Physical and chemical stability of Refractance Window®–dried mango (Philippine ‘Carabao’ var.) powder during storage

References

• FAO. FAOSTAT Database Collections: Agricultural Data. Food and Agriculture Organization of the United Nations. 2011. Available at: http://www.faostat.org (accessed January 6, 2016).
   Google Scholar
• Saave, N. Export Factsheet ECOWAS: Mangoes, International Trade Centre. 2011. Available at: http://www.intracen.org (accessed January 6, 2016).
   Google Scholar
• Hymavathi, T.V.; Khader, V. Carotene, ascorbic acid and sugar content of vacuum dehydrated ripe mango powders stored in flexible packaging material. Journal of Food Composition and Analysis 2005, 18, 181–192.
   Web of Science ®Google Scholar
• Jungalwala, F.B.; Cama, H.R. Carotenoids in mango (Mangifera indica) fruit. Indian Journal of Chemistry 1963, 1, 36–41.
   Google Scholar
• Abdon, I.C.; del Rosario, I.F.; Aguinaldo, A.R.; Lontoc, A.V.; Alejo, L.G. Food Composition Tables. Food and Nutrition Research, Department of Science and Technology: Manila, 1990.
   Google Scholar
• Tharanathan, R.N.; Yashoda, H.M.; Prabha, T.N. Mango (Mangifera indica L), “The king of fruits”—An overview. Food Reviews International 2006, 22, 95–123.
   Web of Science ®Google Scholar
• Rajkumar, P.; Kailappan, R.; Viswanathan, R.; Raghavan, G.S.V.; Ratti, C. Foam mat drying of alphonso mango pulp. Drying Technology 2007, 25, 357–365.
   Web of Science ®Google Scholar
• Serrano, E.P. Postharvest Management of Fruit and Vegetables in the Asia-Pacific Region: Philippines Country Report, Asian Productivity Organization (APO); Food and Agriculture Organization of the United Nations (FAO), APO and FAO: Japan; Rome, 2005; 216–226.
   Google Scholar
• Gonzalez-Aguilar, G.A.; Zavaleta-Gatica, R.; Tiznado-Hernandez, M.E. Improving postharvest quality of mango ‘Haden’ by UV-C treatment. Postharvest Biology and Technology 2007, 45, 108–116.
   Web of Science ®Google Scholar
• Nindo, C.I.; Tang, J. Refractance Window dehydration technology: A novel contact drying method. Drying Technology 2007, 25, 37–48.
   Web of Science ®Google Scholar
• Caparino, O.A.; Tang, J.; Nindo, C.I.; Sablani, S.S.; Powers, J.R.; Fellman, J.K. Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var) powder. Journal of Food Engineering 2012, 111, 135–148.
   Web of Science ®Google Scholar
• Hernández-Santos, B.; Martínez-Sánchez, C.; Torruco-Uco, J.; Rodríguez-Miranda, J.; Ruiz-López, I.; Vajando-Anaya, E.; Herman-Lara, E. Evaluation of physical and chemical properties of carrots dried by Refractance Window drying. Drying Technology 2016, 34(12), 1414–1422.
   Web of Science ®Google Scholar
• Nindo, C.I.; Sun, T.; Wang, S.W.; Tang, J.; Powers, J.R. Evaluation of drying technologies for retention of physical and chemical quality of green asparagus (Asparagus officinalis, L). Food Science & Technology 2003, 36, 507–516.
   Google Scholar
• Abonyi, B.I.; Feng, B.I.; Edwards, C.G.; Tang, J. Quality retention in strawberry and carrot purees dried with Refractance Window system. Journal of Food Science 2002, 67, 1051–1056.
   Web of Science ®Google Scholar
• Cunha, R.L.; Cruz, A.G.; Menegalli, F.C. Effects of operating conditions on the quality of mango pulp dried in a spout fluidized bed. Drying Technology 2006, 24, 423–432.
   Web of Science ®Google Scholar
• Nindo, C.I.; Feng, H.; Shen, G.Q.; Tang, J.; Kang, D.H. Energy utilization and microbial reduction in a new film drying system. Journal of Food Processing & Preservation 2003, 27, 117–136.
