Scholarlink

<p>This study investigated the impact of ethanol pretreatment at different concentrations (50, 70, and 100%) on the drying kinetics (70&#xa0;°C) and effective diffusivity of mango peels from the Maranhão cultivar. The diffusion approximation and two-term exponential mathematical models provided the best fit to the experimental drying data for the samples (MPC and MPE50) and (MPE70 and MPE100), respectively. Ethanol pretreatment resulted in a significant reduction in drying time (from 320 to 230&#xa0;min), moisture content (&lt; 7%), and water activity (&lt; 0.4), as well as an increase in mass transfer rate and effective diffusivity (1.48–2.36 × 10<sup>−10</sup> m<sup>2</sup>/s), especially at higher concentrations. The 70% ethanol concentration (MPE70) was the most effective in preserving biofunctional compounds and increasing carotenoid content. The characterization of the powders, performed using Fourier-transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and thermogravimetry (TGA), revealed an amorphous structure (2θ = 21.48°). The FT-IR spectra showed higher intensity peaks, indicating carotenoid content, with the MPE100 sample standing out, showing the highest concentration of these compounds. Thermogravimetry (TGA), in turn, confirmed that ethanol treatment contributed to greater mass preservation. These results suggest that ethanol, particularly at a concentration of 100%, is an effective strategy for reducing drying time while preserving and even increasing carotenoid content. This highlights ethanol as an innovative approach for process intensification and the utilization of by-products in the food industry, with an emphasis on valorizing the bioactive compounds present in mango peels.</p> Graphical Abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Impact of Ethanol Pretreatment Drying Mango Peels as an Upcycling Strategy and on the Preservation of Carotenoids

  • 期刊论文

  • 发表日期：

    2025年6月1日

查看全文
  • Juliana Cruz Albuquerque,
  • Rossana Maria Feitosa de Figueirêdo,
  • Alexandre José de Melo Queiroz,
  • Francislaine Suelia dos Santos,
  • Newton Carlos Santos,
  • Raniza de Oliveira Carvalho,
  • Henrique Valentim Moura,
  • Nailton de Macedo Albuquerque Júnior,
  • Aline Priscila de França Silva,
  • Mailson Gonçalves Gregório,
  • Juanne Queiroz Farias,
  • Ana Carla Oliveira de Brito,
  • Luanna Amado da Silva

摘要

This study investigated the impact of ethanol pretreatment at different concentrations (50, 70, and 100%) on the drying kinetics (70 °C) and effective diffusivity of mango peels from the Maranhão cultivar. The diffusion approximation and two-term exponential mathematical models provided the best fit to the experimental drying data for the samples (MPC and MPE50) and (MPE70 and MPE100), respectively. Ethanol pretreatment resulted in a significant reduction in drying time (from 320 to 230 min), moisture content (< 7%), and water activity (< 0.4), as well as an increase in mass transfer rate and effective diffusivity (1.48–2.36 × 10−10 m2/s), especially at higher concentrations. The 70% ethanol concentration (MPE70) was the most effective in preserving biofunctional compounds and increasing carotenoid content. The characterization of the powders, performed using Fourier-transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and thermogravimetry (TGA), revealed an amorphous structure (2θ = 21.48°). The FT-IR spectra showed higher intensity peaks, indicating carotenoid content, with the MPE100 sample standing out, showing the highest concentration of these compounds. Thermogravimetry (TGA), in turn, confirmed that ethanol treatment contributed to greater mass preservation. These results suggest that ethanol, particularly at a concentration of 100%, is an effective strategy for reducing drying time while preserving and even increasing carotenoid content. This highlights ethanol as an innovative approach for process intensification and the utilization of by-products in the food industry, with an emphasis on valorizing the bioactive compounds present in mango peels.

Graphical Abstract