Convective drying of mango enriched with phenolic compounds from grape residue flour under different impregnation methods

• Published in: Food research international Vol. 158; p. 111539
• Main Authors: de Medeiros, Rafael Augusto Batista, da Silva Júnior, Edvaldo Vieira, Barros, Zilmar Meireles Pimenta, da Silva, João Henrique Fernandes, Brandão, Shirley Clyde Rupert, Azoubel, Patrícia Moreira
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.08.2022
• Subjects: Drying; Osmotic dehydration; Ultrasound; Vacuum impregnation; Vacuum impregnation; Ultrasound; Osmotic dehydration; Drying
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2022.111539

[Display omitted] •Ultrasound, vacuum, and osmotic dehydration were used as a drying pretreatment.•Drying rates were higher with ultrasound-assisted vacuum impregnation (USVI).•USVI dried mangoes resulted in major retention of carotenoids and greater softness.•Osmosonication-assisted impregnation and drying resulted in the highest ascorbic acid.•Sensory analysis showed good acceptance of dried pretreated mangoes. 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.