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Effect of freeze drying, hot air drying, and hot air drying preceded by freezing on phytochemical composition, antioxidant activity, and technological properties of mango peels
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Resumo(s)
This study evaluated the impact of freeze drying (FD), hot air-drying (65 ºC; 48 h) (HAD), and HAD preceded by freezing (-20 ºC; 30 days) (FZ+HAD) on mango peels’ composition, antioxidant activity, and technological properties. Overall, drying had no marked effect on macronutrients and fiber composition. FD (-9%), HAD (-55%), and FZ+HAD (-72%) reduced vitamin C. FD preserved all free phenolics, while HAD (-20 – -42%) and FZ+HAD (-17 – -71%) decreased most of them. HAD, FZ+HAD, and FD reduced 2, 6, and 9 of the 10 bound phenolics identified. FZ+HAD performed worst in preserving b-carotene, lutein, and violaxanthin. All drying methods impaired bound phenolics’ antioxidant activity. FZ+HAD was the darker powder. FD showed the best and worst oil and water absorption capacities. This study evaluated the impact of drying on mango peels’ bound phenolics and compared HAD with FZ+HAD for the first time. FZ+HAD was inadequate regarding antioxidants preservation.
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Palavras-chave
Mango byproducts Drying Fiber Free and bound phenolics Carotenoids Antioxidant activity Technological properties
Contexto Educativo
Citação
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SSRN
Licença CC
Sem licença CC