Effect of Osmotic Method on Cell Structure and Quality of Vacuum Freeze-dried Mango

ZHAO Hongwei; CAO Binbin; ZHANG Xietian; ZHANG Zhongyuan; LI Dajing; NIE Meimei; GU Qianhui; WANG Yunhai; WEI Benqiang; NIU Liying; XIE Hong

doi:10.13386/j.issn1002-0306.2021070226

Volume 43 Issue 8

Apr. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(8): 50-57. > DOI: 10.13386/j.issn1002-0306.2021070226

ZHAO Hongwei, CAO Binbin, ZHANG Xietian, et al. Effect of Osmotic Method on Cell Structure and Quality of Vacuum Freeze-dried Mango[J]. Science and Technology of Food Industry, 2022, 43(8): 50−57. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070226.

Citation:

PDF (4020 KB)

Effect of Osmotic Method on Cell Structure and Quality of Vacuum Freeze-dried Mango

1.
Food College of Shenyang Agricultural University, Shenyang 110886, China
2.
Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
3.
Three Squirrels Co., Ltd., Wuhu 241001, China

More Information

Received Date: July 19, 2021
Available Online: February 11, 2022

Graphical Abstract

Abstract

Abstract

This study aimed to explore the effect of osmotic methods on the cell structure and quality of freeze-dried mango. This experiment uses jade as the raw material, mango was treated by solid osmotic (SSD) and liquid osmotic (LOD) at 20 and 30 ℃, and then vacuum freeze-dried. By measuring the soluble solids and cell morphology of fresh mango samples after osmosis treatment, and analyzing the changes of elastic modulus, porosity, cell wall structure, color and V_C, total phenols, and β-carotene retention index of freeze-dried mangoes. The results showed that the increasing of soluble solids in solid osmotic mango was higher than that in liquid osmotic. There was no significant difference between the cell morphology of liquid osmotic mango and fresh sample (CK). The content of soluble solids and the shrinkage degree of cell morphology increased with the increasing of sucrose, the solid osmotic reduced the intercellular porosity and increased the elastic modulus of mango. Moreover, results of infrared spectroscopy showed that the stretching vibration absorption peak of O-H increased with the increasing of sucrose content. Low sucrose solid osmotic helps to maintain the color of mango. The retention rates of V_C and total phenol in solid osmotic were higher than those in liquid osmotic at ambient temperature of 20 and 30 ℃, and the highest retention rates of SSD20 V_C and total phenol in solid state infiltration were 37.75% and 33.37%, respectively. The retention rate of β-carotene in vacuum freeze-dried mango SSD20 treated with solid osmotic treatment was higher than that of liquid osmotic treatment LOD30, but the retention rate of β-carotene decreases gradually with the increasing of sucrose supplementation in solid osmotic treatment. The results of this study showed that low sucrose solid osmotic could effectively improve the comprehensive quality of vacuum freeze-dried mango, which would provide a theoretical reference for improving the quality of dried mango products.
- mango,
- solid osmotic,
- liquid osmotic,
- cell structure,
- quality

FullText(HTML)

References (33)

