In this study, foam mat drying was applied to Tommy Atkins mango. Using a multifactorial design, the effect of soy lecithin (L) and carboxymethylcellulose (CMC) used as foam stabilizers (0-1.50g/100g), as well as temperature (T) (53-87°C), on phenolic content and antioxidant capacity of mango were evaluated. Mango pulp contains antioxidant, such as mangiferin, that can be utilized in foods to enhance their functional properties. Our results indicated that L and T had negative effects (p<0.05) on the phenolic content and antioxidant capacity, whereas CMC had a positive effect (p<0.05). Increasing the total amount of phenolic compounds present in dried mango contributed to the higher antioxidant capacity after the drying process. This study concluded that a drying T of 80°C, and a concentration of 0.30g/100g of CMC and L are optimal for increased retention of phenolic compounds and antioxidant capacity.

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The complex obtained by inclusion method B promoted better colour protection for the beverage compared with the use of the crude extract, showing that the molecular inclusion of yellow bell pepper carotenoids can provide good results for that purpose. © 2017 Society of Chemical Industry.

Mango is an important tropical fruit and a source of bioactive compounds. In this work foam mat drying was used for Tommy Atkins mango pulp. The effects of concentration of the foam stabilizers soy lecithin (L) and carboxymethylcellulose (CMC) (0-1.50 g/100 g) and drying temperature (T) (53-87 °C) were evaluated on the retention of total carotenoid and color parameters using a multilevel factorial design. Carotenoids were determinate by high pressure liquid chromatography method (HPLC-DAD). Carotenoid analysis showed presence of 9-cis-, 13-cis-, 15-cis-and all-trans-violaxanthin, luteoxanthin and their derivatives, β-carotene and cis-β-carotene. Results of the statistical analysis showed no significant effect of variables studied (p > 0.05) on the total carotenoid and β-carotene showing that this preservation method is interesting for obtaining carotenoid compounds rich dried mango pulp, but L had effect (p < 0.05) on color parameters L* and hab. The obtained results indicated that the foam mat drying process was efficient for retention of carotenoids of the mango pulp.

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