Comparison of individual quick freezing and traditional slow freezing on physicochemical, nutritional and antioxidant changes of four mango varieties harvested in two ripening stages

Abstract

This research evaluated the physicochemical, nutritional and antioxidant changes of frozen cubes from four mango varieties (Tommy Atkins, Tommy Kent, Keitt, and Kent). The factors were the ripening stage (green-mature or GM and three-quarter or TQ) and freezing with the traditional slow freezing (TSF) or individual quick freezing (IQF). IQF mango cubes kept higher physicochemical, nutritional and antioxidant values (p < 0.05) than TSF mango cubes, depending on the ripening stage in each variety. IQF-GM mango cubes from all varieties exhibited the highest content of vitamin C, dietary fiber, minerals (Na, K, Ca, Mg, Cu, and Mn) and phenolic compounds, highlighting gallocatechin, gallic acid, epigallocatechin, and vanillic acid. In contrast, IQF-TQ mango cubes had the highest content of vitamin E, thiamine, riboflavin, niacin, and pyridoxine, as well as total carotenoids, including β-carotene, α-carotene, cryptoxanthin, zeaxanthin and lutein. This is the first report on changes in nutrients and antioxidants from frozen mango cubes with IQF, concluding that IQF is an excellent alternative to conserve nutrients and antioxidants of mango pulp in two ripening stages.