Improving preservation of bioactive compounds in mangosteen peel flour through pre-treatment with bleaching, ethanol, and vacuum pulse

• Published in: Food bioscience 2024-10, Vol.61, p.104521, Article 104521
• Main Authors: Silva, Eugênia Telis de Vilela, Queiroz, Alexandre José Melo de, Figueirêdo, Rossana Maria Feitosa de, Moura, Henrique Valentim, Silva, Aline Priscila de França, Silva, Gabriel Monteiro da, Moreira, Inácia dos Santos, Lima, Marcos dos Santos, Araújo, Ana Julia de Brito, Santos, Francislaine Suelia dos
• Format: Article
• Language: English
• Subjects: Antioxidant capacity; Blanching; Garcinia mangostana linn; Phenolic compounds profile; SEM; Vacuum pulse
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2024.104521

One method of utilizing mangosteen peel involves subjecting it to the drying process. Applying different pre-treatments before drying is seen as an alternative to minimize the negative effects of temperature on obtaining flours. The study investigated various pre-treatment methods to enhance the production of mangosteen peel flour (MPF) while preserving its bioactive compounds. Pre-treatments with ethanol (E), blanching (B), and vacuum pulse (V) were used individually and in combination (EV, BE, BV and BEV), followed by convective drying at 80 °C. The obtained flours were evaluated for antioxidant capacity, profile of phenolic compounds and minerals, morphology of particles (SEM), and physical properties. The pre-treated samples showed higher levels of phenolic compounds than the control sample (C), with flavonoids standing out, especially in variants blanched. Samples EV and BEV exhibited high antioxidant capacity. All samples are sources of potassium, copper and zinc. The samples showed irregular particles, with varying sizes, with V, EV, and BEV being smaller and less agglomerated, and the results indicated cohesive properties in MPF. The porosity of the samples was consistent, limiting their flowability. The BEV approach stood out, preserving bioactive components, increasing antioxidant capacity, and proving to be effective in obtaining better MPF. [Display omitted] •Pre-treatments enhance phenolic compounds, notably flavonoids.•Ethanol and blanching boost antioxidant capacity in samples.•Blanching improving extractability of bioactives.•Vacuum pulse yields smaller, less agglomerated particles.•BEV combination preserves bioactives, enhances flour quality.