Retention of beta-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid
Journal article, 2016

The retention of vitamin C and carotenoids was studied in the cv. 'Tommy Atkins' mango as affected by osmotic dehydration prior to hot air drying. Osmotic dehydration (OD) was carried out over 15 h at 25°C using sucrose solutions of 45°BRIX with and without 1% (w/w) calcium chloride or 1% ascorbic acid with a fruit to solution ratio of 1:10 (w/w), and the OD-treated mango samples were then dried in an air convection oven at 50°C or 70°C. An osmotic pretreatment before drying significantly reduced the drying time and prevented colour change in dried mango. Addition of calcium in the OD solution significantly improved vitamin C retention, on average from 44% to 57%. However, the addition of ascorbic acid to the osmotic solution highly increased the retention of vitamin C content in the dried mango. The retention of all-trans-β-carotene was significantly lower in all OD treated mango samples dried at 50°C but remained unchanged in OD-treated mango samples with calcium or vitamin C dried at 70°C. Moreover, osmotic dehydration with and without additives reduced the ratio of 13-cis-β-carotene to all-trans-β-carotene. The results showed that the addition of calcium or vitamin C to the osmotic solution can improve the nutritional value of dried mango.


drying kinetics

dehydration kinetics



water activity

vacuum impregnation

Vitamin C

Dried mango

mangifera-indica l.




quality characteristics


Osmotic dehydration


Isabel Guiamba

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Lilia Ahrné

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

SP Sveriges Tekniska Forskningsinstitut AB

M.A.M. Khan

Eduardo Mondlane University (UEM)

Ulf Svanberg

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C

0960-3085 (ISSN) 1744-3571 (eISSN)

Vol. 98 320-326

Subject Categories

Food Engineering



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