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

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 °C for 120 days. Degradation kinetics of browning and related parameters showed following order: k_β-carotene > k_{sensory (color)} > k_{non-enzymatic browning} > k_{vitamin C} > k_{antioxidant capacity} > k _{sensory (overall)} > k_{total phenolics} > k_gingerols, resulting in multiple cutoff criteria and predicted shelf-lives (SL_predicted). The application of chemometrics simplified the kinetic interpretations and hence the predictions. Gingerols infusion retarded the deterioration of all quality parameters and substantially enhanced SL_predicted of GIP over control, irrespective of storage conditions. Finally, chemometric based SL_predicted of 144 days closely predicted the actual shelf-life of 142 days for control samples stored in EVOH pouches at 25 °C, in contrast to kinetics based SL_predicted of 185 days.