ArticleInternational journal of food science2026
Novel Valorization of Fully Ripe Mangoes: A Dual Approach to Produce Prebiotic Short-Chain Fructooligosaccharide-Enriched Products Through Enzymatic Synthesis and Osmotic Dehydration.
Article in International journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- 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
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Authors and funding
5 authors.
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Abstract
Short-chain fructooligosaccharides (sc-FOS) are prebiotics with significant health benefits and potential as low-calorie sweeteners. This study employed a dual strategy to valorize unmarketable, fully ripe "Nam Dok Mai" mangoes-commonly responsible for substantial postharvest losses-by converting their inherent sucrose into sc-FOS and subsequently utilizing the sc-FOS-enriched mango syrup for osmotic dehydration (OD) of mango pieces. sc-FOS was successfully synthesized from mango juice using Pectinex Ultra SP-L. The addition of exogenous sucrose further enhanced sc-FOS production, resulting in a sucrose conversion of 67.54% (g FOS·100 g initial sucrose
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