Oxidative stability of a Colombian Criollo mango (Mangifera indica) drink fortified with peel

Background: the analysis of the oxidative stability allows to determine the functionality of the antioxidants present in food, over time. Objectives: in this research, a functional mango drink is elaborated and the changes in the antioxidant profile and physicochemical parameters of the drink subje...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Marcela MORALES S., Karol ZAPATA A., Andrés Felipe ALZATE A., Alberto Antonio ANGULO, Benjamín Alberto ROJANO
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2019
Materias:	functional drink oxidative stability peel mango. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/becc799bae3a4f5c8f027b69cd54e625
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:becc799bae3a4f5c8f027b69cd54e625
record_format	dspace
spelling	oai:doaj.org-article:becc799bae3a4f5c8f027b69cd54e6252021-12-02T19:37:00ZOxidative stability of a Colombian Criollo mango (Mangifera indica) drink fortified with peel10.17533/udea.vitae.v26n2a040121-40042145-2660https://doaj.org/article/becc799bae3a4f5c8f027b69cd54e6252019-11-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/337767https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 Background: the analysis of the oxidative stability allows to determine the functionality of the antioxidants present in food, over time. Objectives: in this research, a functional mango drink is elaborated and the changes in the antioxidant profile and physicochemical parameters of the drink subjected to accelerated storage conditions are evaluated. Methods: the drink was distributed at 22, 35 and 45°C for 80 days. To monitor oxidative stability, the antioxidant analyzes ABTS, ORAC, mangiferin, total phenols and total carotenoids were performed; in addition, physicochemical properties (pH and °Bx) and Lab* coordinates, were monitored. The fit of the data to the Arrhenius model was verified and the shelf life was determined considering a 50% loss in the evaluated attributes, such as the critical limit. Results: the deterioration of the antioxidant attributes and the color at the study temperatures is observed, being more pronounced at 45°C. The least stable attributes are the carotenoids and the b-coordinate, presenting losses greater than 50%. The values of mangiferin exhibit deterioration lower than 40% and similar in the temperatures evaluated. The pH and Brix degrees do not show significant changes. The deterioration reactions are of order one and followed the Arrhenius law, presenting coefficients of determination greater than 0.90. The values of the activation energy (Ea) are within the range reported for fruit juices, standing out the value found for the b* coordinate (44.59 kJ.mol-1). Conclusions: the ORAC units are the chosen attribute to condition the life of the beverage, giving 10 months of useful life at 4°C, however, it is recommended to perform sensory and microbiological analyzes under the same conditions Marcela MORALES S.Karol ZAPATA A.Andrés Felipe ALZATE A.Alberto Antonio ANGULOBenjamín Alberto ROJANOUniversidad de Antioquiaarticlefunctional drinkoxidative stabilitypeelmango.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 26, Iss 2 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	functional drink oxidative stability peel mango. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	functional drink oxidative stability peel mango. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Marcela MORALES S. Karol ZAPATA A. Andrés Felipe ALZATE A. Alberto Antonio ANGULO Benjamín Alberto ROJANO Oxidative stability of a Colombian Criollo mango (Mangifera indica) drink fortified with peel
description	Background: the analysis of the oxidative stability allows to determine the functionality of the antioxidants present in food, over time. Objectives: in this research, a functional mango drink is elaborated and the changes in the antioxidant profile and physicochemical parameters of the drink subjected to accelerated storage conditions are evaluated. Methods: the drink was distributed at 22, 35 and 45°C for 80 days. To monitor oxidative stability, the antioxidant analyzes ABTS, ORAC, mangiferin, total phenols and total carotenoids were performed; in addition, physicochemical properties (pH and °Bx) and Lab* coordinates, were monitored. The fit of the data to the Arrhenius model was verified and the shelf life was determined considering a 50% loss in the evaluated attributes, such as the critical limit. Results: the deterioration of the antioxidant attributes and the color at the study temperatures is observed, being more pronounced at 45°C. The least stable attributes are the carotenoids and the b-coordinate, presenting losses greater than 50%. The values of mangiferin exhibit deterioration lower than 40% and similar in the temperatures evaluated. The pH and Brix degrees do not show significant changes. The deterioration reactions are of order one and followed the Arrhenius law, presenting coefficients of determination greater than 0.90. The values of the activation energy (Ea) are within the range reported for fruit juices, standing out the value found for the b* coordinate (44.59 kJ.mol-1). Conclusions: the ORAC units are the chosen attribute to condition the life of the beverage, giving 10 months of useful life at 4°C, however, it is recommended to perform sensory and microbiological analyzes under the same conditions
format	article
author	Marcela MORALES S. Karol ZAPATA A. Andrés Felipe ALZATE A. Alberto Antonio ANGULO Benjamín Alberto ROJANO
author_facet	Marcela MORALES S. Karol ZAPATA A. Andrés Felipe ALZATE A. Alberto Antonio ANGULO Benjamín Alberto ROJANO
author_sort	Marcela MORALES S.
title	Oxidative stability of a Colombian Criollo mango (Mangifera indica) drink fortified with peel
title_short	Oxidative stability of a Colombian Criollo mango (Mangifera indica) drink fortified with peel
title_full	Oxidative stability of a Colombian Criollo mango (Mangifera indica) drink fortified with peel
title_fullStr	Oxidative stability of a Colombian Criollo mango (Mangifera indica) drink fortified with peel
title_full_unstemmed	Oxidative stability of a Colombian Criollo mango (Mangifera indica) drink fortified with peel
title_sort	oxidative stability of a colombian criollo mango (mangifera indica) drink fortified with peel
publisher	Universidad de Antioquia
publishDate	2019
url	https://doaj.org/article/becc799bae3a4f5c8f027b69cd54e625
work_keys_str_mv	AT marcelamoraless oxidativestabilityofacolombiancriollomangomangiferaindicadrinkfortifiedwithpeel AT karolzapataa oxidativestabilityofacolombiancriollomangomangiferaindicadrinkfortifiedwithpeel AT andresfelipealzatea oxidativestabilityofacolombiancriollomangomangiferaindicadrinkfortifiedwithpeel AT albertoantonioangulo oxidativestabilityofacolombiancriollomangomangiferaindicadrinkfortifiedwithpeel AT benjaminalbertorojano oxidativestabilityofacolombiancriollomangomangiferaindicadrinkfortifiedwithpeel
_version_	1718376348812050432

Oxidative stability of a Colombian Criollo mango (Mangifera indica) drink fortified with peel

Ejemplares similares