Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties.
מילות מפתח
תַקצִיר
Sensory and nutritional properties of mango pulp thawed by different ultrasound intensities and temperatures were studied. Compared to water immersion thawing, a thawing time reduction of 16-64% (p < 0.05) and more phenolic acids contents (gallic, hydroxybenzoic, and caffeic acid) were observed after ultrasonic thawing. The sensory evaluation revealed texture and aroma deterioration at higher ultrasonic intensities (4 °C:0.074 W/mL; 25 °C:0.123 W/mL) due to increase in viscosity and some volatile compounds in the mango pulp. Ultrasonic thawing treatment at 25 °C reduced thawing time by 51-73% compared to that at 4 °C. Mango pulp processed at 25 °C exhibited better sensory quality and retained 26.5-58.5% more total phenol and 8.7-11.0% more total carotenoid contents. In short, higher ultrasonic intensities (0.074-0.123 W/mL) at a temperature of 25 °C contributed to better thawing efficiency and nutritional quality. The results demonstrated that ultrasound processing at optimized conditions could serve as a potential alternative to conventional thawing processing of mango pulp.