Surreal illustration of hygroscopic mangaba crystals.

Sweetness Preserved: Unlocking the Secrets of Mangaba Powder's Shelf Life

Samir D’Costa in Science & Nature August 2025 • 4 min read.

"Discover how lyophilization and hygroscopic trends impact the storage and quality of this exotic fruit powder."

Mangaba, a fruit cherished in Northeast Brazil, offers a delightful taste and is packed with nutrients, especially vitamin C. Traditionally gathered from the wild, its unique flavor has found its way into various products.

However, like many fresh fruits, mangaba is highly perishable, requiring methods to extend its shelf life while preserving its quality. One solution lies in transforming the fruit into a powder through lyophilization, also known as freeze-drying. This process yields an amorphous powder, a substance with interesting properties that require careful analysis.

Understanding how these powders interact with moisture, a concept known as hygroscopicity, is crucial. This article delves into the science behind mangaba pulp powder, exploring its characteristics, the impact of processing techniques, and how best to maintain its quality for a longer shelf life.

The Science of Sorption: How Mangaba Powder Behaves

Surreal illustration of hygroscopic mangaba crystals.

When mangaba pulp undergoes lyophilization, the resulting powder's interaction with moisture becomes a key factor in determining its shelf life. This interaction is described by sorption isotherms, which illustrate the relationship between water activity (the amount of unbound water available for microbial growth and chemical reactions) and the moisture content of the powder at a constant temperature.

Scientists use mathematical models to predict this behavior, allowing them to optimize storage conditions and packaging. Several models exist, each with its strengths and weaknesses depending on the specific food and conditions being studied. The research paper delved into using models such as GAB, BET, Oswin, and Henderson to analyze mangaba powder at different temperatures.

GAB (Guggenheim-Anderson-de Boer) Model: A versatile model often used for food products, it accounts for multilayer adsorption.
BET (Brunauer-Emmett-Teller) Model: Best suited for monolayer adsorption, it helps determine the surface area of the powder.
Oswin Model: An empirical model useful over a limited range of water activities.
Henderson Model: Another empirical model, often providing a good fit for various food isotherms.

The study found that the Henderson model provided the best fit for the experimental data obtained for lyophilized mangaba pulp powder. This model accurately predicted the powder's behavior across various temperatures, indicating its suitability for determining optimal storage conditions.

Preserving the Sweetness: Practical Implications

Understanding the hygroscopic behavior of lyophilized mangaba pulp powder provides valuable insights for producers and consumers. By using the Henderson model to predict moisture uptake, manufacturers can select appropriate packaging materials that offer a barrier against moisture. Furthermore, recommending specific storage conditions, such as maintaining a low relative humidity, can help extend the shelf life of the powder and ensure that its desirable qualities, including its vitamin C content and unique flavor, are preserved. This knowledge empowers both industry professionals and health-conscious consumers to make informed choices about this exotic fruit powder.

About this Article -

This article was crafted using a human-AI hybrid and collaborative approach. AI assisted our team with initial drafting, research insights, identifying key questions, and image generation. Our human editors guided topic selection, defined the angle, structured the content, ensured factual accuracy and relevance, refined the tone, and conducted thorough editing to deliver helpful, high-quality information.See our About page for more information.

This article is based on research published under:

DOI-LINK: 10.1590/1807-1929/agriambi.v21n5p356-360, Alternate LINK

Title: Hygroscopic Trend Of Lyophilized ‘Mangaba’ Pulp Powder

Subject: Agronomy and Crop Science

Journal: Revista Brasileira de Engenharia Agrícola e Ambiental

Publisher: FapUNIFESP (SciELO)

Authors: Juliana Conegero, Luciana C. Ribeiro, Antonio R. G. Monteiro, José M. C. Da Costa

Published: 2017-05-01

Everything You Need To Know

Why is mangaba pulp transformed into a powder, and what key property needs careful consideration for its preservation?

Mangaba pulp powder's shelf life is extended through lyophilization, also known as freeze-drying, which transforms the perishable fruit into a stable powder. This process is essential because fresh mangaba, like many fruits, spoils quickly. Understanding the powder's interaction with moisture, its hygroscopicity, is vital for preserving its quality and extending its usability.

What are sorption isotherms, and why are they important for understanding the behavior of mangaba pulp powder?

Sorption isotherms describe the relationship between water activity and the moisture content of mangaba powder at a specific temperature. Water activity indicates the amount of unbound water available for microbial growth and chemical reactions, directly impacting the powder's stability. Scientists use mathematical models to analyze these isotherms and predict how the powder will behave under different storage conditions.

What are some of the mathematical models used to predict moisture sorption in mangaba powder, and what are their specific characteristics?

The GAB (Guggenheim-Anderson-de Boer) model is a versatile tool often employed for food products because it accounts for multilayer adsorption. The BET (Brunauer-Emmett-Teller) model is best suited for monolayer adsorption and helps determine the surface area of the powder. The Oswin model, an empirical model, is useful over a limited range of water activities, while the Henderson model, another empirical model, often provides a good fit for various food isotherms.

Which mathematical model proved most effective in predicting the hygroscopic behavior of lyophilized mangaba pulp powder, and why?

The Henderson model was determined to be the best fit for the experimental data obtained for lyophilized mangaba pulp powder. This model accurately predicts the powder's behavior across various temperatures, making it suitable for determining optimal storage conditions. The Henderson model's accuracy allows manufacturers to predict moisture uptake and select appropriate packaging that offers a barrier against moisture, and recommend specific storage conditions.

What are the practical implications of understanding the hygroscopic behavior of lyophilized mangaba pulp powder for both producers and consumers?

By understanding the hygroscopic behavior of lyophilized mangaba pulp powder and utilizing the Henderson model, manufacturers can select packaging materials that protect against moisture. Recommending specific storage conditions, such as low relative humidity, will further extend the powder's shelf life, preserving its vitamin C content and unique flavor. This enables industry professionals and consumers to make informed choices, ensuring the desirable qualities of this exotic fruit powder are maintained.