Study On The Effect And Mechanism Of High Hydrostatic Pressure Procession On The Structure And Bioactivities Of Important Bioactivity Compounds In Mango

Mango（Mangifera indica L.）is one of the most popular and economically important fruit owing to its admirable sensorial characteristics（sweet taste,bright color,and delicious flavor）,as well as its nutritional composition（abundant carbohydrates such as glucose,fructose,and sucrose;antioxidants such as vitamins[C and E],carotenoids,and phenolic compounds;minerals,dietary fiber;and phytochemicals）,which have various effects on human health.Mango juice as a functional food is capable of reducing metabolic risk for obesity associated with adiposity and inflammation.In order to make better use of the active ingredients in mango,the new high hydrostatic pressure（HHP）technology was used to treat fruits,and the changes in active ingredient structure and activity before and after treatment were analyzed and compared.The results showed that such changes were beneficial to the biological activity of active ingredients.The following results were obtained:1.Natural antioxidants and secondary metabolites present in vegetables and fruits play significant roles in human health.Compared to whole fresh vegetables and fruits,the juices obtained from fruits and vegetables are more convenient to consume.In the current study the total phenolic,vitamin C,total carotene,andβ-carotene content and antioxidant activity of fruit and vegetable juices was determined by diphenyl picryl hydrazyl（DPPH）scavenging,2,2′-azino-bis（3-ethylbenzothiazoline-6-sulfonic acid）（ABTS）,and reducing power（RP）assays.Juices of various fruits,such as Chinese mango（Ao mango,Ao film packaged mango,Xiangya mango）,apple,orange,tomato,and carrot,were compared.The total phenolic（328.18 mg/100 g）and vitamin C（46.80 mg/100 g）content was the highest in orange juice.Among the different mango juices,the highest total phenolic（145.52 mg/100 g）and vitamin C（16.40 mg/100 g）content was found in Xiangya mango juice,while Ao（film packaged）mango juice contained the highest levels of total carotene（2771.00μg/100 g）andβ-carotene（1.955 mg/100 g）.The highest levels of total carotene（6062.00μg/100 g）andβ-carotene（5.40 mg/100 g）were found in carrot juice among all the juices investigated;however,it also had the lowest total phenolic（15.10 mg/100 g）and vitamin C（1.87 mg/100 g）content.The highest antioxidant activity was recorded in Xiangya mango and orange juices,and the lowest antioxidant activity was recorded in carrot juice.Our results show the potential value of fruit juice as a replacement for whole fresh fruit.2.Consumer demand for safe and nutritious fruit juices has led to the development of a number of food processing techniques.The aims of this study were to identify the phenolic composition content in Ao mango and to evaluate the effects of thermosonication（TS）and high hydrostatic pressure（HHP）treatments on the phenolic profile and quality of mango juice.A total of 22 and 14 phenolic compounds from mango peel and pulp,respectively,were identified using a newly developed ultra-performance liquid chromatography-electrospray ionization/quadrupole time-of-flight mass spectrometry（UPLC-ESI-QTOF-MS）method.Both TS and HHP exerted minimal effects on brix,p H,and titratable acidity of mango juice.However,ultrasound-pasteurization resulted in increased deactivation of polyphenol oxidase（PPO）,peroxidase（POD）,and pectin methylesterase（PME）with increase in temperature.Total phenolic and vitamin C content and antioxidant activity also decreased as the temperature increased.Nevertheless,HHP treatment retained high levels of antioxidants and antioxidant activity.Moreover,all three phenolic groups,mangiferin derivatives,gallotannins,and quercetin derivatives in mango juice were temperature-sensitive.Interestingly,only quercetin derivatives were found to be ultrasonic-resistant.HHP provided a high retention rate for all phenolic groups.Thus,TS and HHP are promising approaches for improving the quality of fruit juice.HHP is potentially superior to TS for retaining bioactive compounds and for preserving antioxidant activity except for the deactivation of browning-related enzymes.Therefore,the mango juice products obtained after HHP processing are more beneficial to health.3.Dietary fiber and polyphenols are commonly considered as major functional food components.In the current study,antioxidant compounds,antioxidant activity,and carbohydrate composition in dietary fiber of raw and ripe mango peels and pulps were determined.Total dietary fiber content ranged was 1.40 g/100 g and 2.40 g/100 g in raw mango peel and pulp,respectively,to 5.38 g/100 g and 5.74 g/100 g in ripe mango peel and pulp,respectively.The molecular weight range of SDF was 3.59x10⁴-9.18 x10⁴.Glucose,arabinose,and galactose were the major neutral sugars present in soluble dietary fiber（SDF）.Glucose is the main monosaccharide（28.45%）present in the SDF from ripe mango pulp.Polyphenol content ranged from was 0.039 g/100 g and 0.021 g/100 g in raw mango peel and pulp,respectively,to 0.079 g/100 g and0.047 g/100 g in ripe mango peel and pulp,respectively.Ascorbic acid content was ranged from 4.13 mg/100 g and 3.54 mg/100 g in raw mango peel and pulp,respectively,to 8.96 mg/100 g and 7.38 mg/100 g in ripe mango peel and pulp,respectively.The IC₅₀values in the DPPH and ABTS assays were in the range of0.013,0.003 mg/m L and 0.016,0.005 mg/m L for raw and ripe mango peel,respectively,and 0.019,0.008 mg/m L and 0.023,0.010 mg/m L for raw and ripe mango pulp,respectively.The RP was also calculated.The EC₅₀values were in the range of 0.156,0.113 mg/m L for raw and ripe mango peel and 0.174,0.132 mg/m L for raw and ripe mango pulp,respectively.Thus,we showed the presence of a significant amount of dietary fiber,which adds to the health benefits of mango peel,which can be used in functional foods.4.In this paper,the GPC,GC,FT-IR,SEM was used to analysis the physicochemical,nutritional and functional properties of mango juice and dietary fiber extracted from mango pulp were processed on industrial-scale high pressure treatments.After the HHP treatment（400 MPA,10 min）,their general composition,polyphenol and Vitamin C content,soluble and insoluble dietary fiber（SDF/IDF）content has little change.However,the antioxidant activity（reduced by 20%）before and after high hydrostatic pressure treatments was changed obviously.Furthermore,the electron microscope（SEM）,molecular weight（reduced from 6.86 x10⁴ to 5.52 x10⁴ g/mol）,molar ratio of monosugar also has changed(Rhamnose:arabinose:xylose:mannose:galactose:glucose changed from 1.33:10.35:8.48:2.93:12.85:15.79 to1.21:8.38:7.82:2.70:10.86:13.17,Fourier transform infrared spectroscopy（FTIR）indicated that stretching vibration of–OH,-CH(3400,2900cm^-1)and carbonyl(1739cm^-1)andβ-glucos(890 cm^-1)has significant changed,glucose adsorption capacity（GAC）（reduced by 68%）,starch digestibility（reduced by 31%）,glucose diffusion and glucose dialysis retardation index（GDRI）（reduced from 71.90 to 48.54）,α-amylase activity（reduced by 16%）of SDF and IDF from mango pulp were studied.In addition,the effect of mango juice,polyphenol and SDF on the growth of Staphylococcus aureus（0.05 mg/m L sample have the antibacterial rate of 102.3%and101.4%）and two probiotics were studied（30.74%and 45%）.Therefore,the HHP treatment is a great method to enhance the bioactivity of mango polyphenol and mango juice.