foods

Article
Thermal Effect, Diffusion, and Leaching of Health-Promoting
Phytochemicals in Commercial Canning Process of Mango
(Mangifera indica L.) and Pineapple (Ananas comosus L.)
Palitha C. Arampath 1, * and Matthijs Dekker 2

1 Department of Food Science & Technology, Faculty of Agriculture, University of Peradeniya,

Peradeniya 20400, Sri Lanka
2 Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University,
P.O. Box 17, 6700AA Wageningen, The Netherlands; matthijs.dekker@wur.nl
* Correspondence: pcarampath@gmail.com or pca@pdn.ac.lk; Tel.: +94-71-8481039

Abstract: The effect of thermal processing on health-promoting phytochemicals was investigated in

relation to the canning of mango and pineapple. The cans were retorted at four different temperatures
for varying amounts of time. Vitamin C, β-carotene, polyphenols, flavonoid content, and antioxidant
capacity in canned fruit pieces and sugar syrup were determined. The diffusion and leaching of
phytochemicals were determined through mathematical modelling. Retention of vitamin C in canned
pineapple pieces was higher than in canned mango pieces. Thermal treatment had an effect of rapidly
reducing leached vitamin C. The activation energy required for the degradation of vitamin C and
β-carotene in mango was higher than that required in pineapple. Trolox equivalent antioxidant
capacity (TEAC) values at 130 ◦ C (40 min) were 3.1 and 1.9 µmol Trolox/g FW in mango pieces and
syrups, respectively, indicating that antioxidant leaching had occurred. The degradation constants of
the phytochemicals studied were comparable but were slightly higher in pineapple than in mango.



The investigated health-promoting phytochemicals in canned products were present in substantially


lower concentrations than in fresh mango and pineapple.
Citation: Arampath, P.C.; Dekker, M.
Thermal Effect, Diffusion, and Keywords: β-carotene; antioxidant; degradation; activation energy; flavonoids
Leaching of Health-Promoting
Phytochemicals in Commercial
Canning Process of Mango (Mangifera
indica L.) and Pineapple (Ananas
1. Introduction
comosus L.). Foods 2021, 10, 46.
https://dx.doi.org/10.3390/ Thermal treatment is an extensively applied food processing and preservation tech-
foods10010046 nique that extends the shelf life of fruit products [1]. The primarily focus of food processing
is to inactivate pathogenic microorganisms and enzymes. However changes in appearance,
Received: 17 November 2020 composition, nutrition, and sensory properties are occurred inevitably. Temperature in food
Accepted: 23 December 2020 processing is the most important factor that affects alteration and destruction of natural
Published: 26 December 2020 phytochemicals, thus influence the antioxidant capacity in processed foods [2]. Vitamin C,
the marker of nutritional quality of processed fruits and vegetables has contributed lower
Publisher’s Note: MDPI stays neu- level for thetotal antioxidant activity at higher temperatures in some fruit matrices [3]. The
tral with regard to jurisdictional claims free and conjugated /bound forms of phytochemicals contribute to the total antioxidant
in published maps and institutional activity of fruits and vegetables [4].
affiliations. Canned fruit products, especially the tropical fruits are higher in demand in the
international trade. Canning as a one of the best processing techniques that preserve the
natural sensory attributes as preserved in liquid medium, the canned fruit products are in
Copyright: © 2020 by the authors. Li-
higher consumer perception compared to the dehydrated products. The research studies
censee MDPI, Basel, Switzerland. This reported in canning of fruits in the past few decades were mostly focused on optimization
article is an open access article distributed of process conditions, shelf life determination, and microbiological safety. However the
under the terms and conditions of the attention of nutritional quality and health benefits of the canned fruit products were not
Creative Commons Attribution (CC BY) reported under commercial scale or laboratory scale. Therefore study of commercially
license (https://creativecommons.org/ important tropical fruits, mango, and pineapple is timely significant to the food industry,
licenses/by/4.0/). food technologists, nutritionists, and general consumers as well.

Foods 2021, 10, 46. https://dx.doi.org/10.3390/foods10010046 https://www.mdpi.com/journal/foods

Foods 2021, 10, 46 2 of 18

Canning of mango and pineapple is a major preservation techniques [5]. Natural fruit
juices or mixed juices and sugar syrups with arange of concentrations, 10–22 ◦ Bx are used as
the filling media in the canning of fruits or fruit pieces. The syrup is classified on the basis
of its cut-out strength, as extra light syrup (>10◦ Bx), light syrup (>14 ◦ Bx), heavy syrup
(>18 ◦ Bx), or extra heavy syrup (>22 ◦ Bx). This liquid medium facilitates heat penetration,
inactivation of enzymes, and destruction of pathogenic microorganisms [6,7]. Quality
parameters, beneficial phytochemicals, and sensory attributes of canned products are
mainly affected by leaching, the formation and degradation of compounds, non-enzymatic
browning reactions, and pigment destruction [8,9]. Phytochemicals are considered as
bioactive non-nutrient plant compounds with health benefits. These bioactive non-nutrients
are available in fruits, grains, vegetables, and other plant foods [10].
Mango is a rich source of macronutrients, micronutrients (vitamins and minerals), and
non-nutritive phytochemicals such as phenolic compounds, carotenoids, flavonoids, and
other polyphenols [11]. Flavonoids represent 60% of dietary polyphenols in plants and
potentially possess human cancer preventive abilities [12,13].
Several authors have reported that a diet rich in polyphenolic compounds is associated
with protective effects against some chronic degenerative diseases related to oxidative
stress, such as cancer and cardiovascular diseases [14]. Gallic acid (major polyphenol) and
hydrolysable tannins (p-OH-benzoic acid, m-coumaric acid, p-coumaric acid, and ferulic
acid) are present in mangoes [15].
Pineapple is a good source of several phytochemicals, such as flavonoids; coumaric
acid, ellagic acid, ferulic acid, chlorogenic acid, and micronutrients and dietary fiber. These
nutritional and non-nutritional constituents vary depending on the cultivar and several
pre- and post-harvest management practices [16].
Several varieties of canned pineapple products are available on the market, such as
chunks, titbits/pieces, and slices. A clinical study on the consumption of canned pineapple
reported reductions in the duration and incidence of infection in school children [17].
Kinetic models of thermal treatment are important to maintain new food process designs
and to assure the quality and safety of food production [18]. The degradation of, or damage
to, nutrients during thermal treatment can be predicted by determining the kinetic behavior
of these compounds. Kinetic studies on several compounds in fruits and juices have been
conducted, e.g., in orange juice [19], and raspberry pulp [20]. Improvement of food quality
with variable retort temperatures [21], global optimization of process conditions in the
batch thermal sterilization of food [22], optimization of the sterilization process of canned
food using temperature distribution [6], and heat transfer simulation and retort program
adjustment for thermal processing [7] have been reported. Studieson degradation kinetic
parameters of anthocyanins and mathematical models and estimation of activation energy
(Ea), and z-value during the thermal processing of foods and storage were reviewed [10].
Although studies on the process optimization and thermal processing of canning have
been reported, information on the fate of the beneficial bioactive compounds during the
canning of mango and pineapple is scant. In this study, processing effects on beneficial
phytochemicals, retention of compounds, and the kinetics and activation energy of bioactive
compounds were determined based on pilot-scale commercial canning of mango and
pineapple.

