Infusion of gingerols into candied mango enhances shelf-life by inhibiting browning and associated quality parameters during storage

摘要

The study reports shelf-life enhancement of candied mango by infusion of gingerols. Gingerols infused product (GIP), with 3.67 mg gingerols/100 g and non-infused products (control) were packed in multilayer metalized (MET), and ethylene vinyl alcohol (EVOH) based pouches and stored at 25, 35 and 45 degrees C for 120 days. Degradation kinetics of browning and related parameters showed following order: k(beta-carotene )> k(sensory (color)) > k(non-erzymatic browning )> k(vitamin)( C) > k(antioxidant)( capacity) > k (sensory (overall)) > k(total)( )(phenolics) > k(gingerols), resulting in multiple cutoff criteria and predicted shelf-lives (SLpredicted). The application of chemometrics simplified the kinetic interpretations and hence the predictions. Gingerols infusion retarded the deterioration of all quality parameters and substantially enhanced SLpredicted of GIP over control, irrespective of storage conditions. Finally, chemometric based SLpredicted of 144 days closely predicted the actual shelf-life of 142 days for control samples stored in EVOH pouches at 25 degrees C, in contrast to kinetics based SLpredicted of 185 days.