Yanclo Loriane A, Belay Zinash A, Sigge Gunnar O, Caleb Oluwafemi J
Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
African Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
Heliyon. 2023 Jul 26;9(8):e18555. doi: 10.1016/j.heliyon.2023.e18555. eCollection 2023 Aug.
Mango fruits are a rich source of nutrients, however, due to their perishability and seasonality, minimal processing and drying offer the potential ensure a shelf stable and safe product. The use of sodium metabisulphite (SMB) as pre-treatment in the dried fruit industry has been widely adopted, but sulphite residue remains a health public concern. Therefore, this study investigated the effects of alkaline and acidic electrolyzed water (AIEW and AEW, mg/mL) as alternative pre-treatments to SMB (1% w/w) for 'Tommy Atkins' mango slices prior to hot air drying at 60 °C. Fresh-cut and untreated samples were used as a control. During the drying process the weight of the slices were monitored every 60 min for 10 h, which was used to calculate moisture ratio (MR), drying rate (DR), and the experimental data of the samples were subjected to eight thin layer models. Colour parameters (, , and ) were measured, and use to determine colour intensity (), hue angle (), and total colour difference (TCD) before and after drying. Based on measured weight, continuous decline in was recorded for all dried mango slices over the drying time irrespective on treatment. Out of the eight applied thin layer models Henderson & Pabis and Logarithmic were the best appropriate models describing and predicting the drying behavior of 'Tommy Atkins' mangoes ( = 0.94, ≥ 0.0006). Samples treated with AEW treated samples had lowest , and TCD values (p < 0.05). No significant different were found in values amongst all pre-treated and dried samples (p > 0.05), but these samples were significantly different from dried untreated (control) and fresh samples (p < 0.05). Pre-treatments maintained the visual quality of dried 'Tommy Atkins' mango slices; SMB > AIEW > AEW > untreated (control). This study provided science-based evidence for the application of acidic and alkaline electrolyzed water as an alternative pre-treatment to sodium metabisulphite for the drying of 'Tommy Atkins' mango.
芒果富含营养成分，然而，由于其易腐性和季节性，最少的加工和干燥处理有望确保产品在货架期内稳定且安全。在果干行业中，使用焦亚硫酸钠（SMB）作为预处理方法已被广泛采用，但亚硫酸盐残留仍是公众健康关注的问题。因此，本研究调查了碱性和酸性电解水（AIEW和AEW，mg/mL）作为SMB（1% w/w）的替代预处理方法，用于在60°C热风干燥前处理“汤米·阿特金斯”芒果片的效果。鲜切且未处理的样品用作对照。在干燥过程中，每隔60分钟监测一次切片重量，持续10小时，用于计算水分比（MR）、干燥速率（DR），并将样品的实验数据应用于八个薄层模型。测量颜色参数（、和），并用于确定干燥前后的颜色强度（）、色相角（）和总色差（TCD）。基于测量的重量，所有干燥芒果片在干燥时间内的均持续下降，与处理方式无关。在应用的八个薄层模型中，亨德森和帕比斯模型以及对数模型是描述和预测“汤米·阿特金斯”芒果干燥行为的最合适模型（= 0.94，≥ 0.0006）。用AEW处理的样品具有最低的、和TCD值（p < 0.05）。在所有预处理和干燥样品中，值没有显著差异（p > 0.05），但这些样品与未干燥处理的（对照）和新鲜样品有显著差异（p < 0.05）。预处理保持了干燥的“汤米·阿特金斯”芒果片的视觉质量；SMB > AIEW > AEW > 未处理（对照）。本研究为酸性和碱性电解水作为焦亚硫酸钠的替代预处理方法用于“汤米·阿特金斯”芒果干燥提供了科学依据。
