Impact of Thermal Treatment and Ozone on Quality Parameters and Shelf-Life of Mango Nectar

Document Type : Original Article

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Food Technology Dept. Faculty of Agriculture, Benha University

Abstract

The aim of this research is to improve the quality and shelf-life of mango nectar using ozone and/or in combination with thermal hurdle treatments. The effects of four treatments i.e. pasteurization at 92±1°C for 16 sec; (T1), sterilization at100±1°C for 15 sec; (T2), ozone  with40 ppm+70 °C for 30 min; (T3), and ozone with 20 ppm +76 °C 30 min; (T4) on the physical, chemical, sensory, and microbiological quality of mango nectar were evaluated. The chemical analysis i.e. moisture, available carbohydrates, and mineral contents have non-significant differences (P > 0.05) between all treatments. The T1 had significantly lower (P < 0.05) in ash and crude fiber contents than the other treatments (P < 0.05). The color values demonstrated that L* value was the highest in T2, while a* and b* was the highest in T3 and T4 up to 6 months of storage. Ozone treatment, particularly T4, maintained the lowest titratable acidity and highest pH value in nectar throughout the storage period, followed by T3. The T3 recorded highest T.S.S., vit. C, and total carotenoids in nectar, whereas T4, retained the highest total phenolic values. The sensory acceptability of nectar revealed that T4, had the best characteristics i.e. odor, taste, and appearance scores, as well as the best microbial quality when compared to the others treatments. Finally, tested ozone hurdles, particularly T4, produced the best nectar quality. Results demonstrated that novel technology (Hurdle technology) is the best way for keeping quality and safety of nectars.

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