ArticleJournal of food science2025
Use of Osmotic Dehydration Assisted by Ultrasound to Obtain Dried Mango Slices Enriched With Isomaltulose.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Moisture sorption isotherms and thermodynamic properties of isomaltulose-enriched mango.Journal of the science of food and agriculture · 2026Article
- Novel Valorization of Fully Ripe Mangoes: A Dual Approach to Produce Prebiotic Short-Chain Fructooligosaccharide-Enriched Products Through Enzymatic Synthesis and Osmotic Dehydration.International journal of food science · 2026Article
- Ultrasound-assisted osmotic dehydration pretreatment enhances drying kinetics, quality attributes, bioactive compounds, microstructure, FTIR profiles, and sensory properties of Litchi.Scientific reports · 2025Article
- Effect of Osmotic Dehydration on Physico-Chemical Characteristics, Bioactive Compounds and Volatiles Profile ofFoods (Basel, Switzerland) · 2025Article
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Authors and funding
7 authors.
Funding
Abstract
Osmotic dehydration (OD) process, as a pretreatment for drying, can be used to enrich mangoes with a solute of interest and improve the nutritional and sensory values of this dried fruit. The research aimed to obtain dried mangoes enriched with isomaltulose. The incorporation of isomaltulose in mango (Tommy Atkins) slices was performed by ultrasound-assisted osmotic dehydration (UAOD). Then, the treated mango was convectively dried (60°C and 1.5 m/s). The incorporation of isomaltulose at 20 min was maximum (≈ 5% solids gain) and did not differ from experiments with the longer time. Firmness, color, ascorbic acid, total phenolics, and antioxidant activity did not differ between the mangoes subjected to UAOD and the fresh ones. After drying, the treated samples presented lower water activity, higher firmness, volumetric shrinkage, and total color difference. Similar bioactive compound content was found among treated and untreated dried samples except for the carotenoids, which were lower in the treated samples. Thin-layer drying kinetics models demonstrated excellent fits to the experimental data (R
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