Use of Osmotic Dehydration Assisted by Ultrasound to Obtain Dried Mango Slices Enriched With Isomaltulose

Abstract

Osmotic dehydration (OD) process, as a pretreatment for drying, can be used to enrich mangoes with a solute of interest and improve the nutritional and sensory values of this dried fruit. The research aimed to obtain dried mangoes enriched with isomaltulose. The incorporation of isomaltulose in mango (Tommy Atkins) slices was performed by ultrasound‐assisted osmotic dehydration (UAOD). Then, the treated mango was convectively dried (60°C and 1.5 m/s). The incorporation of isomaltulose at 20 min was maximum (≈ 5% solids gain) and did not differ from experiments with the longer time. Firmness, color, ascorbic acid, total phenolics, and antioxidant activity did not differ between the mangoes subjected to UAOD and the fresh ones. After drying, the treated samples presented lower water activity, higher firmness, volumetric shrinkage, and total color difference. Similar bioactive compound content was found among treated and untreated dried samples except for the carotenoids, which were lower in the treated samples. Thin‐layer drying kinetics models demonstrated excellent fits to the experimental data (R² ≥ 0.984, RMSE ≤ 0.0399, and χ² ≤ 1.7 × 10⁻³), and the Page model, considered simple and widely used for the drying kinetics of fruits, was used to construct the curves. The sorption isotherms behavior evidenced that the incorporation of isomaltulose by ultrasound resulted in a less hygroscopic product.
Practical Application: This research has potential applications in the food industry, particularly in creating healthier mango snacks with a reduced glycemic index by incorporating isomaltulose. The process also helps retain essential bioactive compounds and enhances product stability during storage, making it an appealing option for consumers looking for nutritious choices and for producers aiming to maintain the quality of dried foods.

Full text

Journal of Food Science
ORIGINAL ARTICLE
Food Engineering, Materials Science, and Nanotechnology
Use of Osmotic Dehydration Assisted by Ultrasound to
Obtain Dried Mango Slices Enriched With Isomaltulose
Juliana Rodrigues do Carmo1Jefferson Luiz Gomes Corrêa1Amanda Aparecida de Lima de Santos1
Cristiane Nunes da Silva2Cassiano Rodrigues de Oliveira3Adriano Lucena de Araújo4Rosinelson da Silva Pena4
1Department of Food Science (DCA), Federal University of Lavras, Lavras, Brazil 2Department of Nutrition and Health (DNU), Federal University of Lavras,
Lavras, Brazil 3Institute of Exact and Technological Sciences, Federal University of Viçosa, Rio Paranaíba, Brazil 4Graduate Program in Food Science and
Technology, Federal University of Pará, Belém, Brazil
Correspondence: Amanda Aparecida de Lima Santos (amandalsants@gmail.com)
Received: 25 November 2024 Revised: 26 March 2025 Accepted: 4 April 2025
Funding: The authors thank the following Brazilian agencies for financial support: Coordination of Superior Level Staff Improvement (CAPES;
88887.705821/2022), National Council for Scientific and Technological Development (CNPq; 314191/2021-6; 166378/2018-6), and Foundation for Research Support
of the State of Minas Gerais (FAPEMIG; APQ-01076-24).
Keywords: Antioxidant activity | Bioactive compounds | Mass transfer | Palatinose | Sorption isotherms
ABSTRACT: Osmotic dehydration (OD) process, as a pretreatment for drying, can be used to enrich mangoes with a solute
of interest and improve the nutritional and sensory values of this dried fruit. The research aimed to obtain dried mangoes
enriched with isomaltulose. The incorporation of isomaltulose in mango (Tommy Atkins) slices was performed by ultrasound-
assisted osmotic dehydration (UAOD). Then, the treated mango was convectively dried (60◦C and 1.5 m/s). The incorporation of
isomaltulose at 20 min was maximum (≈5% solids gain) and did not differ from experiments with the longer time. Firmness, color,
ascorbic acid, total phenolics, and antioxidant activity did not differ between the mangoes subjected to UAOD and the fresh ones.
After drying, the treated samples presented lower water activity, higher firmness, volumetric shrinkage, and total color difference.
Similar bioactive compound content was found among treated and untreated dried samples except for the carotenoids, which were
lower in the treated samples. Thin-layer drying kinetics models demonstrated excellent fits to the experimental data (R2≥0.984,
RMSE ≤0.0399, and χ2≤1.7 ×10−3), and the Page model, considered simple and widely used for the drying kinetics of fruits,
was used to construct the curves. The sorption isotherms behavior evidenced that the incorporation of isomaltulose by ultrasound
resulted in a less hygroscopic product.
Practical Application: This research has potential applications in the food industry, particularly in creating healthier mango
snacks with a reduced glycemic index by incorporating isomaltulose. The process also helps retain essential bioactive compounds
and enhances product stability during storage, making it an appealing option for consumers looking for nutritious choices and for
producers aiming to maintain the quality of dried foods.
1 Introduction
Mango (Mangifera indica L.) is one of the most consumed
tropical fruits whose production increases yearly (Yao et al. 2020).
According to Kamchansuppasin et al. (2021), the glycemic index
of mango varies depending on its ripeness, from 28.1 ±4.8 to
63.5 ±7.1 for green and ripe mangoes, respectively. It presents
high content of vitamins (A, C, E, K, B1, B2, B3, B5, B6, B12),
minerals (calcium, iron, phosphorus, potassium, magnesium,
zinc, manganese), dietary fibers (cellulose, hemicellulose, lignin),
This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly
cited.
© 2025 The Author(s). JournalofFoodSciencepublished by Wiley Periodicals LLC on behalf of Institute of Food Technologists.
Journal of Food Science,2025;90:e70223
https://doi.org/10.1111/1750-3841.70223
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and antioxidants (vitamin C, ß-carotene, dehydroascorbic acid;
Jiménez-Hernández et al. 2017). Despite this, its high moisture
content makes it a highly perishable fruit, with up to 50% wasted
during the postharvest period, storage, transport, and ripening
(Maldonado-Celis et al., 2019).
Processed mango is a substantial worldwide trade, particularly
dried mango (Akoy 2014; Dereje and Abera 2020). Conventional
drying technologies usually degrade compounds and affect food
quality, prompting the food industry to seek alternatives. Osmotic
dehydration (OD) can mitigate these issues and reduce energy
costs (Asghari et al. 2024;Corrêaetal.2017). OD is a process
of partial water removal, often used as a preliminary step before
heated air drying, aiming to reduce processing time and enhance
the sensory properties of the product (Corrêa et al. 2017; Medeiros
et al. 2022; Memis et al. 2024). This process involves immersing
the food in a concentrated solution, promoting the partial removal
of water while the incorporation of solids from the solution to the
surface and interior of the biological material occurs.
