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

Paper ID Volume ID Publish Year Pages File Format Full-Text
18884 43036 2016 7 PDF Available
Title
Retention of β-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid
Abstract

•Osmotic dehydration pretreatment reduce retention of vitamin C in dried mango.•Addition of calcium or ascorbic acid to the osmotic solution improved the retention of vitamin C.•Higher retention of β-carotene in osmotically pretreated mango dried at 70 °C compared with 50 °C.•Calcium and vitamin C addition to the osmotic solution improved nutritional value of dried mango.

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.

Keywords
Dried mango; Osmotic dehydration; Calcium; Vitamin C; β-Carotene
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Retention of β-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 98, April 2016, Pages 320–326
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us