ArticleJournal of the science of food and agriculture2026
Moisture sorption isotherms and thermodynamic properties of isomaltulose-enriched mango.
Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
backgroundMoisture sorption isotherms and thermodynamic parameters are essential for designing and optimizing food processing and storage systems. This study aimed to evaluate these characteristics in untreated and osmotically treated mango slices, using isomaltulose and sucrose as osmotic agents. Moisture sorption isotherms were determined at temperatures ranging from 313.15 to 353.15 K using the static gravimetric method. The net isosteric heat of sorption was calculated using the Clausius-Clapeyron equation, along with differential enthalpy, entropy, and Gibbs free energy.
resultsThe sorption isotherms exhibited type II and III behavior. Microbiological stability was maintained at equilibrium moisture content levels below 0.20, 0.15, and 0.20 kg water per kg dry matter for untreated mango and samples treated with sucrose and isomaltulose, respectively. In all cases, equilibrium moisture content decreased with increasing temperature. Among the models tested, the Guggenheim-Anderson-de Boer (GAB) model provided the best fit to the experimental data (R
conclusionThe enthalpy-entropy compensation analysis confirmed that sorption processes in all mango samples were enthalpy-driven. Isomaltulose-treated mango exhibited the highest affinity for water, as evidenced by the most pronounced thermodynamic property values, highlighting its potential as a functional osmotic agent in fruit dehydration. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.