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Retention of β-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid
Chalmers University of Technology, Sweden; Eduardo Mondlane University, Moçambique.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Process Development. Chalmers University of Technology, Sweden.
Eduardo Mondlane University, Moçambique.
Chalmers University of Technology, Sweden.
2016 (English)In: Food and Bioproducts Processing, ISSN 0960-3085, E-ISSN 1744-3571, Vol. 98, p. 320-326Article in journal (Refereed) Published
Abstract [en]

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.

Place, publisher, year, edition, pages
2016. Vol. 98, p. 320-326
Keywords [en]
Dried mango, Osmotic dehydration, Calcium, Vitamin C, β-Carotene
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-421DOI: 10.1016/j.fbp.2016.02.010Scopus ID: 2-s2.0-84960448557OAI: oai:DiVA.org:ri-421DiVA, id: diva2:942253
Available from: 2016-06-23 Created: 2016-06-23 Last updated: 2019-07-02Bibliographically approved

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