Mango Slices Research Articles

Effect of Freeze-Drying Pressure and Operating Time on Mass Balance and Characteristics of Freeze-Dried Mango Slices

Effect of Freeze-Drying Pressure and Operating Time on Mass Balance and Characteristics of Freeze-Dried Mango Slices

"Mango Slice" Dermatitis: Pediatric Allergic Contact Dermatitis to Mango Pulp and Skin.

"Mango Slice" Dermatitis: Pediatric Allergic Contact Dermatitis to Mango Pulp and Skin.

MANGO-SEED EXTRACT AND SULPHITES AS PROMOTERS OF COLOR AND BIOACTIVE COMPOUNDS RETENTION DURING TRAY DRYING OF MANGO SLICES

The study objective was to evaluate effect of mango-seed extract alone or in combination with sodium metabisulphite on the content of vitamin C, free phenols, six phenols compounds, and total carotenes, and color in mango slices dried at 60oC until 15% moisture. From drying curves were calculated effective diffusivities [1.17-1.35x10-9 m2•s-1] and drying rate constants [1.53±0.90x10-3-2.27±0.80x10-3] using Midilli’s model. Results showed that combination of mango-seed extract with sodium metabisulphite has an important role in retention of vitamin C and carotenes, and an enrichment of phenolic compounds was found in dried mango slices.

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

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.

Moisture sorption properties of two varieties of dehydrated mango slices as determined by gravimetric method using Guggenheim–Anderson–de Boer model

The moisture sorption isotherms for oven dried mango were constructed gravimetrically at three different temperatures of 25°C, 30°C, and 35°C, and relative humidity ranging 8.3%–97.0%. The Guggenheim–Anderson–de Boer model was used to fit sorption data and constant equations determined using nonlinear regression analysis. The isotherms had J-shaped curve that represents type III isotherms characterized by sugar-rich products. At increased temperatures, it was observed that equilibrium moisture content increased and crossing effect of isotherm curves was observed with a corresponding increase in water activity. A substantial increase in equilibrium moisture content was observed above water activity of 0.6. Monolayer moisture content of between 8 and 9.6% was predicted for dried slices where the lowest value indicated that moisture content should not be lower than 8.0% to avoid unnecessary energy consumption. For assured microbiological stability, the safe storage moisture content for dried mango should be maintained at approximately 15% or less that corresponded to 0.6 water activity. Practical applications Dehydration of fruits has been utilized as one of the most effective value addition procedures for extending their shelf-life. However, exposure to high drying temperature and significant loss of moisture in fruits cause irreversible stresses in the cellular structure of the fruits and may lead to robust textural changes especially during storage. This research finds practical application in shelf-life estimation and prediction of storage stability of the mango varieties. Additionally, the results can be used as a guide in product development and process design for dried mango slices.

Nutritional and Physico-Chemical Evaluation of Four Different Packed Mango Juice Samples

Aim: To analyze mango fruit juice samples for their nutritional value. Mango fruit is perishable in nature and cannot be stored for long time. It can be made available during off season, by processing in to juices, jams, squashes, nectars, chutney, pickles, toffees and canned mango slices etc.
 Study Design: Different physico chemical and elemental parameters were studied for four different made tetra packed mango juice samples available in local market.
 Place and Duration of Study: Department of Applied Sciences, Chemistry section, University of Technology and Applied Sciences, Muscat, Oman. The study was performed during the January 2016 – July 2016.
 Methodology: Different parameters were studied such as pH, conductivity, acidity, ash content, vitamin C, moisture and some mineral contents. Some chemical and instrumental methods were used for analysis. 
 Results: pH was found to be in the range of 3.17 – 3.97, conductivity 0.941 – 1.053 MS/cm, sugar found in the range of 13 – 15 0brix, density was found 0.939 – 1.015 g/cm3, water 65.25 – 67%, ash was found to be in the range of 0.059 – 0.099%, total acidity found 0.173 – 0.275 %. Vitamin C was found in the range of 24.8 – 67.3 mg/100 ml, potassium 6.6 – 94, sodium 6 – 69 mg/100 ml, calcium 0 – 105 mg/100 ml and iron was found to be in the range of 1.375 – 2.145 mg/100 ml.
 Conclusion: Based upon result obtained found that content of all selected samples were contains labelled nutrients. Sample STMJ was having remarkable good amount of Vitamin C while sample ARMJ found good amount of potassium and iron content. In acidic perspective sample PMJ was higher acidic and ARMJ sample less acidic in nature.

