Food Chemistry Advances 2 (2023) 100308

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Food Chemistry Advances

journal homepage: www.elsevier.com/locate/focha

Impact of conventional and ohmic blanching on color, phytochemical,

structural, and sensory properties of mango (Mangifera indica L.) cubes: A
comparative analysis
Aparajita Priyadarshini a, Kalpana Rayaguru b, Achyuta Kumar Biswal c, Pradeep Kumar Panda d,
Chandrashree Lenka e, Pramila Kumari Misra c,∗
a
Department of Food Science & Technology, Sambalpur University, Jyoti Vihar, Burla, Odisha 768019, India
b
Department of Agriculture Processing and Food Engineering College of Agricultural Engineering and Technology, Odisha University of Agriculture and Technology,
Bhubaneswar, Odisha 751003, India
c
Centre for Surface Science and Technology, School of Chemistry, Sambalpur University, Jyoti Vihar, Burla, Odisha 768019, India
d
Department of Packaging & Logistics, Yonsei University, Wonju-si, Gangwon-do 26493, South Korea
e
Department of Home Science, Rama Devi Women University, Vidya Vihar, Bhubaneswar 751022, Odisha, India

a r t i c l e i n f o a b s t r a c t

Keywords: Innovative food-preserving methods are developing with the demand for delicious and healthy foods. The current
Antioxidant activity work investigates the preservation of raw Totapuri mango slices of 1 cube cm dimension through conventional
Conventional blanching blanching (CB) and ohmic blanching (OB). The peroxidase test identified the precise blanching times. The CB
Carotenoid and flavonoid
performed by boiling mango cubes at 90 °C in a hot water bath took 130 s, whereas OB took 40–110 s depending
Totapuri mango
on the voltage gradients. The color parameters of the samples and the nature of inherent bioactive compounds
Ohmic blanching
remained intact in both conventional and ohmic blanching treatments. However, the blanching reduced the
amounts of bioactive compounds. The CB reduced these contents to a greater extent than OB with the minimum
effect at 20 V/cm due to non-uniform thermal effects in the former. The morphology was severely affected by
CB treatment compared to OB treatment as evidenced by SEM image analyses. The DPPH scavenging activity at
20 V/cm was the highest among all blanched samples. Thus, the OB is preferable to CB for preserving the mango
cubes.

1. Introduction Mango is utilized in every phase until it matures, i.e., from unripe to
ripe stages, in either the raw form or its derived products. Since mango
Mango (Mangifera indica) is a tropical and delicious fruit mostly liked is a seasonal fruit, it is essential to preserve it to meet the requirements
by all. It is a good source of phytochemicals, including carotenoids, of the people throughout the year. Pulp, puree, nectar, leather, pickles,
phenolics, and flavonoids, with remarkable antioxidant properties and canned slices are some of the derived products of mango sold com-
(Makroo, Prabhakar, Rastogi & Srivastava, 2019). It is commonly known mercially (Siddiq, Sogi & Roidoung, 2017). Usually, many of these prod-
as the "king of fruits" because of its high consumption besides the banana ucts are derived from ripe mango, which is sweeter than unripe mango;
(Torres-León et al., 2016). India consumes most of the mangoes pro- unripe mangoes are green in color and sour in taste except in a few va-
duced and is the world’s top consumer. Many countries like the USA, rieties. However, matured unripe mango is a good source of vitamins A
Canada, UK, Nepal, and Arabian countries also consume mangoes ex- and C (Medlicott & Thompson, 1985). It has many health benefits, as it
ported by India. India is the largest mango producer, reaching over acts against dehydration, helps with stomach disorders, increases immu-
18 million tons by now, about 50% of the global mango production nity, and cures different diseases (Deeksha & Sunita, 2020). Raw mango
(Lebaka, Wee, Ye & Korivi, 2021). Agricultural Ministry estimated an rice, rasam, pachadi, chutney, aam panna, etc., are nutritious, healthy
increase of 4.24 to 21.12% in mango production in India during the recepies prepared from raw mango. Sometimes the unripe fruits (mature
2020–2021 crop year (TET, 2021). China and Thailand come next to and premature) fall off naturally or due to adverse climatic conditions
India in the global market of mango production. Therefore, preserving in vast amounts before they are ripened. Under such circumstances, it
mango is challenging for Indian researchers and countries with huge becomes necessary to preserve these raw fruits with proper processing
production.

∗
Corresponding author.
E-mail address: [email protected] (P.K. Misra).

https://doi.org/10.1016/j.focha.2023.100308
Received 17 October 2022; Received in revised form 7 April 2023; Accepted 8 May 2023
2772-753X/© 2023 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license
(http://creativecommons.org/licenses/by-nc-nd/4.0/)
A. Priyadarshini, K. Rayaguru, A.K. Biswal et al. Food Chemistry Advances 2 (2023) 100308

