Vitamin C

Food science

Sugar

Reducing sugar

Microstructure

Crystallography

Chemistry

Ascorbic acid

Citric acid

Food Chemistry

In recent years there is an increasing interest in dried fruits, although many of their nutritional components are readily lost during drying. The novelty of this paper was to assess the effect of hot-air drying (HAD) and far-infrared drying (FIRD) on the physicochemical properties and microstructure of mango slices pretreated with: control; 0.1% citric acid + 0.5% ascorbic acid + 0.5% CaCl2 + 1% NaCl; or 0.1% citric acid + 0.5% ascorbic acid + 0.5% CaCl2 + 1% NaCl + ultrasound treatments. Pretreatments resulted in a significant (p < 0.05) increase in reducing sugar, ascorbic acid and total phenol contents of dried samples. Moreover, compared with HAD, FIRD maintained a higher phenolic acid content, improved the nutrient retention and color attributes and better preserved microstructure. Therefore, pretreatments followed by FIRD is a potential method for obtaining high-quality dried mango slices.

Effect of different pretreatments followed by hot-air and far-infrared drying on the bioactive compounds, physicochemical property and microstructure of mango slices