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Moisture sorption isotherms and thermodynamic properties of isomaltulose-enriched mango.

Juliana Rodrigues do Carmo1, Jefferson Luiz Gomes Corrêa1, Matheus de Souza Cruz1

  • 1Department of Food Science, Federal University of Lavras, Lavras, Brazil.

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Summary

Osmotic treatment with isomaltulose enhances water binding in mango slices, making the sorption process spontaneous and enthalpy-driven. This highlights isomaltulose

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Palatinosedifferential entropyisosteric heatosmotic dehydration‘Tommy Atkins’

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Area of Science:

  • Food Science
  • Thermodynamics
  • Physical Chemistry

Background:

  • Moisture sorption isotherms and thermodynamic parameters are crucial for optimizing food processing and storage.
  • Understanding these properties aids in designing effective drying and preservation strategies for fruits like mangoes.

Purpose of the Study:

  • To evaluate moisture sorption characteristics and thermodynamic parameters of untreated and osmotically treated mango slices.
  • To compare the effects of isomaltulose and sucrose as osmotic agents on mango's water binding properties.

Main Methods:

  • Determined moisture sorption isotherms using the static gravimetric method across a temperature range (313.15–353.15 K).
  • Calculated net isosteric heat of sorption, differential enthalpy, entropy, and Gibbs free energy using the Clausius-Clapeyron equation.
  • Fitted experimental data to various models, with the Guggenheim-Anderson-de Boer (GAB) model showing the best fit.

Main Results:

  • Sorption isotherms displayed type II and III behavior, with equilibrium moisture content decreasing as temperature increased.
  • Microbiological stability was achieved at specific equilibrium moisture content levels for untreated, sucrose-treated, and isomaltulose-treated mangoes.
  • Isomaltulose-treated mango showed the highest affinity for water, with spontaneous and enthalpy-driven sorption processes.

Conclusions:

  • Enthalpy-entropy compensation analysis confirmed sorption is enthalpy-driven in all samples.
  • Isomaltulose is a promising functional osmotic agent for fruit dehydration due to its superior water-binding capacity.
  • The study provides valuable data for optimizing mango processing and storage.