methods so that they would not be wasted and can be stored for future pieces of one cubic centimetre by a stainless-steel cutter and subjected
use. to blanching. Initial moisture was estimated following the procedure
During storage, the most common phenomenon is the enzymatic reported in the literature (Kumar et al., 2021; Tonin et al., 2018). A
browning process that makes the internal fruit flesh brown. In mango digital weighing balance (Model no: Sartorius BSA 224S-CW, Germany)
fruit, browning reaction and associated physiochemical changes are with a resolution of ±0.0001 g was used for weighing the sample. The
caused by polyphenol oxidase (PPO) and peroxidase (POD) (Barrón- measurements were conducted in triplicate.
García et al., 2021). Chakraborty, Kaushik, Rao and Mishra (2014) re-
ported that the peroxidase enzyme partially causes the browning re- 2.2. CB treatment
action with the help of residual hydrogen peroxide. However, PPO is
the key enzyme that adversely affects the color and taste of the fruit. The mango cubes were blanched conventionally in a boiling water
The best way to protect the green raw fruit from damage is to inhibit bath to inhibit the enzymatic reaction in the samples. The termination of
these reactions retaining the food value simultaneously. The thermal the blanching process was verified by observing the inactivation of the
processing method blanching reduces or destroys microbial and en- vital heat-resistant enzyme, peroxidase (POD), available in the mango
zyme activity and helps to maintain the food quality. Therefore, dif- samples. The test is commonly known as the peroxidase test. The per-
ferent processing methods have been developed for this purpose now oxidase test was performed in the following manner. Initially, 50 g of
and then. Conventional blanching (CB) is the most popular thermal pro- raw mango cubes of one centimetre were dipped in 500 mL of brine so-
cessing method, in which the food products are heated by an outside lution (1% NaCl), conventionally heated to boiling at 90 °C on a water
source using fuel or electricity. However, the literature reported that this bath (REMI, RSB 12, India), and the stopwatch (Digital black stopwatch,
method significantly reduces nutritional value (Kumar, Begum, Hoque, Jain Scientific Biotech, Brand: jaisbo, India.) was switched on immedi-
Hussain & Srivastava, 2021). Consequently, improved thermal process- ately. 5 g of samples were consecutively taken out at 30 s and subjected
ing methods like ohmic heating, pulsed electric field, or high-pressure to the peroxidase assay to know the enzyme activity (Ruiz-Ojeda & Pe-
processing are emerging as the newer techniques to minimize nutri- nas, 2013). For this purpose, the blanched mango samples were allowed
tional loss. Out of them, the easily achievable ohmic blanching (OB) to react with the stoichiometric mixture of guaiacol (0.5 mL of 1% solu-
process is the innovative thermal processing method of food materials tion in 50% ethyl alcohol) and 1 mL of hydrogen peroxide (3%) solution
in which an electric current is directly passed through the foodstuffs for (Gomes, Sarkis & Marczak, 2018). The mixture was added to the test
heating. This method claims better preservation and longer shelf-life of tube containing the treated samples and kept for a few minutes (5 to 10
foods (Makroo, Rastogi & Srivastava, 2017). It also has several benefits mins) until the development of reddish color confirmed the presence of
over conventional heating methods (Priyadarshini, Rayaguru & Nayak, the peroxidase enzyme. The process was repeated until the red color dis-
2020). Rapid heating and volumetric heating are the best advantages of appeared. The sample turned white when blanching stopped the enzyme
OB over conventional methods. activity. This time was noted as a blanching time for the particular sam-
In the present work, we blanched the mango cubes conventionally ple. The experiment was repeated three times for each sample, and the
and ohmically, and compared the physical, structural, and functional average values were taken as the blanching time. The blanched samples
properties of the resulting blanched samples. The ohmic heating system were subjected to further analysis of quality attributes (Gomes et al.,
is a modified system developed by us that can be applied for parboiling, 2018).
thawing, dough proofing, dehydration, evaporation, ohmically assisted
peeling, and the extraction of compounds from vegetable tissues in food 2.3. OB treatment
processing fields (Kaur & Singh, 2016). Literature reports that OB im-
proves food quality parameters with minimal loss of its nutritional and The self-built ohmic heater was constructed from PTFE (Polytetraflu-
organoleptic properties (Priyadarshini, Rayaguru & Nayak, 2022, 2021; oroethylene), a synthetic hydrocarbon polymeric material with tetraflu-
Rinaldi et al., 2020). We have taken the Totapuri mango as our target oroethylene as the monomeric unit. The heater is a cuboid vessel with a
sample because, out of 1500 varieties of mangoes produced in India, height, length, and width of 15 cm, 12 cm, and 8 cm, respectively (Sup-
its production is high due to its high pulp content and availability. The plementary Fig.S1). About 500 mL of 1% NaCl solution was taken in
CB was carried out by heating mango samples at 90 °C in a water bath, the heater, and the temperature was raised to 70 °C by passing electric
and OB was carried out at 70 °C by passing an electric current through current at different voltages (Gomes et al., 2018). 50 g of raw mango
the mango samples varying the voltage gradient at 10 V/cm, 15 V/cm, samples were dipped in the solution in the ohmic chamber at 10, 15,20,
20 V/cm, and 25 V/cm in the ohmic system to achieve the goal. The and 25 V/cm voltage gradients. The procedure for the peroxidase test
OB samples are abbreviated as OB10, OB15, OB20, and OB25 based on described in CB treatment (Section 2.2) was followed for each voltage
the voltage applied during blanching. On analyzing the samples after gradient to test the peroxidase activity, and the average blanching time
blanching, the qualities and physical properties of the OB samples were was determined. The samples, after adequate blanching, were subjected
found to be better than the CB samples. Further, OB20 samples yield to further analysis of quality attributes.
products of superior physical, structural, and functional properties than
the rest OB samples due to the appropriate heating effects of the electric 2.4. Phytochemical analysis of the treated mango cubes
current.
2.4.1. Ascorbic acid determination
2. Materials and methods The ascorbic acid (AA) content in the mango sample was determined
by the visual titration technique (Guiamba, Ahrné, & Svanberg, 2018).
2.1. Sample preparation and pre-treatment The water extract of the mango sample was titrated against the aqueous
solution of 2,6-dichlorophenol- Indophenol dye (redox dye) volumetri-
We collected the fresh Totapuri unripe mangoes of pertinent matu- cally using a burette and pipette. The dye is colorless in water, blue in
rity from the farms of Sambalpur University, the southeastern part of an alkaline medium, and red in an acidic medium. On adding the dye
India. Selected mangoes of approximately uniform weight were dipped solution dropwise to the aqueous mango extract, the red color appeared
in 10 ppm hypochlorite solution for 5 mins, followed by proper wash- due to the presence of AA in the sample. The redox reaction occurs in
ing under running water to wash away the foreign particles, dirt, and which AA is oxidized to dehydroascorbic acid, and the dye is reduced
undesired elements, if any. The surfaces of the fruits were wiped with a to a colorless compound. When AA, present in the water extract of the
muslin cloth to absorb the moisture and dried at ambient temperature. mango samples is used up entirely in the reaction, the mango extract
The mangoes were then peeled manually, destoned, and cut into small becomes colorless. Initially, a known volume of acidified ascorbic acid

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A. Priyadarshini, K. Rayaguru, A.K. Biswal et al. Food Chemistry Advances 2 (2023) 100308

