title: 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.
abstract: 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 (0-1.50g/100g), as well as temperature (T) (53-87°C), on phenolic content and antioxidant capacity of mango were evaluated. 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 0.30g/100g of CMC and L are optimal for increased retention of phenolic compounds and antioxidant capacity.
authors.affiliation: Faculdade de Farmácia, Universidade Federal Fluminense, Rua Doutor Mário Viana 523, Santa Rosa, Niterói 24241-000, Brazil.
authors.forename: Francine Albernaz
authors.initials: FA
authors.lastname: Lobo
authors.affiliation: Faculdade de Nutrição, Universidade Federal Fluminense, Rua Mário Santos Braga 30, Campus do Valonguinho, Centro, Niterói 24020-140, Brazil.
authors.forename: Manuela Abreu
authors.initials: MA
authors.lastname: Nascimento
authors.affiliation: Faculdade de Farmácia, Universidade Federal Fluminense, Rua Doutor Mário Viana 523, Santa Rosa, Niterói 24241-000, Brazil.
authors.forename: Josiane Roberto
authors.initials: JR
authors.lastname: Domingues
authors.affiliation: Faculdade de Farmácia, Universidade Federal Fluminense, Rua Doutor Mário Viana 523, Santa Rosa, Niterói 24241-000, Brazil.
authors.forename: Deborah Quintanilha
authors.initials: DQ
authors.lastname: Falcão
authors.affiliation: Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
authors.forename: Dolores
authors.initials: D
authors.lastname: Hernanz
authors.affiliation: Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
authors.forename: Francisco J
authors.initials: FJ
authors.lastname: Heredia
authors.affiliation: Faculdade de Farmácia, Universidade Federal Fluminense, Rua Doutor Mário Viana 523, Santa Rosa, Niterói 24241-000, Brazil. Electronic address: katia_lima@id.uff.br.
authors.forename: Kátia Gomes
authors.initials: KG
authors.lastname: de Lima Araujo
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D002266:Carboxymethylcellulose Sodium / Q000737:chemistry*; D003890:Desiccation / Q000379:methods*; D005511:Food Handling; D054709:Lecithins / Q000737:chemistry*; D031022:Mangifera / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D013696:Temperature; D044004:Xanthones / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D054709:Lecithins; D010636:Phenols; D044004:Xanthones; C013592:mangiferin; D002266:Carboxymethylcellulose Sodium
keywords: Antioxidant capacity; Foam mat drying; Mangiferin; Mango; Phenolic compounds