Foam Mat Drying of Tommy Atkins Mango: Effects of Air Temperature and Concentrations of Soy Lecithin and Carboxymethylcellulose on Carotenoid Compounds and Colorimetric Parameters

jfcn-077-francine-albernaz-teixeira-fonseca-lobo
Francine Albernaz Teixeira Fonseca Lobo, Josiane Domingues, Deborah Falcão, Carla Stinco, Francisco Rodríguez-Pulido, Carlos Eduardo Faria, Francisco Heredia, Katia Gomes de Lima Araujo and Dolores Vila

 

Abstract

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.

Published on: January 03, 2020
doi: 10.17756/jfcn.2020-077
Citation: Lobo FATF, Domingues J, Falcão D, Stinco C, Rodríguez-Pulido F, et al. 2020. Foam Mat Drying of Tommy Atkins Mango: Effects of Air Temperature and Concentrations of Soy Lecithin and Carboxymethylcellulose on Carotenoid Compounds and Colorimetric Parameters. J Food Chem Nanotechnol 6(1): 1-8.
 
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