Additionally, it can modify the plant tissue and alter the nutri-
tional composition, texture, and sensory characteristics of the
fruit. OD is known for its simplicity, low cost, and low energy
consumption (Medeiros et al. 2019). OD has been widely com-
bined with other treatments to enhance the achieved results.
For instance, the association of OD with ultrasound stands out
(Corrêa et al. 2017; Fernandes et al. 2019).
The effectiveness of ultrasound technology in food is primarily
related to the strength of cavitation. This force is described as
the formation, growth, and collapse of bubbles in the liquid
medium, produced by pressure fluctuations generated by the
passage of acoustic waves. The implosion of these microbubbles
results in various mechanical effects, such as cell rupture, which
contributes to the increase in mass transfer (Asghari et al. 2024;
Medeiros et al. 2019; Medeiros et al. 2022; Memis et al. 2024).
Thus, during OD, ultrasound can enhance mass transfer. Ultra-
sonic waves and osmotic pressure promote greater deformation
of the tissue structure, creating microscopic channels. These
channels reduce the thickness of the diffusion boundary layer
and enhance the convective mass transfer in the sample (Asghari
et al. 2024;Corrêaetal.2017; Fernandes et al. 2016; Fernandes
et al. 2019;Llavataetal.2024; Memis et al. 2024). Moreover,
studies demonstrated that combining osmotic dehydration with
ultrasound (UAOD) resulted in greater water loss (WL) and
higher bioactive compound yields than conventional OD (Memis
et al. 2024).
Therefore, the OD process, with subsequent drying, could enrich
this fruit with a solute of interest besides improving its nutritive
and sensorial values (Abrahão and Corrêa 2023). Hypertonic
sucrose solutions are commonly used in OD of fruits (Fernandes
et al. 2019; Jiménez-Hernández et al. 2017; Zhao et al. 2018),
but sucrose is highly cariogenic and causes a high glycemic
and insulinemic response (Abrahão and Corrêa 2023). To mit-
igate these drawbacks, researchers have replaced sucrose with
alternative carbohydrates such as xylitol, maltitol, erythritol,
isomalt, sorbitol (Mendonça et al. 2017), inulin and oligofructose
(Cichowska et al. 2018), brown sugar,honey, coconut sugar, stevia,
and beet molasses (Kaur et al. 2022), aiming to improve the
healthfulness of the dehydrated products. In this context, isomal-
tulose, commercially known as Palatinose, appears as an excellent
osmotic solute alternative. It is a noncariogenic carbohydrate
with low glycemic and insulinemic indexes. However, due to
its low solubility and high cost, the use of isomaltulose may
be limited in high-concentration formulations and large-scale
applications. The study of dried food osmotically pretreated with
isomaltulose is still underexplored (Carmo et al. 2022; Lopez et al.
2020; Macedo et al. 2021).
Studies about UAOD of mango with isomaltulose, further dried
or not, are not found in the literature. The present study aimed
to evaluate the hygroscopic, firmness, volumetric contraction,
color, ascorbic acid, carotenoids, total phenolics, and antioxidant
activity of dried mango previously treated with isomaltulose
UAOD. This research contributes to developing healthier mango-
based snacks with reduced glycemic index, enhanced bioactive
compound retention, and improved storage stability, offering
benefits for health-conscious consumers and the food industry.
2Material and Methods
2.1 Raw Material
Mango fruits, Tommy Atkins cultivar, in a half-ripe degree of
maturation, were acquired in the local market (Lavras, MG State,
Brazil). The characteristics of the fruits were reddish-green skin
peel color; 84.53 ±1.83% w.b. moisture; 12.33 ±0.60 ◦Btotal
soluble solids; and 31.13 ±3.27 N firmness. The fruits were washed
with a disinfectant solution (chlorinated water at 200 ppm) for
5 min, and then the seed and peel were removed. Slices were
obtained with a stainless-steel mold in the following dimensions:
4.00 ±0.01 cm in length, 2.00 ±0.01 cm in width, and 0.40 ±
0.01 cm in thickness.
2.2 Osmotic Solution
The osmotic solution with a concentration of 35% (w/w) was pre-
pared with distilled water and isomaltulose (Beneo, Mannheim,
Germany). The solution presented the following parameters:
water activity (aw)of0.972(±0.001); solubility of 0.3255 kg of
isomaltulose/kg of solution; density of 1126.1 kg/m3; specific heat
of 3.426 kJ/kg K; thermal conductivity of 0.485 W/m K; and
viscosity of 3.154 mPa s at the working temperature (28◦C; Carmo
et al. 2022).
2.3 Ultrasound-Assisted Osmotic Dehydration
For the ultrasound-assisted osmotic dehydration (UAOD) tests,
the mango slices were immersed in the aqueous solution of
isomaltulose at a ratio of 1:10 (w/w) and submitted to ultrasonic
waves for 10, 20, 25, 30, 35, and 40 min in an ultrasonic bath
(Unique, USC-2850, Indaiatuba, Brazil) maintained at 28◦C. The
bath presented a volume of 0.0095 m3, a frequency of 25 kHz, and
an effective ultrasonic power density of 23.2 kW/m3.
The parameters of WL, solid gain (SG), and weight reduction
(WR) were determined according to Equations (1)–(3) (Lopes
et al. 2024), respectively. The moisture content of the fresh and
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TABLE 1 Mathematical models used to adjust drying kinetics.
Model Equation
Diffusion approximation 𝑀𝑅 =𝑎⋅𝑒
−𝑘.𝑡 +(1 −𝑎) ⋅ 𝑒−𝑘.𝑏.𝑡
Logarithmic 𝑀𝑅 =𝑎⋅𝑒
−𝑘.𝑡 +𝑐
Page 𝑀𝑅 =𝑒−𝑘.𝑡 𝑛
Modified page 𝑀𝑅 =𝑒−(𝑘.𝑡) 𝑛
Henderson and Pabis 𝑀𝑅 =𝑎⋅𝑒
−𝑘.𝑡
Newton 𝑀𝑅 =𝑒−𝑘.𝑡
Wang and Singh 𝑀𝑅 =1+𝑎⋅ +𝑡𝑏 ⋅ 𝑡2
MR is the moisture ratio (nondimensional), tis the process time (s), and a,b,
c,k,andnare constant of the models.
osmotically treated samples was determined according to the
AOAC (2019). The tests were conducted in quintuplicate.
