Developing mango powders by foam mat drying technology

Abstract

Using mango purée from overripe mangoes to produce powders helped to solve agricultural product stagnation. The research investigates the effect of thickening additives, convection drying, and heat pump drying on bioactive compounds such as total phenolic content (TPC), total flavonoid content (TFC), color, and solubility of the final product. The obtained results showed that the mixture (gum arabic and maltodextrin in the ratio 50:50 w/w) at a concentration of 15% gave a good quality powder texture when dried by hot air convection at 55°C with TPC (21.24 ± 1.58 mg GAE/g dry weight [DW]) and TFC (0.34 ± 0.02 mg QE/g DW), respectively. In addition, the product has a high solubility of 64.35%, with the highest pass‐through point of 17.11.

Design and optimization of heat pump with infrared drying for Glycyrrhiza uralensis (Licorice) processing

“…The contents of flavonoids and total phenols in the second and third layers showed little difference, exhibiting basically the same effect. This is consistent with the results of Tran et al (35), indicating that both drying temperature and drying time have significant effects on flavonol and total phenol content.…”

Assessment of the changes in product characteristics, total ascorbic acid, total flavonoid content, total polyphenol content and antioxidant activity of dried soursop fruit tea (Annona muricata L.) during product storage

“…The extract (0.5 mL) was placed in a test tube and added with 1.5 mL of DPPH. The sample was incubated in darkness for 30 min before optical absorbance measurement using Thermo Scientific GENESYS 10S UV–Vis Spectrometer at a wavelength of 517 nm (Brand‐Williams et al., 1995 ; Tran et al., 2023 ).…”