Étude comparative de la lyophilisation et du séchage à la vapeur pour la conservation des mangues : impact sur les propriétés sensorielles et nutritionnelles
Malnutrition remains a major challenge in the Democratic Republic of the Congo. This study aims to improve mango (Mangifera indica L. Var. Kent) preservation by comparing two techniques: freeze-drying and steam drying. Samples at different ripening stages were analyzed for phytochemical, organolepti...
Saved in:
| Main Authors: | , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Conseil Scientifique National
2025-07-01
|
| Series: | Revue Congolaise des Sciences et Technologies |
| Subjects: | |
| Online Access: | https://rcst.cd/index.php/rcst/article/view/523 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849228649414262784 |
|---|---|
| author | Carlos Kabengele Nkongolo Lydie Mbinza Kwanza Jean Kayembe Sungula Van Tshiombe Mulamba Bienvenue Mvingu Kamalandua Giresse Kasiama Nkal Omer Mvele Muamba Yves Kafuti Sungu Blaise Mbala Mavinga Jérémie Muswema Lunguya Gracien Ekoko Bakambo |
| author_facet | Carlos Kabengele Nkongolo Lydie Mbinza Kwanza Jean Kayembe Sungula Van Tshiombe Mulamba Bienvenue Mvingu Kamalandua Giresse Kasiama Nkal Omer Mvele Muamba Yves Kafuti Sungu Blaise Mbala Mavinga Jérémie Muswema Lunguya Gracien Ekoko Bakambo |
| author_sort | Carlos Kabengele Nkongolo |
| collection | DOAJ |
| description | Malnutrition remains a major challenge in the Democratic Republic of the Congo. This study aims to improve mango (Mangifera indica L. Var. Kent) preservation by comparing two techniques: freeze-drying and steam drying. Samples at different ripening stages were analyzed for phytochemical, organoleptic, and antinutritional properties. Results show that freeze-drying better preserves the mango’s color, texture, aroma, and flavor
compared to steam drying. It also maintains higher levels of bioactive compounds with fewer antinutritional elements. The resulting mango powder showed superior sensory quality. Freeze-drying thus offers a promising solution to enhance the nutritional value of mangoes and support efforts against malnutrition. |
| format | Article |
| id | doaj-art-4eb70948d46040fd8bb61afff914efee |
| institution | Kabale University |
| issn | 2960-2629 2959-202X |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Conseil Scientifique National |
| record_format | Article |
| series | Revue Congolaise des Sciences et Technologies |
| spelling | doaj-art-4eb70948d46040fd8bb61afff914efee2025-08-22T17:48:29ZengConseil Scientifique NationalRevue Congolaise des Sciences et Technologies2960-26292959-202X2025-07-014337838610.59228/rcst.025.v4.i3.164524Étude comparative de la lyophilisation et du séchage à la vapeur pour la conservation des mangues : impact sur les propriétés sensorielles et nutritionnellesCarlos Kabengele Nkongolo0https://orcid.org/0009-0005-2588-6332Lydie Mbinza Kwanza1https://orcid.org/0009-0000-7356-9327Jean Kayembe Sungula2https://orcid.org/0000-0002-4238-591XVan Tshiombe Mulamba3https://orcid.org/0009-0007-6221-0555Bienvenue Mvingu Kamalandua4https://orcid.org/0000-0003-4031-9510Giresse Kasiama Nkal5https://orcid.org/0009-0007-6315-6183Omer Mvele Muamba6https://orcid.org/0009-0008-4639-6932Yves Kafuti Sungu7https://orcid.org/0000-0002-1242-261XBlaise Mbala Mavinga8https://orcid.org/0000-0001-8020-6700Jérémie Muswema Lunguya9https://orcid.org/0000-0001-6929-3006Gracien Ekoko Bakambo10https://orcid.org/0009-0003-1523-1741Faculty of Science and Technology, University of Kinshasa, PO Box 190, Kinshasa, XI Democratic Republic of the Congo.Faculty of Science and Technology, University of Kinshasa, PO Box 190, Kinshasa, XI Democratic Republic of the CongoFaculty of Science and Technology, University of Kinshasa, PO Box 190, Kinshasa, XI Democratic Republic of the CongoFaculty of Agricultural Sciences, University of Kinshasa, Dem. Rep of the CongoFaculty of Science and Technology, University of Kinshasa, PO Box 190, Kinshasa, XI Democratic Republic of the Congo.Central Veterinary Laboratory of Kinshasa, Democratic Republic of CongoFaculty of Science and Technology, University of Kinshasa, PO Box 190, Kinshasa, XI Democratic Republic of the Congo.Faculty of Science and Technology, University of Kinshasa, PO Box 190, Kinshasa, XI Democratic Republic of the CongoFaculty of Science and Technology, University of Kinshasa, PO Box 190, Kinshasa, XI Democratic Republic of the CongoFaculty of Science and Technology, University of Kinshasa, PO Box 