No abstract

No abstract

The aim of this research was to study and to model the drying kinetics of the brown algae Macrocystis pyrifera at 50, 60, 70, and 80 C. GAB equation showed a good fit on the sorption experimental data. Fick's diffusional model, together with Newton, Henderson-Pabis, Page, modified Page, logarithmic, and MidilliKukuc models were applied on the drying kinetics of the alga. The D we increased from 5.56 to 10.22 Â 10 -9 m 2 =s as temperature increased from 50 to 80 C. Midilli-Kukuc and logarithmic models obtained the best-fit quality for drying curves based on the statistical tests. In consequence, both models are excellent tools for estimating the drying time of this product.

ResumenSe evaluó el efecto del tamaño de partícula (250 µm y 180 µm) sobre la humectabilidad, solubilidad, capacidad de retención de agua (CRA), capacidad de retención de aceite (CRAC) e hinchazón en polvos liofilizados obtenidos de cáscaras de mango de las variedades criollo, Keitt, y Tommy Atkins. Además, se evaluó el contenido de antocianinas, carotenoides, licopeno y ácido ascórbico. El tamaño y la variedad influyeron significativamente (p<0.05) sobre las propiedades funcionales de los polvos; a mayor diámetro, menor fue el tiempo de humectabilidad y mayor CRA y CRAC; y a menor diámetro mayor fue la solubilidad. El polvo de la variedad criollo mostró la mayor humectabilidad, solubilidad, contenido de antocianinas y ácido ascórbico. Las variedades Tommy Atkins y Keitt presentaron valores más altos de CRA (7.79-8.18 g.g -1 ) y CRAC (4.15-4.71 g.g -1 ). El estudio muestra que los polvos de cáscara de mango pueden utilizarse para el desarrollo de alimentos funcionales.Palabras clave: compuestos antioxidantes, diámetro de partícula, humectabilidad, solubilidad, Mangifera indica Evaluation of food powders obtained from peels of mango (Mangifera indica) as sources of functional ingredients AbstractThe effects of particle size (250 microns and 180 microns) on wettability, solubility, water holding capacity (WHC), oil holding capacity (OHC), and swelling in freeze drying powders, obtained from three varieties of mango peels (Creole, Keitt and Tommy Atkins), were analyzed. In addition, the content of carotenoids, antioxianinas, and ascorbic acid, were evaluated. The particle diameter and the variety of mango affected the functional properties of the powders (p<0.05). The higher was the particle diameter, the lower was the wettability and higher was the WHC and OHC. As the particle diameter decreased, the solubility increased. The powder of criollo variety showed higher wettability, solubility, and content of anthocyanins and ascorbic acid. The Tommy Atkins and Keitt varieties had higher CRA values (7.79 to 8.18 gg -1 ) and higher CRAC (4.15 to 4.71 gg -1 ). The study shows that mango peel powders can be used for the development of functional foods.

No abstract