Retention of β-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid

Isabel Guiamba, Lília Ahrné*, Maida A.M. Khan, Ulf Svanberg

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

57 Citations (Scopus)

Abstract

The retention of vitamin C and carotenoids was studied in the cv. 'Tommy Atkins' mango as affected by osmotic dehydration prior to hot air drying. Osmotic dehydration (OD) was carried out over 15 h at 25°C using sucrose solutions of 45°BRIX with and without 1% (w/w) calcium chloride or 1% ascorbic acid with a fruit to solution ratio of 1:10 (w/w), and the OD-treated mango samples were then dried in an air convection oven at 50°C or 70°C. An osmotic pretreatment before drying significantly reduced the drying time and prevented colour change in dried mango. Addition of calcium in the OD solution significantly improved vitamin C retention, on average from 44% to 57%. However, the addition of ascorbic acid to the osmotic solution highly increased the retention of vitamin C content in the dried mango. The retention of all-trans-β-carotene was significantly lower in all OD treated mango samples dried at 50°C but remained unchanged in OD-treated mango samples with calcium or vitamin C dried at 70°C. Moreover, osmotic dehydration with and without additives reduced the ratio of 13-cis-β-carotene to all-trans-β-carotene. The results showed that the addition of calcium or vitamin C to the osmotic solution can improve the nutritional value of dried mango.

Original languageEnglish
JournalFood and Bioproducts Processing
Volume98
Pages (from-to)320-326
ISSN0960-3085
DOIs
Publication statusPublished - 2016
Externally publishedYes

Keywords

  • Calcium
  • Dried mango
  • Osmotic dehydration
  • Vitamin C
  • β-Carotene

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