   Web of Science ®Google Scholar
• AOAC. Official Methods of Analysis; Association of Official Analytical Chemists: Washington, DC, 1998.
   Google Scholar
• Barbosa-Canovas, G.V.; Ortega-Rivas, E.; Juliano, P.; Yan, H. Food Powders: Physical Properties, Processing, and Functionality; Kluwer Academic/Plenum Publishers: New York, 2005.
   Google Scholar
• Rudell, D.R.; Mattinson, D.S.; Fellman, J.K. The progression of ethylene production and respiration in the tissues of ripening ‘Fuji’ apple fruit. HortScience 2000, 35, 1300–1303.
   Web of Science ®Google Scholar
• Jaya, S.; Das, H. Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties. Journal of Food Engineering 2004, 63, 125–134.
   Web of Science ®Google Scholar
• Kaspar, K.L.; Park, J.S.; Brown, C.R.; Mathison, B.D.; Massimino, S.; Chew, B.P. Processing of pigmented flesh potatoes (Solanum tuberosum L) on retention of bioactive compounds. International Journal of Food Science & Technology 2012, 47, 376–382.
   Web of Science ®Google Scholar
• Abonyi, B.I. Evaluation of Refractrance Window Drying Method for Fruits and Vegetables-Thesis; Washington State University: Pullman, WA, 2000.
   Google Scholar
• Syamaladevi, R.M.; Sablani, S.S.; Tang, J.; Powers, J.; Swanson, B.G. State diagram and water adsorption isotherm of raspberry (Rubus idaeus). Journal of Food Engineering 2009, 91, 460–467.
   Web of Science ®Google Scholar
• Al Mahdi, R.; Nasirpour, A.; Banon, S.; Scher, J.; Desobry, S. Morphological and mechanical properties of dried skimmed milk and wheat flour mixtures during storage. Powder Technology 2006, 163, 145–151.
   Web of Science ®Google Scholar
• Lloyd, M.A.; Hess, S.J.; Drake, M.A. Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder. Journal of Dairy Science 2009, 92, 2409–2422.
   PubMed Web of Science ®Google Scholar
• Berg, J.M.; Tymoczko, J.L.; Stryer, L. Biochemistry; W.H. Freeman: New York, 2002.
   Google Scholar
• Desobry, S.A.; Netto, F.M.; Labuza, T.P. Comparison of spray-drying, drum-drying and freeze-drying for β-carotene encapsulation and preservation. Journal of Food Science 1997, 62, 1158–1162.
   Web of Science ®Google Scholar
• Sagar, V.R.; Khurdiya, D.S.; Maini, S.B. Quality of mango powder as affected by storage temperature and period. Journal of Food Science & Technology 2000, 37, 165–168.
   Web of Science ®Google Scholar
• Robertson, G.L.; Samaniego, C.M.L. Effect of initial dissolved oxygen levels on the degradation of ascorbic acid and the browning of lemon juice during storage. Journal of Food Science 1986, 51, 184–187.
   Web of Science ®Google Scholar
• Aydin, R. Effect of storage temperature on the quality of eggs from conjugated linoleic acid-fed laying hens. South African Journal of Animal Science 2006, 36, 13–19.
   Web of Science ®Google Scholar
• Kirk, J.; Dennison, D.; Kokoczka, P.; Heldman, D. Degradation of ascorbic acid in dehydrated food system. Journal of Food Science 1977, 42, 1724–1729.
   Web of Science ®Google Scholar
• Eison-Perchonok, M.H.; Downes, T.W. Kinetics of ascorbic acid autoxidation as a function of dissolved oxygen concentration and temperature. Journal of Food Science 1982, 47, 765–768.
   Web of Science ®Google Scholar
• Kabasakalis, V.; Siopidou, D.; Moshatou, E. Ascorbic acid content of commercial fruits juices and its rate of loss upon storage. Food Chemistry 2000, 70, 325–328.
   Web of Science ®Google Scholar
• Uddin, M.S.; Hawlader, M.N.A.; Ding, L.; Mujumdar, A.S. Degradation of ascorbic acid in dried guava during storage. Journal of Food Engineering 2002, 51, 21–26.
