Carmo Juliana Rodrigues do, Corrêa Jefferson Luiz Gomes, de Santos Amanda Aparecida de Lima, da Silva Cristiane Nunes, de Oliveira Cassiano Rodrigues, de Araújo Adriano Lucena, Pena Rosinelson da Silva
Department of Food Science (DCA), Federal University of Lavras, Lavras, Brazil.
Department of Nutrition and Health (DNU), Federal University of Lavras, Lavras, Brazil.
J Food Sci. 2025 Apr;90(4):e70223. doi: 10.1111/1750-3841.70223.
Osmotic dehydration (OD) process, as a pretreatment for drying, can be used to enrich mangoes with a solute of interest and improve the nutritional and sensory values of this dried fruit. The research aimed to obtain dried mangoes enriched with isomaltulose. The incorporation of isomaltulose in mango (Tommy Atkins) slices was performed by ultrasound-assisted osmotic dehydration (UAOD). Then, the treated mango was convectively dried (60°C and 1.5 m/s). The incorporation of isomaltulose at 20 min was maximum (≈ 5% solids gain) and did not differ from experiments with the longer time. Firmness, color, ascorbic acid, total phenolics, and antioxidant activity did not differ between the mangoes subjected to UAOD and the fresh ones. After drying, the treated samples presented lower water activity, higher firmness, volumetric shrinkage, and total color difference. Similar bioactive compound content was found among treated and untreated dried samples except for the carotenoids, which were lower in the treated samples. Thin-layer drying kinetics models demonstrated excellent fits to the experimental data (R ≥ 0.984, RMSE ≤ 0.0399, and χ ≤ 1.7 × 10), and the Page model, considered simple and widely used for the drying kinetics of fruits, was used to construct the curves. The sorption isotherms behavior evidenced that the incorporation of isomaltulose by ultrasound resulted in a less hygroscopic product. Practical Application: This research has potential applications in the food industry, particularly in creating healthier mango snacks with a reduced glycemic index by incorporating isomaltulose. The process also helps retain essential bioactive compounds and enhances product stability during storage, making it an appealing option for consumers looking for nutritious choices and for producers aiming to maintain the quality of dried foods.
渗透脱水（OD）工艺作为一种干燥预处理方法，可用于使芒果富含目标溶质，并提高这种干果的营养和感官价值。该研究旨在获得富含异麦芽酮糖醇的芒果干。通过超声辅助渗透脱水（UAOD）将异麦芽酮糖醇掺入芒果（汤米·阿特金斯）片中。然后，将处理后的芒果进行对流干燥（60°C，风速1.5米/秒）。在20分钟时异麦芽酮糖醇的掺入量最高（≈5%的固形物增加），与较长时间的实验结果没有差异。经过UAOD处理的芒果与新鲜芒果在硬度、颜色、抗坏血酸、总酚含量和抗氧化活性方面没有差异。干燥后，处理过的样品水分活度较低，硬度、体积收缩率和总色差较高。除类胡萝卜素外，处理过和未处理过的干燥样品中生物活性化合物含量相似，处理过的样品中类胡萝卜素含量较低。薄层干燥动力学模型与实验数据拟合良好（R≥0.984，RMSE≤0.0399，χ≤1.7×10），并使用被认为简单且广泛用于水果干燥动力学的佩奇模型来绘制曲线。吸附等温线行为表明，通过超声掺入异麦芽酮糖醇会使产品吸湿性降低。实际应用：本研究在食品工业中具有潜在应用，特别是通过掺入异麦芽酮糖醇来生产血糖指数较低的更健康芒果零食。该工艺还有助于保留必需的生物活性化合物，并提高产品在储存期间的稳定性，对于寻求营养选择的消费者以及旨在保持干燥食品质量的生产商来说，这是一个有吸引力的选择。
