Industry-scale microfluidizer system produced whole mango juice: Effect on the physical properties, microstructure and pectin properties

Abstract

Whole mango juice (WMJ) was prepared by the innovatively designed industry-scale microfluidizer system (ISMS). The effects of processing pressure (0–120 MPa) on physical properties, microstructure and pectin properties of WMJ were investigated. Results showed that ISMS effectively improved the physical stability of WMJ. The instability index reduced from 0.694 to 0.335, and the precipitate weight ratio increased from 22.04% to 30.08%, as the pressure increased from 0 to 120 MPa. Meanwhile, the particle size of WMJ gradually decreased, the cell wall structure was destroyed, the water-soluble pectin (WSP) contents increased, and accompanied with the narrowed distribution and decreases in the molecular weight of WSP. Atomic force microscopy imaging showed that the WSP polymers depolymerization occurred during ISMS processing. The particle size reduction, cell wall destruction, and WSP degradation contributed to the improved physical stability of WMJ. Therefore, ISMS can successfully produce WMJ with good physical stability at an industrial level.Industrial relevance: The production of whole juices without filtration has become a trend due to the retention of nutrients and environmental friendliness. However, the stratification and sedimentation hinder the development of whole juices. The findings in this study reveal that ISMS can be applied to produce whole mango juices due to its good pulverizing effect on the large-size cell walls. This study also gives important indications that ISMS may be used for processing industrial whole mango juices with good physical stability to obtain nutritional products.