Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali)

• Changes in color, biochemical and microbial attributes are studied in HPP mango pulp.
• Color changes (ΔE*, yellowness and browning indices) significantly affected by HPP.
• 85, 92 and 90% of ascorbic acid, total phenolics and antioxidant capacity are retained, respectively.
• Microbial destruction kinetics are modeled and DP, zP and ΔV values estimated.
• Pressure treatment at 600 MPa for 5 min reduced microbial counts to < 10 cfu/g.

The effects of high pressure processing, (HPP) applied within 100 to 600 MPa for 1 s to 20 min at ambient temperature (30 ± 2 °C), on the color, biochemical characteristics and inactivation kinetics of natural microflora in fresh mango pulp (Mangifera indica cv. Amrapali) were investigated. Changes in color of mango pulp were found to be significant after HPP. Processed pulp retained a maximum of 85, 92 and 90% of its original ascorbic acid, total phenolics and in-vitro antioxidant capacity, respectively. Isobaric destruction of microorganisms followed the first-order death kinetics. Among the groups of microorganisms studied, pressure sensitivity of coliforms was found to be maximum whereas yeast & mold were least sensitive (zP values of 306.8 and 630.5 MPa; ΔV values of − 18.9 × 10− 6 and − 9.2 × 10− 6 m3 mol− 1, respectively). High pressure treatment of 600 MPa for 5 min was adjudged best for mango pulp which achieved maximum reduction in microflora and moderate changes in quality attributes.Industrial relevanceMango is the king of fruits which is globally valued for its unique aroma, flavor and high nutritive value. Most of the current preservation techniques available for mango involve the use of thermal treatments which result in loss of quality. India ranks no.1 in global mango production and has huge potential for utilizing new preservation technologies, such as HPP, which promise fresh-like and shelf stable products. This study will help one to understand the changes induced by HPP in mango pulp which may further be applied to develop the process technology for preservation of mango based products.