Universidade Federal de Pernambuco, Departamento de Nutrição, Av. Moraes Rego, s/n, Cidade Universitária, Recife, PE 50670-901, Brazil; Instituto Federal de Pernambuco, Cabo de Santo Agostinho Campus, Rodovia BR-101 Sul, km 107, Gleba 1A, s/n, Mercês, Cabo de Santo Agostinho, PE 54510-110, Brazil.
Universidade Federal de Pernambuco, Departamento de Nutrição, Av. Moraes Rego, s/n, Cidade Universitária, Recife, PE 50670-901, Brazil.
Food Res Int. 2022 Aug;158:111539. doi: 10.1016/j.foodres.2022.111539. Epub 2022 Jun 20.
This work evaluated the effect of convective drying of mango impregnated with grape residue flour polyphenols under different vacuum impregnation methods with or without performing osmotic treatment and ultrasound on the global quality of dried mango in relation to chemical, microbiological and sensory aspects. Higher retention of carotenoids, phenolic compounds, and ascorbic acid was obtained with shorter drying times and lower oxygen exposure. Impregnated dried samples submitted to ultrasound-assisted vacuum impregnation showed a higher drying rate, greater retention of carotenoids (6.77 µg/g DM), and softer samples. Greater retention of phenolic compounds (1.84 mg GAE/g DM) was obtained for osmotic dehydration-assisted vacuum impregnation dried mango, while osmosonication-assisted impregnation was able to retain the highest ascorbic acid content (7.05 mg/100 g DM). Sensory evaluation showed that the impregnated samples showed good acceptance. The combination of osmotic dehydration and ultrasound could be a suitable way to produce dried mango impregnated with grape residue polyphenols.
本研究评估了不同真空浸渍方法（包括有无渗透处理和超声处理）对浸渍有葡萄渣多酚的芒果进行对流干燥对干燥芒果整体质量的影响，涉及化学、微生物和感官方面。较短的干燥时间和较低的氧气暴露可获得更高的类胡萝卜素、酚类化合物和抗坏血酸保留率。经超声辅助真空浸渍处理的浸渍干燥样品具有更高的干燥速率、更高的类胡萝卜素保留率（6.77μg/g DM）和更柔软的质地。对于经渗透脱水辅助真空浸渍干燥的芒果，可获得更高的酚类化合物保留率（1.84mg GAE/g DM），而渗声处理则能够保留最高的抗坏血酸含量（7.05mg/100g DM）。感官评价表明，浸渍样品具有良好的可接受性。渗透脱水和超声处理的结合可能是生产浸渍有葡萄渣多酚的芒果干的一种合适方法。