WL(%) =
𝑀0𝑥0−𝑀𝑡𝑥𝑡
𝑥0
×100 (1)
SG(%) =𝑥𝑡𝑆𝑡−𝑥0𝑆0
𝑥0
×100 =𝑥𝑡(1 −𝑀𝑡)−𝑥0(1 −𝑀0)
𝑥0
×100
(2)
WR(%) =𝑥0−𝑥𝑡
𝑥0
×100 (3)
where Mis the moisture content (w.b.; kg of water/kg of fruit), x
is the sample weight (kg), and Sis solid content (w.b.; kg solid/kg
fruit). The subindices “0” and “t” refer to fresh samples and
samples after the osmotic treatment, respectively.
2.4 Drying Experiment
Fresh and osmotically treated samples were dried in a tunnel
dryer (Eco Engenharia Educacional, MD018 model, Brazil) with
forced heated air (1.5 m/s, 60 ◦C) until the samples reached a
moisture content of 11.0 ±1.0% (d.b.) A digital scale (Marte
Científica, AD33000 model, São Paulo, Brazil), ±0.01 g precision
was coupled to the system to monitor the mass variation during
the experiments. The drying tests were conducted in three
repetitions.
2.4.1 Drying Kinetic Modeling
Table 1presents the models from the literature used to describe
the drying kinetics of the fresh and osmotically treated samples.
They were fitted by nonlinear regression and goodness of fit was
assessed using the coefficient of determination (R2), root mean
square error (RMSE), and reduced chi-squared (χ2; Junqueira
et al. 2021).
2.4.2 Prediction of Effective Diffusivity
It was assumed that moisture diffusion was the main mechanism
for drying curve modeling during the downward rate period.
When moisture diffusion controls the drying rate during a
downward rate period, the diffusion equation, represented by
Fick’s second law of diffusion at a nonsteady state, can be used
with Cartesian coordinates and in the nondimensional form
(Equation 4; Junqueira et al. 2022).
𝜕𝑀(𝑡)
𝜕𝑡 =𝜕
𝜕𝑧 𝐷eff
𝜕𝑀(𝑡)
𝜕𝑧 (4)
where 𝜕𝑀(𝑡) is the amount of water at the time, Deff is the effective
diffusivity, and zis a generic directional coordinate. The solid
sample is considered a 2 L-thick plate; initial conditions include
uniform moisture, M(z,0) =M0; boundary conditions include
concentration symmetry, 𝜕𝑀(𝑡)
𝜕𝑡 𝑧=0and the equilibrium content on
the surface of the material, M(L,t)=Meq.
Considering the initial and boundary conditions, Fick’s unidi-
rectional diffusion equation (Crank 1975) becomes (Equation 5):
𝑀𝑅 =8
𝜋2
∞

𝑖=1
1
(2𝑖 +1)2exp −(2𝑖 +1)2𝜋2𝐷𝑒𝑓𝑓
𝑡
4𝐿2(5)
where Deff is the effective diffusivity, iis the number of terms
in the series, Lis the characteristic length (half the thickness of
the sample), tis the time, and MR is the nondimensional water
content, which is given by Equation (6) (Junqueira et al. 2022):
MR =
𝑀(𝑡) −𝑀eq
𝑀0−𝑀eq
(6)
where MR is the quotient of the difference between moisture at a
time t(M(t)) and moisture at equilibrium (Meq) and the difference
between initial moisture (M0).
2.4.3 Hygroscopicity Study
The hygroscopicity study determined moisture adsorption and
desorption isotherms at 25◦C (Carmo and Pena 2019). The
isotherms were obtained in a vapor sorption analyzer (Aqualab
VSA, Decagon, Puma, WA, USA) using the dynamic vapor
sorption (DVS) method, which consists of monitoring the mois-
ture and awvalues of a sample exposed to environments with
different relative humidity (RH) levels. Approximately 1 g sample
was weighed in a stainless-steel capsule in the microanalytical
balance of the VSA. To obtain equilibrium data, the sample was
submitted to different levels of RH induced by changes in the
injection of dry and saturated vapor. The data were obtained for
an awrange between 0.1 and 0.9, and the equilibrium condition
was programmed for a change in mass per change in time (trigger
%dm/dt value) below 0.1 for three consecutive measures.
The moisture of the monolayer for the adsorption and desorption
processes was determined from the linear and angular coeffi-
cients of the straight obtained through the linear regression of the
aw/(1 – aw)Mversus awcorrelation, using the linearized form of
the Brunauer–Emmett–Teller (BET; Equation 7; Brunauer et al.
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1938).
𝑎w
(1 −𝑎w)𝑀eq
=1
𝑀0𝐶+(𝐶 −1)
𝑀0𝐶𝑎w(7)
where Meq is the equilibrium moisture content (kg H2O/100 kg
d.b.), awis the water activity (dimensionless), M0is the monolayer
moisture content (kg H2O/100 kg d.b.), and Cis the constant
related to the heat of sorption of the first layer on primary sites.
The Guggenheim–Anderson–de Boer (GAB) mathematical
model (Maroulis et al. 1988;Equation8) was adjusted to the
experimental moisture sorption data of dried mango since the
GAB model has been reported to give a good fit for sorption
isotherms of several materials (Fan et al. 2019). The goodness of
fit was assessed using R2, RMSE, and mean relative deviation (P).
𝑀eq =𝑀0𝐶𝐾𝑎w
(1 −𝐾𝑎w)(1 −𝐾𝑎w+𝐶𝐾𝑎w)(8)
Kand Care the model’s parameters.
2.5 Sample Properties
Fresh and treated samples were characterized for water activity,
texture, color, ascorbic acid content, total carotenoids, total phe-
nolics compounds, and antioxidant activity. Besides, the treated
samples were characterized by volumetric shrinkage.
2.5.1 Water Activity (aw)
The awof the samples was determined at 25◦C with a digital water
activity meter (AquaLab 3TE, Decagon, USA; AOAC 2019).
2.5.2 Texture
The texture of the mango samples impregnated was measured as
firmness (N) of the product surface using a texturometer (TA-
X2T; Stable Micro Systems, Surrey, UK) at room temperature
according to the methodology of Medeiros et al. (2019), with
minor modifications. The penetration tests were conducted with
a cylindrical probe (TA10) of 20 mm in diameter. The parameters
used were pretest and post-test speeds of 1 and 1.5 mm/s,
respectively. The penetration distance was set to 2 mm, the trigger
force was 5 g, and the deformation rate of 50%. All tests were
conducted in quintuplicate for each sample.