2. Materials and Methods

2.1. Raw Materials and Chemicals
Mango (Variety Alphonso, Maharashtra, India) and pineapple (Variety Kew, Huetar
Norte region, Costa Rica) fruits were purchased from the open market in Wageningen,
the Netherlands. Ethanol, methanol, tetrahydroxyfuran (THF), Hydroxymethylfurfural
(HMF), acetonitril (BioSolve, Valkenswaard, The Netherlands), trolox, tannic acid, 1,1-
diphenyl-2-picrylhydrazyl (DPPH), chlorogenic acid, epicatechin, catechine (Sigma-Aldrich
Chemie GmbH, Steinheim, Germany), caffeic acid, sinapic acid and gallic acid (Fluka, Fein-
chemikalien GmbH, Germany), trifluoroacetic acid (TFA), 2, 6 dichlorophenol-indophenol
Foods 2021, 10, 46 3 of 18

(DCP), β-apo-8-carotenal, Butylated Hydroxy Toluene (BHT), Folin–Ciocalteu reagent,

magnesium carbonate, anhydrous sodium sulphate and triethylamine (Merck, Darmstadt,
Germany) were used for the chemical analysis.

2.2. Preparation of Fruits for Analysis

Healthy mango and pineapple fruits were naturally ripened at ambient temperature
(18 ± 2 ◦ C) for 5 days. Subsequently, they were washed in potable running water, knife-
peeled, and cut into cubes of 2.5–3.0 cm. The filling medium, sugar syrup (15 ◦ Bx), was
prepared using filtered potable water to avoid physical contaminants. The empty cylin-
drical metal cans (nominal capacity 454–457 mL) were washed before filling. The empty
cans were filled with fruit pieces and sugar syrup, leaving 10% headspace. Uniform weight
(net wt. 280 ± 2 g, gross wt. 450 ± 2 g) and filling height were maintained in cans. Filled
cans were exhausted in a hot water bath at 80 ± 1 ◦ C for 20 min and immediately sealed
(Anico-Junior sealer machine, UK) to create a vacuum in the headspace. The sealed cans
were thermally treated using pressurized steam (1.5–3.0 bar) in a pilot scale rotary-type
retort (BXF-S511X model, UK). The rotary-type retort is practically desirable in the canning
process due to its efficient internal heat transfer due to continuous rotating and mixing
action. Temperature–time combinations for the canning experiments were 115,120, 125,
and130 ◦ C (retort temperature) and 10, 20, 30, and 40 min thermal treatments. At the end
of the thermal treatments, cans were cooled immediately using running water to avoid the
over-cooking of fruit pieces. Then, cans were air-dried and stored (4 weeks) at ambient
temperature (18 ± 2 ◦ C) for further analysis. This time period is required to stabilize the
constituents in solid–liquid matrices in the retorted cans and to detect any defects in cans
such as bulged cans. A data logger (iButton, Thermochron type DS1922T, USA) was used
to record the internal can temperature at the coldest spot of a filled can under different
time–temperature combinations.

2.3. Analysis of Constituents

Total soluble solids (TSS), vitamin C, total polyphenols, antioxidant activity (Trolox
equivalent antioxidant capacity, TEAC), β-carotene, and flavonoids were determined in
fresh fruits, canned fruit pieces, and syrup.

2.3.1. Determination of Total Soluble Solids (TSS)

The TSS (◦ Bx) value was measured with a hand-held refractometer (Eclipse, code
45-91, UK).

2.3.2. Determination of Vitamin C Content

The vitamin C (L-ascorbic acid) content was determined using the Colorimetric
method with an Enzytec™test kit, ID No: 1 002 941.

2.3.3. Determination of Total Polyphenolic Content

The total polyphenolic content was determined using Folin–Ciocalteu’s reagent [23].
A calibration curve was constructed using gallic acid. The determined quantity is presented
in mg gallic acid equivalents per 100 g in fresh weight (mg GAE/100 g FW).

2.3.4. Antioxidant Activity

The free radical scavenging capacity of the different antioxidants in the samples was
measured using a DPPH (1,1-diphenyl-2-picrylhydrazyl) assay, as explained by [24] and
later modified for measuring lipophilic compounds [25]. The antioxidant capacity was
expressed as the Trolox Equivalent Antioxidant Capacity (TEAC) in micro moles per gram
of fresh weight (µmol/g FW).
Foods 2021, 10, 46 4 of 18

2.3.5. Determination of β-Carotene Content

β-Carotene content was determined by Reversed-Phase High-Performance Liquid
Chromatography (RP-HPLC) technique. The extraction method of β-carotene was a slightly
modified version of the method [26,27].

2.3.6. Determination of Flavonoid Content

Flavonoid compounds were quantified using HPLC analysis [28]. Standard pheno-
lic compounds, tannic acid, chlorogenic acid, caffeic acid, epicatechin, catechin, gallic
acid, sinapic acid, and a non-phenolic compound, Hydroxymethylfurfural (HMF) were
used. Quantification was performed using the calibration curves, while identification was
achieved by comparison of the peaks in the standard solutions with the samples.

2.3.7. Mathematical Modelling

The concentrationof biochemical components in the cellular matrix of fruit can be
affected by several mechanisms during canning. Cell lysis in fruit pieces, leaching of
components into the liquid phase of the cans, diffusion upon heating, and thermal degra-
dation are the possible mechanisms in the liquid phase at elevated temperatures during
the canning process.
The mathematical model used for the canning process only includes the effects of
lysis/leaching and thermal degradation in the fruit matrix and in the can filling medium
(sugar syrup 15 ◦ Bx). Cell lysis is described by a first-order kinetic model (Equation (1)),
as this was also observed for the lysis of vegetable cells [29]. A mass balance was used to
relate the fraction of lysed cells to the fraction of intact cells (Equation (2)):

dCc,i
= −k l .Cc,i . (1)
dt
Cc,l = 1 − Cci (2)
where
Cc,i : fraction of intact cells (-),
Cc,l : fraction of lysed cells (-),
kl : lysis rate constant (min−1 ),
t: time (min).
For the leaching of water-soluble components to occur, cells must lyse and the compo-
nents must diffuse to the surrounding water. Due to the heterogeneous size and shape of
the fruit particles, the diffusion process is difficult to model exactly. For practical reasons, it
is therefore assumed that the lysis and diffusion processes can be described together by
first-order equations and mass balance (Equations (1) and (2)). The lysis rate constant, in
fact, is a lumped parameter also including the diffusion process. The resulting parameter
(kl ) is therefore called the leaching parameter. By making this assumption, the transfer of
components to the surrounding water can be described by a mass balance of the amount of
water in the fruit (in intact cells and lysed cells) and the surrounding water.The volume
of the free water phase (surrounding water plus water in lysed cells), in fact, increases as
more cell are lysed. This process can be described by the following relation (Equation (3)):

