Effect of drying on vitamin, carotene, organic acid, mineral composition, and microstructural properties of mango (Mangifera indica)
Corresponding Author
Tanmay Sarkar
Department of Food Technology and Bio-Chemical Engineering, Jadavpur University, Kolkata, India
Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, West Bengal, India
Correspondence
Tanmay Sarkar and Runu Chakraborty, Department of Food Technology and Bio-Chemical Engineering, Jadavpur University, Kolkata 700032, India.
Email: [email protected] (T. S.) and [email protected] (R. C.)
Contribution: Conceptualization, Formal analysis, Methodology, Resources, Supervision, Validation, Writing - original draft, Writing - review & editing
Search for more papers by this authorMolla Salauddin
MMM Government Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Nadia, West Bengal, India
Contribution: Formal analysis, Investigation, Writing - original draft, Writing - review & editing
Search for more papers by this authorHassan Ibrahim Sheikh
Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Terengganu, Malaysia
Contribution: Resources, Software
Search for more papers by this authorSiddhartha Pati
Skills innovation & Academic network (SIAN) Institute, Association for Biodiversity Conservation and Research (ABC), Balasore, Odisha, India
NatNov Bioscience Private Limited, Balasore, India
Contribution: Resources, Software
Search for more papers by this authorCorresponding Author
Runu Chakraborty
Department of Food Technology and Bio-Chemical Engineering, Jadavpur University, Kolkata, India
Correspondence
Tanmay Sarkar and Runu Chakraborty, Department of Food Technology and Bio-Chemical Engineering, Jadavpur University, Kolkata 700032, India.
Email: [email protected] (T. S.) and [email protected] (R. C.)
Contribution: Conceptualization, Project administration, Resources
Search for more papers by this authorCorresponding Author
Tanmay Sarkar
Department of Food Technology and Bio-Chemical Engineering, Jadavpur University, Kolkata, India
Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, West Bengal, India
Correspondence
Tanmay Sarkar and Runu Chakraborty, Department of Food Technology and Bio-Chemical Engineering, Jadavpur University, Kolkata 700032, India.
Email: [email protected] (T. S.) and [email protected] (R. C.)
Contribution: Conceptualization, Formal analysis, Methodology, Resources, Supervision, Validation, Writing - original draft, Writing - review & editing
Search for more papers by this authorMolla Salauddin
MMM Government Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Nadia, West Bengal, India
Contribution: Formal analysis, Investigation, Writing - original draft, Writing - review & editing
Search for more papers by this authorHassan Ibrahim Sheikh
Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Terengganu, Malaysia
Contribution: Resources, Software
Search for more papers by this authorSiddhartha Pati
Skills innovation & Academic network (SIAN) Institute, Association for Biodiversity Conservation and Research (ABC), Balasore, Odisha, India
NatNov Bioscience Private Limited, Balasore, India
Contribution: Resources, Software
Search for more papers by this authorCorresponding Author
Runu Chakraborty
Department of Food Technology and Bio-Chemical Engineering, Jadavpur University, Kolkata, India
Correspondence
Tanmay Sarkar and Runu Chakraborty, Department of Food Technology and Bio-Chemical Engineering, Jadavpur University, Kolkata 700032, India.
Email: [email protected] (T. S.) and [email protected] (R. C.)
Contribution: Conceptualization, Project administration, Resources
Search for more papers by this authorAbstract
Mangoes are rich in vitamins, carotenes, organic acids (OA), and minerals. Sun, convective, microwave, and freeze-drying have been adopted for mango leather processing. Raw mango pulp (RMP) was found superior in vitamin A (1.52 ± 0.06 mg/100 g) and ascorbic acid (41.58 ± 1.36 mg/100 g) content. Vitamin D was not detected in the raw or dried product. Citric acid is found highest in the RMP (633.70 ± 2.05 mg/100 g). Drying significantly affects the vitamin (decrement of 20.32%–92.69% for vitamin A, 16.58%–61.31% for tocopherols, 29.94%–143% for vitamin C), and carotene content (3.17%–87.99% decrease). An increase of 5.62% and 15.16% in propionic acid content was observed for microwave and sun-dried products respectively, while a decrease of 6.48% to 9.98-fold was there for other OA. Crystal formation was observed in all samples except microwave dried. Microwave drying was found the best method in terms of nutrient retention may be due to the requirement of a relatively shorter drying time.
Novelty impact statement
Mango leather is a traditional snack product with high nutritional value. The in-depth vitamins and mineral composition is studied in different processing methods along with its microstructural changes that may take place in different drying processes.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
Data available in article Supporting Information.
Supporting Information
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Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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