(with 3% HPO3 ) was titrated with the standardized dye solution until (methanol, acetone, and water) for comparison, and 1.0 mL of each so-
red coloration was obtained, and the titer value was noted. The dye fac- lution was mixed separately with 1.0 mL of the mango samples extract
tor, i.e., mg of ascorbic acid per mL dye, was estimated using the titer in the corresponding solvents (methanol/ acetone/ water) containing
value. Subsequently, the water extract of the blanched mango samples 0.02–0.1 mg of the mango samples. The reaction aliquot was kept in
was prepared by crushing the samples along with water and filtering the dark at room temperature for half an hour. The absorbance of the
the resultant sample through a Whatman paper (Grade 42: 2.5 μm). The mixture was measured at 517 nm with a UV-visible spectrophotome-
sample extract (acidified with HPO3 ) was similarly titrated with a dye ter (UV-2450, Shimadzu, Japan). The scavenging activity of DPPH was
solution. The titer value was noted down. The amount of ascorbic acid calculated by Eq. (3) given below.
in the mango extract was determined using Eq. (1).
Titre value × dye factor × volume made up
AA (mg∕100g) = × 100 (1)
Extract taken for est imat ion x volume of sample taken for est imat ion
[( ( ) ( )]
Abs Control − Abs Sample
DPPH radical scavenging activity(%) = ( )] x 100
2.4.2. Total carotenoid determination Abs Control
A simplified and quick procedure estimated total carotenoid (TC) (3)
content of mango samples. The pigments were extracted directly into
Where, Abs (Control) is the absorbance of DPPH radical+ methanol,
the solution through the cold light petroleum-acetone colorimetric
Abs (Sample) is the absorbance of DPPH radical+ sample extract.
(Garzón et al., 2012). The acetone was added to the mango samples
and shaken, and the colored acetone solution containing carotenoid pig- 2.5.2. Ferric reducing antioxidant power assay
ments was taken out. The process was performed with fresh acetone re- The Ferric reducing antioxidant power (FRAP) assay measures the
peatedly till the solution became colorless. The colored acetone extract antioxidant potential of the sample through the reduction of ferric iron
was then poured into a pear-shaped separating funnel. To it, petroleum (Fe3+ ) to ferrous iron (Fe2+ ) by antioxidants present in the sample. The
ether (10–30 mL) and distilled water (10–30 mL) were added, shaken FRAP power of the processed mango samples was analyzed following
thoroughly, and allowed to stand until the aqueous layer was separated the method reported in the literature (Nie et al., 2020). FRAP reagent
from the ether layer. The non-polar ether layer was separated and passed constitutes 300 mM sodium acetate buffer at pH 3.6, 10 nm of 2,4,6-tri
through a sintered tunnel sodium sulfate bed to absorb the moisture and (2-pyridyl)-s-triazine (TPTZ) solution and 20 mM FeCl3 ·6H2 O in the sto-
remove the impurities. The clean extract, thus, obtained was analyzed ichiometric ratio of 10:1:1 (v/v). FRAP reagent (3 mL) was mixed with
spectrophotometrically using a UV visible spectrophotometer (model 200 𝜇L of the extract of the mango samples in three solvents (methanol,
UV-2450, Shimadzu, Japan) to get the absorbance value of carotenoid acetone, and water) separately for comparison. The reaction aliquot was
at 452 nm. The absorbance value obtained, which indicates the total incubated in a water bath at 37 °C for 30 min. The antioxidants of the
carotenoid concentration in the mango samples, was calculated using mango samples react with the ferric tripyridyltriazine complex formed
Eq. (2) (de Carvalho et al., 2012). in the FRAP reagent, producing the colored ferrous tripyridyltriazine
concent rat ion × volume of sample × 100 complex that absorbs at 593 nm. The absorbance was measured, and
Total carotenoid mg∕100g = the percent of the antioxidant was calculated using Eq. (4) given below.
Weight of sample × 1000
(2) [( ) ]
FRAP(%) = AbsSample − AbsControl ∕AbsSample x100 (4)

2.4.3.Total. flavonoid content determination Trolox was used as the standard for the assay. Trolox standard
The contents of the flavonoids in the processed mango samples were (2 mM) was prepared by adding 0.05 g of the compound to 100 mL
determined by a colorimetric assay using aluminum chloride. The stable of ethanol, and the FRAP percentage was calculated as mg TE (Trolox
acid-soluble colored complex formed between the C-4 keto group and equivalence)/100 dm.
the C-3 or C-5 hydroxy group of the flavonoids with aluminum chloride 2.6. Color measurement
is detected with a UV–visible spectrophotometer (model UV-2450, Shi-
madzu, Japan) at 420 nm (Muralidhara et al., 2019). The water extract A colorimeter (Hunter lab, Modelo Color Quest XE, USA) measured
of the sample was mixed with the 2% ethanolic AlCl3 solution in a 1:1 the color of the fresh and treated mango samples using the method re-
(v/v) ratio and was kept undisturbed for one hour at room temperature. ported in the literature Biswal et al., 2021; Izli, Izli & Taskin, 2017) in
The appearance of the yellow coloration of the sample confirmed the for- terms of the L∗ , a∗ , and b∗ color parameters. The L∗ value indicates the
mation of the colored complex. The absorbance of the resulting complex brightness of the color, where L∗ = 0 and L∗ = 100 represent the black
at 420 nm was measured, and the total flavonoid content was calculated and white color, respectively. Similarly, a∗ parameter ranging from 0
using the standard calibration graph having y = 0.0255x (R2 =0.9812), to −50 represents the green color, whereas the value ranging from 0
where x is the absorbance and y is the flavonoid (quercetin) equivalent to +50 specifies the red color. On the other hand, the parameter b∗ in
(mg/g). the range 0 to −50 specifies the blue color, and the value in the range
0 to +50 represents the yellow color. The hue angle (hab), color satu-
2.5. Analysis of antioxidant properties of cb and ob treated mango cubes ration Cab∗ , and total color difference ∆E∗ were measured in triplicate
for the raw and treated samples using Eqs. (5)-7. The color parameters
2.5.1. DPPH (diphenyl-1-picrylhydrazyl) radical scavenging assay of the raw mango values before blanching were considered as the base
To evaluate the antioxidant character of the processed mango sam- values (Guida et al., 2013). The values of the hab, Cab∗ and ∆E∗ were
ples, the stable DPPH free radical was used as the free radical source, calculated using Eqs. (5), ((6) and (7), respectively.
which absorbs in the visible spectral region with the 𝜆max at 517 nm
hab = arctan(b ∗ ∕a ∗) (5)
in ethanol (Biswal & Misra, 2020; Biswal, Lenka, Panda, Yang & Misra,
2021; Krishnan, Rayaguru & Nayak, 2020). When encountering an an- √( ∗2 )
tioxidant, DPPH is easily scavenged, as indicated by the decrease of its Cab ∗ = a + b∗2 (6)
absorbance at 517 nm. The deep purple-colored free radical is changed
√[( )2 ( )2 ( )2 ]
during the reaction to a stable diamagnetic molecule of pale-yellow ΔE ∗ = L ∗ −L0 ∗ + a ∗ −a0 ∗ + b ∗ −b0 ∗ (7)
color. A solution of 0.135 mM DPPH was prepared in three solvents

