Rheological behavior of mango pulp (Mangifera indica L.) lyophilized with encapsulant
DOI:
https://doi.org/10.51252/raa.v3i1.436Keywords:
flow curves, lyophilization, maltodextrinAbstract
Mango is an exotic fruit with great agro-industrial potential and high consumption due to its nutritional characteristics and sensory attributes. However, there is little research on the rheological properties of freeze-dried mango pulp that can be used in agro-industrial processes. The objective of this study was to evaluate the effect of freeze-drying Edward variety mango pulp with encapsulants, maltodextrin (MD) and gum arabic (GA), on rheological behavior. The results showed that mango pulp formulations that have not suffered any type of fresh and lyophilized transformation have a pseudoplastic behavior and present an adequate fit to the Mizrahi - Berk model (R2˃0.99). The fluidity curves of the lyophilized mango pulp samples show a decrease in apparent viscosity, being the M6 treatment (0% G.A. – 2% M.D.) which maintains similar rheological characteristics to fresh mango pulp.
Downloads
References
Arteaga, A., & Arteaga, H. (2016). Optimization of the antioxidant capacity, anthocyanins and rehydration in powder of cranberry (Vaccinium corymbosum) microencapsulated with mixtures of hydrocolloids. Scientia Agropecuaria, 7, 191–200. https://doi.org/10.17268/sci.agropecu.2016.03.05
Barreto, J. C., Trevisan, M. T. S., Hull, W. E., Erben, G., de Brito, E. S., Pfundstein, B., Würtele, G., Spiegelhalder, B., & Owen, R. W. (2008). Characterization and Quantitation of Polyphenolic Compounds in Bark, Kernel, Leaves, and Peel of Mango ( Mangifera indica L.). Journal of Agricultural and Food Chemistry, 56(14), 5599–5610. https://doi.org/10.1021/jf800738r
Bezerra, C. V., Silva, L. H. M. da, Costa, R. D. S. da, Mattietto, R. de A., & Rodrigues, A. M. da C. (2013). Comportamento reológico de suco misto elaborado com frutas tropicais. Brazilian Journal of Food Technology, 16(2), 155–162. https://doi.org/10.1590/S1981-67232013005000020
Birkneh Legesse, M., & Admassu Emire, S. (2012). Functional and physicochemical properties of mango seed kernels and wheat flour and their blends for biscuit production. African Journal of Food Science and Technology, 3(9), 193–203. https://www.interesjournals.org/abstract/functional-and-physicochemical-properties-of-mangoseed-kernels-and-wheat-flour-and-their-blends-forbiscuit-production-16181.html
Camayo-Lapa, B., Quispe-Solano, M., De La Cruz-Porta, E., Manyari-Cervantes, G., Espinoza-Silva, C., & Huamán-De La Cruz, A. (2020). Pumpkin (Dutch maximum Dutch.) compote for infants, functional, low cost, preservative-free and of considerable shelf life: rheological, sensory, physicochemical, nutritional, and microbiological characteristics. Scientia Agropecuaria, 11(2), 203–212. https://doi.org/10.17268/sci.agropecu.2020.02.07
de Araujo, D. R., de Lucena, E., Gomes, J., de Figueirêdo, R., & da Silva, C. (2016). Characterization of ripening stages of myrtle fruit. Revista Brasileira de Fruticultura, 38(2). https://doi.org/10.1590/0100-29452016712
Ferreira, G. M. (2009). Efeito da temperatura no comportamento reológico das polpas de caju e goiaba. Revista Ciências Exatas e Naturais, 4(2), 175–184. https://revistas.unicentro.br/index.php/RECEN/article/view/461
Figueroa-Flórez, J. A., Barragán-Viloria, K., & Salcedo-Mendoza, J. G. (2017). Comportamiento reológico en pulpa edulcorada de mango (Mangifera indica L. cv. Magdalena river). Ciencia & Tecnología Agropecuaria, 18(3), 615–627. https://doi.org/10.21930/rcta.vol18_num3_art:748
Gonzalez, Z., & Soto, N. (2009). Efecto de la liofilización sobre la viscosidad aparente de la pulparefinada de mango (Mangifera indica L.) (pp. 116–122). Ciencia y Tecnología de Los Alimentos: Avances En Ingeniería y Tecnología Trabajos Completos Presentados al III Congreso Internacional de Ciencia y Tecnología de Los Alimentos.
