Vacuum enrichment of mango slices with isomaltulose

Vacuum is efficient for incorporating solutes of interest into fruits. In this study, the low glycemic and insulinemic index carbohydrate, isomaltulose, was incorporated into mangos slices by immersion with a vacuum pulse (VP). The influences of the combination of pulsed vacuum time at the beginning of the process (5, 10, 15, and 20 min) and vacuum pressure (24 kPa and 48 kPa, absolute pressure) in the incorporation were evaluated with the multidimensional scaling (MDS) statistical technique. Water loss (WL), solid gain (SG), water activity (a_w), and color were also studied. The MDS effectively indicated that the vacuum incorporation (VI) with 10 min of VP at 48 kPa provided a product with higher SG (more enriched), WL, lightness, and lower a_w and total color difference. Thus, the VI with intermediate conditions resulted in a high incorporated mango with good quality.

Index terms:
Tommy atkins; PVOD; palatinose.

Authorship

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

Figures | Tables | Formulas

Figures (3)
Tables (3)
Formulas (6)

Thumbnail

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.

Thumbnail

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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Vacuum enrichment of mango slices with isomaltulose

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