Retention of beta-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid

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

The retention of vitamin C and carotenoids was studied in the cv. 'Tommy Atkins' mango as affected by osmotic dehydration prior to hot air drying. Osmotic dehydration (OD) was carried out over 15 h at 25°C using sucrose solutions of 45°BRIX with and without 1% (w/w) calcium chloride or 1% ascorbic acid with a fruit to solution ratio of 1:10 (w/w), and the OD-treated mango samples were then dried in an air convection oven at 50°C or 70°C. An osmotic pretreatment before drying significantly reduced the drying time and prevented colour change in dried mango. Addition of calcium in the OD solution significantly improved vitamin C retention, on average from 44% to 57%. However, the addition of ascorbic acid to the osmotic solution highly increased the retention of vitamin C content in the dried mango. The retention of all-trans-β-carotene was significantly lower in all OD treated mango samples dried at 50°C but remained unchanged in OD-treated mango samples with calcium or vitamin C dried at 70°C. Moreover, osmotic dehydration with and without additives reduced the ratio of 13-cis-β-carotene to all-trans-β-carotene. The results showed that the addition of calcium or vitamin C to the osmotic solution can improve the nutritional value of dried mango.

TEKNIK OCH TEKNOLOGIER Annan teknik Livsmedelsteknik hsv//swe
ENGINEERING AND TECHNOLOGY Other Engineering and Technologies Food Engineering hsv//eng
apples
drying kinetics
dehydration kinetics
Calcium
mass-transfer
water activity
vacuum impregnation
Vitamin C
Dried mango
mangifera-indica l.
beta-carotene
β-Carotene
pineapple
quality characteristics
tommy-atkins
Osmotic dehydration

Ahrné, Lilia,1966RISE,SP Sveriges Tekniska Forskningsinstitut AB,Chalmers tekniska högskola,Chalmers University of Technology,SP Process Development,Chalmers University of Technology, Sweden(Swepub:cth)ahrne (author)
Khan, M.A.M.Universidade Eduardo Mondlane (UEM),Eduardo Mondlane University (UEM),Eduardo Mondlane University, Moçambique (author)
Svanberg, Ulf,1945Chalmers tekniska högskola,Chalmers University of Technology,Chalmers University of Technology, Sweden(Swepub:cth)ulfsva (author)
Chalmers tekniska högskolaChalmers University of Technology, Sweden; Eduardo Mondlane University, Moçambique (creator_code:org_t)

In:Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C: Elsevier BV98, s. 320-3261744-35710960-3085

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

About the subject

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

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.