Investigating the effects of pre-treatment and thin layer drying methods on quality of mango slices

Investigating the effects of pre-treatment and thin layer drying methods on quality of mango slices

Effect of Pretreatments and Drying Methods on the Rehydration Ratio of Dried Mango (Mangifera Indica L.) Slices and Evaluation of Some Properties of Its Peel Flours

The study was conducted to investigate the effect of selected pretreatments and drying methods on the rehydration ratio of dried mango slices and evaluation of some properties of its peel flours. Freezing and fluidized bed scored the highest rehydration values after being subjected to the pretreatments, whereas the control samples scored the lowest values. The mango peel flours had 0.49 g/ml, 0.25 and 0.11ml/g of bulk density, water absorption and oil holding capacity respectively. The nutrient analysis showed that the mango peel flours had respective values for moisture, protein, fat, fiber, ash and carbohydrate contents (4.62%, 4.28%, 9.18%, 2.25% and 70.51%) . Regarding the polyphenol of mango peel flours, the values was 564.54 mg GAE/100g. It could be inferred that the total plate and fungal count of mango peel flours were not detected during the storage period. Keywords: Mango drying, Rehydration; Mango peel flours; functional properties, chemical composition DOI: 10.7176/FSQM/96-01 Publication date: April 30 th 2020

Machine Learning Driven Approach Towards the Quality Assessment of Fresh Fruits Using Non-Invasive Sensing

In agriculture science, accurate information of moisture content (MC) in fruits and vegetables in an automated fashion can be vital for astute quality and grading evaluation. This demands for a viable, feasible and cost-effective technique for the defect recognition using timely detection of MC in fruits and vegetables to maintain a healthy sensory characteristic of fruits. Here we propose a non-invasive machine learning (ML) driven technique to monitor variations of MC in fruits using the terahertz (THz) waves with Swissto12 material characterization kit (MCK) in the frequency range of 0.75 THz to 1.1 THz. In this regard, multi-domain features are extracted from time-, frequency-, and time-frequency domains, and applied three ML algorithms such as support vector machine (SVM), k-nearest neighbour (KNN) and Decision Tree (D-Tree) for the precise assessment of MC in both apple and mango slices. The results illustrated that the performance of SVM exceeded other classifiers results using 10-fold validation and leave-one-observation-out-cross-validation techniques. Moreover, all three classifiers exhibited 100% accuracy for day 1 and 4 with 80% MC value (freshness) and 2% MC value (staleness) of both fruits’ slices, respectively. Similarly, for day 2 and 3, an accuracy of 95% was achieved with intermediate MC values in both fruits’ slices. This study will pave a new direction for the real-time quality evaluation of fruits in a non-invasive manner by incorporating ML with THz sensing at a cellular level. It also has a strong potential to optimize economic benefits by the timely detection of fruits quality in an automated fashion.

High End Quality Measuring in Mango Drying through Multi-Spectral Imaging Systems

In modern fruit processing technology, non-destructive quality measuring techniques are sought for determining and controlling changes in the optical, structural, and chemical properties of the products. In this context, changes inside the product can be measured during processing. Especially for industrial use, fast, precise, but robust methods are particularly important to obtain high-quality products. In this work, a newly developed multi-spectral imaging system was implemented and adapted for drying processes. Further it was investigated if the system could be used to link changes in the surface spectral reflectance during mango drying with changes in moisture content and contents of chemical components. This was achieved by recovering the spectral reflectance from multi-spectral image data and comparing the spectral changes with changes of the total soluble solids (TSS), pH-value and the relative moisture content xwb of the products. In a first step, the camera was modified to be used in drying, then the changes in the spectra and quality criteria during mango drying were measured. For this, mango slices were dried at air temperatures of 40–80 °C and relative air humidities of 5%–30%. Samples were analyzed and pictures were taken with the multi-spectral imaging system. The quality criteria were then predicted from spectral data. It could be shown that the newly developed multi-spectral imaging system can be used for quality control in fruit drying. There are strong indications as well, that it can be employed for the prediction of chemical quality criteria of mangoes during drying. This way, quality changes can be monitored inline during the process using only one single measuring device.

