Enriquecimento de fatias de manga com isomaltulose

O vácuo é eficiente para incorporar solutos de interesse às frutas. Neste estudo, o carboidrato de baixo índice glicêmico e insulinêmico, isomaltulose, foi incorporado em fatias de manga por imersão com pulso de vácuo (VP). As influências da combinação do tempo de pulso de vácuo no início do processo (5; 10; 15 e 20 min) e pressão de vácuo (24 kPa e 48 kPa, pressão absoluta) na incorporação, foram avaliadas com a técnica estatística de escalonamento multidimensional (MDS). A MDS foi eficaz em indicar que a incorporação com 10 min de pulso de vácuo a 48 kPa proporcionou um produto com maior SG (mais enriquecido), maior WL e luminosidade; e menor a_w e diferença total de cor. Assim, VI em condições intermediárias resultou em uma manga com alta incorporação e boa qualidade.

Termos para indexação:
Tommy atkins; PVOD; palatinose.

Autoria

Juliana Rodrigues do Carmo

Conceptual idea

Data analysis and interpretation

Writing and editing

Universidade Federal de Lavras/UFLA, Departamento de Ciência dos Alimentos/DCA, Lavras, MG, BrasilUniversidade Federal de Lavras/UFLABrazilLavras, MG, BrazilUniversidade Federal de Lavras/UFLA, Departamento de Ciência dos Alimentos/DCA, Lavras, MG, Brasil

https://orcid.org/0000-0002-9083-4863

Jefferson Luiz Gomes Corrêa ^**Corresponding author: jefferson@ufla.br

Conceptual idea

Data analysis and interpretation

Writing and editing

https://orcid.org/0000-0002-6818-6927

Mariana Resende

Methodology design

Universidade Federal de Lavras/UFLA, Departamento de Estatística/DES, Lavras, MG, BrasilUniversidade Federal de Lavras/UFLABrazilLavras, MG, BrazilUniversidade Federal de Lavras/UFLA, Departamento de Estatística/DES, Lavras, MG, Brasil

https://orcid.org/0000-0001-8814-4997

Marcelo Ângelo Cirillo

Methodology design

Universidade Federal do Pará/UFPA, Faculdade de Engenharia de Alimentos, Belém, PA, BrasilUniversidade Federal do Pará/UFPABrazilBelém, PA, BrazilUniversidade Federal do Pará/UFPA, Faculdade de Engenharia de Alimentos, Belém, PA, Brasil

https://orcid.org/0000-0002-2647-439X

Javier Telis-Romero

Data analysis and interpretation

Universidade Estadual Paulista Júlio de Mesquita/UNESP, Departamento de Engenharia e Tecnologia de Alimentos, São José do Rio Preto, SP, BrasilUniversidade Estadual Paulista Júlio de Mesquita/UNESPBrazilSão José do Rio Preto, SP, BrazilUniversidade Estadual Paulista Júlio de Mesquita/UNESP, Departamento de Engenharia e Tecnologia de Alimentos, São José do Rio Preto, SP, Brasil

https://orcid.org/0000-0003-2555-2410

Rosinelson da Silva Pena

Data analysis and interpretation

https://orcid.org/0000-0002-3900-205X

^*Corresponding author: jefferson@ufla.br

Editor de seção:

Renato Paiva

SCIMAGO INSTITUTIONS RANKINGS

Figuras | Tabelas | Fórmulas

Figuras (3)
Tabelas (3)
Fórmulas (6)

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Figure 1:
Biplots considering all variables in the vacuum incorporation treatments: water loss (WL), solid gain (SG), water activity (a_w), and the color parameters that indicate lightness (L^*), chromaticity coordinates for green-red (a^*) and blue-yellow (b^*), chroma (C^*), hue angle (h°), and total color difference (ΔE). The vacuum pulse times are 5, 10, 15, and 20 min, and the vacuum pulse pressures are 24 kPa and 48 kPa.

Thumbnail

Figure 2:
Biplots considering the independent variables: water loss (WL), solid gain (SG), water activity (a_w), color parameter indicating lightness (L*), and total color difference (ΔE). The vacuum pulse times are 5, 10, 15, and 20 min, and the vacuum pulse pressures are 24 kPa and 48 kPa.

Thumbnail

Figure 3:
The plot of the stress function with only independent variables (water loss - WL, solid gain - SG, water activity - a_w, color parameter indicating lightness - L*, and total color difference - ΔE) from the vacuum incorporation data.

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Table 1:
Vacuum incorporation conditions.

Thumbnail

Table 2:
Water loss (WL), solids gain (SG), and water activity (a_w) of mango slices submitted to different conditions of vacuum incorporation.

Thumbnail

Table 3:
Lightness (L^*), chromaticity coordinates (a^* and b^*), chroma (C^*), hue angle (h°), and total color difference (ΔE) of mangos submitted to different conditions of vacuum incorporation.

(1)

(2)

(3)

(4)

(5)

(6)

Figure 1: Biplots considering all variables in the vacuum incorporation treatments: water loss (WL), solid gain (SG), water activity (a_w), and the color parameters that indicate lightness (L^), chromaticity coordinates for green-red (a^) and blue-yellow (b^), chroma (C^), hue angle (h°), and total color difference (ΔE). The vacuum pulse times are 5, 10, 15, and 20 min, and the vacuum pulse pressures are 24 kPa and 48 kPa.