Gul, O., Saricaoglu, F. T., Mortas, M., Atalar, I., & Yazici, F. (2017). Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk. Innovative Food Science & Emerging Technologies, 41, 411–420. https://doi.org/10.1016/j.ifset.2017.05.002
Kim, Y., Lounds-Singleton, A. J., & Talcott, S. T. (2009). Antioxidant phytochemical and quality changes associated with hot water immersion treatment of mangoes (Mangifera indica L.). Food Chemistry, 115(3), 989–993. https://doi.org/10.1016/j.foodchem.2009.01.019
Lazarte, C. V., & Nader-Macías, M. E. F. (2016). Aceptabilidad, conocimiento, consumo y composición química-nutricional del mango (Mangifera indica L.) y productos elaborados. Publitec S.A. http://wwww.publitec.com.ar/system/noticias.php?id_prod=809
Mosquera-Vivas, E. S., Ayala-Aponte, A. A., & Serna-Cock, L. (2019). Ultrasonido y Deshidratación Osmótica como Pretratamientos a la Liofilización de Melón (Cucumis melo L.). Información Tecnológica, 30(3), 179–188. https://doi.org/10.4067/S0718-07642019000300179
Nora, C. D., Müller, C. D.-R., de Bona, G. S., Rios, A. de O., Hertz, P. F., Jablonski, A., de Jong, E. V., & Flôres, S. H. (2014). Effect of processing on the stability of bioactive compounds from red guava (Psidium cattleyanum Sabine) and guabiju (Myrcianthes pungens). Journal of Food Composition and Analysis, 34(1), 18–25. https://doi.org/10.1016/j.jfca.2014.01.006
Obregón, P., & Obregón, F. (2019). Obtaining a freeze-dried food based on passion fruit (Passiflora edulis) and camu camu (Myrciaria dubia). Journal of Agro-Industry Sciences, 1(1), 17–24. https://doi.org/10.17268/JAIS.2019.003
Ortiz Gauthier, R. (2021). Análisis interno y externo del sector industrial del mango en la región Piura [Universidad de Piura]. https://pirhua.udep.edu.pe/handle/11042/4927
Pelegrine, D. H., Silva, F. C., & Gasparetto, C. A. (2002). Rheological Behavior of Pineapple and Mango Pulps. LWT, 35(8), 645–648. https://doi.org/10.1006/fstl.2002.0920
Popović, D., Milinčić, D., Pešić, M., Kalušević, A., Tešić, Ž., & Nedović, V. (2019). Encapsulation technologies for polyphenol-loaded microparticles in food industry. In Green Food Processing Techniques (pp. 335–367). Elsevier. https://doi.org/10.1016/B978-0-12-815353-6.00012-4
Premi, M., & Sharma, H. K. (2017). Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick ( Moringa oleifera ) oil. International Journal of Biological Macromolecules, 105, 1232–1240. https://doi.org/10.1016/j.ijbiomac.2017.07.160
Quintero, V., Giraldo, G., Lucas, J., & Vasco, J. (2013). Caracterización fisicoquímica del mango común (mangifera indica l.) durante su proceso de maduración. Biotecnología En El Sector Agropecuario y Agroindustrial, 11(1), 8–18. https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/287
Rocha Ribeiro, S. M., Queiroz, J. H., Lopes Ribeiro de Queiroz, M. E., Campos, F. M., & Pinheiro Sant’Ana, H. M. (2007). Antioxidant in Mango (Mangifera indica L.) Pulp. Plant Foods for Human Nutrition, 62(1), 13–17. https://doi.org/10.1007/s11130-006-0035-3
Rubiano-Charry, K. D., Ciro-Velásquez, H. J., & Aristizabal-Torres, I. D. (2019). Aprovechamiento de los subproductos del mango, como fuente de compuestos bioactivos, para la elaboración de rollos comestibles. Revista U.D.C.A Actualidad & Divulgación Científica, 22(2). https://doi.org/10.31910/rudca.v22.n2.2019.1078
Siller-Cepeda, J., Muy-Rangel, D., Araiza-Lizarde, E., & Ireta-Ojeda, A. (2009). Calidad poscosecha de mango de maduración temprana, intermedia y tardía. Revista Fitotecnia Mexicana, 32(1), 45–52. https://revfitotecnia.mx/index.php/RFM/article/view/717
Sousa, S. de F., Queiroz, A. J. de M., Figueirêdo, R. M. F. de, & Silva, F. B. da. (2017). Comportamento reológico das polpas de noni integral e concentradas. Brazilian Journal of Food Technology, 20. https://doi.org/10.1590/1981-6723.6716
Surco-Laos, F., Tipiana, R., Torres, Y., Panay, J., & Valle, M. (2017). Efectos de liofilización sobre composición química y capacidad antioxidante en pulpa de cuatro variedades de Magnifera indica. Revista de La Sociedad Química Del Perú, 83(4), 412–419. https://doi.org/10.37761/rsqp.v83i4.214
Zhou, L., Guan, Y., Bi, J., Liu, X., Yi, J., Chen, Q., Wu, X., & Zhou, M. (2017). Change of the rheological properties of mango juice by high pressure homogenization. LWT - Food Science and Technology, 82, 121–130. https://doi.org/10.1016/j.lwt.2017.04.038
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Pedro Wilfredo Gamboa-Alarcón, Diana Fiorella Enriquez-Castillo, Juan Alberto Suyón-Martínez, Gilbert Nilo Rodríguez-Paúcar
This work is licensed under a Creative Commons Attribution 4.0 International License.
The authors retain their rights:
a. The authors retain their trademark and patent rights, as well as any process or procedure described in the article.
b. The authors retain the right to share, copy, distribute, execute and publicly communicate the article published in the Revista Agrotecnológica Amazónica (RAA) (for example, place it in an institutional repository or publish it in a book), with an acknowledgment of its initial publication in the RAA.
c. Authors retain the right to make a subsequent publication of their work, to use the article or any part of it (for example: a compilation of their works, notes for conferences, thesis, or for a book), provided that they indicate the source of publication (authors of the work, journal, volume, number and date).