2.5.3 Volumetric Shrinkage
It was determined by measuring the area and thickness of the
samples. The free software Image J. 1.45 s was used to measure
the area by image analysis. It provides the sample area by
converting the pixels in the image into real dimensions from a
known scale (Nahimana et al. 2011). The thickness was observed
for each sample at five different points using a digital caliper
(Western, DC-6 model, China). The dimensionless volume (β)
was determined according to Equation (9) (Macedo et al. 2021).
𝛽=1−𝑉f
𝑉0×100 (9)
where Vfis the apparent volume after OD and drying processing
(m3), and V0is the initial volume (m3).
2.5.4 Color Evaluation
The color was evaluated with tristimulus colorimetry in a digital
colorimeter (Konica-Minolta, CR 400, Tokyo, Japan). The oper-
ating conditions of the equipment were a diffuse light/viewing
angle of 0◦(specular component included) and a D65 light
source. The lightness (L*=0 black and L*=100 white) and
the chromaticity coordinates (−a*=green and +a*=red, −b*
=blue and +b*=yellow) were used to define the chroma value
(C*;Equation10), and the hue angle (h◦;Equation11;Carmo
et al. 2019). Equation (12) was used to calculate the total color
difference (ΔE) of the treated samples concerning the fresh fruit.
𝐶∗=(𝑎∗)2+(𝑏∗)2(10)
ℎ◦=cos−1𝑎∗
(𝑎∗)2+(𝑏∗)2
(11)
Δ𝐸 =𝐿∗
0−𝐿∗
𝑡2
+𝑎∗
0−𝑎∗
t2
+𝑏∗
0−𝑏∗
t2(12)
where the subindices “0” and “t” refer to fresh and treated
samples, respectively.
2.5.5 Ascorbic Acid
The ascorbic acid analysis was performed according to Barcia
et al. (2010). For extract preparation, 10 ±0.0001 g of sample
was added to 30 mL of aqueous metaphosphoric acid solution
(4.5%). The solution was left to stand for 1 h in amber glass and
then it was transferred to a 50 mL flask and made up to volume
with ultrapure water. Afterward, the sample was filtered through
quantitative filter paper (Whatman, No. 42), and the supernatant
was centrifuged at 4163 ×gfor 10 min (Sigma 3K30) out at
room temperature. High-quality liquid chromatography (HPLC,
Shimadzu, LC-20AT) equipped with a UV detector (Shimadzu,
SPD-20A) was used for quantification. A Phenomenex 5 µmC18
column (250 ×4.6 mm) was used for separation at 30◦C. An
aqueous solution of acetic acid 0.15% (v/v; 20 µL) with a flow
rate of 1.0 mL/min was used as the mobile phase. Detection was
performed at 254 nm.
The ascorbic acid peak was identified according to retention
time compared to standard solutions. The analytical curve was
obtained from the standard chromatograms that measure the
ascorbic acid peak areas under the same separation conditions
applied to the samples. Standard ascorbic acid concentrations
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ranged from 1 to 100 mg/L, and the results were expressed as µg/g
of sample (d.b.). All the analyses were conducted in quintuplicate.
2.5.6 Total Carotenoid Content
Carotenoids from 1 g of sample were extracted with acetone
(≈25 mL) by maceration with Celite followed by vacuum-
filtration. The extraction was repeated until the extract became
colorless. All the filtered extracts were combined and directed to
a liquid–liquid partition in a separation funnel with petroleum
ether/diethyl ether (1:1, v/v) and washed with distilled water.
After partition, the carotenoid extract was evaporated under
vacuum (T<38◦C) and resuspended in petroleum ether for spec-
trophotometric quantification at 450 nm (Matos et al. 2019). The
total carotenoid content of the samples was calculated by using
the specific extinction coefficient of β-carotene in petroleum ether
(𝐸1%
1𝑐𝑚 =2592; Rodriguez-Amaya and Kimura 2004) and expressed
as µg/g of sample (d.b.). All the analyses were conducted in
triplicate.
2.5.7 Total Phenolics Compounds and Antioxidant
Activity
2.5.7.1 Obtaining Extracts. The extracts for analyzing total
phenolics compounds and antioxidant activity (2,2′-azino-bis
(3-ethylbenzothiazoline-6-sulfonic acid [ABTS], 2,2-diphenyl-
1-picrylhydrazyl radical-scavenging activity [DPPH], and β-
carotene) were prepared according to the methodology described
by Larrauri et al. (1997), with minor modifications. Firstly, the
extracts were prepared by dissolving 5g of sample in 20 mL of
methanol 50%. The solution was homogenized using a shaker
table (Shaker MOD. 109, Nova Ética) for 60 min. Then, the
samples were filtered in filter paper and the obtained residue
was homogenized for 60 min with acetone 70%. The supernatant
from two extraction steps was mixed and made up to 50mL with
deionized water.
2.5.7.2 Total Phenolics Compounds Determination.
Phenolic compounds were estimated following the Folin–
Ciocalteu method, as described by Waterhouse (2002). About
0.5 mL of sample extract, 2.5 mL of Folin–Ciocalteu solution
(10%, v/v), and 2.0 mL of calcium carbonate solution (4%, w/v)
were mixed and protected from light. The samples were read
using a spectrophotometer (SP-22, VIS 325–1000 nm, Biospectro,
Taboão da Serra, SP, Brazil) at a wavelength of 750 nm. The
results were expressed in mg of gallic acid equivalent per 100 mL
(mg GAEs/100 d.b.).
2.5.7.3 Antioxidant Activity Determination. The antiox-
idant activity of fresh and treated samples was determined by
the DPPH, ABTS, and β-carotene/linoleic acid methods. DPPH
(2,2-diphenyl-1-picrylhydrazyl) free radical scavenging ability was
conducted according to Brand-Williams et al. (1995). Initially, a
0.1 mM solution of DPPH was prepared by dissolving the com-
pound in methanol. Subsequently, 1 mL of the prepared DPPH
solution was combined with 50 µL of the sample. The resulting
mixture was left to rest for 30 min at room temperature, shielded
from light, to facilitate the reaction between the DPPH radical and
the antioxidant. The absorbance readings in a spectrophotometer
(SP-22, VIS 325–1000 nm, Biospectro, Taboão da Serra, SP, Brazil)
at 515 nm and the results were expressed in g/g DPPH d.b.
ABTS method followed the procedure developed by Re et al.
(1999). The ABTS radical cation was formed by dissolving ABTS
in water (7 mM) and reacting it with potassium persulfate
(2.45 mM). The mixture was left in the dark at room temperature
for 12–16 h to stabilize. Afterward, the solution was diluted in
ethanol to reach an absorbance of 0.70 (±0.02) at 734 nm and
equilibrated at 30◦C. For the assay, 3 mL of the diluted ABTS
solution was combined with 30 µL of the sample. Absorbance
was recorded in a spectrophotometer (SP-22, VIS 325–1000 nm,
Biospectro, Taboão da Serra, SP, Brazil) at 734 nm after 6 min, and
the results were expressed as µmol of TEs/g d.b.