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2.7. Functional group analysis

Both the raw and treated samples were analyzed by Fourier trans-
form infrared (FTIR) spectroscopy (Biswal et al., 2019; Nayak &
Misra, 2019; Panda et al., 2018) to determine the effect of blanching on
the inherent bioactive components present in the mango samples. The
raw and the treated samples were ground with IR grade KBr (1:100)
and compressed with a hydraulic press to get the pellet. The FTIR spec-
tra were obtained from the FTIR spectrophotometer (Perkin Elmer Spec-
trum 400, USA) in the range 4000–400 cm−1 at room temperature, main-
taining a resolution of 4 cm−1 .

2.8. Morphology analysis

The morphologies of the raw and blanched samples were analyzed

by a scanning electron microscope (JEOL, JSM-6610, USA). The sam-
ples were scanned by subjecting the electron beams over the samples, Fig. 1. Effect of OB and CB on different blanching time.
and the enlarged images were obtained (A. K. Biswal et al., 2022;
Biswal, Panda, Yang & Misra, 2020; Nayak & Misra, 2020; Panda et al.,
2018; Panda, Jena, Rath & Misra, 2020). For scanning, the pre-hydrated 3.1. Effect of blanching time
powdered samples were adhered to aluminum supports with double-
sided tape and then metalized with a coating of gold that was 350 Å The blanching time should be adequate to avoid overcooking, accom-
thick. The images were scanned at magnifications of 500x. plishing enzyme activity inhibition simultaneously. Hence, accurately
determining the blanching time is crucial for fruit preservation. When
2.9. Sensory analysis more than 90% of the enzymes are reduced and the nutritional parame-
ters retention is optimized, the time is considered the perfect blanching
The sensory/organoleptic properties, such as color, flavor, and time (Ceylan, McMahon & Garren, 2017). Peroxidases (POD) are known
taste of the raw and processed mango samples, were evaluated us- as the most heat-resistant enzymes (Gomes et al., 2018) and are pri-
ing a 9-point hedonic scale. Ten semi-trained panelists assessed the marily responsible for the browning of fruits. In the presence of oxygen,
sensory parameters (Bhalerao et al., 2020; García-Díez et al., 2022; these enzymes catalyze the oxidation of o-diphenols to o-quinones which
Herdenstam, Kurtser, Swahn & Arunachalam, 2022; Seeburger et al., subsequently polymerize to form brown pigments. Therefore, PODs are
2023; Shahzad et al., 2021; Song et al., 2022). The overall acceptability considered a biological indicator to trace the presence or absence of
was calculated using composite scoring and considering the weightage the other oxidizing enzymes in the medium. The absence/inactivation
factor for each attribute. of the peroxidase enzyme demonstrates that most of the other quality
deteriorating enzymes are also inactivated (Guida et al., 2013).
2.10. Statistical analysis CB and OB-treated samples were subjected to the peroxidase test by
reacting the respective representative samples with guaiacol and hy-
The triplicate data collected from each of the experiments were sub- drogen peroxide. In OB treatment, the impacts of voltage gradient and
jected to statistical analysis by one-way analysis of variance (ANOVA) treatment times on enzymatic browning of unripe mango cubes were
and posthoc comparison by Duncan’s test (at significant level 𝛼 = 0.05) investigated. The results are shown in Fig. 1. As the figure shows, in OB
using SPSS (IBM-SPSS-Statistics 20, Armonk, New York, U.S.A.) Soft- treatment, the blanching time is within 40–110 s when the mango cubes
ware (Biswal et al., 2020; Moosavy et al., 2017). were blanched at 25, 20, 15, 10 V/cm, and the blanching time decreases
with the increase in voltage gradients. The peroxidase activity in OB25
was the lowest at 40 s. The conventional blanching was carried out at
3. Results and discussion
90 °C as per the report from the literature (Ruiz-Ojeda & Peñas, 2013),
and blanching time was evaluated in an analogous manner, which came
The fruits usually deteriorate due to the adverse action of the mi-
out to be 130 s. The higher blanching time in the case of CB treatment
croorganisms, such as bacteria, yeast, mold, and different enzymes. In
might be due to the less pronounced enzyme destabilization than the OB
particular, the enzyme, a special protein that acts as a biological cata-
treatment. Mannozzi et al. (2019) reported inactivation times for per-
lyst in speeding up the biochemical reactions, spoils the fruits and causes
oxidase in ohmic heating to be drastically less than the time required in
browning of the fruits (Moon, Kwon, Lee & Kim, 2020). Generally, the
conventional blanching, corroborating the present findings.
enzyme actions cause the loss of color, texture, and flavor of fruits or
vegetables. Heat treatment, such as blanching, can easily inhibit enzyme
activity because these protein-based enzymes denature easily at higher 3.2. Analysis of functional groups of the blanched samples
temperatures. In blanching, the raw foods are scalded in boiling water
for a few seconds and subsequently plunged into running water or ice- Fruit is affluent in bioactive compounds with several health benefits.
cooled water to check the overcooking. As a result, the surface dirt and On blanching, these compounds might be degraded, thereby deteriorat-
microorganism get cleaned, color brightens, and the loss of vitamins ing the food quality of the processed fruits. The retaining of the struc-
and other bioactive components slows down (Xiao et al., 2017). So, the tures of the bioactive compounds and the phytochemicals attributes to
blanching should be adequate to inactive the enzyme action, and the es- the quality of the processed fruit. Hence, initially, the untreated and
sential components should be intact simultaneously. The mango samples OB/CB treated samples were analyzed by the Fourier transform infrared
were processed through CB and OB treatments. The effects of both treat- (FTIR) spectroscopy to reveal the functional group of these compounds.
ments on the duration of the blanching time, the contents of the bioac- Fig. 2 illustrates the FTIR spectra of raw, CB, and OB-treated mango
tive compounds such as ascorbic acid, carotenoids, and flavonoids, and cubes. It is seen from the figure that the bands of all samples coincide
the antioxidant activity of the balanced samples were analyzed. These at the same wave numbers, although the intensity of each band is sub-
are described below. stantially reduced in the blanched samples.

