Gingerols infusion and multi-step process optimization for enhancement of color, sensory and functional profiles of candied mango

• Published in: Food chemistry 2019-12, Vol.300, p.125195-125195, Article 125195
• Main Authors: Shukla, Abhishek, Shukla, R.S., Das, Chandan, Goud, Vaibhav V.
• Format: Article
• Language: English
• Subjects: Ascorbic Acid - analysis; Ascorbic Acid - chemistry; beta Carotene - analysis; beta Carotene - chemistry; Candy; Catechols - chemistry; Color; Desiccation - methods; Dietary Supplements - analysis; Fatty Alcohols - chemistry; Flavoring Agents - chemistry; Food Quality; Food-Processing Industry - methods; Fruit - chemistry; Gingerols infusion; Humans; Mangifera - chemistry; Mango-candying process; Osmotic treatment; Phenols - analysis; Phenols - chemistry; Process optimization; Scale-up study; Taste; Vacuum drying; Zingiber officinale - chemistry
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.125195

•Process optimized at bench scale showed highest gingerols infusion of 4.12 mg/100 g.•Process validated by scaling up batch size to 200 folds at commercial scale facility.•Difference in diffusivities of gingerols, moisture, and solids in both scales was within 5% implying excellent scalability.•376% reduction in overall process time recorded compared with a commercial product manufactured in same conditions.•An enhancement of 233% Vitamin C, 131% TPC, 42% β-carotene, 16% color and 22% sensory scores also recorded. Presence of pungent gingerols in ginger oleoresin makes it an ideal natural flavoring candidate for the food industry. The study reports its incorporation for synergistic enhancement of flavor and nutraceutical portfolio of candied mango. The process is systematically optimized at bench-scale for gingerols infusion and subsequent candying treatment in a range of hypo and hypertonic osmotic solutions for critical transport properties. After that, optimization of the drying process and the scale-up study was conducted with a 200 folds increase in the batch size. Collated effects of multistep optimization resulted in 85.6, 76.8, 60.2% retention in β-carotene, total phenolics, Vitamin C, respectively, along with minor color difference and significant improvement in sensory scores over fresh mango. Mass transfer and quality parameters were comparable in both scales, implying excellent repeatability and scalability of the process. Compared with a similar commercial product, substantial improvement in quality characteristics along with 376.7% reduction in overall processing time was achieved.