Relationship of optical techniques in the carotenoid content in mango

It is essential to preserve food for longer; one way to maintain it is through dehydration and the appropriate pretreatments to protect its properties. In the case of mango, it is a product that reaches many families, so in this work, mango without pretreatment (STT), mango with pretreatment with ascorbic acid (TAA), and pretreatment with osmotic dehydration (ODT) were compared. By Raman spectroscopy and absorbance, the pretreatment that favored the conservation of the β-carotene content was qualitatively determined. This is a very important property for various applications. Samples with TAA were found to retain the highest amount of the aforementioned compound.