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Effect of freeze drying, hot air drying, and hot air drying preceded by freezing on phytochemical composition, antioxidant capacity, and technological properties of mango peels

2026-01-16Artigo de investigação Acesso aberto
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dc.contributor.authorMarcal, Sara
dc.contributor.authorVilas-Boas, Ana A.
dc.contributor.authorCampos, Débora A.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2026-02-06T10:31:13Z
dc.date.available2026-02-06T10:31:13Z
dc.date.issued2026-01-16
dc.description.abstractMango peels have great potential for upcycling in the food industry. This study addressed important knowledge gaps regarding mango peel drying, namely, the effect of drying on mango peels’ bound phenolics, and the impact of prior freezing on the composition of hot air-dried mango peels. Hence, the effect of freeze drying (FD) (0.10 mbar; ?63 ?C (condenser temperature); 25 ?C (shelf temperature); 96 h), hot air drying (HAD) (65 ?C; 48 h), and HAD preceded by freezing (FZ + HAD) (?20 ?C; 30 days) on mango peels’ composition, antioxidant capacity, and technological properties was evaluated. Drying did not affect fiber content; however, it caused slight modifications in carbohydrate composition of fiber. Regarding antioxidant compounds, FD, HAD, and FZ + HAD reduced vitamin C by 9%, 53%, and 71%, respectively. FD preserved all free phenolics, while HAD and FZ + HAD decreased most of them, with reductions ranging from 20 to 42% and 17 to 71%, respectively. However, FD, HAD, and FZ + HAD reduced 9, 2, and 6 of the 10 bound phenolics identified, respectively, and decreased their antioxidant capacity. Finally, all identified carotenoids were reduced by FZ + HAD, whereas FD and HAD decreased only violaxanthin. Regarding technological properties, FD showed the highest and lowest oil and water absorption capacities. In conclusion, these findings demonstrated that prior freezing exacerbated the loss of antioxidants during HAD.eng
dc.identifier.citationMarcal, S., Vilas-Boas, A. A., Campos, D. A., & Pintado, M. (2026). Effect of freeze drying, hot air drying, and hot air drying preceded by freezing on phytochemical composition, antioxidant capacity, and technological properties of mango peels. Foods, 15(2), Article 333. https://doi.org/10.3390/foods15020333
dc.identifier.doi10.3390/foods15020333
dc.identifier.eid105028693277
dc.identifier.issn2304-8158
dc.identifier.other65ed1c1d-f763-4366-9342-80e1f70c4d59
dc.identifier.pmcPMC12840890
dc.identifier.pmid41596932
dc.identifier.urihttp://hdl.handle.net/10400.14/56949
dc.identifier.wos001671400400001
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectAntioxidant capacity
dc.subjectCarotenoids
dc.subjectDrying
dc.subjectFiber
dc.subjectFree and bound phenolics
dc.subjectMango byproducts
dc.subjectTechnological properties
dc.titleEffect of freeze drying, hot air drying, and hot air drying preceded by freezing on phytochemical composition, antioxidant capacity, and technological properties of mango peelseng
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.issue2
oaire.citation.titleFoods
oaire.citation.volume15
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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