Enhancing mangosteen peel drying: Impact of ethanol pre-treatment, vacuum pulsing, and blanching on process efficiency and bioactive compound levels

March 27, 2024 | LWT |

Conducted by the Federal University of Campina Grande in Brazil, this study delves into the valorization of mangosteen peel waste through drying processes. The research explores the efficacy of various pre-treatment methods, including ethanol (E), blanching (B), and vacuum pulsing (V), both individually and in combination, to enhance the drying efficiency of mangosteen peel while mitigating temperature-related effects.

Employing empirical models such as Page and Midilli, along with a diffusive model, the study analyzed the drying kinetics of mangosteen peel under different pre-treatment conditions. Results showed that combining pre-treatments (BE, BV, and BEV) at 80°C significantly reduced drying time to 95 minutes compared to the control sample (C). Additionally, these pre-treatments led to reductions in activation energy (Ea), enthalpy, and Gibbs free energy, while entropy increased.

Furthermore, the pre-treated samples exhibited lighter reddish hues and demonstrated significant increases in total phenolic compounds (TPC), anthocyanins (A), and flavonoids (F). Particularly, the BEV sample showed notable enhancements, reaching up to 101% for TPC, 47% for A, and 97% for F at the drying temperature of 80°C. Overall, the combination of pre-treatments B, E, and V resulted in the production of high-quality mangosteen peel flour, showcasing its potential as a value-added product.

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