Document Detail

Total phenolics, carotenoids, ascorbic acid, and antioxidant properties of fresh-cut mango (Mangifera indica L., cv. Tommy Atkin) as affected by infrared heat treatment.
MedLine Citation:
PMID:  23094872     Owner:  NLM     Status:  MEDLINE    
PRACTICAL APPLICATION: Various methods/treatments are in use for extending the quality of fresh-cut fruits, including mild heat treatment. This study explored the application of infrared (IR) heat for processing fresh-cut mango cubes and evaluated its effect on vitamin C and antioxidant capacity during 16-d storage. This is the first study reporting on the use of IR heat in fresh-cut fruits. IR treatment was shown to be effective in retaining antioxidant properties of fresh-cut mango cubes with minimal effect on the visual appearance.
D S Sogi; M Siddiq; S Roidoung; K D Dolan
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.     Date:  2012-10-24
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Nov 
Date Detail:
Created Date:  2012-11-20     Completed Date:  2013-04-22     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  C1197-202     Citation Subset:  IM    
Copyright Information:
© 2012 Institute of Food Technologists®
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MeSH Terms
Antioxidants / analysis*
Ascorbic Acid / analysis*
Carotenoids / analysis*
Food Handling
Food Irradiation / methods
Fruit / chemistry,  radiation effects
Hot Temperature
Infrared Rays / adverse effects
Mangifera / chemistry*,  radiation effects*
Phenols / analysis
Reg. No./Substance:
0/Antioxidants; 0/Phenols; 36-88-4/Carotenoids; PQ6CK8PD0R/Ascorbic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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