Abstract
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.
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Claims 7
Claim · model-written summary
Water and microwave HTST treatments and microwave LTLT treatment strongly inactivated mango AAO.
- Taxon
- mango
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Mangifera indicae0 - Treatment
- water and microwave HTST as well as LTLT microwave treatmentse0
- Outcome
- AAO inactivatione0
- Direction
- highe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“Both water and microwave HTST as well as LTLT microwave treatments of mango pieces showed high degree of AAO inactivation”
Claim · model-written summary
Mango pieces retained approximately 30% residual AAO activity after blanching.
- Taxon
- mangoesMangifera indicat0
- Outcome
- residual AAO activitye0
- Value
- approximately 30%e0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“An approximately 30% residual AAO activity was observed and was described through a first order fractional conversion model”
t0“mangoes”
Claim · model-written summary
Microwave blanching retained more total vitamin C than water blanching in both LTLT and HTST treatments.
- Taxon
- mangoesMangifera indicat0
- Treatment
- Microwave assisted blanchinge0
- Outcome
- retention of total vitamin Ce0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Microwave assisted blanching led to higher retention of total vitamin C in both LTLT and HTST treatments”
t0“mangoes”
Claim · model-written summary
Vitamin C loss during LTLT water blanching was attributed mainly to mass transfer.
- Taxon
- mangoesMangifera indicat0
- Treatment
- LTLT water blanchinge0
- Outcome
- vitamin C losse0
- Qualifier
- mass transfer phenomenae0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In LTLT water blanching, vitamin C loss was mainly caused by mass transfer phenomena rather than temperature degradation”
t0“mangoes”
Claim · model-written summary
Vitamin C loss after HTST treatments was attributed mainly to thermal degradation.
- Taxon
- mangoesMangifera indicat0
- Treatment
- HTST treatmentse0
- Outcome
- total vitamin C contente0
- Direction
- decreasee0
- Qualifier
- thermal degradatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
t0“mangoes”
Claim · model-written summary
Frozen storage for 130 days caused further inactivation of thermostable AAO.
- Taxon
- mangoesMangifera indicat0
- Treatment
- frozen storage for 130 days at −18.63 ± 0.48 °Ce0
- Outcome
- inactivation of the thermostable fraction of AAOe0
- Direction
- Further inactivatione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
t0“mangoes”
Claim · model-written summary
Frozen storage for 130 days caused further degradation of total vitamin C.
- Taxon
- mangoesMangifera indicat0
- Treatment
- frozen storage for 130 days at −18.63 ± 0.48 °Ce0
- Outcome
- total vitamin Ce0
- Direction
- degradatione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
t0“mangoes”
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.