Enthalpy-entropy compensation based on isotherms of mango

Moisture equilibrium data of mango pulp were determined using the static gravimetric method. Adsorption and desorption isotherms were obtained in the range of 30-70 ºC, to water activities (a w) from 0.02 to 0.97. The application of the GAB model to the experimental results, using direct nonlinear regression analysis, provided agreement between experimental and calculated values. The net isosteric heat of sorption was estimated from equilibrium sorption data, using the Clausius-Clapeyron equation. Isosteric heats of sorption were found to increase with increasing temperature and could be well adjusted by an exponential relationship. The enthalpy-entropy compensation theory was applied to sorption isotherms and plots of deltaH versus deltaS provided the isokinetic temperatures, indicating an enthalpy controlled sorption process.

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

The effects of mango seed extract (MSE) and butylated hydroxytoluene (BHT) on pH, lipid oxidation, and color of Bologna-type mortadella during refrigerated storage for 21 days were studied. Bologna-type mortadella samples were formulated to contain 0.1% MSE, 0.2% MSE, or 0.01% BHT. After 14 days of storage, the products containing MSE 0.1 or 0.2% had higher pH values than those containing BHT 0.01%. Lipid oxidation values increased with storage time but were not affected by the type of antioxidant. The highest values for color parameter L* were observed for mortadella containing BHT 0.01% after 7, 14, and 21 days of storage. Values for the color parameters a* and b* tended to decrease during mortadella storage. Products containing 0.1 or 0.2% MSE showed higher values for color parameter a* and lower values for color parameter b* compared to those containing 0.01% BHT. It can be concluded that MSE can be used in 0.1 or 0.2% levels in Bologna-type mortadella with similar or better antioxidant effects than those of BHT 0.01%.

Application of mathematical models for the prediction of adsorption isotherms in solid mixture for mango powder refreshment

Solid mixtures for refreshment are already totally integrated to the Brazilian consumers' daily routine, because of their quick preparation method, yield and reasonable price - quite lower if compared to 'ready-to-drink' products or products for prompt consumption, what makes them economically more accessible to low-income populations. Within such a context, the aim of this work was to evaluate the physicochemical and mineral composition, as well as the hygroscopic behavior of four different brands of solid mixture for mango refreshment. The BET, GAB, Oswim and Henderson mathematical models were built through the adjustment of experimental data to the isotherms of adsorption. Results from the physiochemical evaluation showed that the solid mixtures for refreshments are considerable sources of ascorbic acid and reductor sugar; and regarding mineral compounds, they are significant sources of calcium, sodium and potassium. It was also verified that the solid mixtures for refreshments of the four studied brands are considered highly hygroscopic.

Sensory stability of whole mango juice: influence of temperature and storage time

This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá) juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 ºC under 24 hours light (650 lux) for 120 days. Sensory analyses (Quantitative Descriptive Analysis - QDA) were conducted with trained panel and consumers. The correlations between sensory and physicochemical characteristics (instrumental color and vitamin C content) were also assessed. Flavor, aroma, and color vary with temperature and time of storage. Aroma and flavor were most affected by temperature with values of Q10 and Ea equal to 4.16 and 25.31 kcal.mol-1; and 3.61 and 22.80 kcal.mol-1, respectively. The sensory changes observed by the trained panel are related to the degradation of vitamin C and changes in the color coordinates (L* and ΔE*) of mango juice. However, consumers were unable to detect changes in the overall quality of the juices. It was observed that the QDA can be a useful tool to assess shelf-life.

Effect of high hydrostatic pressure on antioxidant content of 'Ataulfo' mango during postharvest maturation

The objective of this study was to evaluate the effect of pressurization on the concentration of some antioxidant compounds and the antiradical efficiency during the ripening process of 'Ataulfo' mango. The fruits at physiological maturity stage were pressurized at 15, 30, or 60 MPa for 10 or 20 min. Control fruits were not pressurized. The fruits were stored at 25 °C and changes in the concentration of ascorbic acid, total phenols, total flavonoids, total carotenoids, and antiradical efficiency were evaluated. It was demonstrated that in 'Ataulfo' mango high hydrostatic pressure treatments at 60 and 30 MPa for 20 minutes induced the synthesis of ascorbic acid during storage maybe as a consequence of physiological changes and possible structural modification of the cells, while the fruits pressurized at 15 MPa showed no effect on this parameter. On the other hand, the use of 15 MPa for 10 minutes increased the synthesis of phenols, flavonoids, carotenoids, and antiradical efficiency in 'Ataulfo' mango compared to that of the control fruit. In conclusion, this behavior seemed to be due to the low hydrostatic pressure treatments (15 Mpa), which stimulated the synthesis of antioxidants in the mango fruit and ripening was not inhibited.

