Effects of Ultrasound on Browning and Antioxidant Activity of Fresh-Cut Unripe Mango

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Suriyan Supapvanich
Chairat Techavuthiporn


The aim of this research was to evaluate the effect of ultrasonic (40 KHz and 150 Watt) on browning and quality of fresh-cut unripe mangoes. The treatment time of ultrasonic was investigated for 0 (as control), 5, 10, 15 and 20 min on the color maintenance. All samples were kept at 4°C and analyzed during 6 d of the refrigeration. The most change including color differences and browning index (BI) on cutting surface of fresh-cut unripe mangoes obtained in control. It was also found that the sample treated with ultrasonic for 15 min retarded browning development being significantly greater than other treatments. Therefore, ultrasonic treatment for 15 min was selected to investigate physicochemical qualities comparing with untreated samples. The investigated biological parameter were color attributes, polyphenol oxidase, antioxidant activities, total phenols concentration and malondialdehyde content. The ultrasonic treatment significantly reduced the development of browning. Browning retardation occurred concurrently with the retention of higher lightness and lower browning values. The polyphenol oxidase (PPO) activity was controlled by ultrasound rather than control. Sonication treatment enhanced ferric reducing antioxidant potential (FRAP) and total phenolic content after storage for 6 d. Moreover, the increased malondialdehyde content was inhibited by ultrasonic treatment compared with control treatment.

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Supapvanich, S., & Techavuthiporn, C. (2022). Effects of Ultrasound on Browning and Antioxidant Activity of Fresh-Cut Unripe Mango. Journal of Food Technology, Siam University, 17(2), 141–153. Retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/256372
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