dMw dC
= − c,i .M f ,0 = k l .Cc,i . M f ,o (3)
dt dt

where
Mw : mass of free water (g),
Mf,0 : initial mass of fruit (g).
According to this model, the leaching of water-soluble components is a direct conse-
quence of cell lysis. The contents of the cells that lyse are added to the free water phase. To
describe this process mathematically, one has to take into account the amount of compo-
Foods 2021, 10, 46 5 of 18

nents from the lysed cells as well as the diluting effect caused by the increase in the mass
of free water caused by this lysis (Equation (4)):
 " #
k l . C c,i . M f ,0 .Cv k l . C c,i . M f ,0 k l . C c,i . M f ,0 . (C f − Cw )
  
dCw
IL = − Cw . = (4)
dt Mw Mw Mw

where
L: refers to the fact that this component represents the change due to leaching only,
Cw : component concentration in the free water (µmol/g),
Cf : component concentration in the intact part of the fruit (µmol/g).
Thermal breakdown is described by first-order kinetics, similar to previous studies [30].
Since breakdown rates can be different in fruit and the surrounding water, different rate
constants can be used (Equations (5) and (6)):

dC f
= −k d, f .C f (5)
dt

dCw
IB = −k d,w .Cw (6)
dt
where
B: refers to the fact that this component is the change due to breakdown only,
kd,f : breakdown rate constant in fruit (min−1 ),
kd ,w : breakdown rate constant in water (min−1 ).
All estimations of the reaction rates were performed on the respective, experimentally
determined individual concentrations of each canning experiment and not by using the
average values of the three consecutive runs, effectively accounting for sample variability.
The rate constants for leaching and degradation are temperature-dependent. This fact is
described by a modified Arrhenius equation, which determines the rate constant relative
to a reference temperature (Equation (7)):

( ERa )( T 1 − 1
T)
k d = k d,re f e re f (7)

All equations were fitted to data of individual concentrations in both water and fruit
pieces simultaneously using the Athena Visual Workbench software (Athena Visual Studio,
Inc, Naperville, IL, USA). Reaction kinetics were studied by multi-response modelling
using the determinant criterion [31]. Multi-response modelling implies that more than one
reactant or product is taken into account. The determinant criterion is then more suitable
than the familiar least-squares criterion. Athena Visual Workbench was used for numerical
integration of differential equations, as well as parameter estimation of the rate constants
in the differential equations, following minimization of the determinant in order to obtain
the reaction kinetic parameters (rate constant ka and activation energy Ea ). The goodness
of fit of the models, describing first-order degradation, was calculated using the Pearson
chi-square test.

3. Results and Discussion

The vitamin C, total polyphenol, and β-carotene contents and the TEAC in mango and
pineapple pieces and sugar syrup measured underdifferent time–temperature combinations
are given in Figure 1. The legend represents the steady-state temperature (internal can
temperature) at the coldest point of a can, measured during thermal treatment in the
pilot scale retort. The recorded internal can temperatures of 111, 115, 119, and 124 ◦ C
corresponded to the retort temperatures of 115, 120, 125, and 130 ◦ C.
 rate constant (ka = 2.4 ± 0.1 × 10−2 min−1) was same for both mango and pineapple fruit
pieces.
The vitamin C content measured in the sugar syrup of canned mango was 2.7 (115
°C), 3 (120 °C), and 2 mg/100 g (125 °C), and it was undetectable at 130 °C after 10 min of
Foods 2021, 10, 46 thermal treatment. In sugar syrup of pineapple cans, concentrations of 2.8 mg/100 g (115 6 of 18
°C), 1.6 mg/100 g (120 °C), and 1.2 mg/100 g (125 °C) were measured after 10 min, and
vitamin C was undetectable at 130 °C.

111 °C 111 °C
Vitamin C (mg/100g 25 115 °C 30 115 °C

Vitamin C (mg/100g
20 119 °C 25 119 °C
124 °C 20 124 °C
15
FW)

FW)
15
10 10
5 5
0 0
0 20 40 60 0 20 40 60
Time (min) Time (min)

Total phenols (mg/100g

Total phenols (mg/100g

60
60
50 50
40

FW)
40
FW)

30 111 °C 30 111 °C
20 115 °C 20 115 °C
10 119 °C 119 °C
124 °C
10
0 124 °C
21, 10, x FOR PEER REVIEW 0 7 of 18
0 50
0 20 40 60
Time (min) Time (min)
6 111 °C 6 111 °C
115 °C 5 115 °C
5
ß-Carotene μg/g FW)

119 °C
ß Carotene (μg/g FW)

119 °C
4 124 °C 4 124 °C
3 3
2 2
1 1
0 0
0 20 40 60 0 20 40 60
Time (min) Time (min)
10 111 °C 8 111 °C
115 °C 115 °C
8 6 119 °C
119 °C
TEAC (μmol/g FW)
TEAC (μmol/g FW)

6 124 °C 124 °C
4
4
2
2
0 0
0 20 40 60 0 20 40 60
Time (min) Time (min)
Mango Pineapple
Figure C,
Figure 1. Vitamin 1. Vitamin C, total
total phenols, phenols, β-carotene,
β-carotene, and troloxantioxidant
and trolox equivalent equivalent capacity
antioxidant capacity
(TEAC) (TEAC)
in pieces (closed symbols)
in pieces (closed symbols) and syrup (open symbols) during the canning of mango and pineapple
and syrup (open symbols) during the canning of mango and pineapple at different temperatures. The legend represents the
at different temperatures. The legend represents the steady state coldest spot temperature in the
steady state coldest spot temperature in the can measured by the iButton.
can measured by the iButton.

3.2. Polyphenol Content

The total polyphenol content in mango, 29.4 mg GAE/100 g FW, was lower than pre-
viously reported values reported [35,38]. The polyphenol content of 33.3 mg GAE/100 g
FW in pineapple is comparable with a previously reported value [34]. In our experiments,
an increment in the total polyphenol content was found in mango and pineapple pieces
and in sugar syrup with increasing thermal treatment (Figure 1).
The total polyphenol content in fresh mango (29.4 mg/100g FW) was slightly reduced
Foods 2021, 10, 46 7 of 18