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A. Priyadarshini, K. Rayaguru, A.K. Biswal et al. Food Chemistry Advances 2 (2023) 100308

heating. On the other hand, the OB sample exhibited an exceptionally

uniform structure with high-flying fibres and spherical globules, possi-
bly due to the uniform blanching of the sample and less time exposure,
showed a fairly homogeneous structure with a spherical and conspicu-
ous fibres network distribution likely due to the fibres’ expansion. The
result is a rise in soluble fiber, which improves the food’s taste and tex-
ture. Increasing the soluble fiber increases the human digestibility ca-
pacity (Lattimer & Haub, 2010). The SEM images also evidenced the
superiority of OB above CB samples.

3.4. Effect of blanching treatment on ascorbic acid and carotenoid content

Ascorbic acid (Vitamin C) and carotenoids are important components

of fruits. Ascorbic acid acts as an antioxidant. It also stimulates the fi-
broblasts to generate blood vessels, cartilage, muscle, and collagen in
bones and helps heal the body. On the other hand, carotenoids are nat-
urally occurring yellow, orange, and orange-red fat-soluble pigments
with nutritional importance. Hence, the content of these pigments sig-
nifies the qualities of the fresh and processed fruit samples. The contents
of ascorbic acid and carotenoid of the raw mango and the blanched sam-
Fig. 2. FTIR Spectra of before and after treatment: raw sample (RW), CB and
OB20 samples.
ples from each of the treatments were determined and are represented as
the vertical bars, as shown in Fig. 4. Analysis of the data shows that CB
always yields the least content of both components compared to the OB-
The absorption peaks in 2800 cm-1 - 3000 cm-1 are assigned to the treated and raw samples. In raw mango cubes, ascorbic acid (Fig. 4A)
bending and stretching vibration of the CH, CH2 , and CH3 groups. More- was detected to be 197.29 ± 9.29 mg/100 g dm, whereas, in the CB-
over, the band at 1614 cm-1 is attributed to the asymmetric stretch- treated sample, the content was 108.16±2.09 mg/100 g dm which is
ing vibration band of the carboxyl group (Biswal et al., 2019; A. K. about 54% of the untreated sample at the blanching time of 130 s. In
Biswal et al., 2022), whereas the band at 1494 cm-1 corresponds to the the case of OB-treated samples, the ascorbic acid content increases with
symmetric stretching band of the same carboxyl group. The bands in the the increase of the voltage gradient till 20 V/cm is achieved. However,
range 1200 cm-1 - 960 cm-1 , corresponding to the stretching vibration of on further increasing the voltage gradient to 25 V/cm (Fig. 4A), the
C–C and C–O bonds, are crucial for food chemists, and these bands ac- amount of ascorbic acid content decreases, i.e., ascorbic acid content has
count for the presence of sugars and organic acids (Labaky et al., 2021). the order, OB10<OB15<OB20>OB25 (135.66 ± 2.84, 142.78 ± 6.02,
The weak signals, however, indicate that the citric and malic acids are and 157.10 mg/100 g dm, 140.23±4.41 mg/100 g dm, with the
present at a low concentration (<1%) (Labaky et al., 2021). The absorp- corresponding blanching time of 90, 60, 50, and 40 s, respectively.
tion bands at 1130 cm-1 and 990 cm-1 are assigned to sucrose, whereas Poojitha and Athmaselvi (2018) also reported the same trend in the
those bands at 1089 cm-1 and 1109 cm-1 are due to fructose and glucose, ascorbic content of the ohmic-heated banana pulp. Somavat (2011) and
respectively. Absorption bands confirm the presence of 𝛽-carotene and Saxena, Makroo and Srivastava (2016) investigated the effect of ohmic
characteristics properties of 7-cis and 15-cis configuration at 1254 cm-1 , and conventional heating on ascorbic acid. They reported that an elec-
756 cm-1 , and 789 cm-1 , respectively (Baria, Upadhyay, Singh & Mal- tric field does not significantly affect ascorbic acid degradation. The
hotra, 2019). The absorption bands at 1724 cm-1 and 1645 cm-1 sup- literature also reports similar results while processing orange juice,
ported the two typical coupled C = C–C stretching. The presence of mango pulp, aloe vera juice, and acerola pulp (Abedelmaksoud, Mohsen,
flavonoid structure is confirmed by the appearance of the C = O bond Duedahl-Olesen, Elnikeety & Feyissa, 2018; Jaeschke, Marczak & Mer-
(1645 cm-1 ), C–O bond (1130 cm-1 ), and in-plane deformation vibra- cali, 2016; Saberian, Hamidi Esfahani & Abbasi, 2015; Tyug et al.,
tions of C–H (765 cm-1 and 990 cm-1 ) in all the treated samples. The 2010).
spectral between1000 cm-1 and 1110 cm-1 are assigned to the glyco- Fig. 4B illustrates the effect of OB and CB on total carotenoid con-
sidic linkage between sugars units. The OH vibration corresponding to tents in the blanched samples. As depicted in the figure, the maximum
the distinct group of phenolics (flavonoids and phenolic acids) is found loss of carotenoid content in CB samples (0.0253±0.0003 mg/100 g dm)
in the vibrational spectral region between 3400 and 3200 cm−1 . (A. K. might be attributed to the longer blanching time and higher tempera-
Biswal et al., 2022; Wongsa, Phatikulrungsun & Prathumthong, 2022). ture than OB-treated samples. Further, similar to the previous obser-
Generally, the absorption peaks between 800 cm−1 and 1200 cm−1 cor- vation (as in the case of ascorbic acid), the maximum total carotenoid
respond to the “finger print region” assigned to a polysaccharide; there- (0.0349±0.0005 mg/100 g dm) was retained in OB-treated samples at
fore, its interpretation is difficult (A. K. Biswal et al., 2022). Overall 20 V/cm, followed by 0.0325±0.001 mg/100 g dm in the OB15 sam-
FTIR study reveals that some of the bioactive compounds degraded dur- ple, with no significant difference (p ≤ 0.05, Supplementary Table S1).
ing blanching. However, the higher intensity of the OB samples than The carotenoid content of the other OB-treated samples also did not
CB samples indicates the less extent of the degradation in the former vary significantly from each other. However, the carotenoid content of
samples. both CB and OB samples was degraded significantly (p ≤ 0.05) from
the fresh raw mango cubes’ content of 0.0437±0.005 mg/100 g dm.
3.3. Analysis of morphology of the blanched samples The carotenoid content depends on numerous variables, such as species
and soil climates (Rodríguez et al., 2021). Sarkis, Jaeschke, Tessaro and
The scanning electron micrographs at 500X of fresh, conventionally, Marczak (2013) reported pigment degradation as a function of volt-
and ohmic blanched mango cubes are shown in Fig. 3. The image of age gradient and solid content in a similar study. Besides, OB-treated
mango cubes in fresh condition revealed the clusters of spheres and fi- samples under a low voltage gradient exhibited greater degradation of
brous structures in bulk. Nevertheless, after the treatments, some phys- pigment compound, which is similar to or even lower than CB-treated
ical damage occurred due to blanching. It was clear in both enlarged samples. Gulzar et al. (2018) reported the loss in ascorbic acid and
images that particles in the CB-treated samples had been severely bro- carotenoid content of microwave-blanched mango slices due to oxida-
ken. A rough surface was developed in CB treated sample due to uneven tive loss caused by heat treatment. However, a comparative study re-