Effect of pretreatments and drying methods on the quality of dried mango (Mangifera IndicaL.) slices

The present study was conducted to assess the effect of some pretreatments and drying methods on the qualities of dried mango slices. Four pretreatments (lemon juice, salt solution dips, hot water blanching and control) and four drying methods (solar, tray, freeze and fluidized bed drying) were considered and arranged in factorial experimental design. The proximate composition, physicochemical properties, antioxidants and colour were evaluated. The result showed that the pretreatments and drying methods showed significant effects on the proximate composition, physicochemical properties, and color, antioxidants of the dried mango slices. The nutrient analysis showed that mango slices had respective ranges for moisture, protein, fat, fibre, ash and carbohydrate contents (5.63–9.91%, 2.49–2.71%, 2.89–3.16%, 6.51–6.56%, 2.66–2.73% and 75.51–79.35%). The pH, TSS, TA, and hardness of the dried mango slices, respectively were 3.17–3.68, 69.36–86.29ºBrix, 2.20–2.54 g/100 g and 7.27–15.63 N. The ascorbic acid and phenol contents were affected by drying methods and had respective values of 33.18–41.24 mg/100 g and 131.13–251.12 mg/100 g; these indicate all dried mango slices were good source of nutrition and antioxidants. These findings suggest the freeze and fluidized bed driers after subjected to the pretreatments as the best method for the drying of mango in terms of ascorbic acid and colour preservation. In conclusion, these results indicate that drying technology has an enormous potential to reduce the postharvest of mango in Ethiopia that is estimated between 25-40%.

Effect of some pretreatments before drying on microbial load and sensory acceptability of dried mango slices during storage periods

The present study was conducted to assess the effect of some pretreatments, and drying methods on the microbial loads, and sensory acceptability of dried mango slices during storage periods. Four p...

The Year I Flew Away by Marie Arnold

Reviewed by: The Year I Flew Away by Marie Arnold Fiona Hartley-Kroeger Arnold, Marie The Year I Flew Away. Versify/Houghton Mifflin Harcourt, 2021 [256p] Trade ed. ISBN 9780358272755 $16.99 E-book ed. ISBN 9780358273271 $9.99 Reviewed from digital galleys Ad Gr. 4-6 When ten-year-old Gabrielle's parents send her to live with relatives in Brooklyn in 1985, it's a big adjustment: other kids make fun of her Haitian accent, and she longs for nothing more than to fit in and be American. A witch, Lady Lydia, offers her three magical wish-granting mango slices, but Gabrielle soon learns that wishing to be American is eroding her Haitian identity: magically speaking perfect English costs her ability to speak and understand Haitian Creole, and she may lose her family altogether if she and friends Carmen and Rocky (a talking rat who wants to be a rabbit) can't put a stop to Lady Lydia's schemes. The messages that you're good enough just as you are and that fitting in doesn't have to mean losing where you came from are positive but well worn, and the multiculturalist angle sometimes feels like an exercise in learning stereotypical facts (Carmen's sister is preparing for her quinceañera, and her mother explains the traditional Mexican meal they share). The rosy view of immigration is undoubtedly dated, but there's a bit of depth in the realization that the better life promised in the United States is a multigenerational affair. The straightforward action paired with complex vocabulary may make this a useful match for advanced readers who aren't quite ready for more nuanced content, or for collections looking to bolster their Haitian #ownvoices offerings. Copyright © 2021 The Board of Trustees of the University of Illinois

Effects of different packaging systems and storage temperatures on the physical and chemical quality of dried mango slices

Dried mango slices packed in atmospheric air (AP) and in modified atmospheres (MAP1, MAP2 and MAP3) (namely, 100% CO2, 100% N2 and 30% CO2 + 70% N2), were stored at 25, 37 and 50 °C for 6 months. Physicochemical properties and microbial were evaluated throughout storage monthly so as to explore the effect of storage conditions on far-infrared dried mango slices. The results show that dried mango slices stored at 37 and 50 °C suffered severe discoloration and great losses of ascorbic acid, while those stored at 25 °C better preserved surface color and nutrients. Besides, the content of β-carotene in all samples declined gradually during storage, and MAPs preserved higher β-carotene content than AP. Similarly, MAPs also gained higher retention of ascorbic acid at 25 °C, without significant differences found among samples stored at 37 and 50 °C throughout the storage, respectively. As a result, MAPs combined with low storage temperature are considered as a better condition to preserve the quality of dried mango slices during storage. In addition, it's note-worthy that microbial growth didn't take place at all storage temperatures during storage, indicating dried mango slices were safe for human consumption.

