Assessment of Bioactive Compounds, Physicochemical Properties, and Microbial Attributes of Hot Air–Dried Mango Seed Kernel Powder: an Approach for Quality and Safety Evaluation of Hot Air–Dried Mango Seed Kernel Powder

Abstract

The presence of carbon and nitrogenous compounds in mango processing by-products makes them excellent substrates for the biosynthesis of many microbial metabolites using fermentation processes. Pretreatment of the substrate with retention of crucial growth supporting compounds is vital for designing and optimizing fermentation media for enhanced production of desired metabolites. The present study investigated the effect of hot air drying (HAD) (50, 60, 70, and 80 °C) on the bioactive compounds, physio-chemical and mineral profile, fermentable sugar, and microbial safety of mango (cv. chausa) seed kernel powder. Results indicated that different drying temperatures non-significantly (P<0.05) affected the carbohydrates, starch (except at 60 and 80 °C), nitrogen, and protein content. The pH (except at 70 °C), total phenolics, and antioxidant activity decreased with an increase in drying temperatures. Inductively coupled plasma–optical emission spectrometry (ICP-OES) analysis revealed the increase in concentrations of majority minerals with incremental drying temperature. The microbial load of powdered seed kernel after 30 days of room temperature storage was within safe limits, as samples were devoid of food pathogens. Briefly, the study suggests HAD (at 70–80 °C) to convert mango kernels into stable powdered form for prolonged storage. The powdered kernels can be utilized in diversified food industry and as a feedstock (with safe storability, preserved bioactive, mainly carbon and nitrogen compounds) for biosynthesis of valuable metabolites via microbial fermentation route.