Influence of drying parameters onβ-carotene retention in mango leather

Abstract

Influence of drying parameters on β-carotene retention in mango leather. Abstract-Introduction. Dried mango slices are a common snack product in Southeast Asian countries. Mashing the carotenoid-containing mango flesh and drying the puree to mango leather is a promising alternative to utilise even over-mature or small fruits and fruits with irregular size as low-cost raw materials. Within the study, the impact of blanching and air temperature (40-90°C) on drying time and quality was investigated. Materials and methods. Drying tests were conducted using a laboratory dryer, which allowed continuous measurement of the drying rate. The quality of the mango leather was evaluated in terms of colour (CIE-Lab) and β-carotene content (HPLC). The formation of 13-cis-β-carotene isomer was used to indicate thermal β-carotene degradation. Results and discussion. Blanching degraded the β-carotene content, reduced drying time (-20%) and decreased browning reactions. Optimum drying conditions in terms of drying time, colour and β-carotene retention were determined at 80°C. The all-trans-β-carotene content was maintained at 75% and no decrease in colour saturation (C*) was observed. As a result, it is expected that 80°C is sufficient to inactivate carotenoid oxidising enzymes without showing significant negative thermal effects on β-carotene degradation. Higher temperatures led to severe β-carotene losses. Lower temperatures increased drying times, caused discolouration and decreased the β-carotene retention. Conclusion. With a provitamin A activity of (600 to 650) retinol equivalents (RE), mango leather is a promising source of provitamin. Philippines / mangoes / postharvest losses / postharvest technology / fruit pulps / hot air drying / carotenoids / quality Influence des paramètres de séchage sur la conservation de β-carotène dans la pâte de mangue. Résumé-Introduction. Les tranches sèches de mangue sont un produit commun de grignotage dans les pays d'Asie du Sud-Est. Le broyage de la chair de mangue contenant des carotenoïdes et le séchage de la purée obtenue pour produire de la pâte de mangue est une voie prometteuse pour utiliser des fruits réguliers trop mûrs ou petits, ou des fruits de calibre irrégulier en tant que matières premières peu coûteuses. Dans notre étude, l'impact du blanchiment et de la température de l'air (40-90°C) sur le temps et la qualité de séchage a été étudié. Matériel et méthodes. Des essais de séchage ont été effectués à l'aide d'un dessiccateur de laboratoire qui a permis de mesurer en continu le taux de séchage. La qualité de la pâte de mangue obtenue a été évaluée en termes de couleur (CIE-Lab) et de son contenu en β-carotène (HPLC). La formation de l'isomère 13-cis-β-carotène a été utilisée pour suivre la dégradation thermique du β-carotène. Résultats et discussion. Le blanchiment a affecté la teneur en β-carotène, réduit le temps de séchage (-20%) et diminué les réactions de brunissement. Les meilleures conditions de séchage en termes de temps de séchage, de couleur et de conservation de β-car...

Studies on Effect of Different Packaging Materials on Shelf-Life of Blended Guava-Papaya Fruit Leather

“…Better retention of carotenoid was observed in samples packed in BOPP. Loss of carotenoids content during storage could be due to non-oxidative changes (cis-trans isomerization, epoxide formation of thermal degradation) or oxidative changes [21]. Improved retention of carotenoids content in fruit leather might be due to protective action of SO 2 [22].…”

Geleneksel Bir Meyve Çerezi: Pestil

“…Yapılan bir diğer çalışmada ise dut pestilinde toplam fenolik bileşik miktarı, gallik asit eşdeğerinde 4.79 mg/ g, erik pestilinde 28.36 mg/g olarak, antioksidan aktivite oranları ise dut pestilinde %40.05 ve erik pestilinde %90.92 olarak bulunmuştur [25]. Mango pestili üzerine yapılan bir çalışmada ise 80°C'de kurutma ile elde edilen pestilde, meyve püresindeki β-karoten miktarının %75'i kadar β-karoten bulunurken, 90°C'de kurutma sonucu ise %35'den azı korunabilmiştir [26]. Meyvelerin fenolik bileşikler, karotenoitler gibi sağlık açısından faydalı özelliklere sahip biyoaktif bileşenlerce zengin olduğu bilinmektedir [27].…”

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

“…Many experimental studies have proven that hot air drying of fruit is significantly influenced by the drying temperature and air velocity, whereas the specific humidity did not have a major impact on the drying rate [8,11,16,17]. Furthermore, many researchers have extensively documented the influence of these drying conditions on quality attributes such as color, texture, total soluble solids (TSS), starch, sugar, moisture content, fibers, phenolic contents, vitamins, and antioxidants of the dried mango [9,[18][19][20][21][22][23][24]. In most of these studies, it was well observed that drying at temperatures of 70 • C and 80 • C contributed to rapid degradation of the fruit's nutritional components, whereas this loss was greatly reduced at temperatures of 40 • C to 60 • C. Although the effects of different drying conditions on product quality are well studied, there is still a lack of information related to enzymatic activity retention, particularly in the varieties Sindri, Samar Bahisht Chaunsa, and Tommy Atkins.…”