Rapid non-destructive moisture content monitoring using a handheld portable Vis–NIR spectrophotometer during solar drying of mangoes (Mangifera indica L.)

The aim of the present work was to determine the efficacy of handheld portable Vis–NIR spectroscopy in rapid non-destructive moisture content monitoring during the solar drying of mangoes. Mango slices (1.5 cm thick) from five (5) commercial mango cultivars and two breeding selections were pre-treated by hot water blanching, dipping in distilled water (control); sodium metabisulphite and citric acid solutions. Vis–NIR absorbance spectra in the range of 474–1047 nm (191 spectra points) of the samples were recorded during solar drying at temperatures of 16.8–54.3 °C and relative humidity of 19.2–99.3%. A training set consisting of 168 spectra was utilized to develop models based on partial least squares regression. Chemometric analysis gave an optimum wavelength range model that could explain 95.2% of the variance in the moisture content with a detection limit of 5.39%. The optimum model was tested for prediction of the moisture content based on 72 spectra from similarly treated samples. The model could explain 91.6–98.7% of the variance in the moisture content of the test samples with detection limits ranging from 3.97–6.61% w/w. The research demonstrated that portable hand-held Vis–NIR spectroscopy was a robust and effective method for rapid non-destructive monitoring of moisture during solar drying of mangoes. Non-destructive hand-held portable Vis–NIR spectrophotometers can hence facilitate the production of high quality solar dried mangoes.

Effect of pretreatments prior to drying on antioxidant properties of dried mango slices

Abstract Chemical, thermal or osmotic pretreatments prior to drying can improve the quality aspects of dried foods. Three pretreatments prior to drying were evaluated for antioxidant capacity in two mango varieties viz. Ngowe and apple that were dehydrated in either, oven (50 and 65 °C) and solar dryer. The antioxidant properties analyzed included polyphenols, vitamin C, carotenoids, flavonoids and total antioxidant activity. Total polyphenol content was determined through Folin–Ciocalteu method and quantified using UV-Spectrophotometer. Vitamin C was analyzed by HPLC system while total carotenoids, total antioxidants, and flavonoids were analyzed using UV-Spectrophotometer at varied wavelengths. Method of drying and pretreatment type had significant effect (p ≤ 0.01) on the flavonoid content, total carotenoids and β-carotene for differently pretreated and dried mango slices. The results showed increased content in total antioxidants, polyphenols and flavonoids for the pretreated and dried slices compared to the fresh samples of both varieties. The highest flavonoid content (43.66 ± 1.27 mg/100 g) was recorded in 1% citric acid pretreated samples dried at 50 °C while the lowest amount (16.73 ± 1.14 mg/100 g) was recorded in blanched Ngowe oven dried at 65 °C. Vitamin C decreased with increased drying temperature from 50–65 °C and the largest value (78.87 ± 0.46 mg/100 g) was observed in fresh Apple mango variety while the lowest value (28.45 mg/100 g) was observed in Ngowe variety samples oven dried at 65 °C for 10 h. β-carotene for dried mango slices ranged from 6.65 mg/100 g to 40.88 mg/100 g among the differently pretreated and dried mango slices and the values were lower than the content in fresh samples in the respective varieties. Total polyphenol content varied from 5.83–29.9 mg (GAE)/100 g. This research demonstrated that appropriate pretreatments in this case, 1% citric acid pretreatment prior to drying at 50 °C can enhance retention of antioxidants in dried mango product.

Effect of different pretreatments followed by hot-air and far-infrared drying on the bioactive compounds, physicochemical property and microstructure of mango slices

In recent years there is an increasing interest in dried fruits, although many of their nutritional components are readily lost during drying. The novelty of this paper was to assess the effect of hot-air drying (HAD) and far-infrared drying (FIRD) on the physicochemical properties and microstructure of mango slices pretreated with: control; 0.1% citric acid + 0.5% ascorbic acid + 0.5% CaCl2 + 1% NaCl; or 0.1% citric acid + 0.5% ascorbic acid + 0.5% CaCl2 + 1% NaCl + ultrasound treatments. Pretreatments resulted in a significant (p < 0.05) increase in reducing sugar, ascorbic acid and total phenol contents of dried samples. Moreover, compared with HAD, FIRD maintained a higher phenolic acid content, improved the nutrient retention and color attributes and better preserved microstructure. Therefore, pretreatments followed by FIRD is a potential method for obtaining high-quality dried mango slices.

