Abstract
The kinetics of mass transfer and vitamin C loss in mango during osmotic dehydration (OD) were described by mathematical models. Water loss (WL) and weight reduction (WR) was modelled by Weibull's model, soluble solid gain (SSG) was better described by Peleg's model. Vitamin C loss was described by a multiresponse model incorporating both degradation and leaching processes into the OD-solution. Effects of vacuum impregnation (VI) and pectin methylesterase (PME) addition on the model parameters were evaluated. VI increases SSG indicated by a 55% lower value of k2 in the Peleg model (P < 0.05). PME addition showed no significant effect on the mass transfer kinetics. The major mechanism of vitamin C loss during OD was degradation. The pretreatments have no significant effect on degradation and leaching rate constants of vitamin C. The combination of modelling the mass transfer and vitamin C retention was shown to be valuable in optimizing the OD process design to enhance the health-promoting value of OD mango (sugar content, vitamin C) and processing time.
Highlights
Mango (Mangifera indica L.) ranks second among tropical fruits in global market after banana (Altendorf, 2017)
This study aims to model the kinetics of mass transfer and vitamin C loss during osmotic dehydration of mango and the effect of vacuum impregnation as pre-treatment and addition of pectin methylesterase (PME) on the model parameters, to contribute to optimizing process design towards maintaining health-promoting value of OD mango
The Weibull model was superior for water loss (WL) and weight reduction (WR) data while the Peleg model was better for the soluble solid gain (SSG)
Summary
Mango (Mangifera indica L.) ranks second among tropical fruits in global market after banana (Altendorf, 2017). Along with fresh mango’s trade expansion, the global demand for minimally processed mango products has been increasing (Hanemann et al, 2017). These mild treated products feature an extended shelf-life with fresh-like characteristics, while maintain a high nutritional and health-promoting value (Ciurzyn ska et al, 2016). Its application can precede drying or freezing and contributes to creating new and less perishable fruit products with health-promoting, nutritional and sensory properties (Ciurzyn ska et al, 2016). OD application should aim for a healthier OD fruit with a low soluble solid uptake and a high retention of nutrients. With a given fruit material, health quality of the products can be affected by the setting of OD process variables, e.g., pretreatments, temperature, additives, and time (Ahmed et al, 2016)
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