Figure 2: Biplots considering the independent variables: water loss (WL), solid gain (SG), water activity (a_w), color parameter indicating lightness (L*), and total color difference (ΔE). The vacuum pulse times are 5, 10, 15, and 20 min, and the vacuum pulse pressures are 24 kPa and 48 kPa.

Figure 3: The plot of the stress function with only independent variables (water loss - WL, solid gain - SG, water activity - a_w, color parameter indicating lightness - L*, and total color difference - ΔE) from the vacuum incorporation data.

Table 1: Vacuum incorporation conditions.

Code	Vacuum pulse
Code	Time (min)	Absolute pressure (kPa)
t5P24	5	24
t10P24	10	24
t15P24	15	24
t20P24	20	24
t5P48	5	48
t10P48	10	48
t15P48	15	48
t20P48	20	48

The mass transfer parameters (WL and SG) of each sample subjected to the different VI conditions were calculated by Equation 1 and Equation 2 (Souza et al., 2023Souza. A. U. et al. (2023). Optimization of osmotic pretreatment of tomato slices using response surface methodology and further hot-air drying. Acta Scientiarum.Technology, 45:e62457.). The moisture content of the fresh and osmodehydrated samples was determined according to the Association of Official Analytical Chemists (AOAC, 2023Association Of Official Analytical Chemists - AOAC. (2023). Official methods of analysis of association of Official Analytical Chemists International. 22th Ed, Oxford University Press: New York, USA, 3750p.).

Table 2: Water loss (WL), solids gain (SG), and water activity (a_w) of mango slices submitted to different conditions of vacuum incorporation.

Treatment	WL (%)	SG (%)	a_w
t5P24	47.59±3.44^ab	8.51±1.26^a	0.954±0.001^a
t10P24	43.52±1.67^ab	9.26±0.33^a	0.954±0.004^a
t15P24	46.86±2.50^ab	7.68±1.07^a	0.959±0.001^a
t20P24	41.97±1.80^b	9.54±0.97^a	0.960±0.001^a
t5P48	49.31±0.52^ab	7.06±0.70^a	0.952±0.008^a
t10P48	48.30±1.32^ab	9.35±0.48^a	0.948±0.001^a
t15P48	50.28±0.31^a	7.35±0.65^a	0.947±0.001^a
t20P48	48.38±0.04^ab	7.35±1.46^a	0.945±0.004^a

The number after the letter t in the treatment corresponds to the vacuum pulse time (min), and the number after the letter P means pressures (kPa). Mean values of five replications ± standard deviation. Values with different uppercase letters in the same column differ statistically (p ≤ 0.05) according to Tukey’s test.

Table 3: Lightness (L^), chromaticity coordinates (a^ and b^), chroma (C^), hue angle (h°), and total color difference (ΔE) of mangos submitted to different conditions of vacuum incorporation.

Treat.	L^*	a^*	b^*	C^*	h°	ΔE
t5P24	66.99±1.48^ab	-2.04±0.18^ab	50.28±3.25^b	50.16±3.03^ab	92.30±0.28^ab	11.58±2.57^ab
t10P24	64.20±3.70^b	-1.97±0.01^ab	47.58±3.13^b	47.61±3.12^b	92.35±0.21^ab	15.13±4.72^a
t15P24	67.58±0.97^ab	-0.93±0.40^a	54.44±1.67^ab	54.44±1.67^ab	90.85±0.35^b	10.20±0.9^ab
t20P24	67.81±1.65^ab	-2.28±0.04^ab	52.23±3.89^ab	52.16±3.00^ab	92.60±0.42^ab	10.47±0.65^ab
t5P48	74.79±1.29^a	-3.68±1.16^b	55.23±0.14^ab	55.35±0.06^ab	93.75±1.20^a	3.33±1.55^b
t10P48	74.02±2.01^a	-2.13±0.50^ab	59.52±0.35^a	59.56±0.33^a	92.00±0.42^ab	5.82±1.69^b
t15P48	74.06±3.86^a	-1.61±0.42^a	55.62±0.23^ab	55.64±0.24^ab	91.60±0.42^b	5.37±2.83^b
t20P48	76.01±1.52^a	-3.88±0.04^b	54.49±0.29^ab	54.62±0.29^ab	94.00±0.14^a	2.77±0.68^b

The number after the letter t in the treatment corresponds to the vacuum pulse time (min), and the number after the letter P means pressures (kPa). Mean values of five replications ± standard deviation. Values with different uppercase letters in the same column differ statistically (p ≤ 0.05) according to Tukey’s test.

(1)

W L (%) = \frac{x_{0}^{w} M_{0}^{o} - x_{t}^{w} M_{t}^{o}}{M_{0}^{o}} \times 100

(2)

S G (%) = \frac{x_{t}^{S T} M_{t}^{o} - x_{0}^{S T} M_{0}^{o}}{M_{0}^{o}} \times 100

(3)

C^{*} = \sqrt{{(a^{*})}^{2} + {(b^{*})}^{2}}

(4)

h ° = \cos^{- 1} \frac{a^{*}}{\sqrt{{(a^{*})}^{2} + {(b^{*})}^{2}}}

(5)

Δ E = \sqrt{{(L_{0}^{*} - L_{t}^{*})}^{2} + {(a_{0}^{*} - a_{t}^{*})}^{2} + {(b_{0}^{*} - b_{t}^{*})}^{2}}

(6)

x_{ij} = \frac{x_{i} - minimum (x ._{j})}{maximum (x ._{j}) - minimum (x ._{j})}

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Enriquecimento de fatias de manga com isomaltulose

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[1] ^*Corresponding author: jefferson@ufla.br