Effect of ultrasound‐assisted osmotic dehydration (UAOD) pretreatment on Mangifera pajang Kosterm. fruit pulp: Drying kinetics, chemical qualities, and color measurement

Author:

Mohd Rosdan Muhammad Daniel Eazzat1,Awang Mohd Azrie12ORCID,Benjamin Mohammad Amil Zulhilmi3ORCID,Mohd Amin Siti Faridah12ORCID,Julmohammad Norliza12ORCID

Affiliation:

1. Faculty of Food Science and Nutrition Universiti Malaysia Sabah, Jalan UMS Kota Kinabalu Sabah Malaysia

2. Food Security Research Laboratory, Faculty of Food Science and Nutrition Universiti Malaysia Sabah, Jalan UMS Kota Kinabalu Sabah Malaysia

3. Borneo Research on Algesia, Inflammation and Neurodegeneration (BRAIN) Group, Faculty of Medicine and Health Sciences Universiti Malaysia Sabah, Jalan UMS Kota Kinabalu Sabah Malaysia

Abstract

AbstractMangifera pajang Kosterm., or 'Bambangan,' a fruit known for its rich phytochemical content, was investigated for the effects of ultrasound‐assisted osmotic dehydration (UAOD) on pretreated M. pajang fruit pulp (PMPF) and drying at different temperatures (40, 50, 60, 70, and 80°C). Thin‐layer drying kinetics were analyzed using six models, with the Midilli and Kucuk model being the most suitable, showing optimal effective moisture diffusivity and activation energy. PMPF dried at 50°C, using natural deep eutectic solvents (NADES) as the extraction solvent, exhibited the highest extraction yield (64.13 ± 1.08%), mangiferin content (0.5818 ± 0.00164 mg/g), total phenolic content (146.2081 ± 1.33 mg GAE/g DW), total flavonoid content (2.4737 ± 0.06 mg RE/g DW), and DPPH inhibition activity (95.87 ± 0.16%), along with the best color retention compared to untreated M. pajang fruit pulp. This highlights its potential for nutraceutical and functional food applications, with UAOD as pretreatment effectively preserving food quality and color.Practical ApplicationsThis article provides new insights into the drying and pretreatment of Mangifera pajang fruits. Rich in phytochemicals, M. pajang offers numerous health benefits. Pretreatment methods such as ultrasound‐assisted osmotic dehydration (UAOD) and oven drying at different temperatures significantly enhance the retention of bioactive compounds like phenolics and flavonoids, as well as antioxidant activity and color stability. The study identified optimal drying temperatures, conditions, drying rates, and activation energy to maximize these qualities. Using mathematical models for drying kinetics, this research offers practical guidance for the food processing industry. It provides an operational tool for manufacturers to optimize the drying process, reduce operational costs, and ensure the preservation of chemical qualities while extending the shelf life of M. pajang fruits. This work supports the development of high‐quality nutraceutical and functional food ingredients, promoting their commercialisation and use in health‐focused markets.

Funder

Universiti Malaysia Sabah

Publisher

Wiley

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3