3.1. Vitamin C Content

The vitamin C content in ripe fresh mangoes used for canning was 21.6 ± 1.2 mg/100 g.
The value is within the previously reported range (19.7 ± 9.1–38.7 ± 1.4 mg/100 g) [32,33].
The vitamin C content in pineapple (24.3 ± 1.1 mg /100 g) was similar to that reported
previously [34,35]. The vitamin C content was reduced in canned mango and pineapple
pieces during thermal treatment (Figure 1). At the end of the heat treatment at 115 ◦ C for
40 min, the retention of vitamin C was 27% in mango pieces and 31% in pineapple pieces.
The retention of vitamin C in mango pieces ranged from 4% (130 ◦ C) to 27% (115◦ C) after
40 min of thermal treatment. In canned pineapple, the retention rate was 6% at 130 ◦ C
and 31% at 115 ◦ C under the same conditions. Loss of vitamin C occurs by non-enzymatic
reactions, oxidation during fruit peeling, cutting, and can exhausting. Further, leaching
of vitamin C into sugar syrup and rapid reduction was evident. Ascorbic acid shows a
high reduction property, and the reaction rate is strongly affected by the dissolved oxygen
concentration. Differentiation of the ascorbic acid (AA) decomposition mechanism under
two conditions, in the presence and absence of oxygen, was established [36]. Variation
in kinetic parameters resulted from the intrinsic characteristics of the product such as its
maturity, variety, pH, and dissolved oxygen level. A reduction in the concentration of
dissolved oxygen in citrus juice after thermal treatment was reported [37].Therefore, a
slower degradation reaction rate would be expected even at higher temperatures under
anaerobic conditions inside the cans during the can exhausting step. This was proven
by the estimated Ea values: 109 ± 6 kJ mol−1 (mango) and 81 ± 6 kJ mol−1 (pineapple).
The Ea values were higher than the reported values (Ea 36–71 kJ mol−1 ) for some other
fruits [19,37]. The rate constant (ka = 2.4 ± 0.1 × 10−2 min−1 ) was same for both mango
and pineapple fruit pieces.
The vitamin C content measured in the sugar syrup of canned mango was 2.7 (115 ◦ C),
3 (120 ◦ C), and 2 mg/100 g (125 ◦ C), and it was undetectable at 130 ◦ C after 10 min of
thermal treatment. In sugar syrup of pineapple cans, concentrations of 2.8 mg/100 g
(115 ◦ C), 1.6 mg/100 g (120 ◦ C), and 1.2 mg/100 g (125 ◦ C) were measured after 10 min,
and vitamin C was undetectable at 130 ◦ C.

3.2. Polyphenol Content

The total polyphenol content in mango, 29.4 mg GAE/100 g FW, was lower than
previously reported values reported [35,38]. The polyphenol content of 33.3 mg GAE/100 g
FW in pineapple is comparable with a previously reported value [34]. In our experiments,
an increment in the total polyphenol content was found in mango and pineapple pieces
and in sugar syrup with increasing thermal treatment (Figure 1).
The total polyphenol content in fresh mango (29.4 mg/100 g FW) was slightly reduced
to 22.8 mg/100 g at 115 ◦ C and gradually increased with an increasing temperature: 25.7 at
120 ◦ C, 28.8 at 125 ◦ C, and 34.7 mg/100 g FW at 130 ◦ C after 40 min of thermal treatment.
The retention percentages of polyphenols were 77%, 87%, 98%, and 118%, respectively,
with the same temperature and time combinations. Similar behaviour was observed for
canned pineapple. The retention percentages in pineapple pieces were 79%, 92%, 134, and
152%, respectively, with the same thermal treatments. The above increments at 119 and
124 ◦ C could be due to the release of hydrolysable polyphenols from the cellular matrices
at high temperatures. In fruits, hydrolysable tannins are present as either soluble-free
or bound forms as gallo-tannins and ellagitannins [10]. The total phenolic content in
pineapple (94.3 ± 1.5 mg/100 g) includes 42.9% soluble-free and 57.1% bound forms [39].
In our canning experiments, the total polyphenol content increased due to transformation
of bound phenolics into soluble, detectable forms with potential antioxidant capacity.
The hydrolysable compounds in mango and pineapple are responsible for increasing the
total polyphenol content during the process of canning fruit pieces. Obviously, the total
polyphenol content in the sugar syrup of canned mango and pineapple was higher than
in pieces (Figure 1). The reason for this is due to the naturally present or later formed
Foods 2021, 10, 46 8 of 18

hydrolysable polyphenols being leached from pieces to the syrup with the progression of
heat treatment.

3.3. β-Carotene
The β-carotene content in fresh mango (5.65 µg/g FW) was within the range 1.7–
18 µg/g reported by [40]. The β-carotene content determined in fresh pineapple (4.82µg/g
FW) was higher than that reported [28,41]. The retention percentage of β-carotene in
mango and pineapple pieces was 56–14% and 47–20%, respectively at 115–130 ◦ C following
retorting for 40 min. Further, the degradation of β-carotene increased with the duration
of thermal treatment. Leaching of β-carotene from pieces to sugar syrup occurs during
canning (Figure 1). β-Carotene contents in sugar syrup of 1.25 µg/g FW and 0.91 µg/g
FW were measured at 115 ◦ C after 10 min of retorting in canned mango and pineapple,
respectively. A loss of β-carotene, 17% in canned mango was reported [42], and the value
was comparable with our finding at 130 ◦ C.

3.4. Antioxidant Activity (TEAC)

A range of bioactive compounds; carotenoids, polyphenols, tocopherols, flavonoids,
and micro elements contributes to the total antioxidant capacity represented by the syner-
gistic effect of diverse bioactive compounds [43].
The TEAC in fresh mango and pineapple was 6.1 ± 0.3 and 7.6 ± 0.2 µmol Trolox/g
FW, respectively. The gradual reduction in TEAC in pieces and syrup could be due to the
thermal effects (Figure 1). TEAC values in mango pieces and syrup at 115 ◦ C (10 min.) and
130 ◦ C (40 min) were 4.6 and 2.7 µmol Trolox/g FW and 3.1 and 1.9 µmol Trolox/g FW,
respectively.
The measured TEAC values ranged from 0.9 to 1.8 µmol Trolox/g FW in sugar syrup
of canned mango at 115–130 ◦ C after 10 min. These values represent the antioxidant activity
of leached compounds from the pieces into sugar syrup. The TEAC level in sugar syrup
was less than 1 µmol Trolox/g FW after 40 min for all temperature treatments for both
fruit types. However, the retention of TEAC in mango pieces was higher than that in
pineapple pieces. Pineapple pieces have a softer and more succulent texture, and therefore
leaching of constituents from the cellular matrix is more frequent than in mango pieces.
Retention of TEAC in mango and pineapple pieces was 45–31% and 27–7.6% following
thermal treatment at 115–130 ◦ C for 40 min.

3.5. Flavonoids
3.5.1. Mango Fruit Pieces
Flavonoids measured in canned fruit pieces and sugar syrup at different thermal
treatments are shown in Figures 2 and 3. In fresh mango, catechin (42.36 µg/g), tannic
acid (48.32 µg/g), chlorogenic acid (18.14 µg/g), epicatechin (26.35 µg/g), and gallic acid
(24.53 µg/g) were measured in FW. The content of gallic acid in mango was higher than
the previously reported value of 6.9 µg/g [44]. The concentrations of these compounds
reduced substantially during fruit preparation for canning and can exhausting followed by
retorting. Therefore, the values were 50% lower than the values in fresh fruits after 10 min.
A retention rate of catechin, 9–20% was observed in both mango and pineapple pieces at
115 and 130 ◦ C.
21, 10, x FOR PEER REVIEW 9 of 18

Foods 2021, 10, 46 9 of 18

experiment, the HMF levelincreased by sixfold from 115 (10 min) to 130 °C (40 min) in
mango pieces (Figure 3).

