Changes in the vitamin C content of mango with water state and ice crystals under state/phase transitions during frozen storage

Changes in the vitamin C content of mango with water state and ice crystals under state/phase... The relationship of vitamin C content with water state and ice crystals of mango was investigated under different state/phase transitions (temperature fluctuations) during frozen storage. The temperature of frozen mango was modulated from −65 °C for different states, namely, rubbery (T > Tm′), partially freeze-concentrated (Tg′′ < T < Tm′) and glassy states (T < Tg′ and Tg′ < T < Tg″). The results revealed that in the glassy state, frozen mangoes had less water mobility, freezable water, and smaller ice crystals, resulting in higher vitamin C compared with samples under other conditions. The vitamin C content continued to decrease during frozen storage even in the glassy state without temperature fluctuations. Furthermore, there was a significant decrease in the vitamin C content in frozen mangoes subjected to temperature fluctuations above Tg″ and Tm′, depending on the water mobility, amount of freezable water and size of ice crystals over time. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Engineering Elsevier

Changes in the vitamin C content of mango with water state and ice crystals under state/phase transitions during frozen storage

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0260-8774
D.O.I.
10.1016/j.jfoodeng.2017.11.003
Publisher site
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Abstract

The relationship of vitamin C content with water state and ice crystals of mango was investigated under different state/phase transitions (temperature fluctuations) during frozen storage. The temperature of frozen mango was modulated from −65 °C for different states, namely, rubbery (T > Tm′), partially freeze-concentrated (Tg′′ < T < Tm′) and glassy states (T < Tg′ and Tg′ < T < Tg″). The results revealed that in the glassy state, frozen mangoes had less water mobility, freezable water, and smaller ice crystals, resulting in higher vitamin C compared with samples under other conditions. The vitamin C content continued to decrease during frozen storage even in the glassy state without temperature fluctuations. Furthermore, there was a significant decrease in the vitamin C content in frozen mangoes subjected to temperature fluctuations above Tg″ and Tm′, depending on the water mobility, amount of freezable water and size of ice crystals over time.

Journal

Journal of Food EngineeringElsevier

Published: Apr 1, 2018

References

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