Effect of raw material pretreatment and drying methods on mango seed kernel flour (Mangifera indica Linn.) properties: nutrition, physicochemical, and antibacterial activity
Year: 2025
Type: article
Abstract: In this study, pretreatment methods such as water soaking at 25 °C (WS), hot water soaking (HS), and salt soaking combined with blanching (SSB) were applied to reduce astringency and enhance the usability of mango seed kernel flour (MSKF) through three different drying methods: convective drying (CD), heat pump drying (HPD), and freeze drying (FD). The evaluation results showed that MSKF treated by WS was selected for all three drying techniques. The scanning electron microscopy images revealed that the surface morphology of the starch particles was either spherical or elliptical. Meanwhile, FTIR confirmed the presence of functional groups (-OH, -C=O) and bioactive compounds, which were correlated with antioxidant and antibacterial activities. FD demonstrated the highest capability in preserving nutritional, physicochemical, and chemical properties, followed by HPD and CD. Due to its superior retention of total phenolic and tannin content, FD exhibited the highest free radical scavenging ability against DPPH and ABTS, as well as the strongest antibacterial activity, followed by HPD and CD.
Authors: Phu Thuong Nhan Nguyen, Huu Quy Ha, Thanh Viet Nguyen, Quoc Nam Tran, Ho Ta Nguyen, Chi Khang Van
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,638
OpenAlex ID: W4409088846