15 111 °C 10 111 °C
115 °C 115 °C

Catechin (μg/g FW)

8 119 °C
119 °C
10 124 °C
Catechin (μg/g FW)

6
4
5
2

0 0
0 20 40 60 0 20 40 60
Time (min) Time (min)
25 111 °C 20 111 °C
115 °C 115 °C
20 119 °C

Tannic acid (μg/g FW)

Tannic acid (μg/g FW)

15 119 °C
124 °C
124 °C
15
10
10
5
5

0 0
0 20 40 60 0 20 40 60
Time (min) Time (min)
10 111 °C 8 111 °C
Chlorogenic acid (μg/g

115 °C
Chlorogenic acid (μg/g

115 °C
8 119 °C 6 119 °C
124 °C 124 °C
6
FW)

4
FW)

4
2
2
0 0
0 20 40 60 0 20 40 60
Time (min) Time (min)
Mango Pineapple
Figure 2. tannic
Figure 2. Catechin, Catechin, tannic
acid, acid, and chlorogenic
and chlorogenic acid concentrations
acid concentrations in mango
in mango and and pineapple
pineapple pieces (closed symbols) and
pieces (closed symbols) and syrup (open symbols) during canningat different temperatures.
syrup (open symbols) during canningat different temperatures.

Retention of tannic acid in canned mango pieces was greater than retention of catechin
(Figure 2). The retention rate of chlorogenic acid was 19–34% in canned mango pieces
following treatment at 115 and 130 ◦ C for 40 min. However, the retention rate of epicatechin
was greater than that of the other flavonoid compounds17–44% (epicatechin) compared
with 11–27% (gallic acid) at 115–130 ◦ C for 40 min in both canned mango and pineapple.
A non-flavonoid compound 5-hydroxymethylfurfural (HMF) was detected in canned
fruit pieces and syrup. HMF was formed due to the thermal effect with available sugars,
and the quantity was increased with an increasing retort temperature and time. In this
experiment, the HMF levelincreased by sixfold from 115 (10 min) to 130 ◦ C (40 min) in
mango pieces (Figure 3).
Foods 2021, 10, 46 10 of 18

3.5.2. Pineapple Pieces

The concentrations of catechin (45.9 µg/g), tannic acid (34.5 µg/g), chlorogenic acid
(20.5 µg/g), epicatechin (18.4 µg/g), and gallic acid (21.3 µg/g) FW were determined in ripe,
fresh pineapple (Figures 2 and 3). The results revealed that the loss of catechinwasgreater
in pineapple pieces than in mango pieces. The percentage retention of catechin was 2–6%
under all treatments.
A 5–15% retention rate was measured for tannic acid in canned pineapple pieces after
retorting at 115–130 ◦ C for 40 min. The chlorogenic acid content was measured as 3 and
0.8 µg/g FW in pineapple pieces after 40 minof retorting at 115 and 130 ◦ C, respectively.
Degradation of epicatechin in canned pineapple was greater than in mango pieces. In fresh
pineapple, the epicatechin content was 18.4 µg/g FW, and after the thermal treatment, the
value reduced to 3.9 and 2.2 µg/g FW at 115 ◦ C and 130 ◦ C, respectively. Total retention of
gallic acid was 11–27% in pineapple pieces after retorting at 115–130 ◦ C for 40 min.
The HMF was measured in both fruit pieces and sugar syrup. HMF levels of 3.7 and
12.2 µg/g FW were measured in canned pineapple pieces after thermal treatment at 115 ◦ C
(40 min) and 130 ◦ C (40 min), respectively.

3.5.3. Sugar Syrup in Cans

Thermal treatment influences the leaching of flavonoid compounds into sugar syrup.
In the sugar syrup of mango cans, concentrations of catechin (5.7 ± 0.2 µg/g), tannic
acid (7.5 ± 0.4 µg/g), chlorogenic acid (3.6 ± 0.1 µg/g), epicatechin (6.1 ± 0.6 µg/g),
gallic acid (6.4 ± 0.1 µg/g), and HMF (2.5 ± 0.1 µg/g) were measured after retorting at
115 ◦ C (10 min). Catechin and tannic acid contents were greater at 115 ◦ C (10 min), and
the contents gradually reduced with increased retorting at 130 ◦ C (40 min), as shown in
Figure 2. Chlorogenic acid was not detected after retorting at 125 and 130 ◦ C in the sugar
syrup of mango cans, while epicatechin was not detected after retorting at 130 ◦ C. Gallic
acid levels of 3.65 ± 0.3 and 2.7 ± 0.2 µg/g FW were only measured at 125 and 130 ◦ C
(10 min), respectively. The HMF level was increased fivefold at 115 ◦ C and sevenfoldat
130 ◦ Cwhen the duration was increased from 10 to 40 min.
In the sugar syrup of pineapple cans, the concentrations of catechin, tannic acid,
chlorogenic acid, epicatechin, gallic acid, and HMF were determined during retorting at
115 ◦ C (40 min). Except for HMF, all compounds degraded as the retorting temperature and
time increased (Figures 2 and 3). Chlorogenic acid and epicatechin were not detected in
processed pineapple cans treated at 130 ◦ C for 40 min. The lowest recorded concentration
of tannic acid, 1.1 µg/g FW, occurred at 130 ◦ C (40 min), while the lowest gallic acid content
(1.7 µg/g) was measured in the syrup of pineapple cans at 130 ◦ C (40 min).
In this experiment, the degradation of leached compounds from the fruit pieces fitted
well with the combined model. All of these compounds, except HMF, showed substantial
degradation with increasing temperature and time. However, the HMF concentration
increasedrapidly from 2.5 (10 min) to 14.6 µg/g (40 min) in the sugar syrup of pineapple
cans at 130 ◦ C after 40 min of retorting. Vitamin C is a sugar acid and, therefore, at higher
temperatures, it functions to reduce sugars in the Maillard reaction, yielding products that
are able to react with amino acids, peptides, and lipids. Furfural, the principal product,
participates in aldol reactions with other carbonyl compounds. The accumulation of the
degradation product, HMF, is highly dependent on temperature [45].
 Foods 2021, 10, 46 11 of 18
21, 10, x FOR PEER REVIEW 11 of 18

15 111 °C 10 111 °C
115 °C 115 °C

Epicatechin (μg/g FW)

119 °C 8
Epicatechin (μg/g FW)
119 °C
10 124 °C
6 124 °C

5 4

2
0 0
0 20 40 60 0 20 40 60
Time (min) Time (min)
20 111 °C 15 111 °C
115 °C
Gallic acid (μg/g FW)

115 °C

Gallic acid (μg/g FW)

15 119 °C
10 119 °C
124 °C
124 °C
10
5
5

0 0
0 20 40 60 0 20 40 60
Time (min) Time (min)
15 111 °C 20 111 °C
115 °C
HMF (μg/g FW)

115 °C
HMF (μg/g FW)

119 °C 15
10 119 °C
124 °C 124 °C
10
5
5

0 0
0 20 40 60 0 20 40 60
Time (min) Time (min)
Mango Pineapple
Figure 3. Epicatechin, gallic acid, and Hydroxymethylfurfural (HMF) concentrations in mango
Figure 3. Epicatechin, gallic acid, and Hydroxymethylfurfural (HMF) concentrations in mango and pineapple pieces (closed
and pineapple pieces (closed symbols) and syrup (open symbols) during canningat different tem-
symbols) and syrup (open symbols) during canningat different temperatures.
peratures.