Study of thermodynamic water properties and moisture sorption hysteresis of mango skin

The equilibrium moisture content for adsorption and desorption isotherms of mango skin was determined using the static gravimetric method at temperatures of 20, 26, 33, 38 and 44 oC in the 0.056 to 0.873 water activity range. Both sorption curves show a decrease in equilibrium moisture content as the temperature increasing. The hysteresis effect was observed at constant water activity. The Guggenheim, Anderson, and de Boer (GAB) model presented the best fitting accuracy among a group of models and was used to determine the thermodynamic properties of water sorption. Integral enthalpy and integral entropy areas showed inverted values for the adsorption and desorption isotherms over the wide range of water activity studied. These values confirm, in energetic terms, the difference between adsorption and desorption isotherms observed in the hysteresis phenomenon. Finally, the Gibbs free energy revealed that the sorption process was spontaneous for both sorption isotherms.

Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model

The presence of dietary fiber (DF) in the food matrix of some tropical fruits plays an important role in the release and absorption of its bioactive compounds, such as phenolic compounds (PCs). The aim of this study was to evaluate the effect of the DF fractions in mango cv. ‘Ataulfo’, papaya cv. ‘Maradol’ and pineapple cv. ‘Esmeralda’, on the bioaccessibility of their PCs and antioxidant capacity (AOXC) under an in vitro digestion model. The highest PCs content and AOXC was found in mango (274.30 mg GAE/100 g FW), followed by papaya (212 mg GAE//100 g FW), and pineapple (107.63 mg GAE/100 g FW), respectively. About 50% of the total PCs in all fruits was released at gastric phase, increasing closer to 60% at intestinal phase in mango and pineapple. However, the highest content of PCs associated to DF was found in mango (2.48 mg GAE/100 g FW) compared with papaya DF fractions (0.96 GAE/100 g FW) and pineapple (0.52 GAE/100 g FW). The presence of DF in mango, papaya and pineapple did not represent a major limitation on the bioaccessibility of its PCs according to the in vitro digestion model used in this study.

Matriz de marco lógico Municipio Mesitas de el Colegio para la comercialización del mango

Este documento es el la primera parte del proyecto de Municipio saludable y polo de desarrollo local en la fase de Matriz de Marco Lógico, para el municipio de Mesitas del Colegio. Busca encontrar soluciones al problema de comercialización de mango que existe en los productores de la región, a través del uso de la metodología de marco lógico. Luego de realizar un análisis profundo, se encontró, que: la falla principal, es la inexistencia de un modelo de comercialización, lo cual implica un desconocimiento de los canales de distribución, los agentes que intervienen en este proceso y otros aspectos técnicos que impiden el crecimiento de la asociación y de los productores. Debido a esto, a través del proyecto se plantea, que: lo más importante para solucionar este problema, es crear un modelo de comercialización de mango, que permita mejorar el precio de venta del producto, conocer su costo de producción, aumentar la rentabilidad que se obtiene por la venta de este y generar un poder de negociación por medio del posicionamiento de marca de la Asociación. Para llevar a cabo, este proyecto, es necesario que se integren los productores de mago a la Asociación y que exista compromiso por parte de los integrantes, lo cual mejorará el poder de negociación en el mercado. Finalmente queda el proyecto en poder de los productores, la asociación y el gobierno, para que ellos realicen las diferentes actividades propuestas y logren cumplir con los objetivos aquí planteados.

