Drying Technology

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Performance of different process additives on the

properties of mango powder obtained by drum
drying

Isabela Portelinha Tonin, Cristhiane Caroline Ferrari, Marta Gomes da Silva,

Karen Linelle de Oliveira, Maria Isabel Berto, Vanessa Martins da Silva &
Silvia Pimentel Marconi Germer

To cite this article: Isabela Portelinha Tonin, Cristhiane Caroline Ferrari, Marta Gomes
da Silva, Karen Linelle de Oliveira, Maria Isabel Berto, Vanessa Martins da Silva & Silvia
Pimentel Marconi Germer (2018) Performance of different process additives on the properties
of mango powder obtained by drum drying, Drying Technology, 36:3, 355-365, DOI:
10.1080/07373937.2017.1334000

To link to this article: https://doi.org/10.1080/07373937.2017.1334000

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Jun 2017.
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 DRYING TECHNOLOGY
2018, VOL. 36, NO. 3, 355–365
https://doi.org/10.1080/07373937.2017.1334000

none defined

Performance of different process additives on the properties of mango

powder obtained by drum drying
Isabela Portelinha Tonina, Cristhiane Caroline Ferraria, Marta Gomes da Silvab, Karen Linelle de Oliveirac,
Maria Isabel Bertoc, Vanessa Martins da Silvad, and Silvia Pimentel Marconi Germera
a
Fruit and Vegetable Technology Center (FRUTHOTEC), Institute of Food Technology (ITAL), Campinas, SP, Brazil; bScience Center and Food
Quality (CCQA), Institute of Food Technology (ITAL), Campinas, SP, Brazil; cPost Harvest and Engineering Group (GEPC), Institute of Food
Technology (ITAL), Campinas, SP, Brazil; dDepartment of Food Engineering (DEA), Faculty of Food Engineering (FEA), State University of
Campinas (UNICAMP), Campinas, SP, Brazil

ABSTRACT ARTICLE HISTORY

The use of process additives was evaluated in the drum drying of commercial mango pulp, using Received 11 January 2017
corn starch, maltodextrin 10/20 DE, and glyceryl monostearate (GMS). The mass flow rate (MFR) and Accepted 19 May 2017
some powder properties were analyzed: moisture content, vitamin C, total phenolic compounds, KEYWORDS
carotenoids, β-carotene, glass transition temperature (Tg), hygroscopicity, solubility, color, Glass transition; mass flow
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rheological behavior and color of reconstituted pulp. The pulps presented non-Newtonian and rate; nutrients; physical
pseudoplastic fluid behavior, while Tg values ranged from 29°C to 38°C. The process performed properties; rheological
with 3% corn starch and 0.5% GMS (dry basis) resulted in greater MFR (8.0 � 0.2 kg/h m2) and behavior
vitamin C retention (61.0 � 0.7%).

Introduction caused by their high sugar content.[9–14] Although freeze

drying results in higher nutrients retention, the process
Mango is one of the most important items of Brazilian
involves high costs and is indicated to obtain high
fruit production, with approximately 1 million tons in
added value ingredients, as well as whole fruits or fruits
2015.[1] Most of the production (90%) is destined for
in pieces.[15]
the domestic market, for consumption in natura, or as
One alternative to produce fruit powders is the
pulps and juices.[2] Mango is worldwide appreciated
drying on rotating cylinders (drum dryer). Drum drying
due to its exotic and outstanding taste, and is also an
has some advantages such as high profitability, energy
important source of nutrients. The fruit is rich in
efficiency and flexibility for multiple productions. In
carotenoids (10–50 µg beta-carotene/100 g),[3] vitamin C
addition, the operation, maintenance, and cleaning of
(15–60 mg/100 g),[4] phenolic compounds (720 mg
the equipment are easy.[16] Despain[17] reports that
GAE/100 g d.b.),[5] as well as minerals and soluble
drum drying is useful in fruit powders and blendings,
fibers, besides high antioxidant activity (900–1800 mg
and can improve their cost-effectiveness without com-
TE/100 g d.b.).[5]
promising quality. Despite the short processing times,
Due to the high nutritional content, fruits have been
high temperatures can result in browning as well as
demanded by the food industry as macro ingredients in
product flavor changes.[16,18] Islam et al.[19] stated that
the formulation of products, giving them healthiness
drum drying is suitable for many heat-sensitive pro-
and naturalness appeal.[6] The use of fruits can add
ducts since the exposure to high temperature is limited
color, flavor, texture, sweetness, as well as fibers, vita-
to a few seconds. This process is usually used in the food
mins, and antioxidants to new products, avoiding the
industry for the pregelatinization of starches[20] and
eventual use of synthetic process additives.[7,8] One
according to Mujumdar,[21] drum drying is more
way to add fruits in food products is applying dried
applied to tubercles and vegetable purees, and less to
powder fruit obtained commercially by processes such
fruit pulps. However, some studies show good results
as spray drying and freeze drying. However, high
for fruit application.[22–24] One of the interesting char-
amounts of carrier agents, between 40 and 60% (d.b.),
acteristics of the process is the need for the smaller
are used in the spray drying of pulp fruits to avoid
amount of technological additives in comparison to
stickiness and hygroscopicity of fruit powders, mainly

