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Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples

Authors

  • Jin-Hong Zhao,

    1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
    2. National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
    3. Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
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  • Rui Hu,

    1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
    2. National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
    3. Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
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  • Hong-Wei Xiao,

    1. College of Engineering, China Agricultural University, Beijing, China
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  • Yang Yang,

    1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
    2. National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
    3. Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
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  • Fang Liu,

    1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
    2. National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
    3. Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
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  • Zhi-Lin Gan,

    1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
    2. National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
    3. Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
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  • Yuan-Ying Ni

    Corresponding author
    1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
    2. National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
    3. Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
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Summary

The effect of osmotic dehydration pretreatment on the quality attributes (e.g. colour, hardness, drip loss, vitamin C content and pH) of frozen mango cuboids in different osmotic solutions (sucrose, glucose and maltose) and concentrations (30, 45 and 60% (wt/wt)) was investigated. Results revealed that melting temperature of mango cuboids was affected by both solute type and solid mass fraction. In addition, the dehydrofrozen samples pretreated in maltose had higher quality in vitamin C content (increasing by 23.5–73.0%), colour (colour change reducing by 2.6–39.2%) and drip loss (reducing by 0.7–9.7%) than those pretreated in other osmotic solutions. The cuboids pretreated in glucose displayed higher hardness (increasing by 16.4–36.2%). Based on principal component analysis and group distance, osmotic dehydration in 45% maltose was proposed as the most favourable freezing conditions with the highest sensory score (6.8). The current work indicates osmotic dehydration significantly improves frozen mango quality.

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