Storage stability of mango (Mangifera indica L.) juice preserved by hot fill and aseptic processes

Abstract

This work aimed to evaluate and to compare the stability of the mango tropical juice produced by the hot fill in glass bottles and aseptic using packing cartoon processes. The chemical and physical-chemical changes such as pH, total soluble solids, titratable acidity, relationship TSS/TA, reducing sugars, non reducing, total sugars, sensory acceptability test and microbiological count of mould, yeasts, bacteria mesophilic aerobics, coliforms 35 ºC, 45 ºC and Salmonellae sp. were evaluated for 350 days of storage in similar conditions to the one comercialization with 28 ºC ± 2 ºC. At the end of the storage it was verified that the juices of both processes kept an appropriate microbiological stability. The juices packed by the aseptic process presented along the 350 days of storage the best acceptance averages for the attributes flavor, general impression and a larger purchase intention in comparison with the process hot fill. The physical-chemical and chemical results of the processes hot fill and aseptic behaved in different ways during the time of storage, but both kept a stability and satisfactory quality showing the efficiency of the conservation processes.