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A. Priyadarshini, K. Rayaguru, A.K. Biswal et al. Food Chemistry Advances 2 (2023) 100308

Fig. 3. Scanning electron micrographs (SEM) analysis (A) fresh mango cube (500x), (B) CB treated mango cube (500x) and (C) ohmic treated mango cube (OB20)
(500x), (Scale bar 40 μm).

the less carotenoid presence. The L∗ values of all the blanched samples
changed from the raw samples, but no definite trend was observed. The
CB-treated samples had the lowest value (77.64 ± 0.97) and were almost
equal to OB25 blanched samples. The samples blanched at 10, 15, and
20 V/cm exhibited higher L∗ values with no significant difference. The
samples looked lighter or brighter due to enzymatic inactivation within
the short period of blanching. The negative sign of a∗ value indicated the
greenish color of mango cubes, which was lowest in OB20 (−1.06±0.02)
and was maximum in CB-treated samples (0.903±0.08) with a reddish
tinge which might be due to the enzymatic exposure. At low voltage gra-
dients of 10 and 15 V/cm, the samples were brighter in color than the
fresh ones and did not significantly differ from the OB20 sample. A sim-
ilar trend was observed for b∗ values, and a significant color variation
was observed in CB-treated and OB25 samples. Cab∗ and lab values were
calculated from the ∆E∗ value, where ∆E∗ indicates the total color dif-
ferences concerning raw mango values. Norouzi et al. (2021) stated that
the ∆E∗ more than one could physically discriminate the color changes.
No significant difference (p>0.05) was found among the blanched sam-
ples (OB10, OB15, and OB20), but the OB25 samples had the highest
∆E∗ , which displayed maximum color change and were very close to the
CB blanched samples. The HSB (Hue-saturation-brightness) color wheel
assessed the color of the OB samples (10, 15, and 20), which varied
from yellow to warm green, whereas CB and OB25 samples were more
yellowish.

3.6. Effect of blanching treatment on total flavonoid content and

antioxidant activity
Fig. 4. Effects of CB and OB treatments on ascorbic acid (A) and total carotenoid
content (B) of mango cubes.
The antioxidant properties of the fruits are due to the presence of
several bioactive compounds, such as polyphenols, Vitamin C, Vitamins
veals that ohmic heating retained maximum beta-carotene content in A, Vitamins B, Vitamins E, and carotenoids (Skrovankova, Sumczyn-
spinach puree than conventionally processed samples at the same tem- ski, Mlcek, Jurikova & Sochor, 2015). Flavonoids with variable phe-
perature and time. In an ohmic-blanched sample, the frequency of ap- nolic structures found in fruits and vegetables possess redox properties
plied voltage contributed significantly to the outcome of the nutritional that can eradicate free radicals radically. These polyphenols scavenge
profile of the product (Yildiz, Icier & Baysal, 2010). the free radicals responsible for multiple illnesses in the human body,
like cardiovascular disorders, anti-inflammatory, anti-hepatotoxic, anti-
3.5. Effect of color parameters viral, and anti-cancer (Brochier, Mercali & Marczak, 2016) because of
their phenolic hydroxyl groups and hence, acts as potential antioxidants.
The coloration of the fruit is due to the phytochemicals and natural Ferric ion-reducing antioxidant power (FRAP) measures the antiox-
bioactive compounds present in it, which, therefore, indicates the qual- idant capacity of fruits, food, and beverages containing polyphenols.
ity of the fruit during processing for storage. Color is also a unique visual The antioxidant capacity of the treated samples towards DPPH free rad-
qualitative indicator that can influence consumers. The color parame- ical and FRAP was evaluated by extracting the bioactive compounds in
ters in fresh raw, OB, and CB- treated samples are presented in Table 1. methanol, acetone, and water. Table 2 enumerates fresh, CB, and OB-
The color parameters, L∗ a∗ and b∗ values for raw mango cubes were treated mango samples’ antioxidant activities (DPPH scavenging activity
79.93±2.95, −0.76±0.05, and 2.39±0.13. The hue angle and chroma and FRAP). On analysis of the data of the total flavonoid contents and
values indicated the color belonged to greenish-yellow, possibly due to antioxidant behavior with DPPH and FRAP of raw mango and treated

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A. Priyadarshini, K. Rayaguru, A.K. Biswal et al. Food Chemistry Advances 2 (2023) 100308

Table 1
Variation of color parameters of blanched mango cubes during CB and OB.

Color parameters RM CB OB1O OB15 OB20 OB25

ab ab ab b ab
L ∗
79.93±2.95 77.64±0.97 80.45±0.76 81.93±0.15 81.38±0.05 77.04±2.63a
a∗ −0.76±0.05b 0.90±0.08d −1.15±0.03a −1.08±0.06a −1.06±0.02a 0.63±0.01c
b∗ 2.39±0.13a 4.23±0.13c 2.85±0.03a 2.56±0.06a 2.44±0.32a 3.59±0.33b
Cab 2.51±0.14a 4.32±0.12d 3.07±0.03b 2.78±0.07ab 2.66±0.31ab 3.65±0.33c
Hab 107.78±0.81a 77.93±1.18c 112.08±0.49b 112.99±1.05b 113.65±2.18b 79.96±0.78c
ΔE – 3.61±1.17ab 1.8 ± 1.09ab 2.81±2.01ab 2.58±1.59ab 5.25±1.88b
∗
Same superscript along the row values indicates no significant difference.

