Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage

Abstract

Changes in the quality of frozen mango cuboids were investigated during long-term glassy state storage with and without osmotic dehydration pretreatment. The mango cuboids were dehydrated in mixed solutions (sucrose: glucose: fructose in a ratio of 3.6:1:3) of different concentrations (30, 40, and 50% (wt/wt)) prior to freezing and then stored at -55°C (in the glassy state) for 6 months. The results revealed that compared with the untreated samples, osmotic pretreatment decreased total color difference (reduced by 15.6-62.3%), drip loss (reduced by 8.2-29.5%) and titration acidity (reduced by 1.3-9.4%), while increasing hardness (increased by 48.8-82.3%), vitamin C content (increased by 72.5-120.6%) and total soluble solids (increased by 21.8-53.7%) of frozen mangoes after 6 months. Dehydration with a sugar concentration of 40% was considered as the optimal pretreatment condition. In addition, a storage temperature of -55°C provided better retention of quality than rubbery state storage at -18°C. With prolonged storage time, the quality of frozen mangoes continued to change, even in the glassy state. However, the changes in quality of the osmotic-dehydrated samples were less than those of the untreated samples. The current work indicates that osmotic pretreatment and glassy state storage significantly improved the quality of frozen mangoes during long-term storage.

Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage

“…The beneficial effect of OD pretreatment on thawed broccoli and radish drip loss was also confirmed in [ 66 ] and [ 80 ], respectively, especially when ultrasound was additionally applied. Similar results were obtained in [ 102 , 103 ] and [ 1 , 33 , 90 ] for ODF melon, cantaloupe, mangoes, and strawberries, respectively.…”

“…Similarly, in [ 72 ], the protective effect of OD pretreatment on watermelon cell integrity during the frozen storage was shown, when glucose, oligofructose, and HDM, along with CaCl 2 were included in the OD solution, prior to freezing. In this case, calcium chloride also contributed to the increased firmness owing to the interaction with the cellular wall components of the plant matrix, an observation also mentioned in [ 90 ]. In the same study, it was also observed that the initial texture softening immediately after OD was counterbalanced by a much improved quality retention during the subsequent long period frozen storage.…”

“…Such an approach was followed in Giannakourou and Taoukis 2003 [ 38 ], where samples treated with oligofructose ( Table 2 ) were found to have the highest Tg’. In another study [ 90 ], mango cuboids were subjected to OD in mixed sugars, with sucrose, glucose, and fructose in a ratio of 3.6:1:3, and then stored at −55 °C in a glassy state. By measuring several physicochemical properties for up to 6 months, the authors concluded that the quality of frozen mangoes continued to change, even in the glassy state; however, the quality changes of the osmo-dehydrated samples were less pronounced than those of the untreated samples.…”

Mass transfer kinetics and quality attributes of osmo-dehydrated candied pumpkins using nutritious sweeteners

“…Most traditional candying techniques are time-consuming and inconsistent processes, needing 7-8 days under uncontrolled conditions. Osmotic dehydration is also used as a pre-treatment to conventional air drying or freezing, which not only removes water from the food, but also improves food quality and lowers energy consumption (Dermesonlouoglou et al 2007;Garcia-Noguera et al 2014;Warczok et al 2007;Zhao et al 2017). Process parameters of OD such as temperature and concentration of the osmotic solution, size and geometry of the material, solution-to-material mass ratio and level of agitation of the solution influence the efficiency of water loss, solid gain and quality of any fruit or vegetable.…”

Effects of different freezing methods on calcium enriched papaya (Carica papaya L.)

“…As for osmotic dehydration before freezing, several researchers have found that drip loss decreases substantially during thawing of fruits such as kiwifruit, apple, pear, melon and mango (Maestrelli et al 2001;Talens et al 2002;Marani et al 2007;Zhao et al 2014Zhao et al , 2017. Melon cubes' and kiwi slices' colour did not change, while lower browning was observed in apples and pears (Talens et al 2002;Marani et al 2007;Zhao et al 2014), compared to frozen fresh fruit.…”