title: Quality of mango nectar processed by high-pressure homogenization with optimized heat treatment.
abstract: This work aimed to evaluate the effect of high-pressure homogenization (HPH) with heat shock on Aspergillus niger, vitamin C, and color of mango nectar. The nectar was processed at 200 MPa followed by heat shock, which was optimized by response surface methodology by using mango nectar ratio (45 to 70), heat time (10 to 20), and temperature (60 to 85 °C) as variables. The color of mango nectar and vitamin C retention were evaluated at the optimized treatments, that is, 200 MPa + 61.5 °C/20 min or 73.5 °C/10 min. The mathematical model indicates that heat shock time and temperature showed a positive effect in the mould inactivation, whereas increasing ratio resulted in a protective effect on A. niger. The optimized treatments did not increase the retention of vitamin C, but had positive effect for the nectar color, in particular for samples treated at 200 MPa + 61.5 °C/20 min.
  
  
  CONCLUSIONS
  The results obtained in this study show that the conidia can be inactivated by applying HPH with heat shock, particularly to apply HPH as an option to pasteurize fruit nectar for industries.
authors.affiliation: Dept of Food Technology, School of Food Engineering, Univ of Campinas, PO Box 6121, 13083-862 Campinas, SP, Brasil. alline.lima.tribst@gmail.com
authors.forename: Alline Artigiani Lima
authors.initials: AA
authors.lastname: Tribst
authors.forename: Mark Alexandrow
authors.initials: MA
authors.lastname: Franchi
authors.forename: Pilar Rodriguez
authors.initials: PR
authors.lastname: de Massaguer
authors.forename: Marcelo
authors.initials: M
authors.lastname: Cristianini
mesh_terms: D001205:Ascorbic Acid / Q000378:metabolism; D001234:Aspergillus niger / Q000254:growth & development; D001628:Beverages / Q000382:microbiology; D015169:Colony Count, Microbial; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000382:microbiology; D006358:Hot Temperature; D031022:Mangifera / Q000382:microbiology*; D010084:Oxidation-Reduction; D010858:Pigmentation; D057048:Plant Nectar / Q000032:analysis*; D011312:Pressure; D013172:Spores, Fungal / Q000254:growth & development
chemical_list: D057048:Plant Nectar; D001205:Ascorbic Acid