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Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
National Technical University of Athens, Greece.
National Technical University of Athens, Greece.
University of Copenhagen, Denmark.
2018 (English)In: Innovative Food Science & Emerging Technologies, ISSN 1466-8564, E-ISSN 1878-5522, Vol. 48, p. 248-257Article in journal (Refereed) Published
Abstract [en]

The effect of microwave assisted and conventional water blanching of mango (Mangifera indica) under two different blanching scenarios, High Temperature Short Time (HTST) and Low Temperature Long Time (LTLT) on ascorbic acid oxidase (AAO) inactivation and on vitamin C (L-ascorbic acid & dehydroascorbic acid) retention were comparatively studied. The impact of alternative blanching processes and subsequent frozen storage on enzymatic inactivation and vitamin C was kinetically modelled. Both water and microwave HTST as well as LTLT microwave treatments of mango pieces showed high degree of AAO inactivation. An approximately 30% residual AAO activity was observed and was described through a first order fractional conversion model. Microwave assisted blanching led to higher retention of total vitamin C in both LTLT and HTST treatments. In LTLT water blanching, vitamin C loss was mainly caused by mass transfer phenomena rather than temperature degradation, while after HTST treatments the decrease of total vitamin C content seemed to be mainly related to thermal degradation than due to the leakage of the nutrients in the blanching medium. Further inactivation of the thermostable fraction of AAO and degradation of total vitamin C were observed after frozen storage for 130 days at −18.63 ± 0.48 °C.

Place, publisher, year, edition, pages
2018. Vol. 48, p. 248-257
Keywords [en]
Blanching, Enzymatic inactivation, Microwave, Nutrient retention, Fruits, High temperature operations, Mass transfer, Microwaves, Nutrients, Temperature, Ascorbic acid oxidase, Dehydroascorbic acid, Fractional conversion, Mass transfer phenomena, Temperature degradation, Vitamin C degradation, Ascorbic acid
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-34428DOI: 10.1016/j.ifset.2018.06.012Scopus ID: 2-s2.0-85049646524OAI: oai:DiVA.org:ri-34428DiVA, id: diva2:1237193
Note

 Funding details: 660067, MSCA, H2020 Marie Skłodowska-Curie Actions; Funding text: This research work and the contribution of Dr. Epameinondas Xanthakis is part of COLDμWAVE project that has received funding from the European Union's Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement No 660067 .

Available from: 2018-08-07 Created: 2018-08-07 Last updated: 2018-08-07Bibliographically approved

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