Moisture sorption properties of two varieties of dehydrated mango slices as determined by gravimetric method using Guggenheim–Anderson–de Boer model

Isaac, Nyangena; Owino, Willis; Ambuko, Jane; Imathiu, Samuel

doi:10.1111/jfpp.15041

Cited by 5 publications

(4 citation statements)

References 25 publications

(41 reference statements)

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“…At a w < 0.7, the effect of temperature was found to be more pronounced, in which SCAL exhibited lower moisture sorption and became less hygroscopic at a constant RH% at higher temperatures. This observation can be attributed to the higher energy level of water molecules at increased temperatures that weakens their intermolecular forces, thus reducing their affinity for sorption sites (Isaac et al ., 2021). However, at a w > 0.7, the effect of temperature was reversed, whereby EMC increased with the increase in temperature, resulting in the intersection of the isotherms.…”

Section: Resultsmentioning

confidence: 99%

Apigenin encapsulated in spray‐dried liposomes coated with chitosan: heat, pH, light, oxygen, salt and storage stability

Ang,

Thoo,

Siow

2024

Int J of Food Sci Tech

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SummaryApigenin (AP) is a natural flavonoid with multiple health benefits that can be used in functional foods. However, the hydrophobicity and poor aqueous solubility of AP have hindered its food application. With ethanol injection and spray drying, encapsulated AP in dried chitosan‐coated liposomes could be promising in delivering AP via foods. By comparing with the unencapsulated AP, this study examined the potential of spray‐dried chitosan‐coated apigenin liposomes (SCAL) in preserving the AP content and antioxidant capacity against food‐related heat, pH, light, oxygen and salt conditions. The moisture sorption isotherms and storage stability of SCAL were also investigated. The results show that the encapsulated AP in SCAL had better stability against pH (pH 2, pH 4, pH 6 and pH 7), light, oxygen and salt stress (0.1, 0.3 and 0.5 M NaCl) than the unencapsulated AP. The limits of relative humidity (RH) for SCAL storage were found to be <50% at 25 °C, <60% at 35 °C and <70% at 45 °C. SCAL could preserve AP over 90 days in room (86.55–95.42%) and chilled (91.54–95.79%) conditions. These findings suggest the potential of spray‐dried chitosan‐coated liposomes in improving the stability of AP, hence SCAL is promising for delivering AP in functional foods.

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Section: Resultsmentioning

confidence: 99%

Apigenin encapsulated in spray‐dried liposomes coated with chitosan: heat, pH, light, oxygen, salt and storage stability

Ang,

Thoo,

Siow

2024

Int J of Food Sci Tech

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“…For moisture sorption experiments, the static gravimetric method proposed by Isaac et al ., (2021) was used. Briefly, two replicates of about 1 g of each prepared powder were placed at 25°C in a hermetic glass jar containing different saturated salt solutions (LiCl, CH 3 COOk, K 2 CO 3 , Mg (NO 3 ) 2 .6H 2 O, NaCl, KCl and BaCl 2 ), which produced relative humidity values between 10 and 95%.…”

Section: Methodsmentioning

confidence: 99%

“…The sorption isotherms of fruit powders were adjusted with the GAB equation usually presented in the form (Isaac et al ., 2021):

X_{w} = \frac{X_{m} C K a_{w}}{(1 ‐ K a_{w}) (1 ‐ K a_{w} + C K a_{w})},

Where X w is the equilibrium moisture content (d.b. ), X m is the GAB monolayer water content (d.b.…”

Section: Methodsmentioning

confidence: 99%

Effect of maltodextrin weight fraction on the amorphous state and critical storage conditions of freeze‐dried juices

Flores‐Ramírez¹,

Grajales‐Lagunes²,

Abud‐Archila

et al. 2022

Int J of Food Sci Tech

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Summary Diagrams relating to water activity (aw), equilibrium moisture content (Xw) and glass transition temperature (Tg) are valuable tools for predicting amorphous fruit powders' storage procedure and stability. Thus, Tg–aw–Xw diagrams were constructed to characterise the amorphous state and define the critical values of water content (Xwc) and water activity (awc) of freeze‐dried juices of strawberry, pineapple, kiwi and prickly pear prepared with maltodextrin at the dry mass fraction (WMD) of 0, 0.4 and 0.8. The Tg and sorption data were fitted with a polynomial equation and the Guggenheim–Anderson–de Boer (GAB) model respectively. A Tukey test was performed to evaluate the difference between critical values of the powders (P < 0.05). The awc and Xwc increase with WMD and depend on the chemical composition of the powders. The highest critical values were found in pineapple powders, ranging from 0.174 to 0.632 and 0.029 to 0.142 dry basis (d.b.), and the lowest ones in kiwi juice powders ranging from 0.029 to 0.550 and 0.013 to 0.129 (d.b.). For WMD of 0.8, however, regardless of juice composition, stable powders in an amorphous state were obtained up to an aw of 0.52 at 25°C.

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“…Dried mango products (slices or flakes) are generally prepared from ripe mangoes and dehydrated using a variety of methods including solar, hot-air cabinet, vacuum, spray, or freeze dryers. The dehydrated mango products are intended for either direct market or used in other formulations such as mango leather and powder [46][47][48]. The production process for dehydrated mango slices, dices, and chips are similar, other than the shape and size of the product.…”

Section: Dried Productsmentioning

confidence: 99%

Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

Owino

Ambuko

2021

Agriculture

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Postharvest losses of mango fruit in a number of developing countries in Africa and Asia have been estimated to be as high as over 50%, especially during the main harvest season. Micro, small, and medium scale food processing enterprises play an important economic role in developing economies in processing of a diversity of healthy food products as a sustainable way to reduce postharvest losses and food waste, extend shelf life of food, boost food security, and contribute to national gross domestic product. Processing of mango fruit into the diverse shelf-stable products makes the seasonal fruit conveniently available to consumers all year round. Over the years, research and food product development have contributed substantially to a number of unique and diverse processed mango products with specific qualities and nutritional attributes that are in demand by a wide array of consumers. These mango products are derived from appropriate food processing and value-addition technologies that transform fresh mango into shelf-stable products with ideal organoleptic, nutritional, and other quality attributes. Some of the common processed products from mango fruit include pulp (puree), juice concentrate, ready-to-drink juice, nectar, wine, jams, jellies, pickles, smoothies, chutney, canned slices, chips, leathers, and powder. Minimum processing of mango fruit as fresh-cut product has also gained importance among health-conscious consumers. Apart from the primary products from mango fruit, mango pulp or powder can be used to enrich or flavor secondary products such as yoghurt, ice cream, beverages, and soft drinks. Byproducts of mango processing, such as the peel and kernel, have been shown to be rich in bioactive compounds including carotenoids, polyphenols, and dietary fibers. These byproducts of mango processing can be used in food fortification and manufacture of animal feeds, thereby gaining greater value from the fruit while reducing wastage. This review focuses on the current trends in processing and value addition of mango applicable to small-scale processors in developing countries.

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Moisture sorption properties of two varieties of dehydrated mango slices as determined by gravimetric method using Guggenheim–Anderson–de Boer model

Cited by 5 publications

References 25 publications

Apigenin encapsulated in spray‐dried liposomes coated with chitosan: heat, pH, light, oxygen, salt and storage stability

Apigenin encapsulated in spray‐dried liposomes coated with chitosan: heat, pH, light, oxygen, salt and storage stability

Effect of maltodextrin weight fraction on the amorphous state and critical storage conditions of freeze‐dried juices

Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

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