Catalase Activity in Hot-Air Dried Mango as an Indicator of Heat Exposure for Rapid Detection of Heat Stress
| Autor: | Sajid Latif, Ana Salvatierra Rojas, Joachim Müller, Adnan Mukhtar |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
Fluid Flow and Transfer Processes
Technology QH301-705.5 Process Chemistry and Technology Physics QC1-999 fruit nutrients General Engineering convective drying Engineering (General). Civil engineering (General) Computer Science Applications degradation catalase activity flotation time spectrophotometry Sindri Chemistry General Materials Science TA1-2040 Biology (General) Instrumentation QD1-999 |
| Zdroj: | Applied Sciences; Volume 12; Issue 3; Pages: 1305 Applied Sciences, Vol 12, Iss 1305, p 1305 (2022) |
| ISSN: | 2076-3417 |
| DOI: | 10.3390/app12031305 |
| Popis: | The growing market for dried fruits requires more attention to quality parameters. Mango and other tropical fruits are commonly dried at temperatures ranging from 40 °C to 80 °C. Convincing evidence suggests that the nutritional quality of dried fruits is best preserved when dried at low temperatures ≤50 °C, whereas increasing drying temperatures lead to the degradation of the most valuable nutrients inside the fruit. Currently, there is no system or direct measurement method that can assist in identifying the quality deterioration of dried fruits caused by excessive heat exposure during drying. From this perspective, the activity of the heat-sensitive enzyme ‘catalase’ was used for the first time to evaluate and compare mango slices dried at 40 °C, 60 °C and 80 °C. Various methods, including direct and indirect flotation tests and spectrophotometric measurements, were explored to measure the residual catalase activity in the dried samples. Results showed that the spectrophotometry and indirect flotation test produced the best results, revealing a significant difference (p < 0.05) in the catalase activity of mango slices dried at 40 °C, 60 °C and 80 °C, which the direct-dried mango flotation test failed to predict. Furthermore, this study demonstrates the potential applicability of catalase activity to indicate heat stress in dried mango slices processed at different temperatures. |
| Databáze: | OpenAIRE |
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