Enhancing the retention of β-carotene and vitamin C in dried mango using alternative blanching processes.
Journal article, 2018

The effects of microwave (MW) dry blanching of mango in comparison with conventional water
blanching and blanching in closed plastic bags prior to hot air drying (70°C) were evaluated on the
retention of vitamin C and β-carotene and on the activity of polyphenol oxidase (PPO) and ascorbic acid
oxidase (AAO) enzymes. Blanching conditions for MW and water blanching were 2 min at 90°C high
temperature and short time (HTST) or for 10 min at 70°C low temperature and low time (LTLT). PPO was
completely inactivated by the blanching treatments, while low AAO activity remained. High retentions
(~100%) of vitamin C were found in dried mango after blanching treatments HTST with MW and
blanching in closed plastic bags, while lower retention was observed after LTLT with MW (81.8 ± 4.5%),
and conventional water blanching 86.7 ± 2.6% (HTST) and 78.6 ± 2.5% (LTLT). Blanching resulted in
partial oxidation of L-AA into dehydroascorbic acid (DHAA). Lower retention of all-trans-β-carotene was
obtained in MW and HTST water blanched dried mango (82 to 90%) compared with LTLT water blanched
dried mango (~100%). In all dried blanched mango samples the levels of 13-cis-β-carotene isomer
increased. A slight darkening of colour was observed only in conventional blanched mango samples.

vitamin C



ascorbic acid oxidase

Microwave heating


Isabel Guiamba

Eduardo Mondlane University (UEM)

Lilia Ahrné

University of Copenhagen

Ulf Svanberg

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

African Journal of Food Science

1996-0794 (ISSN)

Vol. 12 7 165-174 410CEA357404

Technology Processes of Natural Resources: Food

SIDA (FoodLTH-2012), 2012-01-01 -- 2013-03-31.

Subject Categories

Food Engineering

Areas of Advance

Life Science Engineering (2010-2018)



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