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

Abstract

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 (a w), and volume (Shrinking Coefficient, SC)) in green mango (Mangifera indica L. Filipino variety) osmotically dehydrated (OD). Additionally, to calculate water and solutes diffusivity (D ef) 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, a w and SC were smaller and water and solutes D ef 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 D efw and D efs showed a magnitude order of 10-10 m 2 /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.

Modeling mass transfer during osmodehydration of apple cubes with sucrose or apple juice concentrate solutions: Equilibrium estimation, diffusion model, and state observer‐based approach

“…The a w,product decreased from 0.984 ± 0.004 to 0.898–0.961 (after 810–1180 min) using sucrose solutions, and to 0.855–0.940 (after 810–1080 min) for apple juice concentrate, respectively. This behavior was similar to that reported by Ayala‐Aponte et al (2018). They analyzed the evolution of a w of green mango cylinders (15 mm diameter × 15 mm long) and different osmotic solutions (40 g NaCl/100 g solution and 40 °Brix) during the osmotic dehydration process at 30°C.…”

“…The experimental conditions included the resulting combinations of osmotic solution type (apple juice concentrate or sucrose solution) and osmotic solution concentration levels (40, 50, or 60 °Brix). A 10 g osmotic solution/g product ratio was considered to avoid a significant syrup dilution (Ayala‐Aponte et al, 2018). Each of the experiments was performed in triplicate.…”

“…Each of the experiments was performed in triplicate. The apple cubes were osmodehydrated in glass tubes (20 × 150 mm), which were maintained immersed in the osmotic solution using a 0.5 × 100 mm glass tube, to prevent the sample from floating and ensure contact between the product and the osmotic solution (Ayala‐Aponte et al, 2018). Before each experiment, the osmotic system was preheated at 40°C in a water bath (StableTemp 12501‐10, Oakton Instruments, Vernon Hills, IL).…”

“…In Equation (1), the parameter was determined by oven drying (105°C) until constant weight. The a w of the osmotic solution ( a w,osmotic solution ) was determined at each immersion time to find out the mass transfer equilibrium state ( a w,product = a w,osmotic solution ) (Ayala‐Aponte et al, 2018).…”

“…To calculate the effective diffusivity of water and solutes with shrinkage, the time-dependent variation of the product's dimension was considered (with the calculated parameters of Table 1). The estimated diffu- Filipino), ginger, cape gooseberry, and black jamun osmodehydrated at similar conditions (Aires et al, 2018;Ayala-Aponte et al, 2018;Dash et al, 2019;Luchese et al, 2015;Sharma & Dash, 2019). Literature reports that diffusivity coefficients for osmodehydration of apple (var.…”