Physicochemical properties of spray-dried mango phenolic compounds extracts

Abstract

The demand of phenolic compounds has increased over time because of their important properties that are advantageous in food and pharmaceutical applications. However, the production of these compounds is limited by the availability of raw materials and the unstable characteristics of the compounds. One such potential plant-based source that can be used for the production of phenolic compounds is mango seed kernel (MSK). It is found that the water extracts of MSK (MSKE) contain significant levels of polyphenolic compounds with substantial antioxidant activities. In this study, phenolic compounds are recovered from mango seed kernel extracts using spray-drying technology. The effects of maltodextrin concentration and initial solids concentration of MSKE to the physicochemical properties of spray-dried phenolic powders are investigated. Results indicate that varying %maltodextrin (MD) and the initial solids content of the extract significantly affected the water solubility (WSI) and water activity (WAI) indices of the powders, as well as their color properties and total phenolic compound content. The ash content of the powders is affected by the change in initial solids concentration; however, it is noted that the maltodextrin concentration did not significantly affect the parameter. Furthermore, the moisture content and DPPH-scavenging antioxidant activity are found to be insignificantly affected by both maltodextrin and initial solids concentration. Overall, the spray-dried polyphenol powders from MSKE are found to have the following properties: 3.56%–5.01% moisture, 0.81–1.80% ash, 2.58%–3.91% water absorption index, 50.62–96.14 mg/g total polyphenol content and 114.14–129.46 mmoL/g DPPH antioxidant activity with a maximum of 24.28% water solubility index. The color of spray-dried powders has the following specifications: lightness = 61.11–68.16, red/green = 2.17–2.92 and yellow/blue = 18.56–20.36.