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

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.