NATIONAL UNIVERSITY OF SAN MARCOS

FACULTY OF CHEMISTRY AND CHEMICAL

ENGINEERING
AGROINDUSTRIAL ENGINEERING SCHOOL

Students:
Jesus Alexander Paredes Marin
Scientific article: Gingerols infusion and 12070226
multi-step process optimization for Paul Jefferson Flores Hurtado
enhancement of color, sensory and 10070155
functional profiles of candied mango. Course: Technical english
ABSTRACT
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.
 INTRODUCTION
Mango, king of all the fruits, is popular for its unique taste, aroma and high contents of β-
carotene and vitamin C. Owing to its distinct flavor profile it finds its way into a wide range of
culinary as well as processed food applications across the globe. Its finds extensive application
in ice cream, dairy, bakery, and confectionary industries (Giraldo, Talens, Fito, & Chiralt, 2003).

Candied mango production process essentially involves saturating mango pieces with sugar solutions. Mechanistically, three kinds of
counter diffusional mass transport phenomena take place simultaneously during the process. Firstly, osmotic dehydration (OD) or
dewatering of mango samples takes place. The osmotic pressure difference between the fluids of the natural matrix and the surrounding
sugar solution imparts driving force for OD. Secondly, the concentration gradient drives the impregnation of sugar from the osmotic
solution into mango matrix. The third kind of transport involves leaching of mango’s natural solutes like Vitamin C, minerals etc. into the
sugar solution along with water during OD (Khan, Ahrné, Oliveira, & Oliveira, 2008; Rastogi, Raghavarao, Niranjan, & Knorr, 2002), thus
leading to loss of nutritive value of the final product. After osmotic treatment, the candied slices are dried to a final moisture content of 12–
14% having a water activity of 0.4–0.5 (Ranganna, 1986). A thin layer of sugar/dextrose is applied to the slices in the dehumidified
environment, and the product is finally packed in suitable containers.

Gingerols are a group of major active ingredients found in ginger, reported to be highly potent natural antioxidants with a wide range of
health-promoting effects (Shukla, Goud, & Das, 2019; Shukla et al., 2019).

The present work hypothesizes that incorporation of ginger oleoresin in candied mango will synergistically enhance the unique sweetsour
flavor palette of mango along with improving its nutraceutical properties. Hence, the specific objectives of the study were a) bench-scale
studies for maximum gingerols infusion in mango slices and optimization of subsequent candying process for minimum loss of mango's
bioactive compounds, and b) scale-up study of bench-scale optimized parameters and drying optimization along with comparison of quality
and process parameters with commercially available candied mango product.
MATERIALS AND METHODS
2.1. Raw materials
and chemicals
-Mango fruits (Mangifera
indica L.)
-Commercial sucrose
-purified water
-Ginger oleoresin
2.2. Sample preparation
The fleshy part of fruit was cut
into slices of 10mm thickness.
These were steam blanched at
normal pressure for 5 min and
subsequently cooled to room
temperature. The surface
moisture was blotted with tissue
paper, and slices were kept in
refrigerated condition for further
treatments.
2.3. Preparation of
gingerols solution
Ginger oleoresin was mixed
with food grade emulsifier,
Gelucire, and Tween 80 in 2:5:3
parts and heated at 40 °C for a
few minutes.
this mixture was vortexed for 10
min and stored for 24 h at room
temperature. This was mixed in
water using a high-speed
homogenizer at 5000×g at 27
°C for 30 min.
2.4. Osmotic treatment for
gingerols infusion and
candying process
For infusion treatments, sugar
solutions of different concentrations
(0, 7.5, 15 and 25° Brix) were
prepared with emulsion (Section 2.3)
in which gingerols content
maintained at 300 mg/L.
The ratio of slices to the osmotic solution was
maintained at 1:5. Samples were withdrawn
every hour, rinsed with running water, blotted
with tissue paper and weight. Dry matter and
moisture content were determined by hot air
oven method (AOAC No. 934.6).
After infusion treatment, the slices were subjected
to the candying process in sucrose solutions (30,
40, 50, 60 and 70° Brix). the slices were first
treated in 30° Brix solution for 24 h,
manually taken out with the help of a strainer and
dipped in next solution and the process repeated
till 70° Brix
This data was used for modeling and calculation of
solids (x∞s), water (x∞w) and gingerols (x∞g)
equilibrium contents, mass transfer coefficients of
solids (ks), water (kw), and gingerols (kg) as well
as diffusion coefficients of solids (Des), moisture
(Dem) and gingerols (Deg) into mango slices as
per the method of Nambiar, Basu, Shetty, Rastogi,
and Prapulla (2016)

