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High‐pressure homogenization (HPH) was applied within a range of 300 to 1000 bar for 2 to 8 cycles. At constant dry matter (6.2%), pulp mass increased from 3.7 to 8%, indicating a change in particle organization. D90 varied from 197 to 20 μm depending on the pressure and number of cycles. The aggregation of particles, then destruction of the aggregates depending on the number of cycles, explained viscosity behavior. HPH delayed phase separation by an average 28.5 h. Sedimentation velocity was 10 times higher at 8 cycles than at 3 cycles, at 1000 bar. At 1000 bar, browning was observed, resulting from Maillard reactions, and was linked to the furan‐2‐pentyl content (10‐fold higher) and a 45% loss of carotenoids. This study will help in understanding changes induced in mango nectar by HPH and will be of use in developing processing technologies to preserve mango‐based products. Novelty impact statement: This study provides some additional scientific indications for understanding the subtility of HPH impacts in stabilizing mango nectar. The optimum pressure treatment for delaying phase separation (1000 bar, 3–6 cycles), i.e., reducing particle size and forming adequate re‐aggregation, also causes a Maillard reaction (2‐fold color difference, 10‐fold furan increase, etc.), hence browning through an increase in local temperature. It will therefore be necessary to find a compromise to limit degradation reactions caused by the process, and to guarantee greater consumer acceptance (phase separation and sensory quality). [ABSTRACT FROM AUTHOR]

Mango fruit ( Mangifera indica L.) is highly perishable and must therefore be quickly stabilized. Drying appears to be one of the most promising stabilization solutions. The traditional mango drying process can be divided into two phases: the first, which is performed at ~80 °C for 10 to 12 h, sees water activity ( a) decline from 0.98 to 0.8. During the second phase, the drying temperature is reduced to 50 °C until a reaches ~0.6. These conditions are highly favorable to enzymatic and non-enzymatic reactions (1st and 2nd step, respectively). The focus of this work was therefore to highlight the effects resulting from the coupling of a and temperature on the development of these classes of reactions during the whole process. Several precursors (reducing sugars and amino acids) and intermediary products of the Maillard reaction were analyzed to estimate non-enzymatic reaction intensity when polyphenoloxidase (PPO) was associated with enzymatic browning. We were able to show that the highest production of 5-hydroxymethyl furfural (5-HMF) as a Maillard reaction marker occurs mainly for an a of 0.6. Kinetic analysis of Maillard reaction precursors and intermediate products in model mango system helped us identify asparagine and arginine as limiting precursors, and 5-HMF as a significant a-dependent product. The impact of the a on the thermal degradation of PPO proved to be radically different. After 8 h at 40 °C, the PPO was almost totally inhibited if this treatment is conducted on a sample at a 0.65, while residual activity was estimated to be 69.4 % for a sample at a 0.98. [ABSTRACT FROM AUTHOR]

Abstract: This paper discusses the possibility of controlling acrylamide formation/elimination reactions in plantain during frying. A 2D model including heat and vapor transfer and acrylamide reactions was developed. The model was validated against experimental data, consisting of the plantain core temperature and average water and acrylamide contents. Validations were made on two different typical plantain-based foods, i.e. “tajadas” (thick product) and “tostones” (thin product), in which the acrylamide contents were found to be 0.24 and 0.44mgkg−1 (fat-free dry basis), respectively. The simulations highlighted that non-isothermal heat treatment is a good strategy to reduce the acrylamide content (up to 50% reduction). However, controlling the asparagine content in the raw material through maturity stage selection or by implementing immersion pretreatments is an easier way to mitigate the acrylamide net amount in plantain products. [Copyright &y& Elsevier]