3.6. Kinetics of Compounds

3.6. Kinetics of Compounds
The vitamin C content and TEAC
The vitamin C contentin theand fruit
TEACpieces andfruit
in the sugar syrup,
pieces andexpressed as expressed as
sugar syrup,
percentages of the original concentrations in the initial fruits during thermal
percentages of the original concentrations in the initial fruits during thermal treatment at treatment at
111, 115, 119, and 124 °C (internal can ◦temperatures) are shown in Figure 4. The
111, 115, 119, and 124 C (internal can temperatures) are shown in Figure 4. The data were data were
fitted using a first-order
fitted using degradation
a first-ordermodel in combination
degradation model in with the modified
combination with Arrhenius
the modified Arrhenius
equation described previously.
equation The previously.
described goodness of fit The ofgoodness
test statistic fit )ofoftest
of (𝑋 thestatistic
models (X 2 ) of the models
(Ta-
ble 1) shows that all derived
(Table 1) showsmodels fit derived
that all well with the data
models (p>0.05),
fit well withexcept
the data for(pTEAC at except
> 0.05), 124 for TEAC at
°C (p<0.05). The124
rapid◦ C degradation
(p < 0.05). The of rapid
antioxidant compounds
degradation at 124 °Ccompounds
of antioxidant at 30–40 minatcould124 ◦ C at 30–40 min
have more substantially
could have influenced the pattern of
more substantially degradation
influenced the than
patterntheof effects of the other
degradation than the effects of
compounds. Further,
the other thecompounds.
kinetic parameters,
Further, kthe a and Ea ofparameters,
kinetic TEAC werekainfluenced
and Ea of TEAC by thewere influenced
different experimental process conditions.
by the different experimental The degradation
process kinetic
conditions. The parameters
degradation Ea kinetic
and kd parameters Ea
calculated at theand kd calculated
reference at the reference
temperature, 111 °C (384 temperature,
°K), are given111 in◦ CTable
(384 ◦2. K),The
aredegra-
given in Table 2. The
degradation kinetic ± 6× kJ −1−1, k 2.4 ± 0.1 × 10−2 min−1 )
dation kinetic values for vitamin C values
(Ea 81 ±for6 kJvitamin
mol−1, C kd(E a 81
2.4 ± 0.1 10mol
−2min ) and
d TEAC
−1 , k 2.2 ± 0.1 × 10−2 min−1 ) were calculated.
and
(Ea 106 ± 8 kJ mol TEAC
−1, kd 2.2 ±(E
0.1 × 10±
a 106 8 kJ−1mol
−2min ) were calculated.
d
Foods 2021, 10, 46 12 of 18
Foods 2021, 10, x FOR PEER REVIEW 12 of 18

120 111 °C
100 115 °C
119 °C

Vitamin C (mg/100g FW)

80 124 °C
60

40

20

0
0 10 20 30 40 50
Time (min)

120 111 °C
115 °C
100
119 °C
TEAC (μmol/g FW)

80 124 °C

60

40

20

0
0 10 20 30 40 50
Time (min)
Figure
Figure 4. Percentages
4. Percentages of vitamin
of vitamin C and
C and TEAC
TEAC in in pineapple
pineapple pieces
pieces expressed
expressed asas percentages
percentages ofof the
the
original content in initial fruit during canning at different temperatures. Lines are fitted to a
original content in initial fruit during canning at different temperatures. Lines are fitted to a modelmodel
describing first-order degradation using Equations (1)and(2).
describing first-order degradation using Equations (1) and (2).

TheThe vitamin
vitamin C content
C content in pineapple
in pineapple pieces
pieces decreased
decreased astemperature
as the the temperature and retort-
and retorting
ing time increased. The highest degradation rate was evident at an internal
time increased. The highest degradation rate was evident at an internal can temperature can tempera-
of 124 ◦
ture ofC. 124 °C.A similar
A similar findingfinding for the thermal
for the thermal degradation
degradation of vitamin
of vitamin C in squeezedor-
C in squeezedoranges
anges
heated 120–150at◦120–150
atheated °C was [46].
C was reported reported [46]. However,
However, a simple first-order
a simple first-order degradationdegradation
model
model
does does not
not always always describe
properly properlythe describe the degradation
degradation kinetics ofkinetics
vitaminofC.vitamin C. In our
In our experi-
experiments,
ments, theeffect
the thermal thermal effect
on the on the degradation
degradation kinetics
kinetics of the of the has
compounds compounds has been
been described
by described by a modelthe
a model combining combining thekinetic
first-order first-order
modelkinetic modelbalance
and mass and mass balance applicable
applicable for cell
for cell lysis/leaching
lysis/leaching and degradation
and degradation during theduring
canningtheofcanning of fruit
fruit pieces pieces (Equations
(Equations (1)–(7)). (1)–
(7)).
Table 1. Goodness of fit test statistics (X 2 ), and associated significant probabilities (in parenthesis) of
theTable
fitted curves for vitamin
1. Goodness C and
of fit test statistics (𝑋 ), and associated
trolox equivalent antioxidant capacity(TEAC)
significant at different
probabilities internal
(in parenthesis)
canoftemperatures
the fitted curves fordifferent
for the vitamin thermal
C and trolox equivalent
treatment antioxidant
durations shown incapacity(TEAC)
Figure 5. at different
internal can temperatures for the different thermal treatment durations shown in Figure 5.
Internal Can Temperature (◦ C)
Compound
Internal can temperature (°C)
Compound 111 115 119 124
111 115 119 124
Vitamin C 7.87(0.55) 12.22(0.20) 4.01(0.91) 5.43(0.79)
Vitamin C
TEAC
7.87(0.55)
6.03(0.74)
12.22(0.20)
8.60(07)
4.01(0.91)
5.77(0.76)
5.43(0.79)
19.20(0.02)
TEAC 6.03(0.74) 8.60(0.47) 5.77(0.76) 19.20(0.02)
Foods 2021, 10,
Foods 2021, 10, 46
x FOR PEER REVIEW 13 of
13 of 18
18

Vitamin C
Vitamin C and
and TEAC
TEAC concentrations
concentrations inin pineapple
pineapple pieces
pieces and
and syrup
syrup during
during canning
canning
are given
are given in
in Figure
Figure 5.
5. The
The lines
lines were
were fitted
fitted to
to aa model
model describing
describing cell
cell lysis,
lysis, leaching,
leaching, and
and
Equations(1)–(7).
degradation by Equations (1)–(7). Degradation
Degradation can can occur
occur in
in fruit
fruit pieces and sugar syrup,
model.Degradation and leaching of vitamin
as described by the model.Degradation vitamin C C in
in canned
canned pineapple
pineapple
pieces gradually increased as thethe internal
internal can
can temperature
temperature increased.
increased. The
The lowest
lowest vitamin
vitamin
C content
content (1.45
(1.45 mg/100
mg/100g)g)in pineapple pieces was measured
in pineapple pieces was measured at at 124 ◦
°CC after 40 min. In
40 min. In
sugar syrup
contrast, the vitamin C content in the sugar syrup ofof pineapple
pineapple cans
cans gradually
gradually increased
increased
lysis occurring
due to cell lysis occurring in the
the pieces
pieces followed
followed by by leaching
leaching to
to the
the surrounding
surrounding liquid
liquid
matrix.

