Effects of Three Preservation Methods on the Nutritional, Bioactive and Microbiological Properties of Mango Puree from Northern Côte d’Ivoire
Bosson Anoman Jean-Claude
Laboratoire of Biotechnology and Valorisation of Food, University Peleforo Gon Coulibaly, Korhogo, Côte d’Ivoire.
Coulibaly Tialafolo Alassane
Laboratoire of Biotechnology and Valorisation of Food, University Peleforo Gon Coulibaly, Korhogo, Côte d’Ivoire.
Zoro Armel Fabrice *
Laboratoire of Biotechnology and Valorisation of Food, University Peleforo Gon Coulibaly, Korhogo, Côte d’Ivoire and Laboratory of Biotechnology, Felix Houphouet-Boigny University, Abidjan, Côte d’Ivoire.
Touré Abdoulaye
Laboratoire of Biotechnology and Valorisation of Food, University Peleforo Gon Coulibaly, Korhogo, Côte d’Ivoire and Laboratory of Biochemical Pharmacodynamy, University Felix Houphouet-Boigny, Abidjan, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Postharvest losses of mangoes represent an important constraint to their utilisation in northern Côte d’Ivoire. This study evaluated changes in the nutritional, bioactive and microbiological properties of puree prepared from Kent mangoes and stored under three temperature conditions. Mangoes were ripened for eight days, processed into puree, packaged in glass jars, pasteurised at 85°C for 20 min and stored for six months at 25 ± 1°C, 4 ± 1°C or −18 ± 1°C. Physicochemical, bioactive and microbiological parameters were assessed during storage. Changes in moisture, pH, acidity, ash, total sugars, reducing sugars and soluble dry matter varied according to storage temperature and duration. Bioactive compounds decreased progressively during storage, with the smallest losses generally observed under frozen conditions. Polyphenol losses ranged from 10.58–48.78%, 9.56–44.45% and 7.54–29.98% at 25°C, 4°C and −18°C, respectively. Vitamin C losses ranged from 10.67–47.61%, 8.13–41.12% and 3.18–13.44%, while carotenoid losses ranged from 20.67–59.92%, 14.05–55.28% and 5.03–33.69%, respectively. Following pasteurisation, total aerobic flora, total coliforms, and yeasts and moulds remained below 10 CFU/g under the evaluated storage conditions. Overall, lower storage temperatures better maintained the measured bioactive constituents of Kent mango puree during the six-month storage period.
Keywords: Kent mango, mango puree, pasteurisation, storage temperature, frozen storage, refrigeration, physicochemical properties, polyphenols, vitamin C, microbiological quality