References

[1]	LI L, HONG X W, XIAO W M, et al. Transcriptional mechanism of differential sugar accumulation in pulp of two contrasting mango (Mangifera indica L.) cultivars[J]. Genomics,2020,112:4505−4515. doi: 10.1016/j.ygeno.2020.07.038
[2]	SULISTYAWATI I, DEKKER M, FOGLIANO V, et al. Osmotic dehydration of mango: Effect of vacuum impregnation, high pressure, pectin methylesterase and ripeness on quality[J]. LWT-Food Science and Technology,2018,98:179−186. doi: 10.1016/j.lwt.2018.08.032
[3]	PAN Xin, WU Jihong, ZHANG Wentao, et al. Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices[J]. Food Chemistry,2021:338.
[4]	王俊涛, 滕建文, 韦保耀, 等. 不同渗透方式对芒果脱水效率和品质的影响[J]. 食品科学,2020(10):225−236. [WANG J T, TENG J W, WEI B Y, et al. Effects of different infiltration methods on mango dehydration efficiency and quality[J]. Food Science,2020(10):225−236.
[5]	盛金凤, 李丽, 孙健, 等. 不同渗糖方式对芒果果脯品质及组织细胞的影响[J]. 现代食品科技,2014,30(6):202−206. [SHENG J F, LI L, SUN J, et al. Effects of different sugar penetrating methods on the quality and tissue cells of mango preserved fruit[J]. Modern Food Technology,2014,30(6):202−206.
[6]	李兴武, 章黎黎. 渗糖方式对脆红李果脯品质及香气的影响[J]. 食品研究与开发,2017,38(21):79−84. [LI X W, ZHANG L L. The effect of sugar infiltration methods on the quality and aroma of crisp red plum[J]. Food Research and Development,2017,38(21):79−84. doi: 10.3969/j.issn.1005-6521.2017.21.016
[7]	邓茹月, 曾海英, 叶双全, 等. 真空糖渍对刺梨果脯品质及风味的影响[J]. 食品与机械,2014,30(4):220−223. [DENG R Y, CENG H Y, YE S Q, et al. Effect of vacuum sugaring on the quality and flavor of candied cili[J]. Food and Machinery,2014,30(4):220−223.
[8]	徐乾达, 陈琳, 何强, 等. 糖渍处理对玫瑰花醇提取物自由基清除活性的影响[J]. 包装工程,2020,41(11):17−24. [XU Q D, CHEN L, HE Q, et al. Effect of sugar treatment on free radical scavenging activity of rose flower alcohol extract[J]. Packaging Engineering,2020,41(11):17−24.
[9]	刘佳新. 浸渍预处理调控黄桃膨化脆片质地结构的研究[D]. 沈阳: 沈阳农业大学, 2019. LIU J X. Study on adjusting the texture and structure of yellow peach puffed and crispy slices by dipping pretreatment[D]. Shenyang: Shenyang Agricultural University, 2019.
[10]	郭树国, 蒋爱国, 王艳丽. 基于品质和能耗的猕猴桃真空冷冻干燥工艺优化[J]. 食品研究与安全,2016,37(4):108−112. [GUO S G, JIANG A G, WANG Y L. Optimization of vacuum freeze drying process of kiwi fruit based on quality and energy consumption[J]. Food Research and Safety,2016,37(4):108−112.
[11]	张晓敏. 板栗渗透脱水及联合干燥技术研究[D]. 武汉: 华中农业大学, 2012. ZHANG X M. Research on osmotic dehydration and combined drying technology of chestnut[D]. Wuhan: Huazhong Agricultural University, 2012.
[12]	张莉会, 廖李, 汪超, 等. 超声和渗透预处理对干燥草莓篇品质及抗氧化活性的影响[J]. 现代食品科技,2018,34(12):196−203. [ZHANG L H, LIAO L, WANG C, et al. Effect of ultrasonic and osmotic pretreatment on the quality and antioxidant activity of dried strawberry[J]. Modern Food Technology,2018,34(12):196−203.
[13]	王晓燕. 真空微波干燥对胡萝卜和南瓜果胶特性及类胡萝卜素生物利用率的影响[D]. 南京: 南京农业大学, 2018. WANG X Y. Effect of vacuum microwave drying on the characteristics of carrot and pumpkin pectin and the bioavailability of carotenoids [D]. Nanjing: Nanjing Agricultural College, 2018.
[14]	ZIELINSKA M, SADOWSKI P, BLASZCZAK W. Freezing thawing and microwave-assisted drying of blueberries (Vaccinium corymbose L.)[J]. LWT-Food Science and Technology,2015,62(1):555−563. doi: 10.1016/j.lwt.2014.08.002
[15]	刘胜辉, 臧小平. 高效液相色谱法测定水果中的抗坏血酸[J]. 生命科学仪器,2005,3(4):38−40. [LIU S H, ZANG X P. Determination of ascorbic acid in fruits by high performance liquid chromatography[J]. Life Science Instruments,2005,3(4):38−40. doi: 10.3969/j.issn.1671-7929.2005.04.009
[16]	刘霞, 江宁, 刘春泉, 等. 不同干燥方式对黑毛豆仁品质的影响[J]. 食品科学,2011,32(18):59−62. [LIU X, JIANG N, LIU C Q, et al. Effects of different drying methods on the quality of black soybean kernels[J]. Food Science,2011,32(18):59−62.
[17]	汪小娉, 宋江峰, 李大婧, 等. 真空微波干燥对南瓜主要类胡萝卜素的影响[J]. 食品科学,2016,37(21):91−96. [WANG X P, SONG J F, LI D J, et al. Effect of vacuum microwave drying on main carotenoids of pumpkin[J]. Food Science,2016,37(21):91−96. doi: 10.7506/spkx1002-6630-201621016
