MYCOLab Ai Logo - gold and army green

Use of Osmotic Dehydration Assisted by Ultrasound to Obtain Dried Mango Slices Enriched With Isomaltulose

Summary

Scientists developed a new method to dry mango slices while making them healthier by adding isomaltulose, a natural sugar that doesn’t spike blood sugar like regular sugar. Using sound waves to help the process, they incorporated this beneficial sugar into the mangoes in just 20 minutes of treatment. The dried mangoes maintained important nutrients like vitamin C and stayed stable during storage, making them a nutritious snack option for health-conscious consumers.

Background

Mango is a highly perishable tropical fruit with significant post-harvest losses. Osmotic dehydration (OD) combined with ultrasound can serve as an effective pretreatment for drying while enriching the fruit with beneficial solutes. Isomaltulose is a non-cariogenic carbohydrate with low glycemic and insulinemic indices, offering nutritional advantages over sucrose.

Objective

To evaluate the use of ultrasound-assisted osmotic dehydration (UAOD) with isomaltulose to enrich Tommy Atkins mango slices, followed by convective drying. The study assessed the impact on hygroscopicity, firmness, color, bioactive compounds, and storage stability of the dried product.

Results

Maximum isomaltulose incorporation (≈5% solids gain) was achieved at 20 minutes with no further improvement at longer times. UAOD treatment preserved ascorbic acid and total phenolics content compared to fresh samples. Dried pretreated samples showed lower water activity, higher firmness, and reduced hygroscopicity compared to untreated dried samples, though carotenoid content was significantly reduced.

Conclusion

UAOD is an effective method for incorporating isomaltulose into mango slices while preserving key bioactive compounds and improving product stability. The Page model accurately predicted drying kinetics, and the incorporation of isomaltulose resulted in a less hygroscopic product suitable for extended storage. The process shows promise for developing healthier mango-based snacks with reduced glycemic index.
  • Published in:Journal of Food Science,
  • Study Type:Experimental Study,
  • Source: PMID: 40285459, DOI: 10.1111/1750-3841.70223
Scroll to Top