CONTACT Cristhiane Caroline Ferrari criscaferrari@gmail.com Fruit and Vegetable Technology Center (FRUTHOTEC), Institute of Food Technology
(ITAL), PO Box 139, Campinas, SP 13070-178, Brazil.
© 2017 Taylor & Francis
 356 I. P. TONIN ET AL.

the spray drying, resulting in products with a higher
concentration of natural fruit compounds.
To improve the thermoplastic properties of the raw
material, as well as the hygroscopic properties of the
powders, starches,[25,26] maltodextrins,[25] gums,[18]
and pectins[27] are used in the drum drying of fruit
purees as process additives. The concentration varies
from 1 to 20% (dry basis), depending on the fruit.
The hydrocolloids are important in the formation of
the film on the dryer surface, enhancing the drying
yield. The process additives also increase the glass tran-
sition temperature of the products obtained, improving
their stability along storage. Setyadjita and Sukashi[28]
cited that these additives may have a protective effect
against denaturation and loss of natural compounds
during the process. Henig and Manheim[29] and
Travaglini[26] mentioned the use of glyceryl monostea-
rate (GMS) in the drum drying of tomato and mango
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Campinas, Brazil). Table 1 shows the physicochemical
properties of the raw material. The process additives
used were: corn starch (S) (Amisol 3408, Ingredion,
Mogi Guaçu, Brazil), GMS (Synth, São Paulo, Brazil)
and maltodextrin 10DE (M10) and 20DE (M20)
(Ingredion, Mogi Guaçu, Brazil).
Experimental methods
Drying tests were performed in a pilot rotary cylinder
dryer (Richard Simon & Sons, D139, Nottingham,
England), provided with a single cylinder, with indirect
heating by saturated steam, and an applicator cylinder,
with a total drying area of approximately 0.5 m2. Each
experiment was performed with about 20 kg of mango
pulp, according to Table 2. The amounts of additives
were calculated based on the total solids content of
the pulp. The thawed pulp was formulated and

purees, respectively. GMS, a nonionic emulsifying
agent, improves the thermal and rheological properties
of the puree, contributing to the film formation in the
drum drying, besides helping to scrape the product
from the cylinder after drying.[30,31]
In this context, the aim of this work was to evaluate
the use of different process additives in the drum drying
of mango pulp, considering higher mass flow rates
(MFRs) and better quality retention of the raw material,
as well as to determine the glass transition temperature
of the fruit powders and the rheological behavior of
reconstituted pulps.
Material and methods
Material
Frozen whole mango pulp (P), produced with Tommy
Atkins and Ubá varieties (approximately 1:1), was pur-
chased directly from the manufacturer (De Marchi,
homogenized in a colloidal mill (Meteor, REX 2-AL,
São Paulo, Brazil) at 25°C. The process conditions in
the drum drying were fixed in accordance with the
results obtained in some preliminary tests: process
temperature of 150°C (5 kgf/cm2), drum clearance of
0.15 mm, residence time of 15 s, pool level of 400 ml.
After the drum drying, the dried product was ground
in a knife and hammer mill (Treu, 74064G, São Paulo,
Brazil), using a 3.2 mm sieve to obtain the powder.
Then, the products were separated in sufficient
quantities to carry out the analyses, and frozen
( 18°C). Low-density polyethylene (LDPE) packaging
(0.15 mm thick) was used for each sample, and they
were stored in polyester/aluminum/low-density poly-
ethylene (PET/Al/LDPE) bags, with 70 µm nominal
thickness. A vacuum sealer (P300 MCB01 218021,
MULTIVAC, São Paulo, Brazil) was used for sealing
the outer bags.
Mass flow rate (MFR), expressed as (kg dry product/
h m2), was determined from the collection and

Table 1. Physicochemical properties of the mango pulp used in drum drying.

