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Effect of Infrared Blanching on Enzyme Activity and Retention of β-Carotene and Vitamin C in Dried Mango
Eduardo Mondlane University, Moçambique; Chalmers University of Technology, Sweden.
Chalmers University of Technology, Sweden.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing. Chalmers University of Technology, Sweden.
2015 (English)In: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 80, no 6, p. E1235-E1242Article in journal (Refereed) Published
Abstract [en]

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.

Place, publisher, year, edition, pages
2015. Vol. 80, no 6, p. E1235-E1242
Keywords [en]
Ascorbic acid oxidase, β‐carotene, infrared heating, polyphenol oxidase, vitamin C
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-6824DOI: 10.1111/1750-3841.12866PubMedID: 25922150Local ID: 23619OAI: oai:DiVA.org:ri-6824DiVA, id: diva2:964664
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2019-07-03Bibliographically approved

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