Effects of Coating Agents on Convective Drying, Physicochemical and Antioxidant Properties of Dried Mango
Abstract
The objective of this study was to evaluate the effect of edible coating pre-treatment on convective drying and the characteristics of dried mango. Mango slices were osmotically dehydrated in sucrose solution for 2 h and then coated with corn and cassava flour. The sample treated with sucrose, corn flour, cassava flour and without pre-treatment (control) was hot air-dried at 70 oC for 10 h. The moisture ratio and effective moisture diffusivity (Deff) were analyzed during air-drying. The results showed that the sample coating with cassava flour resulted in high moisture ratio and Deff value in dried mango. The coatings differently affected the physicochemical and antioxidant properties of dried products. The sample pretreated with sucrose showed the highest lightness, yellowness and chroma value. Whereas the control sample showed the highest change in all color parameters. Significant improvement in texture, moisture content, total carotenoid content, total phenolic content and antioxidant activity were observed in the sample coated with a corn flour. Furthermore, the mango slices pretreatment before convective drying had a positive effect on the drying process, as well as the improved color parameter, texture, bioactive compounds and antioxidant activity when compared with the control sample. Keywords : Edible coating ; pre-treatment ; convective drying ; dried mangoReferences
Abe-Inge, V., Agbenorhevi, J. K., Kpodo, F. M., & Adzinyo, O. A. (2018).
Effect of different drying techniques on quality characteristics of African
palmyra palm (Borassus aethiopum) fruit flour. Food Research, 2(4),
331–339.
Babiker, E. E., & Eltoum, Y. A. I. (2014). Effect of edible surface coatings
followed by dehydration on some quality attributes and antioxidants
content of raw and blanched tomato slices. Food Science and
Biotechnology, 23(1), 231-238.
Bierhals, V. S., Chiumarelli, M., & Hubinger, M.D. (2011). Effect of cassava
starch coating on quality and shelf life of fresh-cut pineapple (Ananas
comosus L. Merril cv "Pérola"). Journal of Food Science, 76(1), 62-72.
Bozkira, H., & Ergün, A. R. (2020). Effect of sonication and osmotic
dehydration applications on the hot air drying kinetics and quality of
persimmon. LWT - Food Science and Technology, 131, 109704.
Bozkir, H., Ergun, A. R., Serdar, E., Metin, G., & Baysal, T. (2019).
Influence of ultrasound and osmoticdehydration pretreatments on
drying and quality properties of persimmon fruit. Ultrasonics
Sonochemistry, 54, 135-141.
Chen, J. P., Tai, C. Y., & Chen, B. H. (2004). Improved liquid
chromatographic method for determination of carotenoids in
Taiwanese mango (Mangifera indica L.). Journal of Chromatography A,
1054, 261-268.
Chottanom, P., Amornsin, A., Yodthava, N., & Wunnapong, S. (2020).
Effect of edible coating on antioxidants and certain properties of dried
Jerusalem artichoke. Pakistan Journal of Biological Sciences, 23(3),
271-277.
Eyiz, V., Tontul, I., & Türker, S. (2020). The effect of edible coatings on
physical and chemical characteristics of fruit bars. Journal of Food
Measurement and Characterization, 14, 1775-1783.
Fratianni, A., Albanese, D., Mignogna, R., Cinquanta, L., Panfili, G., & Di
Matteo, M. (2013). Degradation of carotenoids in apricot (Prunus
armeniaca L.) during drying process. Plant Foods Human Nutrition,
68(3), 241–246.
Garcia, M. A., Martino, M. N., & Zaritzky, N. E. (1998). Plasticized starch-
based coatings to improve strawberry (Fragaria x Ananassa) quality
and stability. Journal of Agricultural and Food Chemistry, 46, 3758-
3767.
Ghosh, A., Dey, K., & Bhowmick, N. (2015). Effect of corn starch coating
on storage life and quality of Assam lemon (Citrus limon Burn.).
Journal Crop and Weed, 11(1), 101-107.
Guiamba, I., Ahrné, L., Khan, M. A. M., & Svanberg, U. (2016). Retention
of -carotene and vitamin C in dried mango osmotically pretreated
with osmotic solutions containing calcium or ascorbic acid. Food and
Bioproducts Processing, 98, 320–326.
Islam, M, Z., Saha, T., Monalisa, K., & Hoque, M. M.(2019). Effect of
starch edible coating on drying characteristics and antioxidant
properties of papaya. Journal of Food Measurement and
Characterization, 13, 2951-2960.
