Effect of Heat Exposure on Activity Degradation of Enzymes in Mango Varieties Sindri, SB Chaunsa, and Tommy Atkins during Drying.

Adnan Mukhtar,Joachim Mueller,Sajid Latif

doi:10.3390/molecules25225396

Adnan Mukhtar, Joachim Mueller + Show 1 more

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https://doi.org/10.3390/molecules25225396

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Abstract

Mango has been described as a valuable source of nutrients and enzymes that are beneficial to human health. Drying at different temperatures not only affects the nutritional properties but can also contribute to the degradation of valuable enzymes in dried fruit. The novelty of this paper is to investigate the quality of hot air dried mango in terms of activity retention of the heat-sensitive enzymes (HSE). For this, HSE was first screened in fresh mango flesh of the variety Samar Bahisht (SB) Chaunsa. Later, the combined effect of different drying temperatures (40 °C, 50 °C, 60 °C, 70 °C, and 80 °C) and air velocities (1.0 ms−1 and 1.4 ms−1) on the activity retention of HSE in dried mango slices of the varieties Sindri, SB Chaunsa, and Tommy Atkins were investigated. The results showed that the drying temperature had a significant impact on the degradation of HSE, while at the same time some influence of the air velocity was also observed. Drying at 40 °C and an air velocity of 1.4 ms−1 retained more HSE compared to those samples dried at higher temperatures. The least retention of HSE was found in samples dried at 80 °C.

Highlights

Mango (Mangifera indica L.) is one of the most popular fleshy stone fruits
The amylase and invertase are necessary for the digestion process as they break down complex molecules into simpler forms
After measuring the sensitivity level for each of the selected enzymes, we further evaluate the quality of hot air dried mango in terms of activity retention of heat-sensitive enzymes

Summary

Introduction

Mango (Mangifera indica L.) is one of the most popular fleshy stone fruits. It is native to South Asia, from where it has been distributed worldwide to become the most cultivated fruit in the tropics [1].With an annual production of over 54.6 million tons, mango ranked sixth among the major fruit crops [2]. The world demand for mango has been increasing rapidly both for fresh and for processed fruits. Mango flesh is of great importance due to its rich nutritional value as well as being a good source of health-promoting enzymes including antioxidant enzyme (catalase), known as a perfect catalyst, and the digestive enzymes amylase and invertase [4,5]. It is vital for good health to maintain an adequate level of the catalase enzyme and to replenish the depletion brought on by aging, strenuous exercise, and environmental conditions [6]. Incorporating foods into our diet with high natural enzymes like mango might be an important part of a dietary regimen to maintain health and wellness

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