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UV-A Light Dehydration of Mango and Apple

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Abstract

Exposure to UV-A light was paired with low RH air flow for the dehydration of both mango and apple. Control samples of each were dehydrated with the low RH air and no UV-A light in order to determine the significance of the UV-A light in the dehydration process. The control mango contained approximately 85% more moisture wet basis than the UV-A light–dehydrated samples which resulted in approximately 91.4 ± 4.5% of the original mass of water being removed. The control apple contained approximately 55% more moisture wet basis than the UV-A light–dehydrated samples which resulted in approximately 96.0 ± 0.1% of the original mass of water being removed. The preservation of the physical and chemical integrity of the UV-A light–dehydrated samples was confirmed using electron microscopy and infrared spectroscopy analyses even after prolonged storage at a wide range of RH levels (11.3–86%). The thermal properties associated with certain physical properties of the samples were analyzed using a differential scanning calorimeter, confirming the preservation of the physical integrity of the samples. Despite not having any pretreatments for enzyme inactivation, the UV-A light–dehydrated mango and apple samples preserved much of their original color as compared to the control samples.

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Acknowledgements

This research is based upon work funded by the National Institute of Food and Agriculture, United States Department of Agriculture under project number 2021 – 09342. Authors thank Dr. FenAnn Shen from the USU Microscopy Core Facility for assistance in the SEM analysis.

Funding

This research is based upon work funded by the National Institute of Food and Agriculture, United States Department of Agriculture under project number 2021 – 09342.

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Authors and Affiliations

  1. Department of Biological Engineering, Utah State University, 4105 Old Main Hill, Logan, UT, 84322, USA

    McKade S. Roberts & Luis J. Bastarrachea

  2. Department of Nutrition, Dietetics and Food Sciences, Utah State University, 8700 Old Main Hill, Logan, UT, 84322, USA

    Luis J. Bastarrachea

Authors
  1. McKade S. Roberts
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Contributions

Luis J. Bastarrachea provided mentorship, assistance, and guidance on experimental design and data analysis. McKade S. Roberts executed experiments, collected results, and prepared the manuscript.

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Correspondence to Luis J. Bastarrachea.

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Roberts, M.S., Bastarrachea, L.J. UV-A Light Dehydration of Mango and Apple. Food Bioprocess Technol 17, 991–1003 (2024). https://doi.org/10.1007/s11947-023-03177-z

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