The β-carotene method was performed as previously described by
Marco (1968) and modified by Miller (1971), with minor modifica-
tions. The solutions were prepared by mixing 5 mL of a β-carotene
and linoleic acid solution with 0.4 mL of the fruit extract or
Trolox solutions at varying concentrations. The mixture was then
incubated in a water bath at 40◦C. Absorbance measurements
in the spectrophotometer (SP-22, VIS 325–1000 nm, Biospectro,
Taboão da Serra, SP, Brazil) were performed at 2 min and 120 min
at 470 nm. Results were expressed as % inhibition of β-carotene
oxidation.
2.6 Statistical Analysis
One-way analysis of variance (ANOVA) was performed by Sta-
tistica v.10.0 (StatSoft, Inc., Tulsa, USA) to determine whether
the averages’ differences were significant. The differences were
reported through Tukey’s test at a 95% confidence interval.
AStudent’st-test was used at a 95% confidence interval to
evaluate the drying time and apparent diffusivity. The drying and
sorption models were fitted by nonlinear regression using the
same software and the Levenberg–Marquardt algorithm with a
convergence criterion of 10−6.
3 Results and Discussion
The mango slices subjected to UAOD from 10 to 40 min had
9.23%–15.75% WL, 3.18%–5.02% SG, and 4.36%–11.67% WR. The
highest WL were at 20 and 25 min, SG at 20–40 min, and
WR up to 25 min, and under these conditions there was no
statistically significant difference (p>0.05) for each variable
studied. Ultrasound enhances mass transfer in OD through
acoustic cavitation, which generates microjets and turbulence,
breaking down cellular barriers and increasing tissue permeabil-
ity. Additionally, it reduces diffusion resistance, forms additional
channels in the food, and minimizes boundary layers, optimizing
water removal and solute uptake (Asghari et al. 2024; Medeiros
et al. 2022; Memis et al. 2024). Thus, it is recommended to use a
time of 20 min (Fernandes et al. 2019; Memis et al. 2024;Prithani
and Dasha 2020) for the enrichment of mangoes with Palatinose
since the increase in incorporation (SG) was not evident with
the increase of the UAOD time. Moreover, a decrease in the WL
and WR of the mango slices was observed. This may be linked
5of15

FIGURE 1 Water activity (A), firmness (B), and volumetric shrinkage (C) of mangoes subjected to the different treatment conditions; Freshis fresh
fruit, Fresh +D is dried mangoes without pretreatment, UAOD is ultrasound-assisted osmotically dehydrated mango, and UAOD +D is dried mangoes
with osmotic pretreatment assisted by ultrasound; groups with different letters differ significantly (p≤0.05). The bar represents the standard deviation.
to changes in the cellular wall of the fruit at high time in the
ultrasound (Fernandes et al. 2019;PrithaniandDasha2020).
The quick loss of water and the absorption of solids in the surface
layers of the tissue at the beginning of the process can lead to
structural changes that result in the compaction of these layers,
increasing resistance to the transfer of water and solids and,
consequently, leading to a gradual decrease in dehydration rates
(Prithani and Dasha 2020). Therefore, in this study, the UAOD
was performed for up to 20 min, and the samples were then
submitted to convective drying (UAOD +D). Fresh fruit samples
were also subjected to drying (fresh +D) to assess the impact of
both processes.
3.1 Influence of UAOD Treatment and Drying on
aw, Texture, and Shrinkage of Mango
As shown in Figure 1A, although the UAOD did not cause
a decrease in awcompared to the fresh sample, there was a
significant difference in awfor UAOD +Dinrelationtofresh+D
(p≤0.05). The UAOD +D presented lower aw, as also found by
Amami et al. (2017) and Medeiros et al. (2022) for strawberry and
mango samples subjected to UAOD +D due to the interaction of
the incorporated isomaltulose with the interior moisture (Wiktor
et al. 2018). Anyway, in both dried mango slices, awwas below
0.6, which guarantees the microbiological stability of the dried
samples (De Bruijn et al. 2016).
The firmness of the samples is presented in Figure 1B.TheUAOD
+D sample presented higher firmness (167.95 ±10.91 N) than
fresh, fresh +D, and UAOD samples (31.13 ±3.27, 43.65 ±1.00,
and 35.62 ±6.16 N; p≤0.05). This might be related to the osmotic
solutes incorporated in the mango slices (Medeiros et al. 2019).
Besides, according to Moreno et al. (2013) and Abrahão and
Corrêa (2023), when the vegetable tissue is subjected to moisture
removal, textural changes occur due to the degradation of the
middle lamella, which causes loss of turgor and movement of ions
from the cell wall to the media. These changes create internal
stress, leading to cellular disruption and plasmolysis, such as
volumetric shrinkage presented in Figure 1C.
All treatments exhibited shrinkage (Figure 1C) that, even in an
osmotic or drying process, is associated with moisture removal
and its consequent structural changes, as Amami et al. (2017)
pointed out. The UAOD treatment resulted in approximately
17.5% shrinkage compared to the fresh sample, connected to
the water loss (9.94%). The drying treatments (fresh +Dand
UAOD +D) had a shrinkage higher than 77% without a statistical
difference between them (p>0.05).Theseresultsarelikethose
of Junqueira et al. (2017) and Corrêa et al. (2021) for shrinkage on
OD and drying process, respectively.
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FIGURE 2 L*(A), a*(B), b*(C), C*(D), h◦(E), and ΔE(F) of mangoes subjected to the different treatment conditions; Fresh is fresh fruit, Fresh +
D is dried mangoes without pretreatment, UAOD is ultrasound-assisted osmotically dehydrated mango, and UAOD +D is dried mangoes with osmotic
pretreatment assisted by ultrasound; groups with different letters differ significantly (p≤0.05). The bar represents the standard deviation.
3.2 Influence of UAOD Treatment and Drying on
the Color of Mango Slices
Color is a key factor that consumers use to assess the quality of
dehydrated foods, making it essential to meet their preferences
(Jin et al. 2024). L*,a*,andb*values and color properties
such as chroma and hue angle are used extensively to illustrate
the optical attributes of fruits and vegetables (Sakooei-Vayghan
et al. 2020). According to Figure 2A isomaltulose impregnation
by UAOD seemed to maintain lightness (L*=77.07 ±1.59),
slight trend to green (a*=−4.72 ±0.50), and yellowness (b*
=45.15 ±6.16) resulting in a product close to that of the
fresh fruit (L*=78.88 ±1.77, a*=−3.42 ±1.43, and b*=
49.75 ±4.64; p>0.05). However, the dried products (UAOD
+DandFresh+D) were statistically different from the fresh
and osmodehydrated samples (p≤0.05). Generally, as is well
known, the color parameters L*and a*are well correlated to
color changes in fruit tissues (darkening) due to enzymatic and
nonenzymatic browning reactions (Fratianni et al. 2013;Jinetal.