Krishnaiah, D., Bono, A., Nandam, R. N., & Zahari, F. W. (2015). MOJ Food
Processing & Technology, 1(1), 1-4.
Lago-Vanzela, E.S., do Nascimento, P., Fontes, E.A.F., Mauro, M.A., &
Kimura, M. (2013). Edible coatings fromnative and modified starches
retain carotenoids in pumpkin during drying. LWT - Food Science and
Technology, 50, 420-425.
Li, S., Ma, Y., Ji, T., Sameen, D. E., Ahmed, S., Qin, W., Dai, J., Li, S., &
Liu, Y. (2020). Cassava starch/ carboxymethylcellulose edible films
embedded with lactic acid bacteria to extend the shelf life of
banana. Carbohydrate Polymers, 248, 116805.
Liu, F.X., Fu, S.H., Bi, X.F., Chen, F., Liao, X.J., Hu, X.S., & Wu, J.H.
(2013). Physico-chemical and antioxidant properties of four mango
(Mangifera indica L.) cultivars in China. Food Chemistry, 138, 396-
405.
Loypimai, P., Moongngam, A., & Chotthanom, P. (2009). Effects of ohmic
heating on lipase activity bioactive compounds and antioxidant activity
of rice bran. Austalian Journal of Basic and Applied Science, 3,
3642-3652.
Loypimai, P., Sinsiri, N., & Sinsiri, W. (2010). Antioxidant activity and total
phenolics in Sugarcane (Saccharum officinarum “KhonKaen 1”) juice.
Agricultural Science, 41(1), 126-129.
Maran, J.P., Sivakumar, V., Sridhar, R., & Thirugnanasambandham, K.
(2013). Development of model for barrier and optical properties of
tapioca starch based edible films. Carbohydrate Polymers, 92,1335
-1347.
Oliveira, S.M., Brandão, T.R.S., & Silva, C.L.M. (2016). Influence of drying
processes and pretreatments on nutritional and bioactive
characteristics of dried vegetables: a review. Food Engineering
Reviews, 8(2),134-163.
Oluwaseun, A.C., Kayode, A., Bolajoko, F.O., Bunmi, A.J., & Olagbaju, A.R.
(2013). Effect of edible coatings of carboxy methyl cellulose and corn
starch on cucumber stored at ambient temperature. Asian Journal
Agriculture and Biology, 1(3), 133-140.
Penicaud, C., Achir, N., Dhuique-Mayer, C., Dornier, M., & Bohuon, P.
(2011). Degradation of β-carotene during fruit and vegetable
processing or storage: Reaction mechanisms and kinetic aspects:
A review. Fruits, 66(6), 417-440.
Pinsirodom, P., Taprap, R., & Parinyapatthanaboot, T. (2018). Antioxidant
activity and phenolic acid composition in different parts of selected
cultivars of mangoes in Thailand. International Food Research
Journal, 25(4), 1435-1443.
Rodríguez, M. C., Yepez, C. V., Gonzalez, J. H. G., & Ortega-Toro, R.
(2020). Effect of a multifunctional edible coating based on cassava
starch on the shelf life of Andean blackberry. Heliyon, 6, e03974.
Rodríguez Pleguezuelo, C. R., Durán Zuazo, V. H., Muriel Fernández, J. L.,
& Franco Tarifa, D. (2012). Physico-chemical quality parameters of
mango (Mangifera indica L.) fruits grown in a Mediterranean
subtropical climate (SE Spain). Journal of Agricultural Science and
Technology, 14(2), 365-374.
Rumainum, I. M., Worarad, K., Srilaong, K., & Yamane, K. (2018). Fruit
quality and antioxidant capacity of six Thai mango cultivars.
Agriculture and Natural Resources, 52, 208-214.
Salehi, F., & Satorabi, M. (2021). Influence of infrared drying on drying
kinetics of apple slices coated with basil seed and xanthan gums.
International Journal of Fruit Science, 21(1), 519–527.
Silva, K. S., Garcia, C. C., Amado, L. R., & Mauro, M. A. (2015). Effects of
edible coatings on convective drying and characteristics of the dried
pineapple. Food Bioprocess Technology, 8, 1465–1475.
Tasie, M. M., Alemimi, A. B., Ali. R. M., & Takeoka, G. (2020). Study of
physicochemical properties and antioxidant content of mango
(Mangifera indica L.) fruit. Eurasian Journal of Food Science and
Technology, 4(2), 91-104.
