Retention of β-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid
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Retention of β-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid. / Guiamba, Isabel; Ahrné, Lília; Khan, Maida A.M.; Svanberg, Ulf.
I: Food and Bioproducts Processing, Bind 98, 2016, s. 320-326.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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T1 - Retention of β-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid
AU - Guiamba, Isabel
AU - Ahrné, Lília
AU - Khan, Maida A.M.
AU - Svanberg, Ulf
PY - 2016
Y1 - 2016
N2 - 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.
AB - 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.
KW - Calcium
KW - Dried mango
KW - Osmotic dehydration
KW - Vitamin C
KW - β-Carotene
U2 - 10.1016/j.fbp.2016.02.010
DO - 10.1016/j.fbp.2016.02.010
M3 - Journal article
AN - SCOPUS:84960448557
VL - 98
SP - 320
EP - 326
JO - Food and Bioproducts Processing
JF - Food and Bioproducts Processing
SN - 0960-3085
ER -
ID: 202130380