2024).
As browning increases, L*values decrease. The increase in
yellowness was clear and seemed to be a result of solids uptake
during osmosis pretreatment (Figure 2C). Based on the chroma
value (Figure 2D), the fresh +D(C*=59.41 ±4.18) and UAOD +
D(C*=59.77 ±5.14) samples presented more vivid color than the
7of15

FIGURE 3 Ascorbic acid (A) and total carotenoid content (B) in mangoes subjected to the different treatment conditions; Fresh is fresh fruit, Fresh
+D is dried mangoes without pretreatment, UAOD is ultrasound-assisted osmotically dehydrated mango, and UAOD +D is dried mangoes with osmotic
pretreatment assisted by ultrasound; groups with different letters differ significantly (p≤0.05). The bar represents the standard deviation.
fresh sample (C*=50.01 ±4.61; p≤0.05). The h◦value close to
90◦confirms the prevalence of the yellow color in all samples—
typical of mango fruits. For both untreated and pretreated dried
samples this value was lower (h◦=91.84 ±1.88 and 93.12 ±
1.55) than fresh (h◦=93.89 ±1.28) and UAOD (h◦=96.10 ±
1.37) samples (p≤0.05; Figure 2E). These last ones had a lighter
yellowish color, corroborating the trend presented by the chroma
values (Carmo et al. 2019).
The UAOD in isomaltulose solutions presented a lower influence
on the color changes in terms of ΔEin comparison to drying sam-
ples (UAOD +D and fresh +D; Figure 2F). This can be explained
by the effect of the carbohydrate on reducing enzymatic browning
by preventing oxygen entry (Feng et al. 2019). Further, the dried
samples are more susceptible to oxidation of ascorbic acid and loss
of pigments as carotenoids due to drying temperature (Fratianni
et al. 2013;Santosetal.2024).
3.3 Influence of UAOD Treatment and Drying on
the Ascorbic Acid and Carotenoids Content of
Mango Slices
As presented in Figure 3A, the ascorbic acid content of UAOD
samples (558.4 ±44.2 µg/g) is not statistically different from the
content of fresh samples (584.7 ±24.2 µg/g; p>0.05). As pointed
out by Abrahão and Corrêa (2023), leaching of ascorbic acid from
the material into the solution may occur in an osmotic process
due to the high solubility of this compound in water. However,
the time of the UAOD process was short. Nowacka et al. (2018)
also observed that samples exposed to ultrasonic waves for up to
30 min had a slight reduction in vitamin C content. For dried
samples, the ascorbic acid content was UAOD +D=290.5 ±
9.3 µg/g and fresh +D=362.1 ±49.0 µg/g, exhibiting reduction (p
≤0.05), since this compound is susceptible to heat, oxygen, and
light, the drying process contributes to its degradation (Medeiros
et al. 2022).
A reduction in carotenoid content of UAOD +D(29.05±
9.28 µg/g) was observed (p≤0.05) concerning fresh sample (76.34
±3.67 µg/g; reduction of 38%; Figure 3B), consistent with findings
by Medeiros et al. (2022), Kroehnke et al. (2021), and Oladejo
et al. (2017) for osmotically dehydrated dried mango, kiwi, and
sweet potatoes. This reduction can be linked to changes in tissue
structure or the leakage of these compounds into the osmotic
solution (Kroehnke et al. 2021; Oladejo et al. 2017). Additionally,
the effect of ultrasound energy can increase the activity of heat
stable lipoxygenase. This enzyme is detrimental because it could
destroy carotenoids during drying by forming reactive radicals
(Cui et al. 2004). According to Medeiros et al. (2022), carotenoid
degradation is influenced by both temperature and drying time.
Longer drying periods intensified thermal degradation, resulting
in lower carotenoid retention. This effect may explain the greater
carotenoid degradation in UAOD +D treatments, where the
incorporation of isomaltulose extended the drying time.
3.4 Influence of UAOD Treatment and Drying on
Total Phenolics Compounds and Antioxidant
Activity of Mango Slices
Phenolics are secondary metabolites and play a significant role in
food nutrition. They are nonessential compounds in dietary food
(Rahaman et al. 2019). The total phenolics content of fresh mango
was 294.61 (±33.67) mg GAEs/100 g and was not significantly
different from UAOD samples (246.99 ±33.54 mg GAEs/100 g;
p>0.05). Reduction in total phenolics content was significantly
higher in fresh +D samples (138,81 ±14,04 mg GAEs/100 g)
and UAOD +D samples (169,44 ±23,10 mg GAEs/100 g; p≤
0.05; Figure 4A), indicating a 52.88% and 42.48% reduction in
total phenolics content, respectively. This fact can be attributed
to leakage to the osmotic solution, or it can be attributed to the
phenomenon of acoustic cavitation induced by ultrasound and
degradation during treatment at 60◦C, or both. The scientific
literature presents studies that reported that UAOD and drying
can cause nutrient loss (Kek et al. 2013; Kroehnke et al. 2021;
Mothibe et al. 2014).
As presented in Figure 4B–D, the antioxidant activity of untreated
and pretreated mango samples. The fresh fruit presented
22,232.45 (±3105.11) g/g DPPH, 29.68 (±6.50) µmol of TEs/g, and
55.89 (±12.97) % inhibition of β-carotene oxidation. The UAOD
8of15 Journal of Food Science,2025

FIGURE 4 Total phenolics compounds (A), 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity (DPPH) (B), 2,2′-azino-bis (3-
ethylbenzothiazoline-6-sulfonic acid (ABTS) (C), and β-carotene (D) in mangoes subjected to the different treatment conditions; Fresh is fresh
fruit, Fresh +D is dried mangoes without pretreatment, UAOD is ultrasound-assisted osmotically dehydrated mango, and UAOD +D is dried mangoes
with osmotic pretreatment assisted by ultrasound; groups with different letters differ significantly (p≤0.05). The bar represents the standard deviation.
sample presented 14,752.73 (±2399.72) g/g DPPH, 28.86 (±8.03)
µmol of TEs/g, and 55.51 (±4.51) % inhibition of β-carotene
oxidation. On the other hand, the fresh +DandUAOD+Dhad
3451.10 (±112.34) g/g DPPH, 9.13 (±2.13) µmol of TEs/g, and
27.48 (±7.70) % inhibition of β-carotene oxidation, and 3462.80
(±252.64) g/g DPPH, 10.00 (±1.56) µmol of TEs/g, and 5.17 (±
1.17) % inhibition of β-carotene oxidation, respectively.
