EFFECTS OF PRESERVATION LIQUID ON VITAMIN C, INSTRUMENTAL COLOR, CAROTENOIDS AND SENSORY QUALITY OF CANNED SATSUMA MANDARIN

Abstract

ABSTRACTThis study was integrated within a research line dedicated to test different options to introduce mandarin in the Spanish agrofood industries. The effects of four preservation liquids (lemon, mandarin, and Spanish and Brazilian orange juices) and three soluble solid contents (10, 12 and 14°Brix) processed at 98C for 30 s on vitamin C, color, carotenoids and sensory quality of canned Satsuma mandarin segments were studied. The preservation liquid providing the best results was mandarin juice, which led to the highest contents of vitamin C (369 mg/L) and total carotenoids (27.5 mg/L), intense orange color, high thermal stability and very good sensory quality (e.g., intense floral and fresh mandarin aromas and low levels of off‐flavors). Independent of the preservation liquid used, the main carotenoid found in preserved mandarin segments wasβ‐cryptoxanthin. On the other hand, the use of lemon juice as preservation was not recommended because this led to preserved products with, for instance, the lowest sweet taste, the lowest fresh mandarin aroma and the highest acid taste.PRACTICAL APPLICATIONThe use of mandarin and/or orange juices as preservation liquids of Satsuma segments is completely adequate from a sensory point of view and will significantly increase the nutritional value of this product (vitamin C and provitamin A activity carotenoids).