Effect of Thermal Processing and Storage Periods on the Quality Attributes of Mango Pulp

Abstract

This study aimed to evaluate the impact of thermal pasteurization and storage periods (6 and 12 months) on the physicochemical properties, bioactive compounds, antioxidant activity, vitamin C, and microbiological quality of mango pulp. The results showed that pasteurization and storage significantly increased total soluble solids (TSS), while pH decreased from 4.23 to 3.96, and acidity increased from 0.79% to 0.95%. Additionally, color parameters declined, indicating the degradation of carotenoids.

After pasteurization, viscosity increased due to pectin dissolution and enzyme inhibition. Fat content increased from 2.59% to 5.07% because of fat release from the seeds during cracking, while phenols, flavonoids, and carotenoids decreased significantly during storage. Antioxidant activity also decreased considerably, and vitamin C showed a 88.5% degradation after 12 months of storage.

Microbiologically, pasteurization eliminated harmful microorganisms, confirming its effectiveness in ensuring microbial safety. However, pasteurization caused a significant loss of non-thermally stable nutrients during long-term storage.

Conclusion: The pasteurization significantly affects the chemical composition, physicochemical  properties, and bioactive  compounds  of  mango  pulp. While pasteurization ensures microbial safety, it leads to a loss in nutritional quality, particularly bioactive compounds like antioxidants and vitamin C. Storage further accelerates the degradation of these compounds. However, pasteurization's ability to eliminate harmful microorganisms and extend the product’s shelf life is a key benefit.