Importance of Some Chemical Preservatives Used in Mango Pulp: A Review

Milkesa Feyera; Tseganesh Abdo

doi:doi:10.11648/j.ijfet.20220602.13

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Importance of Some Chemical Preservatives Used in Mango Pulp: A Review

Milkesa Feyera, Tseganesh Abdo

Published in International Journal of Food Engineering and Technology (Volume 6, Issue 2)

Received: 12 July 2022 Accepted: 9 August 2022 Published: 29 December 2022

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Abstract

Mango is grown naturally or mainly cultivated in tropical and subtropical regions and well-known for its delicious taste, appealing aroma, color and nutritious benefits. It is easily deteriorated fruit due to its high water content hence, it exhibited shortest post- harvest life. Different types of food preservation methods have been applied to mango and mango products to make it available a year round. Natural or synthetic preservatives can be added to mango and mango products to prong storage life, keep sensory acceptability and safety by inhibiting microbial contamination. mango pulp which is a pectin rich product made from fully matured mango also exhibited shortest shelf life. The addition of chemical preservatives at optimum level could be preserved mango pulp to ensure availability of mango products throughout the year. Potassium sorbate, sodium benzoate and potassium metabisulphite were effective chemical preservatives used alone or in combination to preserve sensory characteristics and prolong storage life of mango pulp. potassium metabisulphite bleached the natural color of mango pulp and altered its flavor but extended its shelf life. Addition of potassium metabisulphite preserved mango pulp to one year at ambient temperature. Chemically preserved mango pulp samples with addition of different concentration of potassium sorbate and sodium benzoate were organoleptically satisfactory for 9 months at 30-45°C storage condition.

Published in	International Journal of Food Engineering and Technology (Volume 6, Issue 2)
DOI	10.11648/j.ijfet.20220602.13
Page(s)	45-51
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Mango Pulp, Chemical Preservatives, Shelf Life, Sensory Attributes

References

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APA Style

Milkesa Feyera, Tseganesh Abdo. (2022). Importance of Some Chemical Preservatives Used in Mango Pulp: A Review. International Journal of Food Engineering and Technology, 6(2), 45-51. https://doi.org/10.11648/j.ijfet.20220602.13

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Milkesa Feyera; Tseganesh Abdo. Importance of Some Chemical Preservatives Used in Mango Pulp: A Review. Int. J. Food Eng. Technol. 2022, 6(2), 45-51. doi: 10.11648/j.ijfet.20220602.13

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AMA Style

Milkesa Feyera, Tseganesh Abdo. Importance of Some Chemical Preservatives Used in Mango Pulp: A Review. Int J Food Eng Technol. 2022;6(2):45-51. doi: 10.11648/j.ijfet.20220602.13

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@article{10.11648/j.ijfet.20220602.13,
  author = {Milkesa Feyera and Tseganesh Abdo},
  title = {Importance of Some Chemical Preservatives Used in Mango Pulp: A Review},
  journal = {International Journal of Food Engineering and Technology},
  volume = {6},
  number = {2},
  pages = {45-51},
  doi = {10.11648/j.ijfet.20220602.13},
  url = {https://doi.org/10.11648/j.ijfet.20220602.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20220602.13},
  abstract = {Mango is grown naturally or mainly cultivated in tropical and subtropical regions and well-known for its delicious taste, appealing aroma, color and nutritious benefits. It is easily deteriorated fruit due to its high water content hence, it exhibited shortest post- harvest life. Different types of food preservation methods have been applied to mango and mango products to make it available a year round. Natural or synthetic preservatives can be added to mango and mango products to prong storage life, keep sensory acceptability and safety by inhibiting microbial contamination. mango pulp which is a pectin rich product made from fully matured mango also exhibited shortest shelf life. The addition of chemical preservatives at optimum level could be preserved mango pulp to ensure availability of mango products throughout the year. Potassium sorbate, sodium benzoate and potassium metabisulphite were effective chemical preservatives used alone or in combination to preserve sensory characteristics and prolong storage life of mango pulp. potassium metabisulphite bleached the natural color of mango pulp and altered its flavor but extended its shelf life. Addition of potassium metabisulphite preserved mango pulp to one year at ambient temperature. Chemically preserved mango pulp samples with addition of different concentration of potassium sorbate and sodium benzoate were organoleptically satisfactory for 9 months at 30-45°C storage condition.},
 year = {2022}
}

