Effects of microwave and ultrasound treatment on vitamin C, polyphenols and antioxidant activity of mango (Mangifera indica) during low temperature drying

Hương, Nguyễn Thị Thanh; Thinh, PhamVan; Long, Do Vinh; Long, Huynh Bao; Dat, Ung Thanh; Phat, Dao Tan; Nhut, Pham Tri; Phuc, Tran Bui; Nhi, Tran Thi Yen

doi:10.1016/j.matpr.2021.12.581

Cited by 8 publications

(7 citation statements)

References 12 publications

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“…Mangoes contain many vital antioxidant compounds such as isoquercitrin, quercetin, fisetin, methyl gallate, gallic acid, and astragalin that help prevent the formation of free radicals, help slow down the aging process, and prevent cancer. Mangoes contain high levels of vitamin C, pectin, and fiber, reduce serum cholesterol levels, help to improve blood lipid disorders, brighten eyes, strengthen the immune system, support the excretory system, and promote health (Huong et al, 2022; Maldonado‐Celis et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Developing mango powders by foam mat drying technology

Nhi

Nghia

et al. 2023

Food Science & Nutrition

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Using mango purée from overripe mangoes to produce powders helped to solve agricultural product stagnation. The research investigates the effect of thickening additives, convection drying, and heat pump drying on bioactive compounds such as total phenolic content (TPC), total flavonoid content (TFC), color, and solubility of the final product. The obtained results showed that the mixture (gum arabic and maltodextrin in the ratio 50:50 w/w) at a concentration of 15% gave a good quality powder texture when dried by hot air convection at 55°C with TPC (21.24 ± 1.58 mg GAE/g dry weight [DW]) and TFC (0.34 ± 0.02 mg QE/g DW), respectively. In addition, the product has a high solubility of 64.35%, with the highest pass‐through point of 17.11.

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Section: Introductionmentioning

confidence: 99%

Developing mango powders by foam mat drying technology

Nhi

Nghia

et al. 2023

Food Science & Nutrition

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“…It can also be accounted for by the release of related phenolic acids from the degradation of plant cell wall constituents (Bamidele et al, 2017). Additionally, heat-sensitive active components such as polyphenols will degrade at the high temperatures produced during the prolonged blanching procedure (Thi Thanh Huong et al, 2022).…”

Section: Effect Of Time On Quality Of Mango Slices During Blanchingmentioning

confidence: 99%

“…In addition, mangoes contain many powerful antioxidant compounds such as isoquercitrin, quercetin, fisetin, methyl gallate, gallic acid, and astragalin that prevent free radicals formation and cancer and decelerate the aging process. In addition, mangoes contain a high level of pectin and fiber, which reduce serum cholesterol levels, improve eyesight, prevent blood lipid disorders, strengthen the immune system, and support the excretory system secretion and health promotion (Maldonado-Celis et al, 2019;Thi Thanh Huong et al, 2022). Currently, food processing is of interest to both scientists and manufacturers.…”

Section: Introductionmentioning

confidence: 99%

Application of heat pump drying technology to produce dried mango products from Tu Quy mango (Mangifera india L.), Vietnam, on a pilot scale

Thao,

Thanh Hung,

Lai

et al. 2024

Front. Sustain. Food Syst.

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In this study, the heat pump drying technique was applied to develop the production process of dried mango from Tu Quy mango sources, Ben Tre province, Vietnam. The experiment was performed in three steps. First, mango slices were treated through the blanching process. Samples were pretreated with sizes from 6 to 12 mm at 80–95°C for 3–6 min, and then the mango slices were soaked in a syrup solution concentration range of 25–40°Bx, citric acid of 0.5–2%, and glycerol of 0.1–0.4% at 35–65°C for 90–180 min. Finally, the samples were dried using a pilot-scale heat pump dryer until the moisture content reached 14–16%. The results showed that the blanching and osmosis processes were carried out under optimal conditions to inactivate the Polyphenol oxidase (PPO) enzyme, obtain maximum polyphenol compounds, and conform to the product appearance. Additionally, the drying process was carried out at 30°C for 1,080 min with the polyphenol content retaining 11.71 mgGAE/gDW—This signifies a successful endeavor in developing production methodologies and expanding the range of mango-derived products. Employing innovative technological processes enhances both the quantity and quality of the products. Moreover, the manufacturing procedure was executed on a pilot device, streamlining the synchronization of large-scale production processes effortlessly. This advancement not only enhances economic value but also addresses the issue of congestion prevalent in the current state of the mango industry in Vietnam.

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“…(2022) reported that the ultrasonic extraction process reached equilibrium within 60 min, whereas microwave extraction only required 15 min, probably because the microwave method heated the solvent from 25°C to approximately 75°C, the diffusivity, and mobility of the molecules increased with temperature. However, too high a temperature can lead to the degradation of heat‐sensitive substances, such as vitamin C (Thi Thanh Huong et al., 2022). Yin et al.…”

Section: Comparison With Other Technologies and Future Development Spacementioning

confidence: 99%

“…the degradation of heat-sensitive substances, such as vitamin C (Thi Thanh Huong et al, 2022). Yin et al (2022) treated sunflower kernels with microwave for 7 min, oil yield increased from 19.45% to 35.10% and bitterness began to be perceived, probably from an increase in the Maillard reaction products, which suppressed the sweet aroma.…”

Section: Notementioning

confidence: 99%

Application of ultrasound and its real‐time monitoring of the acoustic field during processing of tofu: Parameter optimization, protein modification, and potential mechanism

Xue

Zhang

Chen³

et al. 2023

Comp Rev Food Sci Food Safe

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Tofu is nutritious, easy to make, and popular among consumers. At present, traditional tofu production has gradually become perfect, but there are still shortcomings, such as long soaking time, serious waste of water resources, and the inability to realize orders for production at any time. Moreover, tofu production standards have not yet been clearly defined, with large differences in quality between them, which is not conducive to industrialized and large-scale production. Ultrasound has become a promising green processing technology with advantages, such as high extraction rate, short processing time, and ease of operation. This review focused on the challenges associated with traditional tofu production during soaking, grinding, and boiling soybeans. Moreover, the advantages of ultrasonic processing over traditional processing like increasing nutrient content, improving gel properties, and inhibiting the activity of microorganisms were explained. Furthermore, the quantification of acoustic fields by real-time monitoring technology was introduced to construct the theoretical correlation between ultrasonic treatments and tofu processing. It was concluded that ultrasonic treatment improved the functional properties of soybean protein, such as solubility, emulsifying properties, foamability, rheological properties, gel strength, and thermal stability. Therefore, the application of ultrasonic technology to traditional tofu processing to optimize industrial parameters is promising.

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Effects of microwave and ultrasound treatment on vitamin C, polyphenols and antioxidant activity of mango (Mangifera indica) during low temperature drying

Cited by 8 publications

References 12 publications

Developing mango powders by foam mat drying technology

Developing mango powders by foam mat drying technology

Application of heat pump drying technology to produce dried mango products from Tu Quy mango (Mangifera india L.), Vietnam, on a pilot scale

Application of ultrasound and its real‐time monitoring of the acoustic field during processing of tofu: Parameter optimization, protein modification, and potential mechanism

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