Osmotic dehydration of green mango samples (Mangifera indica L., Filipino var.) in ternary solutions

Background: in Colombia the consumption of fresh green mango (also known as mango “biche”) is quite popular, and is consumed with lemon juice, salt, and honey. However, its high humidity content and high water activity makes of mango a highly perishable fruit, thus requiring processing alternatives....

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Autores principales:	Alfredo A. AYALA-APONTE, Andrea MOLINA-CORTÉS, Liliana SERNA-COCK
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2018
Materias:	Mass transfer sucrose NaCl kinetics. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/9ce82a80a12e4dcb90dbb079fa57cc77
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spelling	oai:doaj.org-article:9ce82a80a12e4dcb90dbb079fa57cc772021-11-19T04:08:58ZOsmotic dehydration of green mango samples (Mangifera indica L., Filipino var.) in ternary solutions0121-40042145-2660https://doaj.org/article/9ce82a80a12e4dcb90dbb079fa57cc772018-06-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/325276https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Background: in Colombia the consumption of fresh green mango (also known as mango “biche”) is quite popular, and is consumed with lemon juice, salt, and honey. However, its high humidity content and high water activity makes of mango a highly perishable fruit, thus requiring processing alternatives. Osmotic dehydration (OD) is an interesting alternative for the conservation of mango. In OD, binary solutions (Solute + water) and ternary solutions (2 Solutes + water), have been traditionally used, however, more water removal can be achieved using ternary solutions, which leads to the improved organoleptic properties of dehydrated products. Objetives: to evaluate the kinetic water loss (WL), solutes gain (SG), weight reduction (WR), water activity (aw), and volume (Shrinking Coefficient, SC) in green mango (Mangifera indica L. Filipino variety) osmotically dehydrated (OD). Additionally, to calculate water and solutes diffusivity (Def ) for each treatment. Methods: green mango samples, with maturity scale zero, were used. Ternary solutions of sucrose at 40% and NaCl at 3, 6 and 9% were used for OD. The binary solution of sucrose with water as control treatment, was used. In the osmotic process samples were taken out at different times of OD (15, 30, 60, 90, 180, 240, and 300 min). Results: the findings show that at a higher concentration of NaCl, the dehydration kinetics was more rapid, aw and SC were smaller and water and solutes Def were higher. The samples dehydrated with the greatest solutes concentration (40-9%) reached the highest WL, SG, and WR with 89.52, 13.10, and 46.68%, respectively. Coefficients Defw and Defs showed a magnitude order of 10-10 m2/s, which is within the interval of dehydrated foods. Conclusions: this research showed that binary (sucrose + water) and ternary (NaCl + sucrose + water) solutions, are suitable for dehydrating green mango, however, the ternary solutions were more effective.Alfredo A. AYALA-APONTEAndrea MOLINA-CORTÉSLiliana SERNA-COCKUniversidad de AntioquiaarticleMass transfersucroseNaClkinetics.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 25, Iss 1 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	Mass transfer sucrose NaCl kinetics. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Mass transfer sucrose NaCl kinetics. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Alfredo A. AYALA-APONTE Andrea MOLINA-CORTÉS Liliana SERNA-COCK Osmotic dehydration of green mango samples (Mangifera indica L., Filipino var.) in ternary solutions
description	Background: in Colombia the consumption of fresh green mango (also known as mango “biche”) is quite popular, and is consumed with lemon juice, salt, and honey. However, its high humidity content and high water activity makes of mango a highly perishable fruit, thus requiring processing alternatives. Osmotic dehydration (OD) is an interesting alternative for the conservation of mango. In OD, binary solutions (Solute + water) and ternary solutions (2 Solutes + water), have been traditionally used, however, more water removal can be achieved using ternary solutions, which leads to the improved organoleptic properties of dehydrated products. Objetives: to evaluate the kinetic water loss (WL), solutes gain (SG), weight reduction (WR), water activity (aw), and volume (Shrinking Coefficient, SC) in green mango (Mangifera indica L. Filipino variety) osmotically dehydrated (OD). Additionally, to calculate water and solutes diffusivity (Def ) for each treatment. Methods: green mango samples, with maturity scale zero, were used. Ternary solutions of sucrose at 40% and NaCl at 3, 6 and 9% were used for OD. The binary solution of sucrose with water as control treatment, was used. In the osmotic process samples were taken out at different times of OD (15, 30, 60, 90, 180, 240, and 300 min). Results: the findings show that at a higher concentration of NaCl, the dehydration kinetics was more rapid, aw and SC were smaller and water and solutes Def were higher. The samples dehydrated with the greatest solutes concentration (40-9%) reached the highest WL, SG, and WR with 89.52, 13.10, and 46.68%, respectively. Coefficients Defw and Defs showed a magnitude order of 10-10 m2/s, which is within the interval of dehydrated foods. Conclusions: this research showed that binary (sucrose + water) and ternary (NaCl + sucrose + water) solutions, are suitable for dehydrating green mango, however, the ternary solutions were more effective.
format	article
author	Alfredo A. AYALA-APONTE Andrea MOLINA-CORTÉS Liliana SERNA-COCK
author_facet	Alfredo A. AYALA-APONTE Andrea MOLINA-CORTÉS Liliana SERNA-COCK
author_sort	Alfredo A. AYALA-APONTE
title	Osmotic dehydration of green mango samples (Mangifera indica L., Filipino var.) in ternary solutions
title_short	Osmotic dehydration of green mango samples (Mangifera indica L., Filipino var.) in ternary solutions
title_full	Osmotic dehydration of green mango samples (Mangifera indica L., Filipino var.) in ternary solutions
title_fullStr	Osmotic dehydration of green mango samples (Mangifera indica L., Filipino var.) in ternary solutions
title_full_unstemmed	Osmotic dehydration of green mango samples (Mangifera indica L., Filipino var.) in ternary solutions
title_sort	osmotic dehydration of green mango samples (mangifera indica l., filipino var.) in ternary solutions
publisher	Universidad de Antioquia
publishDate	2018
url	https://doaj.org/article/9ce82a80a12e4dcb90dbb079fa57cc77
work_keys_str_mv	AT alfredoaayalaaponte osmoticdehydrationofgreenmangosamplesmangiferaindicalfilipinovarinternarysolutions AT andreamolinacortes osmoticdehydrationofgreenmangosamplesmangiferaindicalfilipinovarinternarysolutions AT lilianasernacock osmoticdehydrationofgreenmangosamplesmangiferaindicalfilipinovarinternarysolutions
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Osmotic dehydration of green mango samples (Mangifera indica L., Filipino var.) in ternary solutions

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