   Web of Science ®Google Scholar
• Ammu, K.; Radhakrishna, K.; Subramanian, V.; Sharma, T.R. Storage behaviour of freeze-dried fruit juice powders. Journal of Food Technology 1977, 12, 541–554.
   Web of Science ®Google Scholar
• Dennison, D.B.; Kirk, J.R. Oxygen effect on the degradation of ascorbic acid in dehydrated food system. Journal of Food Science 1978, 43, 609–618.
   Web of Science ®Google Scholar
• Zhang, Q.H.; Qiu, X.; Sharma, S.K. PEF process improves safety and quality of orange juice. In Advances in Agricultural Science and Technology, Vol. 1: Advances in Bioprocess Engineering; Yang, X.H.; Tang, J., Eds.; World Scientific: River Ridge, NJ, 2002; 45–67.
   Google Scholar
• Trammell, D.J.; Dalsis, D.E.; Malone, C.T. Effect of oxygen on taste, ascorbic acid loss and browning of HTST pasteurized single strength orange juice. Journal of Food Science 1986, 51, 1400–1408.
   Web of Science ®Google Scholar
• Stefanovich, A.F.; Karel, M. Kinetics of beta-carotene degradation at temperatures typical of air drying of foods. Journal of Processing and Preservation 1982, 6, 227–242.
   Web of Science ®Google Scholar
• Khachik, F.; Beecher, G.R.; Whittaker, N.F. Separation, identification, and quantification of the major carotenoid and chlorophyll constituents in extracts of several green vegetables by liquid chromatography. Journal of Agricultural Food Chemistry 1986, 34, 603–616.
   Web of Science ®Google Scholar
• Tang, Y.C.; Chen, B.H. Pigment change of freeze-dried carotenoid powder during storage. Food Chemistry 2000, 69, 11–17.
   Web of Science ®Google Scholar
• Lavelli, A.V.; Zanoni, B.B.; Zaniboni, A. Effect of water activity on carotenoid degradation in dehydrated carrots. Food Chemistry 2007, 104, 1705–1711.
   Web of Science ®Google Scholar
• Arya, S.S.; Natesan, V.; Parihar, D.B.; Vijayaraghavan, P.K. Stability of carotenoids in dehydrated carrots. Journal of Food Technology 1979, 14, 579–586.
   Web of Science ®Google Scholar
• Talcott, S.T.; Howard, L.R. Phenolic autoxidation is responsible for color degradation in processed carrot puree. Journal of Agricultural Food Chemistry 1999, 47, 2109–2115.
   PubMed Web of Science ®Google Scholar
• Caparino, O.A.; Sablani, S.S.; Tang, J.R.; Syamaladevi, R.M.; Nindo, C.I. Water sorption characteristic, glass transition temperatures and microstructures of Refractance Window®- and freeze-dried mango (Philippine ‘Carabao’ var) Powder. Drying Technology 2012, 31, 1969–1978.
   Web of Science ®Google Scholar
• Aguilera, J.M.; del Valle, J.M.; Karel, M. Caking phenomena in amorphous food powders. Trends in Food Science and Technology 1995, 6, 149–155.
   Web of Science ®Google Scholar
• Fitzpatrick, J.J.; Hodnett, M.; Twomey, M.; Carqueira, P.S.; O’Flynn, J.; Roos, Y.H. Glass transition and the flowability and caking of food powders containing amorphous lactose. Powder Technology 2007, 178, 119–128.
   Web of Science ®Google Scholar
• Sablani, S.S.; Syamaladevi, R.M.; Swanson, B.G. A review of methods, data and applications of state diagram of food systems. Food Engineering Reviews 2010, 2, 168–203.
   Web of Science ®Google Scholar
• Jaya, S.; Das, H. Glass transition and sticky point temperatures and stability/mobility diagram of fruit powders. Food Bioprocess Technology 2009, 2, 89–95.
   Web of Science ®Google Scholar
• Arvanitoyannis, I.; Blanshard, J.M.; Ablett, S.; Izzard, M.J.; Lillford, P.J. Calorimetric study of the glass transition occurring in aqueous-glucose-fructose solutions. Journal of Food Science and Agriculture 1993, 63, 177–188.
   Web of Science ®Google Scholar