Sugar profiles modulation of mangoes during osmotic dehydration in agave syrup solutions.
diffusion
drying
fruit
sugar
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Jan 2023
Jan 2023
Historique:
revised:
11
10
2022
received:
17
03
2022
accepted:
24
10
2022
pubmed:
30
11
2022
medline:
14
1
2023
entrez:
29
11
2022
Statut:
ppublish
Résumé
Chemical interaction and multicompound competition were investigated on solids gain and carbohydrate profiles evolution during osmotic dehydration of mangoes. Tommy Atkins mango slices (0.4 cm and 1.5 cm thickness) were osmotically processed at 40°C for up to 4 h and 8 h, respectively. Osmotic solutions (60 °Brix) were separated in two categories: single solute (sucrose, glucose, fructose) and multisolute (agave syrup, alone or with additions of 5% inulin or 0.1-0.3% xanthan gum) solutions. High performance liquid chromatography (HPLC) analysis was carried out on treated mango to determine sugar profiles evolution during osmotic dehydration and final product concentrations. Findings pointed out that composition of osmotic solution may modulate mango sugar profiles by triggering uptake or loss of sugar according to different phenomena: chemical potential gradient, lixiviation, prevailing mass transfer, formation of carbohydrate barrier, and solution viscosity. Mango was enriched with the solute present in the single solute osmotic solution, while it lost its own native sugars, which were absent in the osmotic solution. Increasing sample thickness reduces individual sugar uptake or loss in mango treated with both single and multisolute solutions. Significant differences in mono solute solution behavior were found for sucrose due to its capability to form a sugar layer outside the surface of thicker samples, which was shown by scanning electron microscopy (SEM) images, a barrier markedly hindering the sucrose uptake or loss. Addition of polysaccharides (particularly xanthan gum) was found to have an impact of lowering mango individual sugar uptake (18-30%). Practical Application These results will help in understanding the mechanisms by which gain of individual sugars could be reduced and composition could be modulated during osmotic dehydration of fruits. Thus, the findings in this work could lead to production of low-sugar content, osmotically processed mango snacks, enriched with inulin, enhancing their dietary and marketable value.
Identifiants
pubmed: 36444525
doi: 10.1111/1750-3841.16385
doi:
Substances chimiques
Sugars
0
Inulin
9005-80-5
Carbohydrates
0
Sucrose
57-50-1
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
228-243Subventions
Organisme : Natural Sciences and Engineering Research Council of Canada (NSERC)
ID : RGPIN-2017-04774
Informations de copyright
© 2022 Institute of Food Technologists.
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