http://lattes.cnpq.br/1292909749948849; CARVALHO, Ana Júlia de Brito Araújo.
Abstract:
This study aims to evaluate the effects of drying the peel of 'Palmer' mango on its
physical, physicochemical, bioactive compounds, antioxidant activity and profile of
phenolic compounds, generating information for a better use of this byproduct
and its
use in food products . The shells were cut using a mold adapted to dimensions 20 x 20
mm with average thickness of the shell itself (approximately 1.55 mm), subjected to
different drying techniques: oven with air circulation at five temperatures (40, 50, 60, 70
and 80°C) and drying by lyophilization. To describe the dryings, some mathematical
models were used, both diffusion (thirdtype
boundary condition) and empirical
(Henderson and Pabis, Lewis, Page, Silva et alii, Wang and Singh). The dryings were
carried out until reaching equilibrium in relation to water loss. After drying in an oven
and by lyophilization, the mango peels were submitted to the crushing process, being
crushed and homogenized, obtaining the powder, performing the standardization of
granulometry in a 600 mesh sieve at room temperature, approximately 24 °C. The
powders were characterized for physical, physicochemical, bioactive compounds and
antioxidant activity. According to the results, it appears that the diffusion model indicated
that the peels of the 'Palmer' mango have an almost uniform moisture distribution over
time. The Page equation presented the best statistical indicators, fitting better than the
other models to the experimental data. Wang and Singh's model does not present a
physical behavior consistent with the study carried out, even crossing the field of water
quantity to the negative region, before reaching the equilibrium point of the drying
process. After characterization of the powders subjected to convective drying and freeze
drying, it was observed that convective drying at 60 °C and freeze drying were the ones
that showed the best results, especially in relation to bioactive compounds and antioxidant
activity, being chosen to carry out the process of microencapsulation and subsequent
addition to loaf bread formulations. The loaf breads were prepared using three
formulations, namely: standard (P), added with microencapsulated powder of mango peel
'Palmer' by convective drying at 60 °C (MS) and lyophilization (ML), the results were
positive in relation to the parameters of color, texture, total bioactive compounds,
antioxidant activity and profile of phenolic compounds, highlighting the MS formulation,
being possible to verify the efficiency of the addition of microencapsulated powders in
the enrichment of breads in relation to their compound composition bioactives and
antioxidant activity, promoting the achievement of a loaf of bread with functional
properties.