2.5. Drying of candied
mango slices
Candied slices were dried in
a commercial scale tray and
a vacuum dryer to a final
moisture content of 13.5%
and 0.4–0.45 water activity.
2.6. Product
characterization
Shearing property
A texture analyzer (Model-
CT3, M/s Ametek
Brookfield, USA)
Functional parameters
-estimation of gingerols
-estimation of β-carotene
-Vitamin C content 2.7. Statistical
-The total phenolic content analysis
(TPC)
(Shukla et al., 2019) Estimation of all the parameters
was conducted in triplicate and
the means compared with
Duncan's multiple range tests at a
Color characteristics 5% significance level using SPSS
were measured using a software version 20, IBM
handheld colorimeter Corporation (New York, USA).
(MiniScan EZ 4000S) as
per the method described
by (Chakraborty, Rao, &
Mishra, 2016; Kaushik,
Kaur, Rao, & Mishra,
2014).
Sensory scores
The sensory scores of the
final product were
determined by 9-point
hedonic scale method OSS: Overall sensory score
(Ranganna, 1986).
RESULTS AND DISCUSSION

Bench-scale experiments of mango slices for (a)

infusion of gingerols, (b) change of moisture
content during infusion
(c) change of solids content during infusion, equilibrium saturation of (d) moisture content during
candying and (e) solids content during candying process in various strengths of sugar solutions.
Scale-up experiments of mango slices for (a)
infusion of gingerols, (b) candying process
and (c) drying process.
 RESULTS AND DISCUSSION
1. Kinetics of vitamin C loss, in this study was higher Average vitamin C contents of candied mango sample was 147.8 mg/100 g
for bench than 21.5 mg/100 g of the current study for a The predictive modelling (Ita Sulistyawati et, 2020) of two scenarios
suggested that OD. The gingerols infused mango slices were favorable to produce sweeter Osmotic Dehydration mango with
moderate vitamin C retention and Optimization of the candying process. This significant difference in the process time
reflected in improvement in the retention of vitamin C
2. β-carotene retention of 95.8% was higher than 87.4% of the current study, for a Mexican study on Creole variety of mango
(Jiménez-Hernández et al., 2017). In this study was 4.79 β-carotene (mg/100 g) in another was 22.23 mg/100 g. These results
suggest that emulsion was able to penetrate mango tissue and, probably, sucrose acts as a carrier of inulin-oleoresin
microcapsules. Greatest b-carotene retention from emulsion can be explained by the high amounts of carotenoids present in
oleoresins from red pepper fruits.
3. Extending the shelf-life of fruit products by thermal treatment is a standard practice. On the other hand, it has been reported in
many cases that the application of HPP can increase the microbiological shelf-life of fruit purees like tomato, mango
(Guerrero‐Beltrán et al. 2006 ).
4. The initial rise in enzyme activity in high-pressure treated samples during storage was reported in the case of avocado paste,
mango pulp (Jacobo‐Velázquez and Hernández‐Brenes 2010), and peach. It might be attributed to the refolding of minimally
affected conformation of the enzyme back to its active state thus showing an additional residual activity.
Conclusions
The collated effects of undertaking various process improvement measures resulted in drastic improvement of the nutritional
and functional quality of candied mango slices. Gingerols infusion into mango matrix not only improved the functional quality
but its flavor synergy with mango was responsible for the enhancement in the overall sensory scores. Optimization of the
subsequent candying process for maximum sugar and water loss of mango slices also resulted in the minimum loss of natural
bioactive compounds present in the mango. Process conditions optimized at bench scale were scaled-up 200 folds and
augmented with commercial-scale vacuum drying at a commercial scale candy manufacturing facility. The manufactured
product 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. A strong agreement in mass transfer properties
and all the quality characteristics within bench and manufacturing scale experiments implied excellent scalability and
repeatability of the complete process. The current study also resulted in significant enhancement of vitamin C, TPC, and β-
carotene contents by 233.3, 131.8 and 42.7%, respectively along with superior color, sensory and textural properties, compared
with an existing market product. In addition, the drastic reduction of overall process time from 143 to just 30 h was also
observed. The present study gives a very simple manual process, which can be used to develop a commercial process of other
popular fruit/vegetable based candied products, particularly targeted in reducing postharvest losses in developing countries.

Acknowledgments
Abhishek Shukla gratefully acknowledges, Government of India for Ph.D. fellowship. Financial assistance of Department of
Biotechnology (Grant no. BT/311/NE/TBP/2012), Government of India.
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