Formulation, Physicochemical Analysis, Sustainable Packaging-Storage Provision, Environment Friendly Drying Techniques and Energy Consumption Characteristics of Mango Leather Production: A Review
Mango leather is a dehydrated, flexible product prepared from ripe mango pulp having a sheet like structure and consumed as dessert or snack. It is prepared with different formulations along with mango pulp, sucrose, skim milk powder, gellan gum, coconut powder etc. Different formulations and physicochemical tests have been done by researchers to ascertain desirable composition and nutrient characteristics of mango leather. Drying techniques such as Sun drying, hot air drying, vacuum drying, microwave oven drying and infra-red drying have been employed by researchers to dry the mango pulp and the dehydration behaviour in different dryers had been studied. Mathematical modelling of the drying operation have been considered also. The energy consumption during these drying processes is studied to suggest an eco-friendly dehydration option for mango leather processing industry. The aim of the paper is to review the published papers on mango leather and to give a collective view on methods of preparation, effects of drying condition, and effects of packaging and storage for a sustainable ecosphere.
Aghbashlo, M., Kianmehr, M. and H. Samimi-Akhijahani (2008). Influence of drying conditions on the effective moisture diffusivity, energy of activation and energy consumption during the thin-layer drying of berberis fruit (Berberidaceae). Energy Conversion and Management, 49: 2865-2871.
Alothman, M., Kaur, B., Fazilah, A., Bhat, R. and A.A. Karim (2010). Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits. Innovative Food Science and Emerging Technologies, 11: 666-671.
AOAC (1990). Official methods of Analysis of the Association of Official Analytical Chemists (4th Ed. Williams, S). Association of Analytical Chemists, USA.
Azeredo, H.M.C., Brito, E.S., Moreira, G.E.G., Farias, V.L. and L.M. Bruno (2006). Effect of drying and storage time on the physico-chemical properties of mango leathers. International Journal of Food Science & Technology, 41: 635-638.
Banout, J., Havlik, J., Kulik, M., Kloucek, P. and B. Lojka (2010). Effect of solar drying on the composition of essential oil of sachaculantro (Eryngium foetidum L) grown in the peruvian amazon. Journal of Food Process Engineering, 33: 83-103.
Boughali, S., Benmoussa, H., Bouchekima, B., Mennouche, D. and H. Bouguettaia (2009). Crop drying by indirect active hybrid solar-electrical dryer in the eastern Algerian septentrional Sahara. Solar Energy, 83: 2223-2232.
Brooker, D.B., Baker-Arkema, F.W. and C.W. Hal (1992). Drying and storage of grains and oilseeds. Van Nostrand Reinhold, New York.
Carrillo-Lopez, A., Ramirez-Bustamante, F., Valdaz-Torres, J.B., Rojas-Villeges, R. and E.M. Yahia (2000). Ripening and quality changes in mango fruit as affected by coating with an edible film. Journal of Food Quality, 23: 479-486.
Danalache, F., Mata, P., Martins, M.M. and V.D. Alves (2014). Novel mango bars using gellan gum as gelling agent: Rheological and microstructural studies. LWT – Food Science and Technology. 62: 576-583.
Diamante, L.M., Bai, X. and J. Busch (2014). Fruit Leathers: Method of Preparation and Effect of Different Conditions on Qualities. International Journal of Food Science, 12.
Dina, F., Nurbaity, K.A.S., Murdinah and M. Susiana (2015). Carrageenan as binder in the fruit leather production. KnE Life Sciences, 1: 63-69.
Djantou, E.B., Mbofung, C.M.F., Scher, J., Phambu, N., and J.D. Morael (2011). Alternation drying and grinding
(ADG) technique: A novel approach for producing ripe mango powder. LWT – Food Science and Technology,
44: 1585-1590.
Effah-Manu, L., Oduro, I. and A. Addo (2013). Effect of dextrinized sweet potatoes on the physicochemical and sensory quality of infra-red dried mango leather. Journal of Food Processing & Technology, 4: 1-5.
FAO (2004). Food and Agriculture Organization, United Nations, Rome (accessed 2011).
Ginzburg, A.S. (1969). Infrared radiation in food industry (in Polish). Warszawa: Wydawnictwo Naukowo-Techniczne, Poland.
Gowda, D., Amba Dan, I.N. and K.H. Ramanjaneya (1995). Studies on mango fruit bar preparation. Indian Food Packer, 49: 17-24.
Gujral, H.S. and S.S. Brar (2003). Effect of hydrocolloids on the dehydration kinetics, color, and texture of mango leather. International Journal of Food Properties, 6: 269-279.
Gujral, H.S. and G. Khanna (2002). Effect of skim milk powder, soy protein concentrate and sucrose on the dehydration behaviour, texture, color and acceptability of mango leather. Journal of Food Engineering, 55: 343-348.
Gujral, H.S., Oberoi, D.P.S., Singh, R. and M. Gera (2011). Moisture diffusivity during drying of pineapple and mango leather as affected by sucrose, pectin, and maltodextrin. International Journal of Food Properties, 16: 359-368.
