Abstract
The effects of various drying methods (spray drying, cabinet drying, vacuum drying, tunnel drying, rotary oven drying, and gas oven drying) on the phenolic profile, bioactive compounds, and antioxidant capacity of mango powder have been considered with the aim of discover the effective drying technique. To identify and quantify the phenolic profile, the Folin-Ciocalteu method was used, while 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging studies were utilized to elucidate the antioxidant capacity. Results showed that total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC) and total carotenoid content (TCC) showed substantial variations (p < 0.05) between different drying methods, and the antioxidant properties were influenced to different degrees by drying methods. The antioxidant capacity of dried mango powder is strongly correlated with phenolic compounds (polyphenol, flavonoids, and anthocyanin). Caffeic acid was predominant among the 16 phenolics in mango powder. Flavonoids had higher retention factors (RF) than phenolic acids. Finally, our findings indicate that both cabinet drying and vacuum drying are appropriate for mango powder production. However, taking into account both economic viability and phenolic compound quality, cabinet drying would be the supreme choice for the outturn of mango powder as antioxidant-rich flavor enhancers.
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