Mango dehydration: influence of osmotic pre-treatmentAnd addition of calcium chloride

Abstract

Mango (Mangifera indica L.) can be characterized as a greatly accepted fruit due to its sensory attributes of flavor and aroma. However, it has a large production during the harvest season and requires preservation through processing. Osmotic pretreatment, followed by drying, provides products with higher quality and stability. The present study explored the effects of osmotic pretreatment with and without addition of calcium chloride in the nutritional characteristics and sensorial acceptance of dehydrated mango. Four different osmotic treatments were applied in mango slices followed by drying. Drying without osmotic treatment was considered control. Dried samples pre-treated with calcium had lower sugar content and higher retention of acids in the fruit. The increase of sucrose and glucose content during osmotic treatment contributed to maintaining nutritional quality and color of the product when compared with control treatment. Products dehydrated with osmotic pre-treatment were the most preferred, presenting higher purchase intention. The combination of osmotic pretreatment with convective drying provided higher acceptance of dehydrated mango due to its higher quality.

Effect of viscosity and rheological behavior on selective mass transfer during osmotic dehydration of mango slices in natural syrups

“…Another recent study from the same researchers (Sulistyawati et al, 2020) confirmed that applying VI, and to a lesser extent adding PME with calcium to the osmotic solution, decreased the sugar gain, but without increasing vitamin C loss of osmo‐dehydrated mangoes. In the same line of research, Sanjinez‐Argandona, Yahagi, Costa, and Giunco (2018)) found that using calcium chloride during osmotic dehydration of mango lower the sugar uptake due to the formation of calcium pectate which increases the cell stiffness thus reducing the mass transfer. Other scientific reports on the same subject found out that increasing the thickness of the product may reduce the sugar uptake, as observed during such is the case of the osmotic dehydration of statistical approach research done for mangoes (Madamba & Lopez, 2002) or kiwifruit (Cao, Zhang, Mujumdar, Du, & Sun, 2006).…”

Changes in Proximate Composition, Vitamin C and β-Carotene Contents of Oven Dried Pawpaw (Carica papaya) Fruit as Influenced by Pretreatment Methods

“…Several Studies have used different pre-treatments for the drying of various fruits and vegetables. Examples are lemon juice, salt solution, and hot water blanching for mango (Dereje and Abera, 2020); blanching for papaya (Nguyen et al, 2019); osmotic pre-treatment with and without addition of calcium chloride for mango (Sanjinez-argandoña et al, 2018); and ascorbic acid dip, honey dip and steam blanching for mango fruit (Adepoju and Osunde, 2017).…”

Production and sensory evaluation of dried mango

“…Therefore, the mangoes dried at 50 and 60 °C had the highest acceptance in the opinion of the tasters, without significant differences between these treatments for all attributes evaluated. Good acceptance was also verified by Sanjinez-Argandoña et al (2018) for the mango cv. Palmer cut into pieces and subjected to osmotic dehydration (sucrose solution at 60%; 40 ºC/2 hours) followed by convective drying at 50 ºC with air velocity of 1.6 m s -1 , obtaining acceptance level greater than 70% for color, odor, flavor, texture and overall appearance.…”