Matriz de marco lógico Municipio Mesitas de El Colegio para el diseño de Centro de Acopio para la Concentración y Procesamiento del Mango Hilacha y sus derivados “Municipio Saludable y Polo de Desarrollo Local Centro de Estudios Empresariales para la Perdurabilidad – CEEP”

La elaboración de este trabajo de grado es la continuación del Proyecto de MUNICIPIO SALUDABLE Y POLO DE DESARROLLO LOCAL CENTRO DE ESTUDIOS EMPRESARIALES PARA LA PERDURABILIDAD – CEEP”, El fin de este documento es dar solución a los inconvenientes presentados a lo largo de la cadena, a través de un análisis y posterior diagnostico en el mercado del mango en el Municipio de Mesitas del Colegio, enfocándose principalmente en el planteamiento del diseño de un centro de acopio para la c (Sanchez, 2007)Concentración, procesamiento y conservación del mango hilacha y sus derivados. Es indispensable mantener una buena infraestructura para optimizar los procesos y de esta forma conservar durante todo el año inventario para abastecer el mercado e igualmente eliminar los intermediarios quienes realizaban labores a partir del momento en el que proveedor entregaba la fruta disminuyendo los beneficios económicos que la actividad genera para los productores. Para este trabajo es necesaria la recopilación de la información a través de diferentes fuentes pero siempre de la mano de la asociación de productores de mango de mesitas de colegio quienes son los principales actores del mercado y de los investigadores de la Universidad Del rosario quienes dirigen el proyecto.

Con la sartén sin el mango : el trabajo doméstico, base invisible de la economía.

Resumen parcialmente basado en el propio recurso

Amb la paella però sense el mànec : el treball domèstic, base invisible de l'economia. 'Con la sartén sin el mango : el trabajo doméstico, base invisible de la economía'.

Resumen parcialmente basado en el propio recurso

Antioxidant and tyrosinase inhibitory activity of mango seed kernel by product

The antioxidant and tyrosinase inhibitory properties of extracts of mango seed kernel (Mangifera indica L.), which is normally discarded when the fruit is processed, were studied. Extracts contained phenolic components by a high antioxidant activity, which was assessed in homogeneous solution by the 2,2-diphenyt-1-picrylhydrazyl radical and 2,2'-azinobis (3-ethylbenzothialozinesulfonic acid) radical cation-scavenging assays and in an emulsion with the ferric thiocyanate test. The extracts also possessed tyrosinase inhibitory activity. Drying conditions and extraction solvent were varied, and optimum conditions for preparation of mango seed kernel extract were found to be sun-drying with ethanol extraction at room temperature. Refluxing in acidified ethanol gave an increase in yield and the obtained extract had the highest content of total phenolics, and also was the most effective antioxidant with the highest radical-scavenging, metal-chelating and tyrosinase inhibitory activity. The extracts did not cause acute irritation of rabbit skins. Our study for the first time reveals the high total phenol content, radical-scavenging, metal-chelating and tyrosinase inhibitory activities of the extract from mango seed kernel. This extract may be suitable for use in food, cosmetic, nutraceutical and pharmaceutical applications. (C) 2009 Elsevier Ltd. All rights reserved.

Prospects and challenges for sustainable management of the mango stone weevil, Sternochetus mangiferae (F.) (Coleoptera: Curculionidae) in West Africa: a review

Commercial mango production in Ghana is a relatively young industry faced with several pest problems including the mango stone weevil, Sternochetus mangiferae (F.). There is an urgent need to control this and other pests to facilitate access to the international export market for fresh mango fruits. A literature survey identifies stone weevil control tactics in the areas of host plant resistance, administrative and legislative controls, use of pesticides, biological control, cultural control and quarantine and phytosanitary measures that have been developed in other mango-producing areas. We assess these pest management approaches for their relevance to Ghana and West Africa, with emphasis on the research required for their appropriate, effective and sustainable use in the systems of mango production of the West African sub-region. The importance of processing and value addition technologies, as a means of circumventing the quarantine hurdles of S. mangiferae, is highlighted.

Global supply chain risk management: a multicase study in the mango exportation chain

The purpose of this study is to understand how different members manage risk in the global supply chain. Through a multi-case study of the Brazilian mango exportation chain to the United States, four actors of this chain were investigated: supplier, exporter, importer and logistics operator. A research protocol was developed based on previous research conducted by Christopher, et al. (2011). Main results show that risk management is heterogeneous among members of the mango chain, the exporter is the most penalized by the results of the risk chain and collaboration is the main mitigation strategy observed