Sugar profiles modulation of mangoes during osmotic dehydration in agave syrup solutions
Bibliographic record
Abstract
Chemical interaction and multicompound competition were investigated on solids gain and carbohydrate profiles evolution during osmotic dehydration of mangoes. Tommy Atkins mango slices (0.4 cm and 1.5 cm thickness) were osmotically processed at 40°C for up to 4 h and 8 h, respectively. Osmotic solutions (60 °Brix) were separated in two categories: single solute (sucrose, glucose, fructose) and multisolute (agave syrup, alone or with additions of 5% inulin or 0.1-0.3% xanthan gum) solutions. High performance liquid chromatography (HPLC) analysis was carried out on treated mango to determine sugar profiles evolution during osmotic dehydration and final product concentrations. Findings pointed out that composition of osmotic solution may modulate mango sugar profiles by triggering uptake or loss of sugar according to different phenomena: chemical potential gradient, lixiviation, prevailing mass transfer, formation of carbohydrate barrier, and solution viscosity. Mango was enriched with the solute present in the single solute osmotic solution, while it lost its own native sugars, which were absent in the osmotic solution. Increasing sample thickness reduces individual sugar uptake or loss in mango treated with both single and multisolute solutions. Significant differences in mono solute solution behavior were found for sucrose due to its capability to form a sugar layer outside the surface of thicker samples, which was shown by scanning electron microscopy (SEM) images, a barrier markedly hindering the sucrose uptake or loss. Addition of polysaccharides (particularly xanthan gum) was found to have an impact of lowering mango individual sugar uptake (18-30%). Practical Application These results will help in understanding the mechanisms by which gain of individual sugars could be reduced and composition could be modulated during osmotic dehydration of fruits. Thus, the findings in this work could lead to production of low-sugar content, osmotically processed mango snacks, enriched with inulin, enhancing their dietary and marketable value.
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.001 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.001 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".