[18]	李静, 聂继云, 毋永龙. Folin-Ciocalteus法测定马铃薯中的总多酚[J]. 中国马铃薯,2014,28(1):27−30. [LI J, NIE J Y, WU Y L. Determination of total polyphenols in potatoes by Folin-Ciocalteus method[J]. Chinese potato,2014,28(1):27−30. doi: 10.3969/j.issn.1672-3635.2014.01.008
[19]	孙明奇. 柑橘果皮类胡萝卜素提取鉴定及其在果皮成熟储藏中变化规律研究[D]. 武汉: 华中农业大学, 2007. SUN M Q. Study on the extraction and identification of citrusp eel carotenoids and their variation laws in the ripening storage[D]. Wuhan: Huazhong Agricultural University, 2007.
[20]	ZEPKA L Q, MERCADANTE A Z. Degradation compounds of carotenoids formed during heating of a simulated cashew apple juice[J]. Food Chemistry,2009,117(1):28−34. doi: 10.1016/j.foodchem.2009.03.071
[21]	魏秋羽. 芋头脆片热风联合真空微波干燥研究研究[D]. 南京: 南京师范大学, 2016. WEI Q Y. Study on hot air combined with vacuum microwave drying of taro crisps[D]. Nanjing: Nanjing Normal University, 2016.
[22]	刘春菊, 王海鸥, 牛丽影, 等. 蔗糖调控对气流膨化黄桃片微观结构及品质的影响[J]. 食品科学,2020,41(11):113−120. [LIU C J, WANG H O, NIU L Y, et al. The effect of sucrose control on the microstructure and quality of air-expanded yellow peach slices[J]. Food Science,2020,41(11):113−120. doi: 10.7506/spkx1002-6630-20190419-254
[23]	李安琪, 黄晓君, 聂少平, 等. 动态高压微射流处理对红芸豆多糖基本结构特征、流变性质和固体形貌的影响[J]. 食品科学,2020,41(11):97−102. [LI A Q, HUANG X J, NIE S P, et al. Effect of dynamic high-pressure micro-jet treatment on the basic structural characteristics, rheological properties and solid morphology of red kidney bean polysaccharides[J]. Food Science,2020,41(11):97−102. doi: 10.7506/spkx1002-6630-20191021-220
[24]	KAC̆URÁKOVÁ M, CAPEK P, SASINKOVÁ V, et al. FT-IR study of plant cell wall model compounds: pectic polysaccharides and hemicelluloses[J]. Carbohydrate Polymers,2000,43(2):195−203. doi: 10.1016/S0144-8617(00)00151-X
[25]	杨华, 杨性民, 孙金才. 不同干燥方式对西兰花蔬菜粉品质的影响[J]. 中国食品学报, 2013, 13(7): 152−158. YANG H, YANG X M, SUN J C. Effects of different drying methods on the quality of broccoli vegetable meal. Chinese Journal of Food Science, 2013, 13(7): 152−158.
[26]	WANG R, ZHANG M, MUJUMDAR A S. Effect of osmotic dehydration on microwave freeze-drying characteristics and quality of potato chips[J]. Drying Technology,2010,28(6):798−806. doi: 10.1080/07373937.2010.482700
[27]	马有川, 毕金峰, 易建勇, 等. 预冻对苹果片真空冷冻干燥特性及品质的影响[J]. 农业工程学报,2020,36(18):241−250. [MA Y C, BI J F, YI J Y, et al. Effect of pre-freezing on the vacuum freeze-drying characteristics and quality of apple slices[J]. Journal of Agricultural Engineering,2020,36(18):241−250. doi: 10.11975/j.issn.1002-6819.2020.18.029
[28]	刘哲, 诸梦洁, 向露, 等. 利用糖渍液加工枇杷膏的工艺条件与品质[J]. 浙江农业学报,2020,32(3):510−517. [LIU Z, ZHU M J, XIANG L, et al. Processing conditions and quality of loquat paste using sugar-stained liquid[J]. Journal of Zhejiang Agriculture,2020,32(3):510−517. doi: 10.3969/j.issn.1004-1524.2020.03.17
[29]	王俊涛. 固体糖渍对芒果脱水传质和品质的影响研究[D] . 广西: 广西大学, 2020. WANG J T. Study on the effect of solid sugar on mango dehydration mass transfer and quality[D]. Guangxi: Guangxi University, 2020.
[30]	KUCNER A, KLEWICKI R, SJKA M. The influence of selected osmotic dehydration and pretreatment parameters on dry matter and polyphenol content in highbush blueberry (Vaccinium corymbose L.) fruits[J]. Food and Bioprocess Technology,2013,6(8):2031−2047. doi: 10.1007/s11947-012-0997-0
[31]	马玉华, 马小卫, 武红霞, 等. 不同类型芒果果肉类胡萝卜素、香气和糖酸品质分析[J]. 热带作物学报,2015,36(12):2283−2290. [MA Y H, MA X W, WU H X, et al. Analysis of carotenoids, aroma, sugar and acid quality of different types of mango pulp[J]. Acta Tropical Crops,2015,36(12):2283−2290. doi: 10.3969/j.issn.1000-2561.2015.12.028
[32]	吴佳, 樊金玲, 朱文学, 等. 不同干燥方式对胡萝卜β-胡萝卜素含量的影响[J]. 农产品加工(学刊),2013(5):22−24. [WU J, FAN J L, ZHU W X, et al. The effect of different drying methods on the β-carotene content of carrots[J]. Agricultural Products Processing (Journal),2013(5):22−24.
[33]	MAURO M A, DE QUERIOZ TAVARES D, MENEGALLI F C. Behavior of plant tissue in osmotic solutions[J]. Journal of Food Engineering,2003,56(1):1−15. doi: 10.1016/S0260-8774(02)00107-3