Property Mean value Method
Moisture content (%) 85.31 � 0.02 Instituto Adolfo Lutz[32]
Soluble solids (°Brix) 13.63 � 0.05 Instituto Adolfo Lutz[32]
pH 4.25 � 0.02 Instituto Adolfo Lutz[32]
Titratable acidity (% citric acid) 0.469 � 0.029 Instituto Adolfo Lutz[32]
L* 51.9 � 2.2 CIELAB Color System
a* 2.2 � 0.1 CIELAB Color System
b* 39.8 � 0.5 CIELAB Color System
Vitamin C (mg/100 g d.b.) 73.71 � 0.50 Instituto Adolfo Lutz[32]
Total phenolic compounds (mg GAE/100 g d.b.) 693.80 � 1.17 Benvenuti et al.[33]
Total carotenoids (mg/100 g d.b.) 15.02 � 0.55 Carvalho et al.[34]
Beta-carotene (mg/100 g d.b.) 6.89 � 0.38 Carvalho et al.[34]
Reducing sugars (g/100 g d.b.) 18.70 � 3.62 Carvalho et al.[35]
Non reducing sugars (sucrose) (g/100 g d.b.) 59.55 Carvalho et al.[35]
Total sugars (g/100 g d.b.) 78.24 Carvalho et al.[35]
Each value represents the mean of three replicates � standard deviation.
d.b., dry basis.
 DRYING TECHNOLOGY 357

Table 2. Process additives used in the drum drying tests. is pink and colorless in reduced form. Vitamin C was
Test Additives expressed as mg ascorbic acid/100 g dry basis.
T1 3% S þ 0.5% GMS
T2 3% S þ 1% M10 þ 0.5% GMS
T3 3% S þ 1% M20 þ 0.5% GMS Total phenolic compounds
T4 3% M10 þ 0.5% GMS
T5 4% S þ 1% GMS
T6 No additives The total phenolic compounds were determined accord-
S, corn starch; GMS, glyceryl monostearate; M10, maltodextrin 10DE; M20, ing to the adaptation of Folin Ciocalteau’s spectrophoto-
maltodextrin 20DE. metry method, described by Benvenuti et al.[33] Triple
sequential extraction with 70% acetone was performed
weighing of the dry material, at intervals of 5 min, for a final volume of 100 mL. Absorbance readings were
according to Eq. (1). The measurement was performed performed at 750 nm in the spectrophotometer (Cary 60
in quadruplicate: MY13110012, Agilent Technologies, Richardson, USA).
The standard curve was obtained from a solution
mps 60 containing 0.1 g of gallic acid to a volume of 100 ml with
MFR ¼ � ð1Þ
A Dt distilled water, and dilutions were made to obtain the
where mps, mass of dry product obtained (kg); Δt, time following final concentrations: 40, 80, 120, 160, and
interval (min); A, cylinder drying area (m2). 200 µmol. Results were expressed as mg gallic acid
equivalent/100 g of total solids (dry basis).
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Analytical methods
Mango powders obtained in the different drying experi-
ments were subjected to the following analyses: water
activity (Aw), moisture content (MC), vitamin C
(VC), total phenolic compounds (TP), total carotenoids
(TC), and β-carotene (BC). Nutrients retention was
calculated from the values determined in the powders
and the whole pulp, both on dry basis. Samples were
also analyzed with respect to hygroscopicity (H),
solubility (SO), color, glass transition temperature, and
rheological parameters, according to the methods
described below.
Moisture content
The moisture content of the powder was determined
gravimetrically. Samples were weighed and dried in a
vacuum oven at 70°C for 24 h.[32]
Water activity
Water activity was determined using a digital
hygrometer (Aqualab 3 TE, Decagon Devices Inc,
Pullman, USA) at 25°C.[32]
Total carotenoids and β-carotene
These compounds were evaluated according to
Carvalho et al.[34] The carotenoids contained in about
1 g of product were extracted with 30 mL acetone
sequentially until the sample was colorless. The
pigments were transferred to petroleum ether and the
volume adjusted to 50 mL. Total carotenoids were
quantified using a spectrophotometer (Cary 50 UV-
Vis, Agilent Technologies, Richardson, USA), at the
maximum absorption wavelength of β-carotene
(453 nm) and quantification using the absorption
coefficient of 2592. The detection and quantification
of β-carotene was done by high-performance liquid
chromatography (HPLC) in an isocratic elution system
with a mobile phase composed of acetonitrile: methanol:
ethyl acetate: triethylamine (72.95:20:07:0.05, v/v/v/v),
1.5 mL/min flow, and monitoring at 450 nm. A
chromatograph (Infinity 1260 Quaternary LC, Agilent
Technologies, Richardson, USA), analytical column
(LiChrospher 100 RP-18, 125 � 4 mm, 5 µm, Merck,
Kenilworth, USA) and external standardization with
β-carotene (C4582, Sigma-Aldrich, St. Louis, USA) were
used.