30.0
111 °C
25.0 115 °C
119 °C
20.0
Vitamin C (mg/100g FW)

124 °C
15.0

10.0

5.0

0.0
0.0 10.0 20.0 30.0 40.0 50.0
Time (min)

9.00
111 °C
8.00
115 °C
7.00
119 °C
6.00
TEAC (μmol T/g FW)

124 °C
5.00
4.00
3.00
2.00
1.00
0.00
0.0 10.0 20.0 30.0 40.0 50.0
Time (min)

Figure 5. Vitamin
Vitamin CC and
and TEAC
TEACconcentrations
concentrationsininpineapple
pineapplepieces
pieces(closed
(closedsymbols)
symbols)andandsyrup
syrup
(open
(open symbols)
symbols) duringduring canningat
canningat differentdifferent temperatures.
temperatures. Lines
Lines are fittedare
to fitted
a modelto adescribing
model describing
degradation
degradation
and leaching and leaching
using using
Equations (1)Equations
and (2). (1)and(2).

Leached vitamin
vitaminCCininthe
the sugar syrup
sugar is subjected
syrup to further
is subjected degradation
to further during
degradation ther-
during
mal treatment
thermal at 111,
treatment 115,
at 111, 119,
115, and
119, and ◦
124°C.
124 C.TheThedata
datarecorded
recordedfor
forsugar
sugarsyrup
syrup fitted the
the
model describing cell lysis, leaching, and degradation (Figure 5). Comparatively,
Comparatively, aa higher
higher
content of vitamin C was measured in the syrup at 111 ◦°C
at 111 after 10
C after 10 min,
min, while
while the
the lowest
lowest
was measured
content was measured atat 124 ◦
124 °Cafter
C after 40 min. AA similar
similar trend was shown in the fitted
fitted data
data
sugar syrup.
for TEAC measured in the sugar syrup.
Foods 2021, 10, 46 14 of 18

In our experiments, it is evident that the application of thermal treatment at the lowest
temperature preserves a comparatively high content of beneficial health compounds in
both fruit pieces and syrup. Therefore, selection of the optimal minimumtime–temperature
combination considering microbiological safety is one of the best strategies to ensure the
maximal occurrence of healthpromoting compounds in canned fruit products.
The antioxidant activity, as measured by TEAC, in the pieces and syrup is affected
by leaching and degradation of compounds. The occurrence of vitamin C and TEAC in
fruit pieces and syrup showed similar trends with slight changes. Greater degradation
of TEAC in pineapple pieces occurred at 124 ◦ C than at 111–119 ◦ C. The TEAC in sugar
syrupshowed a similar trendafter the first 10 min, while more prominent reduction after
10 min was evident at 124 ◦ C than at 111 and 115 ◦ C. The TEAC in pineapple pieces and
syrup was stable at 111 ◦ C.β-Carotene, catechin, tannic acid, chlorogenic acid, epicatechin,
and gallic acid values measured in both the fruit pieces and sugar syrup are shown in
Figures 1–3. The degradation kinetics of these compounds were almost the same as those
described and shown for vitamin C and TEAC (Figure 5).
The total polyphenol content was comparatively stable. It increased during thermal
treatment, as elaborated previously. There is a lack of recent literature on the reaction
kinetics of canned mango and pineapple. However, color degradation kinetics during
thermal processing of mango and pineapple puree have been reported [47,48].
The degradation rate constant (ka ) and activation energy (Ea ) of vitamin C, TEAC,
β-carotene, and flavonoids are shown in Table 2. The thermo stability is described by
both Ea and ka values. A reaction with a higher Ea indicates a strong dependency of
the rate constant on temperature. Compounds with higher Ea and lower ka values and
vice versa show thermo stability. In exceptional situations, higher Ea and ka values in
an unstable compound are also associated with thermo stability. In mango pieces, the
estimated Ea value for vitamin C, 109 ± 6 kJ mol−1 , was higher than that in pineapple pieces
(Ea 81 ± 6 kJ mol−1 ), while ka (2.4 ± 0.1 × 10−2 min−1 ) was similar in both fruits. In mango
pieces, the estimated Ea value for β-carotene (148 ± 4 kJ mol−1 ) was higher than that in
pineapple pieces (92 ± 5 kJ mol−1 ), while ka value in mango (0.9 ± 0.0 × 10−2 min−1 ) was
lower than that in pineapple (1.3 ± 0.1 × 10−2 min−1 ). Therefore, the thermo stability of
β-carotene is higher in canned mango pieces, and 56% retention in mango was found to be
higher than that in pineapple (46%) after thermal treatment at 115◦ C for 10 min. Similarly,
the higher values of Ea for gallic acid (73 ± 3 kJ mol−1 ) and TEAC (106 ± 8 kJ mol−1 ) in
pineapple pieces indicate lower dependency of the degradation rate constants for canned
mango pieces.
Ea values vary based on the type of fruit [20,49]). Variation in the Ea value (35.9–
94.0 kJ mol−1 ) for ascorbic acid degradation has been reported [37]. The Ea values, de-
termined for vitamin C in this study, 81 ± 6 kJ mol−1 (mango) and 109 ± 6 kJ mol−1
(pineapple) are within the range previously reported. Leaching or migration of compounds
is mainly due to thermal effects on the cell walls and membranes and the exposure of the
cut surfaces of fruit to sugar syrup with a low soluble solid content (15 ◦ Bx).The leaching
and degradation of vitamin C in pineapple piecesgradually increased as the temperature
increased.
In pineapple, the degradation rate constant at 111 ◦ C (kd111 ) values of catechin, tannic
acid, chlorogenic acid, and epicatechin were higher than those in mango, while the Ea
values were lower than those in mango (Table 2). Therefore, canned mango pieces retain
greater amounts of the above tested flavonoids compared with canned pineapple pieces. In
canned mango pieces, retention rates of 27% (vitamin C), 78% (polyphenols), 45% (TEAC),
and 56% (β-carotene) were determined at 111 ◦ C (40 min), whereas in canned pineapple
pieces, there were retention rates of only 31%, 79%, 26%, and 46%, respectively, for the
same compounds.
Foods 2021, 10, 46 15 of 18

Table 2. Kinetic parameters for the degradation of compounds in pineapple and mango during
canning (first-order model). Values are given with their 95% confidence intervals.

