Industry-Scale Microfluidizer: a Novel Technology to Improve Physiochemical Qualities and Volatile Flavor of Whole Mango Juice

Industry-scale microfluidizer system (ISMS) is a novel equipment for producing filtered-free whole beverages. This study investigated the color, nutrition, and flavor changes of mango juice (WMJ) treated by ISMS under various pressure (0–120 MPa). Results showed that well maintained total soluble solid content, pH value, yellow color WMJ. The carotenoids were not destroyed with treatment below 90 MPa, bioaccessibility all WMJ samples was no change. More importantly, promoted release ascorbic acid polyphenols disrupting cellular integrity, thus improving antioxidant activities Volatile compounds analysis found had more terpenes aldehydes when at possessed esters 120 MPa. These results demonstrated might offer new opportunities to produce excellent qualities an industrial level.