Dense phase carbon dioxide treatment of mango in syrup: Microbial and enzyme inactivation, and associated quality change

Dense phase carbon dioxide (DPCD) has been mainly explored as a new non-thermal pasteurization method for liquid foods. However, it's efficacy absolutely needs to be further investigated solid-liquid food mixtures, such mango in syrup. This study aimed investigate and enzyme inactivation effects DPCD treatment, evaluate quality changes by comparing with traditional thermal (TP) method. Optimal treatment (20 MPa, 60 °C, 30 min) was determined conducting single factor orthogonal experiments. Staphylococcus aureus CICC 10384 Escherichia coli 10003, which were selected representative gram-positive gram-negative pathogens syrup, could completely inactivated the optical initial concentrations of >8-log CFU/mL. Polyphenol oxidase peroxidase activities after optimal processing. Less adverse effect on pH color, higher amounts vitamin C total phenols samples observed when compared TP treatment. The shelf-life syrup treated estimated <86 days (25 °C) based an accelerated testing (ASLT). demonstrated that can considered promising technology mixtures without exceedingly influencing their attributes.