Sorption isotherms, glass transition and storage stability of drum-dried mango peels obtained with and without process additives

Antoniolli, Paula Ramos; Ferrari, Cristhiane Caroline; Borges, Daniele Fidelis; Germer, Sílvia Pimentel Marconi

doi:10.1080/07373937.2022.2093897

Cited by 6 publications

(6 citation statements)

References 27 publications

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“…An increase in the b* value in the ODF T‐50 sample was observed compared to the b* value of fresh mangoes. This may be because the lower moisture contents of samples pre‐treated in a 50% osmotic solution can result in the intensification of the yellow colour ( b* ) (Antoniolli et al ., 2022). Moreover, the dehydrofrozen mangoes pre‐treated in trehalose solution may better maintain their carotenoid contents than do samples pre‐treated in glucose solution of the same concentration.…”

Section: Resultsmentioning

confidence: 99%

Comparison of immersion freezing, osmo‐dehydrofreezing and air freezing on freezing parameters and physicochemical properties of mango (Mangifera indica L.)

Zhao

Dong

et al. 2023

Int J of Food Sci Tech

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Summary Effects of immersion freezing (IF), osmo‐dehydrofreezing (ODF) and air freezing (AF) on freezing parameters and physicochemical properties of frozen mango were studied. Results showed that IF had the shortest freezing time, followed by ODF and AF. In ODF groups, dehydrofreezing in 50% glucose (G‐50) showed the highest quality. Mangoes pre‐treated in glucose had higher quality than those pre‐treated in trehalose. The quality of osmo‐dehydrofrozen mangoes was more affected by freezing rate than by difference between freezing temperature and the glass transition temperature (T−Tg′). Compared with the AF, IF in 60% ethylene glycol (EG‐60) and ODF in G‐50 significantly improved the quality of mangoes, including colour change and drip loss reduced by 43.7%, 28.6%, 41.4% and 19.6%, hardness increased by 540.7% and 413.6%, and contents of vitamin C and total phenol increased by 30.7%, 24.3%, 18.3% and 6.4%, respectively. Overall, IF in EG‐60 was the most favourable method for frozen mangoes.

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Section: Resultsmentioning

confidence: 99%

Comparison of immersion freezing, osmo‐dehydrofreezing and air freezing on freezing parameters and physicochemical properties of mango (Mangifera indica L.)

Zhao

Dong

et al. 2023

Int J of Food Sci Tech

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“…These results were consistent with the concept that a lower deffrential entropy corresponds to restricted molecular movement when the product has high water content. The correlation between the deffrential entropy and moisture content can be predicted using the logarithmic functions (∆S) Ad = −3.19ln X e − 4.76 R 2 = 0.988 (17) (∆S) De = −1.54ln X e − 3.12 R 2 = 0.963 (18) From a thermodynamic perspective, the Gibbs free energy (∆G) can serve as an indicator of the affinity between water and the sorbent material. Additionally, it can offer insight whether the sorption of water is a spontaneous or non-spontaneous process, which depends on the sign (whether it is negative or positive) of the ∆G values [56].…”

Section: Thermodynamic Properties Of Fsgpmentioning

confidence: 99%

“…Investigating the moisture sorption isotherms offers significant thermodynamic properties that hold significant relevance in the design and sizing of equipment for various preservation processes [ 18 , 19 ]. These properties encompass enthalpy, entropy, Gibbs free energy, and the enthalpy–entropy compensation theory.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, extensive studies on this topic have previously been conducted by various researchers, including Rahman, et al [ 6 ], Aguirre-Álvarez, et al [ 10 ], Fikry and Al-Awaadh [ 11 ], Hassan, et al [ 15 ], Antoniolli, et al [ 18 ], Sormoli and Langrish [ 20 ], Rahman and Al-Belushi [ 31 ], Argyropoulos, et al [ 32 ], and Stępień, et al [ 33 ]. However, to the best of the authors’ knowledge, no published works on moisture sorption of whitefish skin gelatin powder (FSGP) under various temperatures and its thermodynamic characteristics are available.…”

Section: Introductionmentioning

confidence: 99%

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Sorption Isotherms and Thermodynamic Characteristics of Gelatin Powder Extracted from Whitefish Skin: Mathematical Modeling Approach

Fikry,

Benjakul,

Al-Ghamdi

et al. 2023

Foods

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Moisture adsorption and desorption isotherms of gelatin extracted from whitefish skin powder (FSGP) at different temperatures across a wide range of water activity were determined along with their thermodynamic properties. Nine mathematical models were utilized for fitting the experimental data and simulating the adsorption and desorption behavior. The thermodynamic properties were determined and fitted to the experimental data. The results showed that Peleg and GAB models were the best fit for FSGP. The energies involved in the adsorption and desorption process of FSGP indicated a stronger dependence on equilibrium moisture content (Xe). When Xe decreased, there was a consistent trend of increasing thermodynamic properties. Both the moisture adsorption and desorption behaviors of FSGP were, therefore, non-spontaneous processes. Linear correlations between the changes in enthalpy and entropy for adsorption and desorption were observed, indicating the presence of enthalpy–entropy compensation for FSGP. For preserving FSGP quality, it should be stored with Xw ≤ 8 (gw/gdm, d.b.) at temperatures below 53 °C and an RH of 50% to avoid it becoming rubbery. These findings are crucial for providing insight into the optimal drying and storage conditions.

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“…The study may provide the possible reasons for the cause of wrinkles in mango peels with time after overripening. We have analyzed the samples (WMP and UMP) using FTIR (Fourier-transform infrared spectroscopy) [13], DSC (Differential scanning calorimetry) [14], [15], and CHNS (Carbon, Hydrogen, Nitrogen, Sulphur) elemental analyzer [16], [17]. In FTIR analysis, WMP showed higher absorption intensity peak bands than UMP.…”

Section: Introductionmentioning

confidence: 99%

Study of shrunken (as wrinkles) mango peel

Sinha

2023

Preprint

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Mango peel shrinks as wrinkles after overripening, which physical appearance looks very similar to wrinkled skin of older people. The study includes comparison between UMP (unwrinkled mango peel) and WMP (wrinkled mango peel). FTIR analysis showed higher absorption peak bands for WMP compared to UMP. In DSC experimentation, WMP showed more endothermic nature than UMP. In CHNS elemental analysis, Sulphur was found to be significantly higher in WMP, approximately thrice of UMP. These might also be the possible reasons for the cause of the wrinkled human skin, as the basic compositional elements remain same for mango as well as human.

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Sorption isotherms, glass transition and storage stability of drum-dried mango peels obtained with and without process additives

Cited by 6 publications

References 27 publications

Comparison of immersion freezing, osmo‐dehydrofreezing and air freezing on freezing parameters and physicochemical properties of mango (Mangifera indica L.)

Comparison of immersion freezing, osmo‐dehydrofreezing and air freezing on freezing parameters and physicochemical properties of mango (Mangifera indica L.)

Sorption Isotherms and Thermodynamic Characteristics of Gelatin Powder Extracted from Whitefish Skin: Mathematical Modeling Approach

Study of shrunken (as wrinkles) mango peel

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