The antioxidant activity of fresh mango comes from the presence
of ascorbic acid, carotenoids, and total phenolics compounds. The
analyses of DPPH, ABTS, and β-carotene/linoleic acid method
had the same tendency of these compounds: decreased with
drying (p≤0.05) and did not differ for the samples pretreated with
ultrasound (p>0.05) concerning fresh sample, except to DPPH.
According to Amami et al. (2017), the retention of bioactive
compounds depends upon osmotic solution and treatment time.
Overall, the isomaltulose UAOD pretreatment of mango slices
at 20 min preserved ascorbic acid, total phenolics, and their
antioxidant activity.
3.5 Kinetics Modeling and Hygroscopicity Study
The tested models were able to accurately predict the drying
kinetic of sliced mango since they presented R2≥0.984 and low
FIGURE 5 Experimental values of the evolution of the moisture
ratio (MR) of dried mangoes, both without pretreatment (Fresh +D) (○)
and with osmotic pretreatment assisted by ultrasound (UAOD +D) (⬜)
samples overtime at 60◦C. Predicted values using the Page model (line).
RMSE (≤0.0399) and χ2(≤1.7 ×10−3;Table2). Thus, Figure 5
presents the adjustment with the Page model, which is relatively
simple and was successfully used for the thin-layer drying kinetics
of several fruits and vegetables (Onwude et al. 2016).
9of15

TABLE 2 Mathematical modeling parameters for the drying kinetics of fresh samples (Fresh +D) and ultrasound osmotic dehydrated samples
(UAOD +D) for the experimental drying data.
Model Parameters
Samples
Fresh +DUAOD+D
Diffusion approximation a−84.16 −67.12
k0.030 0.031
b0.992 0.991
R20.999 0.999
χ21.4 ×10−41.0 ×10−4
RMSE 0.011 0.009
Logarithmic a1.15 1.12
k0.014 0.015
c−0.117 −0.098
R20.998 0.999
χ22.5 ×10−41.2 ×10−4
RMSE 0.015 0.010
Page k0.006 0.008
n1.25 1.20
R20.999 0.999
χ21.4 ×10−41.2 ×10−4
RMSE 0.011 0.010
Modified page k0.016 0.018
n1.25 1.20
R20.999 0.999
χ21.4 ×10−41.2 ×10−4
RMSE 0.011 0.010
Henderson and Pabis a1.06 1.05
k0.018 0.019
R20.990 0.992
χ21.2 ×10−38.2 ×10−4
RMSE 0.033 0.027
Newton k0.016 0.018
R20.984 0.989
χ21.7 ×10−31.2 ×10−3
RMSE 0.040 0.033
Wang and Singh a−0.012 −0.013
b3.9 ×10−54.6 ×10−5
R20.999 0.997
χ28.1 ×10−52.7 ×10−4
RMSE 0.009 0.016
Fresh +D is dried mangoes without pretreatment and UAOD +D is dried mango with osmotic pretreatment assisted by ultrasound; a,b,c,k,andnare constant
of the models, R2is coefficient of determination, χ2is reduced chi-squared, and RMSE is root mean square error.
10 of 15 Journal of Food Science,2025

The UAOD reduced the initial moisture content in the mango
samples (78.15 ±2.32%), and the apparent water diffusivity with
pretreatment was 3.58 ×10−10 m2/s. According to Fernandes et al.
(2019), the kind of tissue structure of mango slices differs from
the other fruits and is less susceptible to the effects induced by
ultrasound application.
The processing time required to remove 87% of the initial moisture
content from mango slices was 170 ±10 min for untreated
samples and 187 ±6 min for pretreated samples, respectively. A
similar result was found by Macedo et al. (2021), with osmotically
dehydrated and dried strawberry samples. This increase in drying
time may be related to the absorption of solids by the sample
during OD, which can cause pore clogging and hinder mass
transfer. It may also be due to interactions between solute
molecules and water through bond formation, making water
removal more difficult and contributing to greater resistance to
moisture flow during the drying process (Abrahão and Corrêa
2023; Macedo et al. 2021).
Although the use of UAOD increased in the total process time, the
final product incorporated 4.58 ±0.55% isomaltulose with only
20 min of ultrasound application. Thus, this technology proves to
be interesting for incorporating a carbohydrate with nutritional
advantages concerning sucrose. It is worth mentioning that the
mango is a fruit much less porous (porosity =0.04–0.05) than
most fruits (pineapple porosity =0.16–0.25; apple porosity =0.18–
0.22; strawberry porosity =0.47; Singh et al. 2015) and thus,
even more promising results can be obtained for other fruits.
Furthermore, the incorporation of isomaltulose resulted in a less
hygroscopic product than the fresh one, as seen through the
sorption isotherms (Figure 6).
The UAOD +D sample presented lower moisture content than
the fresh +D for a constant awat 25◦C, with the maximum
moisture content (aw=0.9) 51.59 g H2O/100 g d.b. (Figure 6B)
and 62.97 g H2O/100 g d.b. (Figure 6A), respectively. The lower
affinity for the water molecules of the first one could be due
to isomaltulose incorporation in the mango fruit. Additionally,
the ultrasound produced microchannels leading to isomaltulose
entry easily on mango slices (Amami et al. 2017). Noshad et al.
(2012) presented that the osmosis and ultrasound pretreatment
can also decrease the equilibrium moisture content of dried
quince slices.
The adsorption isotherms indicate fresh +DandUAOD+D
are microbiologically stable (aw<0.6; De Bruijn et al. 2016)
when stored at 25◦C if their moisture levels are 12.8% d.b.
(11.3% w.b.) and 9.5% d.b. (8.7% w.b.), respectively. These results
indicate that fresh +D requires greater care during storage.
According to the quantitative criteria proposed by Yanniotis
and Blahovec (2009) for the classification of moisture sorption
isotherms, the fresh +D adsorption isotherm behaved as type
III; however, the behavior of the desorption isotherm changed,
and it behaved as more solution-like type II isotherm. Sim-
ilar behavior has been found by Bejar et al. (2012). On the
other hand, for UAOD +D products, adsorption and desorp-
tion isotherms were classified as more solution-like type II
isotherms. This type of isotherm has also been observed for
other dried fruits (Noshad et al. 2012; Sormoli and Langrish
2015).
