Dual-stage sugar substitution in Tommy Atkins mango

Abstract

The dual-stage sugar substitution technique (D3S) was used to induce sugar replacement in mango. It involved two stages, in which high-calorie sugars were partially removed from the fruit samples in the first stage and, in the second one, low-calorie sugar was incorporated into the mango. Ultrasonic waves can be applied in one or both stages and their use was also evaluated in this study. Results showed that submitting samples to ultrasonic waves (25 kHz) in both stages and their immersion in Stevia-based solution (250 or 500 g kg-1) in the second stage for 10, 20 and 30 min of processing gave higher water loss during the process, while greater solids gain could be achieved by applying ultrasound only in the first stage. Samples were also evaluated in terms of some quality parameters. The use of this technique resulted in samples with higher values of total phenolic content and changes in color parameters (L*, a* and b*). When samples were subjected to ultrasonic waves in both stages, a higher carotenoid retention was observed.

Influence of the dual-stage sugar substitution method and the ultrasound on the convective drying of banana slices

“…Furthermore, as the cell wall has already been destabilized by ultrasonic waves in the first stage of the D3S, the incorporation of solutes will be facilitated in the subsequent stage, due to the concentration gradient existing between the fruit and the isomaltulose solution. Similar behavior was reported in D3S studies with mango (de Medeiros et al, 2019) and apple (Oliveira;Fernandes, 2012), in which it was observed that the application of ultrasound, in both stages, resulted in a gain in solids relatively higher than samples without ultrasonic treatment. Garcia-Noguera et al (2010) observed in their study that the incorporation of stevia in strawberries was greater when the second stage was carried out without ultrasound.…”

“…The solids gain content in the D3S 4 process (4.809%) which consists of two stages assisted by ultrasound (both in the sugar removal stage and in the isomaltulose incorporation stage) was higher than other treatments. This behavior can be explained by the influence of ultrasonic waves on the cell wall, through the formation of microchannels and the cavitation process, which result in higher mass transfer rates between the fruit and the concentrated isomaltulose solution during the incorporation stage (de Medeiros et al, 2019;Garcia-Noguera et al, 2010). Furthermore, as the cell wall has already been destabilized by ultrasonic waves in the first stage of the D3S, the incorporation of solutes will be facilitated in the subsequent stage, due to the concentration gradient existing between the fruit and the isomaltulose solution.…”

“…In the initial stage of D3S, slices of fruit are immersed in water to remove the sugars with high calorie value, while in the final stage the aim is to introduce a sweetener, restoring the original sweetness of the food (Medeiros et al, 2016;Oliveira;Fernandes, 2012). The technique has already been reproduced in apples (Oliveira; Rodrigues; Fernandes, 2012), mangoes (de Medeiros et al, 2019;Medeiros et al, 2016) and strawberries (Garcia-Noguera et al, 2010), in which it was reported that the use of ultrasound can enhance mass transfer (removal of solids in the first stage and/or incorporation of solutes in the second stage).…”