Processing of Canned Mango using Natural Preservatives: Effect on the Physicochemical Characteristics and Hygienic Quality

Abstract

Optima preservation conditions to produce canned mangoes from three cultivars (Lippens, Kent and Keitt) were determined using lemon juice and lemongrass essential oils as natural preservatives and citric acid. Fresh mango pulp and canned mangoes were analyzed for physicochemical, microbiological and sensorial properties in order to assess the impact of the canning process. Depending on cultivars fresh mango pulp contained 437.5 to 3478.09 μg/100g (dry matters) of beta-carotene. Total sugars, ash, titratable acidity, total soluble solids and pH were ranging between 49.29 - 67.25%, 1.23 - 3.0 %, 2.43 - 3.65%, 17 - 18 and 3.40 - 3.80, respectively. Total mesophilic flora, total coliforms, yeasts and moulds counts of fresh pulp ranged from 1.8 103 - 2.5 104 CFU/g, 3.6 101 - 1.6 104 and lest than 10 - 9.1 101 CFU/g, respectively. After processing of canned mangoes in sucrose syrup, levels of components changed from 320.04 - 1954.01 μg/100g for beta-carotene, 50.65 - 79.01% for total sugars, 0.3 - 1.06% for ash, 0.64 - 2.28% for titratable acidity and 23 – 32 Brix for total soluble solids. The pH values oscillated between 3.19 and 3.98. More than 99.98% of total mesophilic flora was destroyed; no coliforms and no yeasts and moulds were detected in the canned mangoes. From these results, the best preservatives were citric acid and lemongrass essential oil and the best pasteurization time is 10 min.