190, Kinshasa, XI Democratic Republic of the Congo.Faculty of Science and Technology, University of Kinshasa, PO Box 190, Kinshasa, XI Democratic Republic of the Congo.Malnutrition remains a major challenge in the Democratic Republic of the Congo. This study aims to improve mango (Mangifera indica L. Var. Kent) preservation by comparing two techniques: freeze-drying and steam drying. Samples at different ripening stages were analyzed for phytochemical, organoleptic, and antinutritional properties. Results show that freeze-drying better preserves the mango’s color, texture, aroma, and flavor compared to steam drying. It also maintains higher levels of bioactive compounds with fewer antinutritional elements. The resulting mango powder showed superior sensory quality. Freeze-drying thus offers a promising solution to enhance the nutritional value of mangoes and support efforts against malnutrition.https://rcst.cd/index.php/rcst/article/view/523lyophilisationmangueconservationqualités organoleptiquesséchage à l'étuve. |
| spellingShingle | Carlos Kabengele Nkongolo Lydie Mbinza Kwanza Jean Kayembe Sungula Van Tshiombe Mulamba Bienvenue Mvingu Kamalandua Giresse Kasiama Nkal Omer Mvele Muamba Yves Kafuti Sungu Blaise Mbala Mavinga Jérémie Muswema Lunguya Gracien Ekoko Bakambo Étude comparative de la lyophilisation et du séchage à la vapeur pour la conservation des mangues : impact sur les propriétés sensorielles et nutritionnelles Revue Congolaise des Sciences et Technologies lyophilisation mangue conservation qualités organoleptiques séchage à l'étuve. |
| title | Étude comparative de la lyophilisation et du séchage à la vapeur pour la conservation des mangues : impact sur les propriétés sensorielles et nutritionnelles |
| title_full | Étude comparative de la lyophilisation et du séchage à la vapeur pour la conservation des mangues : impact sur les propriétés sensorielles et nutritionnelles |
| title_fullStr | Étude comparative de la lyophilisation et du séchage à la vapeur pour la conservation des mangues : impact sur les propriétés sensorielles et nutritionnelles |
| title_full_unstemmed | Étude comparative de la lyophilisation et du séchage à la vapeur pour la conservation des mangues : impact sur les propriétés sensorielles et nutritionnelles |
| title_short | Étude comparative de la lyophilisation et du séchage à la vapeur pour la conservation des mangues : impact sur les propriétés sensorielles et nutritionnelles |
| title_sort | etude comparative de la lyophilisation et du sechage a la vapeur pour la conservation des mangues impact sur les proprietes sensorielles et nutritionnelles |
| topic | lyophilisation mangue conservation qualités organoleptiques séchage à l'étuve. |
| url | https://rcst.cd/index.php/rcst/article/view/523 |
| work_keys_str_mv | AT carloskabengelenkongolo etudecomparativedelalyophilisationetdusechagealavapeurpourlaconservationdesmanguesimpactsurlesproprietessensoriellesetnutritionnelles AT lydiembinzakwanza etudecomparativedelalyophilisationetdusechagealavapeurpourlaconservationdesmanguesimpactsurlesproprietessensoriellesetnutritionnelles AT jeankayembesungula etudecomparativedelalyophilisationetdusechagealavapeurpourlaconservationdesmanguesimpactsurlesproprietessensoriellesetnutritionnelles AT vantshiombemulamba etudecomparativedelalyophilisationetdusechagealavapeurpourlaconservationdesmanguesimpactsurlesproprietessensoriellesetnutritionnelles AT bienvenuemvingukamalandua etudecomparativedelalyophilisationetdusechagealavapeurpourlaconservationdesmanguesimpactsurlesproprietessensoriellesetnutritionnelles AT giressekasiamankal etudecomparativedelalyophilisationetdusechagealavapeurpourlaconservationdesmanguesimpactsurlesproprietessensoriellesetnutritionnelles AT omermvelemuamba etudecomparativedelalyophilisationetdusechagealavapeurpourlaconservationdesmanguesimpactsurlesproprietessensoriellesetnutritionnelles AT yveskafutisungu etudecomparativedelalyophilisationetdusechagealavapeurpourlaconservationdesmanguesimpactsurlesproprietessensoriellesetnutritionnelles AT blaisembalamavinga etudecomparativedelalyophilisationetdusechagealavapeurpourlaconservationdesmanguesimpactsurlesproprietessensoriellesetnutritionnelles AT jeremiemuswemalunguya etudecomparativedelalyophilisationetdusechagealavapeurpourlaconservationdesmanguesimpactsurlesproprietessensoriellesetnutritionnelles AT gracienekokobakambo etudecomparativedelalyophilisationetdusechagealavapeurpourlaconservationdesmanguesimpactsurlesproprietessensoriellesetnutritionnelles |