Effect of Infrared Blanching on Enzyme Activity and Retention of β-Carotene and Vitamin C in Dried Mango

↓ Direkt till sidans innehåll
↓ Direkt till sidans sekundära innehåll (sidomenyn)

Search: onr:"swepub:oai:DiVA.org:ri-6824" > Effect of Infrared ...

1 of 1
Previous record
Next record
To hitlist

Details
MARC

Guiamba, Isabel,1963Eduardo Mondlane University, Moçambique; Chalmers University of Technology, Sweden,Chalmers tekniska högskola,Chalmers University of Technology (author)

Effect of Infrared Blanching on Enzyme Activity and Retention of β-Carotene and Vitamin C in Dried Mango

Article/chapterEnglish2015

Publisher, publication year, extent ...

2015-04-28
Wiley,2015
printrdacarrier

Numbers

LIBRIS-ID:oai:DiVA.org:ri-6824
https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-6824URI
https://doi.org/10.1111/1750-3841.12866DOI
https://research.chalmers.se/publication/219687URI

Supplementary language notes

Language:English
Summary in:English

Part of subdatabase

SwePubSwePub

Classification

Subject category:ref swepub-contenttype
Subject category:art swepub-publicationtype

Notes

The objectives of this work were to evaluate infrared (IR) dry blanching in comparison with conventional water blanching prior to hot air drying of mango to inactivate polyphenol oxidase (PPO) and ascorbic acid oxidase (AAO) enzymes, and to study its effect on color change and retention of vitamin C and β‐carotene. Mango cylinders were blanched under similar temperature–time conditions either by IR heating or by immersion in a water bath during 2 min at 90 °C (high‐temperature‐short‐time—HTST) or for 10 min at 65 °C (low‐temperature‐long‐time—LTLT). After blanching mango was hot air dried at 70 °C. PPO was completely inactivated during the blanching treatments, but AAO had a moderate remaining activity after LTLT treatment (∼30%) and a low remaining activity after HTST treatment (9% to 15%). A higher retention of vitamin C was observed in mango subjected to IR dry blanching, 88.3 ± 1.0% (HTST) and 69.2 ± 2.9% (LTLT), compared with water blanching, 61.4 ± 5.3% (HTST) and 50.7 ± 9.6% (LTLT). All‐trans‐β‐carotene retention was significantly higher in water blanched dried mango, 93.2 ± 5.2% (LTLT) and 91.4 ± 5.1% (HTST), compared with IR dry blanched, 73.6 ± 3.6% (LTLT) and 76.9 ± 2.9% (HTST). Increased levels of 13‐cis‐β‐carotene isomer were detected only in IR dry blanched mango, and the corresponding dried mango also had a slightly darker color. IR blanching of mango prior to drying can improve the retention of vitamin C, but not the retention of carotenoids, which showed to be more dependent on the temperature than the blanching process. A reduction of drying time was observed in LTLT IR‐blanching mango.

Subject headings and genre

TEKNIK OCH TEKNOLOGIER Annan teknik Livsmedelsteknik hsv//swe
ENGINEERING AND TECHNOLOGY Other Engineering and Technologies Food Engineering hsv//eng
Ascorbic acid oxidase
β‐carotene
infrared heating
polyphenol oxidase
vitamin C

Added entries (persons, corporate bodies, meetings, titles ...)

Svanberg, Ulf,1945Chalmers University of Technology, Sweden,Chalmers tekniska högskola(Swepub:cth)ulfsva (author)
Ahrné, Lilia,1966RISE,Processing,Chalmers University of Technology, Sweden,Chalmers tekniska högskola(Swepub:cth)ahrne (author)
Eduardo Mondlane University, Moçambique; Chalmers University of Technology, SwedenChalmers tekniska högskola (creator_code:org_t)

Related titles

In:Journal of Food Science: Wiley80:6, s. E1235-E12420022-11471750-3841

Internet link

Find in a library

Journal of Food Science (Search for host publication in LIBRIS)

To the university's database

1 of 1
Previous record
Next record
To hitlist

Find more in SwePub

By the author/editor: Guiamba, Isabel, ...; Svanberg, Ulf, 1 ...; Ahrné, Lilia, 19 ...

About the subject

ENGINEERING AND TECHNOLOGY: ENGINEERING AND ...; and Other Engineerin ...; and Food Engineering

Articles in the publication: Journal of Food ...

By the university: RISE; Chalmers University of Technology

Search outside SwePub

Extend your search to:: Google; Google Book Search; Google Scholar

Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.

LIBRIS.kb.se