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TY  - JOUR
T1  - Importance of Some Chemical Preservatives Used in Mango Pulp: A Review
AU  - Milkesa Feyera
AU  - Tseganesh Abdo
Y1  - 2022/12/29
PY  - 2022
N1  - https://doi.org/10.11648/j.ijfet.20220602.13
DO  - 10.11648/j.ijfet.20220602.13
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 45
EP  - 51
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20220602.13
AB  - Mango is grown naturally or mainly cultivated in tropical and subtropical regions and well-known for its delicious taste, appealing aroma, color and nutritious benefits. It is easily deteriorated fruit due to its high water content hence, it exhibited shortest post- harvest life. Different types of food preservation methods have been applied to mango and mango products to make it available a year round. Natural or synthetic preservatives can be added to mango and mango products to prong storage life, keep sensory acceptability and safety by inhibiting microbial contamination. mango pulp which is a pectin rich product made from fully matured mango also exhibited shortest shelf life. The addition of chemical preservatives at optimum level could be preserved mango pulp to ensure availability of mango products throughout the year. Potassium sorbate, sodium benzoate and potassium metabisulphite were effective chemical preservatives used alone or in combination to preserve sensory characteristics and prolong storage life of mango pulp. potassium metabisulphite bleached the natural color of mango pulp and altered its flavor but extended its shelf life. Addition of potassium metabisulphite preserved mango pulp to one year at ambient temperature. Chemically preserved mango pulp samples with addition of different concentration of potassium sorbate and sodium benzoate were organoleptically satisfactory for 9 months at 30-45°C storage condition.
VL  - 6
IS  - 2
ER  -

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Author Information

Milkesa Feyera

Food Science and Nutrition Department, Melkassa Agricultural Research, Adama, Ethiopia
Tseganesh Abdo

Food Science and Nutrition Department, Melkassa Agricultural Research, Adama, Ethiopia

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APA Style

Milkesa Feyera, Tseganesh Abdo. (2022). Importance of Some Chemical Preservatives Used in Mango Pulp: A Review. International Journal of Food Engineering and Technology, 6(2), 45-51. https://doi.org/10.11648/j.ijfet.20220602.13

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ACS Style

Milkesa Feyera; Tseganesh Abdo. Importance of Some Chemical Preservatives Used in Mango Pulp: A Review. Int. J. Food Eng. Technol. 2022, 6(2), 45-51. doi: 10.11648/j.ijfet.20220602.13

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AMA Style

Milkesa Feyera, Tseganesh Abdo. Importance of Some Chemical Preservatives Used in Mango Pulp: A Review. Int J Food Eng Technol. 2022;6(2):45-51. doi: 10.11648/j.ijfet.20220602.13

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@article{10.11648/j.ijfet.20220602.13,
  author = {Milkesa Feyera and Tseganesh Abdo},
  title = {Importance of Some Chemical Preservatives Used in Mango Pulp: A Review},
  journal = {International Journal of Food Engineering and Technology},
  volume = {6},
  number = {2},
  pages = {45-51},
  doi = {10.11648/j.ijfet.20220602.13},
  url = {https://doi.org/10.11648/j.ijfet.20220602.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20220602.13},
  abstract = {Mango is grown naturally or mainly cultivated in tropical and subtropical regions and well-known for its delicious taste, appealing aroma, color and nutritious benefits. It is easily deteriorated fruit due to its high water content hence, it exhibited shortest post- harvest life. Different types of food preservation methods have been applied to mango and mango products to make it available a year round. Natural or synthetic preservatives can be added to mango and mango products to prong storage life, keep sensory acceptability and safety by inhibiting microbial contamination. mango pulp which is a pectin rich product made from fully matured mango also exhibited shortest shelf life. The addition of chemical preservatives at optimum level could be preserved mango pulp to ensure availability of mango products throughout the year. Potassium sorbate, sodium benzoate and potassium metabisulphite were effective chemical preservatives used alone or in combination to preserve sensory characteristics and prolong storage life of mango pulp. potassium metabisulphite bleached the natural color of mango pulp and altered its flavor but extended its shelf life. Addition of potassium metabisulphite preserved mango pulp to one year at ambient temperature. Chemically preserved mango pulp samples with addition of different concentration of potassium sorbate and sodium benzoate were organoleptically satisfactory for 9 months at 30-45°C storage condition.},
 year = {2022}
}

Copy | Download

TY  - JOUR
T1  - Importance of Some Chemical Preservatives Used in Mango Pulp: A Review
AU  - Milkesa Feyera
AU  - Tseganesh Abdo
Y1  - 2022/12/29
PY  - 2022
N1  - https://doi.org/10.11648/j.ijfet.20220602.13
DO  - 10.11648/j.ijfet.20220602.13
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 45
EP  - 51
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20220602.13
AB  - Mango is grown naturally or mainly cultivated in tropical and subtropical regions and well-known for its delicious taste, appealing aroma, color and nutritious benefits. It is easily deteriorated fruit due to its high water content hence, it exhibited shortest post- harvest life. Different types of food preservation methods have been applied to mango and mango products to make it available a year round. Natural or synthetic preservatives can be added to mango and mango products to prong storage life, keep sensory acceptability and safety by inhibiting microbial contamination. mango pulp which is a pectin rich product made from fully matured mango also exhibited shortest shelf life. The addition of chemical preservatives at optimum level could be preserved mango pulp to ensure availability of mango products throughout the year. Potassium sorbate, sodium benzoate and potassium metabisulphite were effective chemical preservatives used alone or in combination to preserve sensory characteristics and prolong storage life of mango pulp. potassium metabisulphite bleached the natural color of mango pulp and altered its flavor but extended its shelf life. Addition of potassium metabisulphite preserved mango pulp to one year at ambient temperature. Chemically preserved mango pulp samples with addition of different concentration of potassium sorbate and sodium benzoate were organoleptically satisfactory for 9 months at 30-45°C storage condition.
VL  - 6
IS  - 2
ER  -

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