Harbone, J.B. (1973). Method of plant analysis. Phytochemical Methods, 1-32.
Hashmi, M.S., Alam, S., Riaz, A. and A.S. Shah (2007). Studies on microbial and sensory quality of mango pulp storage with chemical preservatives. Pakistan Journal of Nutrition, 6: 85-88.
Huang, X. and F.-H. Hsieh (2005). Physical properties, sensory attributes, and consumer preference of pear fruit leather. Journal of Food Science, 70: E177–E186.
Hussain, S., Rehman, S. and M.A. Randhawa (2003). Studies on Physico-chemical, microbiological and sensory evaluation of mango pulp storage with chemical preservatives. Journal of Research (Science), BZ Uni., Multan, Pakistan, 14: 1-9.
Ibrahim, M., Sopian, K., Daud, W.R.W. and M.A. Alghoul (2009). An experimental analysis of solar-assisted chemical heat pump dryer. International Journal of Low- Carbon Technology, 4: 78-83.
Irwandi, J., Che Man, Y.B., Yusof, S., Jinap, S. and Sugisawa, H. (1998). Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage. Journal of the Science of Food and Agriculture,76: 427-434.
Jahurul, M.H.A., Zaidul, I.S., Ghafoor, K., Al-Juhaimi, F.Y., Nyam, K.L., Norulaini, N.A., Sahena, F. and A.K. Mohd Omar (2015). Mango (Mangiferaindica L.) by- products and their valuable components: A review. Food Chemistry, 183: 173-180.
Jayaraman, P. and D. Gupta (1995). Handbook of industrial drying. Marcel Decker Inc, New York.
Jaya, S. and H. Das (2003). A vacuum drying model for mango pulp. Drying Technology, 21: 1215-1234.
Kompany, E., Benchimol, J., Allaf, K., Ainseba, B. and J.M. Bouvier (1993). Carrot dehydration for instant rehydration: Dehydration kinetics and modeling. Drying Technology, 11: 451-470.
Koyuncu, T., Pinar, Y. and F. Lule (2007). Convective drying characteristics of azarole red (Crataegus monogyna Jacq.) and yellow (Crataegusaronia Bosc.) fruits. Journal of Food Engineering, 78: 1471-1475.
Krulis, M., Kuhnert, S., Leiker, M. and H. Rohm (2005). Influence of energy input and initial moisture on physical properties of microwave-vacuum dried strawberries. European Food Research Technology, 221: 803-808.
Lalel, H.J.D., Singh, Z. and S.C. Tan (2003). Aroma volatiles production during fruit ripening of ‘Kensington Pride’ mango. Postharvest Biology and Technology, 27: 323-336.
Ledeker, C.N., Suwonsichon, S., Chamber, D.H. and K. Adhikari (2014). Comparison of sensory attributes in fresh mangoes and heat-treated mango purees prepared from Thai cultivars. LWT – Food Science and Technology,56: 138-144.
Liu, F., Li, R., Wang, Y., Bi, X. and X. Liao (2014). Effects of high hydrostatic pressure and high-temperature short- time on mango nectars: Changes in microorganisms, acid invertase, 5-hydroxymethylfurfural, sugars, viscosity, and cloud. Innovative Food Science and Emerging Technologies, 22: 22-30.
Liu, R.H. (2003). Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. The American Journal of Clinical Nutrition, 78: 517S-520S.
Mandala, I.J., Palogou, E.D. and A.E. Kostaropoulos (2007). Influence of preparation and storage conditions on texture of xanthane starch mixtures. Journal of Food Engineering,53: 27-38.
Maskan, A., Kaya S. and M. Maskan (2002). Hot air and sun drying of grape leather (pestil). Journal of Food Engineering, 54: 81-88.
Meilgaard, M., Civille, G.V. and B.T. Carr (2006). Sensory evaluation techniques. In: Affective tests: Consumer tests and in-house panel acceptance tests. CRC Press, Boca Raton, USA.
Mir, M.A. and N. Nath (1995). Sorption isotherms of fortified mango bars. Journal of Food Engineering, 25: 141-150.
Motevali, A., Minaei, S. and M.H. Khoshtagaza (2011). Evaluation of energy consumption in different drying methods. Energy Conversion and Management, 52: 1192- 1199.
Motevali, A., Minaei, S., Khoshtaghaza, M.H. and H. Amirnejat (2011). Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices. Energy, 36: 6433-6441.
Muchiri, D.R., Mahungu, S.M. and S.N. Gituanja (2012). Studies on Mango (Mangiferaindica L.) kernel fat of some Kenyan varieties in Meru. Journal of the American Oil Chemist’s Society, 89: 1567-1575.
Mujumdar, A.S. (1995). Handbook of industrial drying I. New York: Dekker.
Narayana, C.K., Shivasankar, S., Mustaffa, M.M. and S. Sathiamoorthy (2003). Effect of different treatments on quality of dehydrated banana (Banana fig). Indian Food Packer, 57(5): 66-69.
Nonhebel, G. (1973). Drying of solids in the chemical industry. Butterworth and Co. Ltd, England.