Drying Kinetics and Physico-chemical Quality of Mango Slices

Mango (Mangifera indica L.) is an important tropical fruit consumed worldwide and grown in Italy only in Sicily, where the areas of the Tyrrhenian coast have proved to be suitable to produce valuable fruits. Mango fruit has a pleasant aroma and taste, which are important qualities for consumer’s sensorial acceptance. However, they are highly perishable, prone to progressive undesired changes if stored untreated, resulting in around 25% postharvest losses, which is further increased during storage and transportation. An alternative for reducing the above-mentioned undesired changes is the dehydration of the cut fruit, which reduce the fruit water activity, thereby avoiding the deteriorative process and extending the shelf-life. This study investigates the effect of dehydration at different temperatures (50, 60 and 70°C) on drying kinetics and volatile compounds of two cultivars (Keitt and Osteen) of mango fruits cultivated in Sicily. Significant losses of volatile constituents of fresh mango occurred at higher temperature, especially for the Osteen cultivar. A diffusion model including the effect of shrinkage is also proposed, which may be used to describe drying behaviour of fruits and to define the optimal drying conditions.. Experimental data of the moisture ratio during drying were well predicted by the model.

A comparative study of mango solar drying methods by visible and near-infrared spectroscopy coupled with ANOVA-simultaneous component analysis (ASCA)

The effect of mango solar drying methods (traditional and tunnel dryers) on the quality of dried mango slices was investigated by visible (VIS) and near-infrared (NIR) spectroscopy combined with the chemometric analysis methods of principal component analysis (PCA) and ANOVA-simultaneous component analysis (ASCA). Five batches of mango were investigated, each subjected to two/three different positions of three different types of dryers: electrical (reference), traditional, and tunnel dryers. The results of the visible and near-infrared spectra showed that the quality of the mango samples obtained from the electrical dryer (reference method) was the most uniform and conserved the highest content of carotenoids and chlorophyll pigments. The samples from the traditional dryer had the highest variation and content of residual water. ASCA analysis of visible and shortwave near-infrared (VIS-NIR) (including color information) showed that the batch effect was most dominant with a significance effect of 47.5%, whereas longwave near-infrared (NIR) spectra (chemistry) showed that the dryer effect was the most dominant with a significance effect of 38.3%. The factor of the fruit positions in the dryers proved not to be significant. The VIS-NIR spectrum is thus well adapted to measure the fruit maturity and the NIR spectrum has great potential to investigate and control the dryer performance. The latter clearly demonstrated that the tunnel dryer provides much more gentle and consistent drying process compared to the traditional dryer. In contrast, the samples from the traditional dryer showed chemical changes/decomposition.

Processing and evaluation of osmodried mango slices – A micronutrient rich food

Osmotic dehydration is a novel technique for the production of shelf stable, nutritious and tasty products. Mango is a fruit which is highly relished in both raw and processed form. Various studies have indicated that pretreatment of fruits prior to osmotic dehydration improved the quality of the product. Hence, an attempt was made to study the effect of various pretreatments in the quality characteristics of osmo dried fruits. Two varieties of mango namely Bangalora and Pairi were selected for the study. The fruits were washed, peeled, destoned and cut to slices. The slices were given four pretreatments viz., soaking the fruit slices in a solution of citric acid, citric acid + KMS, ascorbic acid and ascorbic acid + KMS for 30 min. After pretreatment the fruit slices were soaked in the osmotic agent (sugar syrup) for 18 h followed by dehydration, cooling and packing. The dried fruit slices were packed in metallised polypropylene packs and subjected to shelf-life studies for a period of 180 days. Analysis of the physio-chemical qualities, microbial and sensory qualities of the fruit slices during storage, indicated that the osmo dried fruit samples pretreated with ascorbic acid +KMS and citric acid + KMS had retained highly acceptable qualities.