Table 2
Comparative evaluation of blanching treatment on extraction method on antioxidant activity and TFC.

Sample TFC (mg QE/100 g dm) DPPH (% inhibition) FRAP (mg TE/100 g dm)
Solvents

Methanol Acetone Water Methanol Acetone Water Methanol Acetone Water

RM 207.53± 33.57± 31.15±0.35d 94.33±3.05d 84.0±3.60c 39.0±2c 3032.47±0.38f 2065.83±1.24f 1866.5 ± 0.8f
1.81e 0.36c
CB 144.68± 23.45± 21.47±1.26a 65.33±2.51a 58.0±4.58a 27.0±1a 2123.68±1.92a 1454.11±1.11a 1305.8 ± 2.06a
3.98a 2.76a
OB10 166.08± 26.27± 23.8±1.75ab 74.66±1.52ab 65.66±4.93ab 32.66±1.52b 2426.29±0.93b 1648.52±1.02b 1483.5 ± 2.41b
2.64b 1.72ab
0B15 176.34± 27.4± 26.29±1.83bc 80.0±5.56bc 71.0±3.60b 33.66±1.52bc 2573.75±1.69d 1740.49±0.87d 1580.5 ± 2.34d
1.58c 2.16ab
OB20 185.76± 30.8± 28.57±1.9cd 84.66±3.21c 74.66±4.04bc 35.33±1.5bc 2723.98±1.08e 1857.34±1.48e 1675.1 ± 2.37e
3.14d 1.34bc
OB25 172.97± 27.57± 25.28±1.15abc 78.0±3.6bc 68.0±2ab 32.66±3.51b 2503.87±1.45c 1715.30±0.99c 1548.2 ± 1.84c
2.37bc 1.2ab
∗
Same superscripts along the column values indicating no significant difference.

samples in different solvents, it is seen that the values in the methanol cantly higher in OB-blanched samples than in the rest of the media.
medium were higher compared to the values in the rest media. Pinsirodom et al. (2018) demonstrated the FRAP values of green and
The total flavonoid content in raw mango was about ripe mangoes in the 28 to 48 mg TE/gram dm (∼ 2800 to 4800 mg
207.53±1.81 mg QE/100 g dm and reduced to 21.47±1.26 mg/100 g TE/100 gm dm).
dm in CB. As is seen from Fig. 5A, this retention was significantly
(p<0.05) highest in the sample blanched at OB20 (185.76±3.14 mg 3.7. Sensory analyses
QE/100 gdm). Muralidhar et al. (2019) have also reported values in a
similar range. However, CB and OB-treated watermelon juice samples Assessing processed fruit using sensory analysis is an important step
and blanched pomegranate juice (Yildiz et al., 2009) showed no signif- in food processing. It provides valuable information and insights to en-
icant difference. The fresh raw mango could annihilate DPPH radicals sure consumer expectations and relate directly to revenue and market
up to94.33±3.05%. Analysis of the blanched samples (Table 2) reveals success. The sensory parameters (color, flavor, taste) of both OB and
that the CB-treated samples hold minimum inhibition, i.e., 65.33±2.51 CB treated samples show a remarkable difference in Fig. 6. By the com-
of the percentage of DPPH radical. In contrast, OB-treated samples at posite scoring method, all the samples of mango cubes were estimated
20 V/cm could scavenge 84.66±3.21 percent of DPPH radicals (Fig. 5B) with weightage for color (30%), flavor (30%), taste (40%), and over-
in all media. The scavenging activity increased with the voltage up to all acceptability (OA) was calculated accordingly. The samples treated
20 V/cm and then declined at 25 V/cm in all cases. Kumar, Varaku- at 20 V/cm showed a superior score for color (8.40±0.69) as well as
mar and Reddy (2012) also reported the DPPH inhibition percent with high in flavor (7.90±0.87) and taste (7.70±0.67), with OA of 7.97±0.48
OB-treated pineapple samples. Farahnaky et al. (2018) pointed out that followed by the samples 15 V/cm (OA: 7.61±0.36), whereas, the CB
maximum preservation of iron was possible by OB treatment through treated samples get the least sensory score for color. Thus, the higher
microwave, and conventional processing of potato, turnip, and radish, voltage gradient is certainly associated with reduced treatment time,
respectively. and thus, the sample treated for longer showed a reduced sensory score.
The FRAP of fresh raw mangos was 3032±38 mg TE/100 g dm. Kaushik, Rao and Mishra (2016) also reported that longer thermal treat-
Similar to the results of antioxidant activity from the DPPH scaveng- ment leads to the deterioration of natural organoleptic attributes and af-
ing test, the FRAP assay detected maximum reducing power in the fects the nutritional quality of mango. The higher sensory scores found
methanolic extract of the sample with the highest value in OB-treated during ohmic heated meat samples indicate that the color is drastically
samples at 20 V/cm (2723.98±1.08 mg TE/100 g dm) and the low- improved in ohmic treatment than in traditional treatments (Yildiz-
est for CB-treated samples (2123.68±1.92 mg TE/100 g dm) (Fig. 5C). Turp, Sengun, Kendirci & İçier, 2013).
The literature also envisages the antioxidant activity by FRAP assay As a deviation from expected, the fresh samples fetched the lowest
in different varieties of mango. FRAP assay in ripe mango pulp and score for overall acceptability. This observation is because the fresh-
peel was 65.92 mg/g and 15.30 mg/g, respectively (Ferreira et al., cut mango pieces were subjected to rapid enzymatic activity without
2019). Similar to the DPPH scavenging percentage, in the FRAP assay, immediate blanching. Thus, the sensory scores for color and flavor were
the maximum value was attained at 20 V/cm, and then the value de- very less. As informed by the panelists, the sourness of the fresh mango
creased with the further increase to 25 V/cm. Nevertheless, there was cubes was also more, for which the taste score was also lesser than the
no significant difference among OB15, OB20, and OB25 samples in the blanched samples. However, the OB samples achieved better consumer
methanolic medium. However, FRAP and TFC contents were signifi- preference on the 9-point hedonic scale.

