Publications scientifiques
Blaise Kuate Kamga
* (Auteur correspondant)
François‐Xavier Etoa
Journal of Food Processing and Preservation
Process factors influencing the production of nonpasteurized mango slice preserves were studied. The initial dipping conditions, the composition of the storage syrup and the use of Citrus aurantifolia essential oil (CEO) as a preservative were taken into account. The results obtained by applying the response surface methodology permitted us to propose the combination of dipping time, citric acid and sugar percentages of the storage solution, which provided a 99% stability probability of the nonpasteurized preserves for 4 weeks. This achievement was further ameliorated by modifying the storage solution and including CEO. The best process factors increased the shelf life up to 6 months with associated dipping in a hot solution at 55C with storage solution composed of 2% citric acid, 1% ascorbic acid, 1% calcium chloride, 17.4% sugar and 1,000 ppm CEO. The adopted mild process factors could be a good strategy for nonthermal processed fruit products. Practical Applications Production of preserves is a technology widely used for the transformation of fruits. Pasteurization, which is a key unit in most of the current processes applied, is one of the reasons of consumer's rejection of the product in terms of organoleptic acceptance. The results of this work contributes to the understanding of factors affecting the stable production of mango preserves without pasteurization and gives indications on the replacement of synthetic preservatives with the use of Citrus aurantifolia essential oil while maintaining the shelf life of the product up to 6 months.