Vitamin C
The vitamin C content of the powders was evaluated
using the titration method recommended by Tillmans
with some modifications,[32] which is based on the
reduction of the 6-dichlorophenolindofenol-sodium
indicator (DCFI) by ascorbic acid. DCFI in a basic or
neutral medium has blue coloration, an acid medium
Solubility
Solubility was determined according to Cano-Chauca
et al.[12] About 1 g of the sample was added to a
centrifuge vessel containing 100 mL of distilled water,
operating with magnetic stirring at high speed for
5 min, followed by centrifugation at 3000� g, also for
5 min. Then, a 25 mL aliquot of the supernatant was
removed and taken to the oven (Solab, SL104/27,
 358 I. P. TONIN ET AL.
São Paulo, Brazil) at 105°C for 5 h. The solubility was
calculated by weight difference.
Hygroscopicity
Hygroscopicity was evaluated based on the method
described by Cai and Corke,[36] with modifications.
Samples (approximately 1 g) were placed in a container
at 25°C with a NaCl saturated solution (75.29% RH).
Samples were weighed after 1 week, and hygroscopicity
was expressed as %.
Color parameters
Color parameters of powders and reconstituted pulps
were evaluated using a colorimeter (CR300, Minolta,
Osaka, Japan), applying the CIELAB system (D65
illuminant). L* lightness (L* ¼ 0 for black and L* ¼ 100
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for white) and chromaticity parameters a* (green [ ] to
red [þ]) and b* (blue [ ] to yellow [þ]) were
measured. The reconstitution of the powders was done
by homogenization with distilled water in a Turratec
grinder (Tecnal, TE-102, Piracicaba, Brazil). The
amounts were calculated using mass balance, to obtain
a pulp with the same total solids content of the whole
pulp. The physicochemical analyses were performed at
least in triplicate.
Chrome (color intensity) was determined for the
powders and reconstituted pulps, according to Eq. (2).
The color difference (ΔE) was also calculated for the
reconstituted pulps with respect to the whole pulp,
using Eq. (3):
Chrome ¼ ða�2 þ b�2 Þ1=2 ð2Þ
� 2 � 2 � 2 1=2
DE ¼ ððDL Þ þ ðDb Þ þ ðDa Þ Þ ð3Þ
Glass transition temperature
The glass transition temperature (Tg) of the mango
powders was measured using differential scanning
calorimeter (TA Instruments, TA-MDSC-2920,
New Castle, USA), with cooling controlled by a
Refrigerated Cooling Accessory (RCS), operating with
nitrogen gas at 150 ml/min.[23] All measurements were
performed in duplicate and the data analyzed using
the software Universal Analysis 2.6 (TA Instruments,
New Castle, USA).
Rheological parameters
The rheological analyses of reconstituted pulps, as well
as whole pulp, were performed in a rheometer
(Brookfield Engineering Laboratories, Lorch, Germany),
operated by the software Rheo 3000, v.1.2, using the
concentric cylinders measuring system CCT-45. The
temperature of the sample was maintained at 25°C
(�0.5°C) by a jacket located around an outer cylinder,
which was coupled to a thermostated bath (Marconi,
Piracicaba, Brazil). The analysis time of each run was
10 min. An increasing strain rate was applied in the
initial 5 min, from 5 to 700 s 1, followed by a decreasing
rate for more 5 min until 5 s 1. In both curves, 300
points of apparent viscosity were obtained. The analyses
were performed in duplicate. The model of the Power
Law Fluid, Eq. (4), was adjusted to the experimental
data by estimating the rheological parameters K and
n. Apparent viscosity values were calculated at the strain
rate of 100 s 1 according to Eq. (5):
s ¼ K c_ n ð4Þ
gap ¼ K c_ n 1
ð5Þ
where τ, shear stress (Pa); c_ , strain rate (s 1); K, fluid
consistency index (Pa); n, fluid behavior index
(dimensionless); gap , apparent viscosity.
The coefficient of determination (R2) and the
residual standard deviation (RSD) were used to evaluate
the fit of the mathematical model to the experimental
data (Eq. 6). RSD values were calculated in percentage
with respect to the mean value of the experimental
values of the shear stress (si ), according to Eq. (7).
RSD values <10% indicate a good predictive capacity
of the adjusted equation:[37]
qffiP
ffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffi
N
spi Þ2
i¼1 ðsi
RSD ¼ ð6Þ
N
RSD
RSDð%Þ ¼ �100 ð7Þ
si
�
where ðsi Þ, experimental shear stress; spi , shear stress
predicted by the model; N, number of experimental
points.
Statistical analysis
The results of the different tests were evaluated and
compared by analysis of variance (ANOVA), using the
software STATISTICA1 version 8.0 (Statsoft, Inc.,
USA). Mean separation was determined using the
Tukey test at 5% level of significance (p � 0.05).
Results and discussion
A dry product film was formed in all tests performed.
However, in the test without using additives, the film

