Enhancing the retention of β-carotene and vitamin C in dried mango using alternative blanching processes.
Artikel i vetenskaplig tidskrift, 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


Microwave heating

ascorbic acid oxidase


Isabel Guiamba

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Lilia Ahrné

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Ulf Svanberg

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

African Journal of Food Science

1996-0794 (ISSN)

Vol. 12 7 165-174

Technology Processes of Natural Resources: Food

SIDA, 2012-01-01 -- 2013-03-31.




Livsvetenskaper och teknik (2010-2018)



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