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DEVELOPMENT OF PRODUCTION PROCESS OF FUNCTIONAL INGREDIENT FROM MANGO PEELS BY DRUM DRYING

Abstract

Brazil is one of the largest producers of fruit, and mango is one of the main items of its fruit growing. The processing of mango pulp generates large amounts of waste (~ 60%), among which the peel is the main by-product. Source of fiber, pectin, carotenoids, vitamins, phenolic and bioactive compounds, with great antioxidant capacity, the residue has potential for the production of functional ingredients. The studies, in general, evaluate the drying technology with hot air for stabilization of residues, involving long process times, compromising the quality of the product, besides being performed at scales that hinders the scale up for an industrial production. Drum drying technology show up as an alternative to the application, with advantages such as the quality of dried products, especially solubility, and high nutrients retentions due to low residence times. Recent studies evaluate the application of drum drying to fruit residues such as apples, pitaya, plums and pomegranates. As far as is known, there are no references to drum drying of mango peels, and preliminary tests conducted by the proponent pointed to the viability of the application. In this sense, the objective of the project will be the development of the productive process to obtain food ingredient from mango peels, using the technology of drum drying. Preliminary operations (washing, homogenization and others), process conditions (temperature, residence time, clearance of the cylinders, feed rate), as well as the fragmentation operations of the obtained dried film (milling or flocculation). The technological, functional and quality properties of the product powder / flakes obtained, as well as the stability in controlled storage, and its application as an ingredient in the development of new products will also be evaluated. (AU)

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