ArticleFood science & nutrition2025
Kinetic Models for the Changes in Moisture, Bioactive Compounds, and Antioxidant Activities During the Storage of Tu Quy Mango Powder (
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Optimization of Spray-Drying Conditions and Storage Stability of Black Lychee Extracted Powder: Impact of Maillard Conjugation on Bioactive Compounds and Antioxidant Activity.Foods (Basel, Switzerland) · 2026Article
- Kinetic Models for the Changes in Moisture, Bioactive Compounds, and Antioxidant Activities During the Storage of Tu Quy Mango Powder (Food science & nutrition · 2025Article
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4 authors.
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Abstract
Freeze-dried mango powder is prone to quality degradation during storage. Variations in raw material quality and production conditions across batches further complicate long-term quality control. Repeated and lengthy shelf life testing is both time-consuming and costly. Therefore, mathematical models play a crucial role in estimating shelf life, reducing costs, and tailoring storage conditions for each production batch. The objective of this study was to develop and propose mathematical models to quantitatively predict changes in moisture content, bioactive compounds, and antioxidant activity in mango powder over time. Mango powder was stored at four different temperatures (20°C-55°C) corresponding to RH = 33%-55%. Mathematical models were developed based on statistical parameters (
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