Viability of pre-treatment drying methods on mango peel by-products to preserve flavouring active compounds for its revalorisation

摘要

Mango peel is regarded as a natural source of valuable aromatic compounds. However, in order to promote its valorization, stabilization processes must be carried out due to the significant water activity of this by-product. A comprehensive study on the mango peel volatile composition effects of different dehydration methods was carried out: two oven drying treatments at 45 degrees C during 18 h and at 60 degrees C for 12 h as well as a freeze-drying treatment. Results showed that both lyophilisation and oven drying at 60 degrees C lead to substantial losses of representative aromatic compounds such as monoterpenes and sesquiterpenes as well as the generation of undesirable ones such as furans when high temperature was applied. Oven drying mango peels at 45 degrees C for 18 h was revealed as the best choice to preserve the chemical composition of fresh samples. The application of these conditions diminished the losses of valuable volatile compounds such as monoterpenes, sesquiterpenes meanwhile could increase the quantities of appreciated compounds such as C13-norisoprenoids. This study provides useful information to carry out the recovery and exploitation of mango peel by-products as natural source of valuable flavouring compounds by food and cosmetic industries.