Artículo
Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity
Autor/es | Lobo, Francine Albernaz
Nascimento, Manuela Abreu Domingues, Josiane Roberto Falcão, Deborah Quintanilha Hernanz Vila, María Dolores Heredia Mira, Francisco José Lima Araujo, Kátia Gomes de |
Departamento | Universidad de Sevilla. Departamento de Química Analítica Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal |
Fecha de publicación | 2017 |
Fecha de depósito | 2023-01-26 |
Publicado en |
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Resumen | In this study, foam mat drying was applied to Tommy Atkins mango. Using a multifactorial design, the
effect of soy lecithin (L) and carboxymethylcellulose (CMC) used as foam stabilizers (0–1.50 g/100 g),
as well as ... In this study, foam mat drying was applied to Tommy Atkins mango. Using a multifactorial design, the effect of soy lecithin (L) and carboxymethylcellulose (CMC) used as foam stabilizers (0–1.50 g/100 g), as well as temperature (T) (53–87 °C), on phenolic content and antioxidant capacity of mango were eval- uated. Mango pulp contains antioxidant, such as mangiferin, that can be utilized in foods to enhance their functional properties. Our results indicated that L and T had negative effects (p < 0.05) on the phenolic content and antioxidant capacity, whereas CMC had a positive effect (p < 0.05). Increasing the total amount of phenolic compounds present in dried mango contributed to the higher antioxidant capacity after the drying process. This study concluded that a drying T of 80 °C, and a concentration of 0.30 g/100 g of CMC and L are optimal for increased retention of phenolic compounds and antioxidant capacity. |
Agencias financiadoras | Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro. (FAPERJ) |
Identificador del proyecto | FAPERJ E-26/111.710/2013 |
Cita | Lobo, F.A., Nascimento, M.A., Domingues, J.R., Falcão, D.Q., Hernanz Vila, M.D., Heredia Mira, F.J. y Lima Araujo, K.G.d. (2017). Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity. Food Chemistry, 221, 258-266. https://doi.org/10.1016/j.foodchem.2016.10.080. |
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