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May 24, 2026International Journal of Food ScienceOpen Access

Novel Valorization of Fully Ripe Mangoes: A Dual Approach to Produce Prebiotic Short‐Chain Fructooligosaccharide–Enriched Products Through Enzymatic Synthesis and Osmotic Dehydration

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Authors

JCJariyaporn ChanginWBWarathep BuasumSCSirilux Chaijamrus

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Overview

Randomized trial demonstrates effective prebiotic product creation in mangoes, suggesting new food waste solutions.

Key Points

  • This research aims to valorize unmarketable fully ripe mangoes by converting sucrose into beneficial prebiotic short-chain fructooligosaccharides (sc-FOS).
  • Utilized Pectinex Ultra SP-L to synthesize sc-FOS from mango juice
  • Enhanced sc-FOS production with additional sucrose, achieving 67.54% sucrose conversion
  • Conducted osmotic dehydration (OD) at 60°C using sc-FOS-enriched mango syrup for improved uptake.
  • Achieved sc-FOS concentration of 58.07% in syrup derived from enriched juice
  • OD with sc-FOS syrup resulted in greater solid gain and water loss than conventional syrups
  • Final OD mango pieces contained approximately 30% sc-FOS (db).

Cite This Study

Changin et al. (2026) studied this question.

synapsesocial.com/papers/6a1295bf48a0ea1665672060https://doi.org/10.1155/ijfo/5590635
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  5. 5Metabolite-Mediated Antioxidant-Rich Bacterial Isolates for the Control of Anthracnose Disease and Enhancement of the Post-Harvest Shelf Life of Mango (Mangifera indica L.)2026