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The pretreatments before drying and method of drying had significant effect on the antioxidant content of dried mango slices The mango plant has been the focus of attention of many researchers searching for potent antioxidants. The dried mango slices revealed better antioxidant properties compared to fresh mango samples which can address preventive measures against oxidative stress.
Fortification of od solutions with either calcium or vitamin c was shown to be an efficient way to improve the retention of vitamin c and carotenoids in dried mango Mango (mangifera indica l.), which belongs to the family anacardiaceae, is one of the most popular tropical fruits, followed by banana, pineapple, papaya, and avocado Solvent extraction is the most common technique employed to obtain extracts with high antioxidant activity from mango seeds.
They also evaluated different drying methods of mango wastes and assessed their impact on the antioxidants, nutrients and functional properties
Mango (mangifera indica l.), the ‘king of fruits’, is a climacteric tropical fruit with a short shelf life, and thus a volatile market value Attempts to maximize profits by supplying fruit while market prices are high can lead to the placement of under or over mature fruit to the market. To accomplish this process, samples of banana (musa sapientum l.) or mango (mangifera indica l.) were heated to 60 °c by hot air, and a vacuum pulse was applied, which resulted in dehydration by a combination of convective drying and flash evaporation. The aims of minimal processing are as follows
(i) to make the food safe chemically and microbiologically, (ii) to retain the desired flavor, color and texture of the food products, and (iii) to provide convenience to the consumers.
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