Udomkun, P., Mahayothee, B., Nagle, M., & Müller, J. (2014). Effects of
calcium chloride and calcium lactate applications with osmotic
pretreatment on physicochemical aspects and consumer acceptances
of dried papaya. International Journal of Food Science & Technology,
49(4), 1122-1131.
Volker, B., Puspitasari-Nienaber, N. L., Ferruzzi, M.G., & Schwartz, S.J.
(2002). Trolox equivalent antioxidant capacity of different geometrica
isomers of α-carotene, -carotene, lycopene and zeaxanthin. Food
Chemistry, 50, 221-226.
Effect of different drying techniques on quality characteristics of African
palmyra palm (Borassus aethiopum) fruit flour. Food Research, 2(4),
331–339.
Babiker, E. E., & Eltoum, Y. A. I. (2014). Effect of edible surface coatings
followed by dehydration on some quality attributes and antioxidants
content of raw and blanched tomato slices. Food Science and
Biotechnology, 23(1), 231-238.
Bierhals, V. S., Chiumarelli, M., & Hubinger, M.D. (2011). Effect of cassava
starch coating on quality and shelf life of fresh-cut pineapple (Ananas
comosus L. Merril cv "Pérola"). Journal of Food Science, 76(1), 62-72.
Bozkira, H., & Ergün, A. R. (2020). Effect of sonication and osmotic
dehydration applications on the hot air drying kinetics and quality of
persimmon. LWT - Food Science and Technology, 131, 109704.
Bozkir, H., Ergun, A. R., Serdar, E., Metin, G., & Baysal, T. (2019).
Influence of ultrasound and osmoticdehydration pretreatments on
drying and quality properties of persimmon fruit. Ultrasonics
Sonochemistry, 54, 135-141.
Chen, J. P., Tai, C. Y., & Chen, B. H. (2004). Improved liquid
chromatographic method for determination of carotenoids in
Taiwanese mango (Mangifera indica L.). Journal of Chromatography A,
1054, 261-268.
Chottanom, P., Amornsin, A., Yodthava, N., & Wunnapong, S. (2020).
Effect of edible coating on antioxidants and certain properties of dried
Jerusalem artichoke. Pakistan Journal of Biological Sciences, 23(3),
271-277.
Eyiz, V., Tontul, I., & Türker, S. (2020). The effect of edible coatings on
physical and chemical characteristics of fruit bars. Journal of Food
Measurement and Characterization, 14, 1775-1783.
Fratianni, A., Albanese, D., Mignogna, R., Cinquanta, L., Panfili, G., & Di
Matteo, M. (2013). Degradation of carotenoids in apricot (Prunus
armeniaca L.) during drying process. Plant Foods Human Nutrition,
68(3), 241–246.
Garcia, M. A., Martino, M. N., & Zaritzky, N. E. (1998). Plasticized starch-
based coatings to improve strawberry (Fragaria x Ananassa) quality
and stability. Journal of Agricultural and Food Chemistry, 46, 3758-
3767.
Ghosh, A., Dey, K., & Bhowmick, N. (2015). Effect of corn starch coating
on storage life and quality of Assam lemon (Citrus limon Burn.).
Journal Crop and Weed, 11(1), 101-107.
Guiamba, I., Ahrné, L., Khan, M. A. M., & Svanberg, U. (2016). Retention
of -carotene and vitamin C in dried mango osmotically pretreated
with osmotic solutions containing calcium or ascorbic acid. Food and
Bioproducts Processing, 98, 320–326.
Islam, M, Z., Saha, T., Monalisa, K., & Hoque, M. M.(2019). Effect of
starch edible coating on drying characteristics and antioxidant
properties of papaya. Journal of Food Measurement and
Characterization, 13, 2951-2960.
Krishnaiah, D., Bono, A., Nandam, R. N., & Zahari, F. W. (2015). MOJ Food
Processing & Technology, 1(1), 1-4.
Lago-Vanzela, E.S., do Nascimento, P., Fontes, E.A.F., Mauro, M.A., &
Kimura, M. (2013). Edible coatings fromnative and modified starches
retain carotenoids in pumpkin during drying. LWT - Food Science and
Technology, 50, 420-425.
Li, S., Ma, Y., Ji, T., Sameen, D. E., Ahmed, S., Qin, W., Dai, J., Li, S., &
Liu, Y. (2020). Cassava starch/ carboxymethylcellulose edible films
embedded with lactic acid bacteria to extend the shelf life of
banana. Carbohydrate Polymers, 248, 116805.
