Processing of Maranhão mango peels by convective drying and freeze-drying: kinetic study, functional and thermal properties.

Autor: Albuquerque, Juliana Cruz, de Figueirêdo, Rossana Maria Feitosa, de Melo Queiroz, Alexandre José, dos Santos, Francislaine Suelia, Santos, Newton Carlos, de Oliveira Carvalho, Raniza, Gregório, Mailson Gonçalves, Moura, Henrique Valentim, de Macedo Albuquerque Junior, Nailton, Amadeu, Lumara Tatiely Santos, dos Santos Costa, Sabrina
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Zdroj: Journal of Food Measurement & Characterization; Jul2024, Vol. 18 Issue 7, p6295-6309, 15p
Abstrakt: Drying is an essential stage at the industrial level in the strategy of transforming agro-industrial by-products into functional ingredients. Therefore, this study investigated the effect of convective drying at three different temperatures (50, 60, and 70 °C) with an air flow rate of 1.0 m/s and freeze-drying (− 50 °C/72 h) on the drying characteristics, the content of bioactive compounds, and the physical properties of Maranhão mango peels. In addition, empirical and diffusive models were used to describe the behavior of the convective drying kinetics of the peels. Both strategies employed resulted in a reduction in water content (p < 0.05). Among the mathematical models tested, the Diffusion Approximation and Midilli models provided better fits (R2 ≥ 0.9996). Increasing the drying temperature up to 70 °C increased the effective diffusivity (1.48 × 10–10 m2/s) and reduced the thermodynamic properties of the process. However, freeze-drying preserved the levels of total phenolic compounds (2654.56 mg GAE/100 g), total tannins (2815.68 mg TAE/100 g), flavonoids (130.79 mg/100 g), and carotenoids (244.92 mg/100 g). The resulting powders for all conditions were extremely hygroscopic and exhibited intermediate cohesiveness but with free flowability. Finally, the results presented open new perspectives for the application of convective drying (70 °C) and freeze-drying for Maranhão mango peel drying, paving the way for the development of creative, innovative, and simple routes for the management and recycling of agri-food waste, which could expand this knowledge to new food matrices. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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