Nowak, D. and P. Lewicki (2004). Infrared drying of apple slices. Innovative Food Science and Emerging Technologies, 5: 353-360.
Nunes, M.C.N., Emond, J.P., Brecht, J.K., Dea, S. and E. Proulx (2007). Quality curves for mango fruit (cv. Tommy Atkins and Palmer) stored at chilling and non-chilling temperatures. Journal of Food Quality, 30: 104-120.
Okilya, S., Mukisa, I.M. and A.N. Kaaya (2010). Effect of solar drying on the quality and acceptability of jackfruit leather. Electronic Journal of Environmental, Agricultural and Food Chemistry, 9: 101-111.
Ozkan, A., Akbudak, B. and N. Akbudak (2007). Microwave drying characteristics of spinach. Journal of Food Engineering, 78: 577-583.
Parekha, J.H., Senapati, A.K., Bal, L.M. and P.S. Pandit (2014). Quality Evaluation of Mango Bar with Fortified Desiccated Coconut Powder during Storage. Journal of Bioresource Engineering and Technology, 1: 40-47.
Prasad, K. (2009). Protein fortification of mango and banana bar using roasted Bengal gram flour and skim milk powder. Agricultural Engineering International, CIGR Journal, 11: 1-6.
Prasad, K., Nath N. and A.M. Nanjundaswamy (2002). Dehydration behaviour of plain and fortified mango pulps in the preparation of bars. Journal of Tropical Agriculture and Food Science, 30: 83-88.
Pushpa, G., Rajkumar, P., Gariepy, Y. and G.S.V. Raghavan (2006). Microwave drying of enriched mango fruit leather. ASAE Annual Meeting. American Society of Agricultural and Biological Engineers.
Raab, C. and N. Oehler (1976). Making Dried Fruit Leather, Fact Sheet 232. Oregon State University Extension Service, Tillamook, Ore, USA.
Rameshwar, A. (1979). Tandra (mango leather) industry in Andhra Pradesh. Indian Food Packer, 34: 64-71.
Ranganna, S. (1986). Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw- Hill Education, India.
Rathore, H.A., Masud, T., Sammi, S. and A.H. Soomro (2007). Effect of storage on physico-chemical composition and sensory properties of mango (Mangiferaindica L.) variety Dosehari. Pakistan Journal of Nutrition, 6: 143-148.
Rieger, F. and J. Šesták (1993). Momentum, heat and mass transport (in Czech). Publishing House of Czech Technical University, Prague.
Sanchez-Robles, R.M., Rojas-Graü, M.A., Serrano-Odriozola, I., Gonsalez-Aguilar, G.A. and O. Martín-Belloso (2009).
Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut “Kent” mango
(Mangiferaindica L.). Postharvest Biology and Technology,51: 384-390.
Sharma, P., Ramchiary, M., Samyor, D. and A.B. Das (2016). Study on the phytochemical properties of pineapple fruit leather processed by extrusion cooking. LWT – Food Science and Technology, 72: 534-543.
Shafique, M.Z., Ibrahim, M., Helali, M.O.H. and S.K. Biswas (2006). Studies on the physiological and biochemical composition of different mango cultivars at various maturity levels. Bangladesh Journal of Scientific and Industrial Research, 41: 101-108.
Singh, S., Kulkarni, S.D. and K.S. Sreedevi (2003).Quality of mango bar stored in three types of packaging materials. Journal of Food Science and Technology, 40: 84-88.
Sirvastava, A.K., Goering, C.E. and R.P. Rohrbach (1993). Engineering principles of agricultural machines. ASAE Text Book, Michigan, USA.
Sogi, D.S., Siddiq, M. and K.D. Dolan (2015). Total phenolics, carotenoids and antioxidant properties of Tommy Atkin mango cubes as affected by drying techniques. LWT – Food Science and Technology, 62: 564-568.
Solís-Fuentes, J.A. and M.C. Durán-de-Bazúa (2011). Mango (Mangiferaindica L.) seed and its fats. In: V. Preedy, R.R. Watson and V.B. Patel (Eds.), Nuts and Seeds in health and disease prevention. Academic Press, San Diego, 88: 741-748.
Sriwimon, W. and W. Boonsupthip (2011). Utilization of partially ripe mangoes for freezing preservation by impregnation of mango juice and sugars. LWT – Food Science and Technology, 44: 375-383.
Strumillo, C. (1987). Drying: principles, applications and design. Gordon & Breach Science. Publisher, USA.
Tiwari, A. (2016). A Review on Solar Drying of Agricultural Produce. Journal of Food Process Technology, 7: 623.
Vatthanakul, S., Jangchud, A., Jangchud, K., Therdthai, N. and B. Wilkinson (2010). Gold kiwifruit leather product development using quality function deployment approach. Food Quality and Preference, 21: 339-345.
Zhang, M., Tang, J., Mujumdar, A.S. and S. Wang (2006). Trends in microwave-related drying of fruits and vegetables. Trends in Food Science and Technology, 17: 524-534.