FIGURE 6 Moisture sorption isotherms of dried mangoes, both
without pretreatment (Fresh +D) (A) and with osmotic pretreatment
assisted by ultrasound (UAOD +D) (B). Experimental adsorption (○)
and desorption (⬜) values and predicted values at 25◦C using the
Guggenheim–Anderson–de Boer (GAB) model (line).
The hysteresis loop observed between the moisture adsorption
and desorption isotherms comprehended the monolayer region
until approximately 0.8 and 0.9 awfor fresh +DandUAOD+D,
respectively. Hysteresis can be used as an index of the food quality.
A decrease in the hysteresis loop or its complete absence has
been related to greater product stability during storage (Caurie
2007). Thus, the mango dried pretreated with ultrasound can be
considered a product more stable than those untreated.
The adsorption isotherms had linear behavior up to awof 0.5
for fresh +D and up to awof 0.6 for UAOD +D. After these
levels of aw, the moisture content of the products increased
exponentially (Figure 6). This behavior may be attributed to
the dissolution of crystalline sugar at low awlevels and the
conversion of crystalline sugar into amorphous sugar at high aw
levels (Saltmarch and Labuza 1980). These results indicate that
the fresh +DandUAOD+D require greater care when stored
or handled in an environment with RH above 50% and above
60%, respectively. Under such conditions, the products should be
stored in packaging with low water vapor permeability (Carmo
et al. 2019). Another feature of the products is the presence
of bioactive compounds such as ascorbic acid, carotenoids, and
total phenolics (Figures 2and 3), which are very susceptible to
oxidative processes. Therefore, to minimize such processes, it is
11 of 15

TABLE 3 Parameters of the Guggenheim–Anderson–de Boer (GAB) mathematical model for the moisture sorption data of dried mangoes, both
without pretreatment (Fresh +D) and with osmotic pretreatment assisted by ultrasound (UAOD +D).
Parameters
Samples
Fresh +DUAOD+D
Adsorption Desorption Adsorption Desorption
M010.57 7.00 5.21 5.77
C0.79 4.53 1.78 3.38
K0.95 0.99 1.00 0.99
R20.998 0.998 0.999 0.998
P(%) 13.78 9.54 10.69 9.29
RMSE 0.79 1.06 0.51 0.63
Fresh +D is dried mangoes without pretreatment and UAOD +D is dried mango with osmotic pretreatment assisted by ultrasound, M0is the monolayer moisture
content (g H2O/100 g d.b.), Kand Care the model’s parameters, R2is the coefficient of determination, Pis the mean relative deviation, and RMSE is the root mean
square error.
strongly indicated that the packages also have impermeability to
air and do not allow light to pass through (Pombo et al. 2019).
The moisture content of the BET monolayer (M0) was 2.4 and 2.1 g
H2O/100 g d.b. for adsorption and 4.9 and 3.4 g H2O/100 g d.b.
for desorption in mango sample without and with pretreatment,
respectively (R2>0.974). The M0values were lower in the
pretreated product for adsorption and desorption, consistent
with trends observed in sucrose-treated mangoes (Falade and
Aworh 2004;Zhaoetal.2018). As noted by Labuza (1984),
foods with M0≤10% d.b. are considered stable; thus, both dried
mangoes’ samples were considered stable products. The concept
of monolayer is significant because it correlates with various
aspects of physical and chemical deterioration in dehydrated
foods. Morepresents the optimal moisture content that should
be achieved and maintained to minimize deteriorative reactions
during storage (Zhao et al. 2018).
According to the values of the statistics used to assess goodness
of fit (R2,P, and RMSE; Table 3), the GAB model was suitable
for describing the dried mangoes’ moisture adsorption and
desorption processes. The isotherms generated by the GAB model
are presented in Figure 6. Overall, the literature indicates the GAB
model as having the best fits to the moisture sorption data of
other dried products, such as apple (Prothon and Ahrne 2004),
mango (Falade and Aworh 2004), mushroom (Engin 2020), fried,
purple-fleshed sweet potato slices (Fan et al. 2019).
4 Conclusions
UAOD followed by drying (UAOD +D) proved to be an
effective method for incorporating isomaltulose into mango
slices, enhancing both stability and nutritional value. The use
of ultrasound technology is particularly promising for incorpo-
rating carbohydrates with nutritional advantages over sucrose,
as it enabled the incorporation of 4.58 ±0.55% isomaltulose in
only 20 min. Ascorbic acid, total phenolics, and their antiox-
idant activity were preserved on mangoes subjected to UAOD
treatment. The ultrasound-pretreated dried samples presented
lower water activity and similar bioactive compound content
concerning untreated dried samples, except for the carotenoids,
which showed a lower value. The Page model considered simple
and widely used for the drying kinetics of fruits in thin layers,
was used to construct the curves. Additionally, the incorporation
of isomaltulose by ultrasound resulted in a more stable product,
from a hygroscopic point of view, compared to the fresh-dried
one, as demonstrated by the sorption isothermal study. Despite
the advantages, a reduction in carotenoid content was observed,
suggesting the need for adjustments in the process to minimize
losses of these compounds. However, the results indicate that
UAOD +D technology is a promising alternative to produce
isomaltulose-enriched dried mango, offering a product with
nutritional benefits and enhanced storage stability.
Author Contributions
Juliana Rodrigues do Carmo: conceptualization, investigation,
writing–original draft, writing–review and editing, validation,
methodology, formal analysis, data curation. Jefferson Luiz Gomes
Corrêa: Writing–review and editing, supervision, resources, data
curation. Amanda Aparecida de Lima Santos: Data curation,
writing–review and editing, conceptualization. Cristiane Nunes da
Silva: Data curation, writing–original draft. Cassiano Rodrigues de
Oliveira: Methodology. Adriano Lucena de Araújo: Data curation,
writing–original draft. Rosinelson da Silva Pena: Data curation,
writing–original draft.
Acknowledgments
The authors thank the following Brazilian agencies for financial
support: Coordination of Superior Level Staff Improvement (CAPES;
88887.705821/2022), National Council for Scientific and Technological
Development (CNPq; 314191/2021-6; 166378/2018-6), and Foundation for
Research Support of the State of Minas Gerais (FAPEMIG; APQ-01076-24).
The Article Processing Charge for the publication of this research was
funded by the Coordenação de Aperfeiçoamento de Pessoal de Nível
Superior - Brasil (CAPES) (ROR identifier: 00x0ma614).
Conflicts of Interest
The authors declare no conflicts of interest.
12 of 15 Journal of Food Science,2025

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