ.mol-1). Conclusions: the ORAC units are the chosen attribute to condition the life of the beverage, giving 10 months of useful life at 4°C, however, it is recommended to perform sensory and microbiological analyzes under the same conditions
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Author Biographies

Marcela MORALES S., Universidad Nacional de Colombia
Facultad de Ciencias, Laboratorio de Ciencias de los Alimentos. Magíster en Ciencia y Tecnología de Alimentos.
Karol ZAPATA A., Universidad Nacional de Colombia
Facultad de Minas, Departamento de Procesos y Energía. PhD.
Andrés Felipe ALZATE A., Universidad Nacional de Colombia
Facultad de Ciencias, Laboratorio Ciencia de los Alimentos. MSc en Ciencia y Tecnología de Alimentos
Alberto Antonio ANGULO, Universidad de Córdoba
Profesor Química Orgánica
Benjamín Alberto ROJANO, Universidad Nacional de Colombia
Facultad de Ciencias, Escuela de Química, Laboratorio de Ciencias de los Alimentos. PhD Profesor Titular.
Published
2019-11-07
Section
Foods: Science, Engineering and Technology