Pineapple Mango
Constituent kd,111 Ea kd,111 Ea
(10−2 ) min−1 kJ mol−1 (10−2 ) min−1 kJ mol−1
Vitamin C 2.4 ± 0.1 81 ± 6 2.4 ± 0.1 109 ± 6
β-carotene 1.3 ± 0.1 92 ± 5 0.9 ± 0.0 148 ± 4
Catechin 3.5 ± 0.1 35 ± 3 1.4 ± 0.1 62 ± 4
Tannic acid 3.5 ± 0.1 44 ± 2 1.0 ± 0.0 83 ± 4
Chlorogenic acid 2.7 ± 0.1 31 ± 3 1.2 ± 0.0 96 ± 4
Epicatechin 2.1 ± 0.0 25 ± 2 0.9 ± 0.0 82 ± 3
Gallic acid 2.5 ± 0.1 73 ± 3 1.4 ± 0.0 51 ± 4
TEAC 2.2 ± 0.1 106 ± 8 1.5 ± 0.1 61 ± 5

According to the results it is obvious that health benefits of phytochemicalsare gener-

ated as additive and/or synergistic effects the complex mixtures of phytochemicals in the
fruit matrices rather than a single antioxidant in foods. Measurement of any individual
antioxidative compound (such as vitamin C) is potentially biased to determine the antioxi-
dant activity in raw or processed foods. In apples, vitamin C provides only 0.4% of the total
antioxidant activity whereas a significant contribution to the total antioxidant activity is
contributed by other phytochemicals namely phenolics, flavonoids, and anthocyanins [50].
The results of canned mango and pineapple were comparable with this statement.
The antioxidant activity of canned products has been reduced due to detrimental
effects on phenolics and flavonoid compounds at higher thermal treatments. In this study
phenolics content was increased with thermal processing as reported by several studies.
Therefore further research on the intrinsic properties of the food matrix in relation to the
antioxidant activity and thermal effect has to be investigated. Special attention should be
given to protect or regain the beneficial phytochemicals those subjected to destruction or
loss during peeing and pre-preparatory steps in canning of fruits.
The understanding of mechanism of degradation of phenolic antioxidants during
fruit processing at the molecular level, degradation kinetics and characterization should
be investigated for designing the process parameters and operations. Further research
focusing on retention ofphytochemicals in the processed foods by optimization of thermal
and nonthermal processes has potential tooptimize phytochemicals and health benefits.
However these studies should be focused to address the preservation of product, food
safety and nutritional quality to satisfy the consumers’ perceptions and sustainablemarket
demand for thermal processed fruit products in future.
Different processing techniques use diverse mediums of heating. However, influence
of available water/liquid in the processed food products has not been investigated ad-
equately during the past. The total antioxidant activity and nutrient contents could be
underestimated based on the available quantity of water present in processed foods as
elaborated in our study on canned mango and pineapple. In processed foods, the liquid
portion is neglected intentionally or unintentionally during analysis.
Authors recommend thermal processing of mango and pineapple using pre-treatments
such as steam blanching and/or microwave heating combined with thermal treatment.
Higher radical scavenging activity under limited water conditions in microwave cooking
of peppers was reported [51]. Retorting of fruit pieces in cans or retortable pouches can
be performed with minimum water or syrup content that is sufficient for heat penetration
during thermal processing. Thermal effect on product can be potentially reduced and
higher retention of bioactive phytochemicals and antioxidant activity can be anticipated.

4. Conclusions
The retention of health-promoting compounds was found to be higherin canned
mango than in canned pineapple based on the kinetic parameters (ka and Ea ) determined.
Foods 2021, 10, 46 16 of 18

Higher temperature treatments may facilitate the cell lysis and leaching of health-promoting
compounds into sugar syrup. The estimated Ea values of vitamin C were 109 ± 6 (mango)
and 81 ± 6 kJ mol−1 (pineapple) and the ka value, 2.4 ± 0.1 × 10−2 min−1 , was the
same for both fruits. The total phenolic content in mango increased from 77% (115 ◦ C)
to 118% (130 ◦ C) after 40 min, while in pineapple, the content was 79% and 152%. The
greater retention at 130◦ C is due to release of soluble free and hydrolysable bound phenolic
compounds in the cellular matrices of both fruit pieces during the expended thermal
treatment. There were evidences of leaching and degradation of β-carotene and flavonoids.
Accumulation of HMF was highly temperature dependent, and 13.7 and 14.6 µg/g FW
in the sugar syrup of both fruit cans processed at 130 ◦ C (40 min) were measured. The
first-order degradation model in combination with the modified Arrhenius equation fitted
the experimental data very well, as reflected by the goodness of fit test statistic (X 2 )
for all variables with the exception of TEAC at 124 ◦ C. The estimated parameters for
the degradation kinetics clearly show the differences in behavior of the compounds in
different fruits. Processing of mango and pineapple at the lowest optimal temperature with
the minimum liquid content in the cans, without disturbing the heat transfer would be
applicable for better retention of health promoting phytochemicals. Further, in order to
minimize higher thermal treatment and prolong thermal process time, pretreatments such
as steam blanching of fruit pieces and microwave treatment can be applied to partial or
complete destruction of pathogenic microorganisms and inactivation of enzyme activities
in fruit pieces. These pretreated fruit pieces and sugar syrup or fruit juice (heated and
cooled previously) are filled in to the sterile cans, followed by conventional canning
process. Similarly fruit pieces can be retorted using retort pouches filled with syrup of fruit
juices. The suggest technique can reduce the thermal effect on fruit pieces substantially
and be able toretain the bioactive phytochemicals in comparison to conventional canning
process. However future investigation and scale up studies should be conducted on
mango, pineapple and other potential fruits to optimize the process control parameters
for commercial operations. The research finding presented is valuable information for
the optimization and retention of these bioactive phytochemicals compounds through
applicable process design.

Author Contributions: Conceptualization, P.C.A. and M.D.; methodology, P.C.A.; software, M.D.;
validation, P.C.A. and M.D.; formal analysis, P.C.A.; investigation, P.C.A.; resources, M.D.; data
curation, P.C.A.; writing—original draft preparation, P.C.A.; writing—review and editing, P.C.A. and
M.D.; visualization, P.C.A.; supervision, M.D.; project administration, M.D.; funding acquisition,
M.D. All authors have read and agreed to the published version of the manuscript.
Funding: This research was funded by the Sandwich Ph.D. programme of Wageningen University,
the Netherlands.
Acknowledgments: The authors acknowledge the technical assistance provided by the Food Quality
and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University,
The Netherlands.
Conflicts of Interest: The authors declare no conflict of interest. The funders had no role in the design
of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or
in the decision to publish the results.

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