Moisture sorption isotherms and thermodynamic properties of isomaltulose‐enriched mango
The enthalpy-entropy compensation analysis confirmed that sorption processes in all mango samples were enthalpy-driven. Isomaltulose-treated mango exhibited the highest affinity for water, as evidenced by the most pronounced thermodynamic property values, highlighting its potential as a functional osmotic agent in fruit dehydration. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Maria Júlia Neves Martins (ORCID: https://orcid.org/0000-0001-5936-734X)
- Marcio Augusto Ribeiro Sanches (ORCID: https://orcid.org/0000-0003-1898-9091)
- Javier Telis‐Romero (ORCID: https://orcid.org/0000-0003-2555-2410)
- Jefferson Luiz Gomes Corrêa (ORCID: https://orcid.org/0000-0002-6818-6927)
- Juliana Rodrigues do Carmo (ORCID: https://orcid.org/0000-0002-9083-4863)
- Matheus de Souza Cruz (ORCID: https://orcid.org/0000-0002-4125-3341)
Institutions
- Universidade Federal de Lavras (BR)
- Universidade Estadual Paulista (Unesp) (BR)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-08-26
- DOI
- https://doi.org/10.1002/jsfa.70149
- Primary Topic
- Food Drying and Modeling
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
- Conselho Nacional de Desenvolvimento Científico e Tecnológico
- Fundação de Amparo à Pesquisa do Estado de Minas Gerais