Real-Time Quality Control in Mango Juices Utilizing Synchronous Fluorescence Spectroscopy

Area of Science:

• Food Science
• Analytical Chemistry
• Biochemistry

Background:

• Mango juice is a widely consumed tropical fruit product.
• Assessing the quality and authenticity of fruit juices is crucial for consumer safety.
• Traditional methods for juice analysis can be time-consuming and may not capture the full biochemical profile.

Purpose of the Study:

• To evaluate the utility of synchronous fluorescence spectroscopy (SFS) for analyzing the biochemical composition and quality of mango juice.
• To differentiate between pure mango pulp and commercially available mango juices.
• To investigate the impact of adulteration (water and color) and thermal processing on mango juice fluorescence profiles.

Main Methods:

• Synchronous fluorescence spectroscopy was used to analyze pure mango pulp and commercial mango juices.
• Samples included different mango cultivars (Anwar Ratol, white Chaunsa) and varying levels of dilution and color adulteration.
• Thermal stability of mango pulp was assessed by heating samples to different temperatures.

Main Results:

• SFS identified distinct fluorescence bands corresponding to tryptophan, phenolic compounds, riboflavin, and chlorophyll in pure mango pulp.
• Adulteration with water led to decreased fluorescence intensity, while color adulteration caused decreased intensity and peak deformation.
• Mango pulp maintained its molecular structure and fluorescence intensity up to 80°C, with higher temperatures causing phenolic compound breakdown.

Conclusions:

• Synchronous fluorescence spectroscopy is a powerful tool for assessing mango juice quality and authenticity.
• SFS can detect adulteration and provide insights into the nutritional and phytochemical content of mango products.
• The technique can aid in optimizing processing conditions and ensuring the safety and integrity of mango juice.