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A. Priyadarshini, K. Rayaguru, A.K. Biswal et al. Food Chemistry Advances 2 (2023) 100308

Fig. 5. Effects of CB and OB treatments on TFC (a), DPPH% (b) and FRAP (c) scavenging activity of mango cubes.

ever, when the blanching was performed with pure water, the enzyme
activity could not be ceased, possibly due to the insufficient heat gener-
ated by the boiling water medium. A liquid boils when its vapor pressure
equals the atmospheric pressure. Addition of sodium chloride to water
depressed the vapor pressure of brine solutions, which in turn resulted
in the elevation of its boiling point (Kapoor, 2012). Therefore, brine so-
lution was taken as the medium of blanching. The brine solution (1%)
was good enough to provide the required thermal energy for blanching.
However, in conventional blanching, the heating is non-uniform and
takes longer. Thus, the bioactive components are much more vulnera-
ble to damage in CB-treated samples, as is observed in the present study.
Alternatively, in OB treatment, the enzyme action is inhibited by passing
an electric current of a few voltages through the mango cubes. Heating
occurs through internal energy generation within the mangoes, which
is uniform and instantly inhibits the enzyme’s actions (Alkanan et al.,
2021). Therefore, OB-treated samples yielded quality mangoes cubes
with more bioactive compounds. Because of the lower blanching time,
the nutritional values of the samples were significantly higher in OB-
treated samples than in the CB-treated samples (Makroo et al., 2017).
The current increases in proportion with the voltage: this results in the
blanching of the mangoes due to the larger heating effects (non-thermal
effects) of ohmic current (Xiao et al., 2017). The non-thermal effects
Fig. 6. Effect of blanching on sensory attributes of mango cubes: raw mango of OB could be characterized by electrostatic imbalance created on the
(RM), conventionally blanched (CB), ohmic-blanched samples (OB10, OB15, enzyme surface or the enzyme environment due to the ionization of
OB20, and OB25 samples). solutes (Kanjanapongkul & Baibua, 2021). However, there is a thresh-
old voltage for blanching. Because when the mangoes were blanched
at 5 V/cm, the blanching could not be achieved for hours together. On
3.8. OB treatment versus CB treatment increasing the voltage to 10 V/cm, the blanching could be achieved at
110 s. On the further voltage increase, blanching time decreased up to
Conventional blanching is a convenient and simple thermal treat- 25 V/cm. Nevertheless, the maximum loss of nutrients was found in
ment that does not requires sophisticated preparatory methods. How- OB25 and OB10 among the ohmically treated samples. This maximum

8
A. Priyadarshini, K. Rayaguru, A.K. Biswal et al. Food Chemistry Advances 2 (2023) 100308

degradation might be due to the high heat penetration at a higher volt- CRediT authorship contribution statement
age gradient (25 V/cm) and longer heating times at a lower voltage
gradient (10 V/cm). However, there was no significant difference in the Aparajita Priyadarshini: Conceptualization, Methodology, Inves-
nutritional values among the OB-treated samples, i.e., OB15 and OB20. tigation, Formal analysis, Software, Validation, Data curation, Visual-
The literature also reports that the blanching is limited to viscosity and ization, Writing – original draft, Writing – review & editing. Kalpana
electrical conductivity (Torkian Boldaji, Borghei, Beheshti & Hosseini, Rayaguru: Methodology, Investigation, Supervision, Formal analysis,
2015; Udensi, Ukozor & Ekwu, 2005). Since OB gave the best results in Software, Validation, Conceptualization, Data curation, Visualization,
all aspects, it is suggested that 20 V/cm voltage generates appropriate Writing – review & editing. Achyuta Kumar Biswal: Data curation, For-
heat of the blanching phenomenon by ohmic heating. This voltage of- mal analysis, Writing – review & editing. Pradeep Kumar Panda: Data
fers minimal loss concerning all bioactive components in the processed curation, Formal analysis, Writing – review & editing. Chandrashree
samples. At higher voltage, the heat disrupted the structure of the bio- Lenka: Formal analysis, Validation. Pramila Kumari Misra: Conceptu-
components. alization, Methodology, Formal analysis, Validation, Resources, Super-
vision, Writing – original draft, Writing – review & editing.
4. Conclusions
Data availability
Processing food is a vital step of foodomics that accounts for con-
sumers’ improved well-being and health. In the present study, we at- Data will be made available on request.
tempted to preserve Totapuri mango cubes by conventional blanching
(CB) and ohmic blanching (OB) treatments with an indigenous ohmic Acknowledgement
heater we built. The blanching time was determined by investigating
the activity of the peroxidase enzyme. CB treatment was observed at The authors are thankful to Department of Food Science Technology
130 s, whereas the OB treatment at the varying voltage at 10, 15, 20, and Nutrition, Sambalpur University for providing laboratory facilities.
and 25 V/cm (abbreviated as OB10, OB15, OB20, and OB25, respec- PKM thanks CSIR, New Delhi for granting an Emeritus Scientist position
tively) occurred at 110, 60, 50, and 40 s, respectively, i.e., the increase (Award No. 21(1141)/22/EMR-II) at School of Chemistry, Sambalpur
in voltage gradient reduced the blanching time. The highest values of University, India. AKB thanks CSIR, New Delhi for granting a Research
quality parameters were observed in the methanolic extraction method Associate position (Award No. 09/1229(0007)/2020-EMR-I) at School
among the three extraction solvents. The nutrients of CB-treated samples of Chemistry, Sambalpur University, India.
degraded higher than the OB-treated samples due to a longer blanching
time. The percentage of inhibition of DPPH activity and FRAP was high- Supplementary materials
est by OB20, with no significant difference among the other OB-treated
samples. Supplementary material associated with this article can be found, in
In contrast, the CB blanching resulted in the lowest values. Ascor- the online version, at doi:10.1016/j.focha.2023.100308.
bic acid, total carotenoid, and flavonoid content were highest in OB20 References
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highest FRAP value in methanol (2723.98±1.08 mg TE/100 g dm) and Feyissa, A. H. (2018). Effect of ohmic heating parameters on inactivation of enzymes
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ticles for prospective application in food packaging and biomedical fields. Materials
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