Liu, F.X., Fu, S.H., Bi, X.F., Chen, F., Liao, X.J., Hu, X.S., & Wu, J.H.
(2013). Physico-chemical and antioxidant properties of four mango
(Mangifera indica L.) cultivars in China. Food Chemistry, 138, 396-
405.
Loypimai, P., Moongngam, A., & Chotthanom, P. (2009). Effects of ohmic
heating on lipase activity bioactive compounds and antioxidant activity
of rice bran. Austalian Journal of Basic and Applied Science, 3,
3642-3652.
Loypimai, P., Sinsiri, N., & Sinsiri, W. (2010). Antioxidant activity and total
phenolics in Sugarcane (Saccharum officinarum “KhonKaen 1”) juice.
Agricultural Science, 41(1), 126-129.
Maran, J.P., Sivakumar, V., Sridhar, R., & Thirugnanasambandham, K.
(2013). Development of model for barrier and optical properties of
tapioca starch based edible films. Carbohydrate Polymers, 92,1335
-1347.
Oliveira, S.M., Brandão, T.R.S., & Silva, C.L.M. (2016). Influence of drying
processes and pretreatments on nutritional and bioactive
characteristics of dried vegetables: a review. Food Engineering
Reviews, 8(2),134-163.
Oluwaseun, A.C., Kayode, A., Bolajoko, F.O., Bunmi, A.J., & Olagbaju, A.R.
(2013). Effect of edible coatings of carboxy methyl cellulose and corn
starch on cucumber stored at ambient temperature. Asian Journal
Agriculture and Biology, 1(3), 133-140.
Penicaud, C., Achir, N., Dhuique-Mayer, C., Dornier, M., & Bohuon, P.
(2011). Degradation of β-carotene during fruit and vegetable
processing or storage: Reaction mechanisms and kinetic aspects:
A review. Fruits, 66(6), 417-440.
Pinsirodom, P., Taprap, R., & Parinyapatthanaboot, T. (2018). Antioxidant
activity and phenolic acid composition in different parts of selected
cultivars of mangoes in Thailand. International Food Research
Journal, 25(4), 1435-1443.
Rodríguez, M. C., Yepez, C. V., Gonzalez, J. H. G., & Ortega-Toro, R.
(2020). Effect of a multifunctional edible coating based on cassava
starch on the shelf life of Andean blackberry. Heliyon, 6, e03974.
Rodríguez Pleguezuelo, C. R., Durán Zuazo, V. H., Muriel Fernández, J. L.,
& Franco Tarifa, D. (2012). Physico-chemical quality parameters of
mango (Mangifera indica L.) fruits grown in a Mediterranean
subtropical climate (SE Spain). Journal of Agricultural Science and
Technology, 14(2), 365-374.
Rumainum, I. M., Worarad, K., Srilaong, K., & Yamane, K. (2018). Fruit
quality and antioxidant capacity of six Thai mango cultivars.
Agriculture and Natural Resources, 52, 208-214.
Salehi, F., & Satorabi, M. (2021). Influence of infrared drying on drying
kinetics of apple slices coated with basil seed and xanthan gums.
International Journal of Fruit Science, 21(1), 519–527.
Silva, K. S., Garcia, C. C., Amado, L. R., & Mauro, M. A. (2015). Effects of
edible coatings on convective drying and characteristics of the dried
pineapple. Food Bioprocess Technology, 8, 1465–1475.
Tasie, M. M., Alemimi, A. B., Ali. R. M., & Takeoka, G. (2020). Study of
physicochemical properties and antioxidant content of mango
(Mangifera indica L.) fruit. Eurasian Journal of Food Science and
Technology, 4(2), 91-104.
Udomkun, P., Mahayothee, B., Nagle, M., & Müller, J. (2014). Effects of
calcium chloride and calcium lactate applications with osmotic
pretreatment on physicochemical aspects and consumer acceptances
of dried papaya. International Journal of Food Science & Technology,
49(4), 1122-1131.
Volker, B., Puspitasari-Nienaber, N. L., Ferruzzi, M.G., & Schwartz, S.J.
(2002). Trolox equivalent antioxidant capacity of different geometrica
isomers of α-carotene, -carotene, lycopene and zeaxanthin. Food
Chemistry, 50, 221-226.
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2023-01-04
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