International Journal of Food and Nutritional Science International Journal of Food and Nutritional Science International Journal of Food and Nutritional Science International Journal of Food and Nutritional Science 2377-0619Ommega Online PublishersNew Jersey, USA182310.15436/2377-0619.18.1823Research ArticleProcessing of Canned Mango using Natural Preservatives: Effect on the Physicochemical Characteristics and Hygienic QualityProcessing of Canned Mango using Natural Preservatives: Effect on the Physicochemical Characteristics and Hygienic QualityPindgwindé Marie JudithSamadoulougou-KafandoMaster of Research Biochemistry-Microbiology amp Food Technology 03 BP 7047 Ouagadougou 03 Burkina FasoEditor* E-mail: kaftourb@yahoo.fr
The authors have declared that no competing interests exist.
2018180520185109032018140520182018Creative Commons Attribution LicenseThis is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. nbsp emsp emsp Optima preservation conditions to produce canned mangoes from three cultivars Lippens Kent and Keitt were determined using lemon juice and lemongrass essential oils as natural preservatives and citric acid Fresh mango pulp and canned mangoes were analyzed for physicochemical microbiological and sensorial properties in order to assess the impact of the canning process Depending on cultivars fresh mango pulp contained 437 5 to 3478 09 mu g 100g dry matters of beta-carotene Total sugars ash titratable acidity total soluble solids and pH were ranging between 49 29 - 67 25 1 23 - 3 0 2 43 - 3 65 17 - 18 and 3 40 - 3 80 respectively Total mesophilic flora total coliforms yeasts and moulds counts of fresh pulp ranged from 1 8 103 - 2 5 104 CFU g 3 6 101 - 1 6 104 and lest than 10 - 9 1 101 CFU g respectively After processing of canned mangoes in sucrose syrup levels of components changed from 320 04 - 1954 01 mu g 100g for beta-carotene 50 65 - 79 01 for total sugars 0 3 - 1 06 for ash 0 64 - 2 28 for titratable acidity and 23 ndash 32 Brix for total soluble solids The pH values oscillated between 3 19 and 3 98 More than 99 98 of total mesophilic flora was destroyed no coliforms and no yeasts and moulds were detected in the canned mangoes emsp emsp From these results the best preservatives were citric acid and lemongrass essential oil and the best pasteurization time is 10 min 10