was thinner and discontinuous. This behavior is in
agreement with Travaglini et al.,[26] who reported the
important role of the additives (4% starch and 1%
GMS) in the formation and removal of the film in the
drum drying of mango puree. On the other hand, the
films obtained in the other tests showed slight visual
differences.
Table 3 presents the results for MFR of the drum
drying process, as well as some properties of the
powders obtained in the different experiments.
Moisture content (MC) of the products showed sig-
nificant differences (p � 0.05), ranging from 0.5 to 1%.
Travaglini et al.[26] in the drum drying of mango pulp
(using 4% starch and 1% GMS) obtained higher
moisture content values (about 3–6%), while Caparino
et al.[38] obtained a moisture content around 3.7% for
mango powder using refractance window1 drying. T6,
performed with the pure pulp, resulted in lower moist-
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ure content, which can be associated with the higher
rate of heat transfer occurring with the formation of
the thinner film, as previously mentioned. Islam et al.[19]
reported that the film thickness is the most critical
parameter to control the final moisture content and
productivity of the drum dryer. However, T1 presented
the highest moisture content, which might be related to
the starch content. According to Supprung and
Noomhorm,[39] the water absorption during the gelati-
nization of starch resulted in higher moisture content
in the drum drying of rice slurry. However, Vallous
et al.[40] stated that during the drum drying process,
higher solid content, and consequently higher viscosity,
increase the adherence forces of the material to the roll.
This behavior called drum coating may cause higher
drying rates and might explain the lower moisture
content observed in T2–T5, performed with higher
concentrations of additives in comparison to T1. Mean-
while, water activity values (Aw) were very close
(between 0.19 and 0.23), with some statistical differ-
ences (p � 0.05). It is important to mention that T2
and T3 tests, performed with 3% starch and 0.5%
GMS, besides the addition of maltodextrin 10 or 20
DE (Table 2), presented lower water activity than T1
Table 3. Moisture content, water activity, mass flow rates, hygroscopicity and solubility of the drum dried mango powders produced
with different process additives.
Test MC (%) Aw
a a
T1 1.09 � 0.01 0.229 � 0.006
T2 0.79 � 0.02b 0.203 � 0.004bc
T3 0.54 � 0.02c 0.201 � 0.006bc
T4 0.98 � 0.02d 0.206 � 0.009b
T5 0.62 � 0.01e 0.188 � 0.002c
T6 0.50 � 0.05c 0.202 � 0.002bc
Means followed by different letters in the same column represent significant differences (p � 0.05).
MC, moisture content; Aw, water activity; MFR, mass flow rate; H, hygroscopicity; SO, solubility.
DRYING TECHNOLOGY 359
(Table 3). The same could be said about T4 test, in
which maltodextrin replaced starch. Certainly, those
results should be associated with the lower moisture
content observed in these experiments, as previously
discussed. However, maltodextrin might have
contributed to the water activity depression, due to their
lower molecular weight and the presence of hydrophilic
groups. In this sense, Sonthipermpoon et al.[41] reported
the decrease in water activity, from 0.183 to 0.128, in
the drum drying of banana using 2.7% (dry basis)
maltodextrin 10 DE.
The MFRs for the experiments performed with the
additives varied from 7.3 to 8 kg/h m2, not showing stat-
istical differences (p ≥ 0.05) (Table 3). The test done
without additives (T6) resulted in the lowest MFR
(about 7 kg/h m2), which can be attributed to the
formation of the thinnest, dry and discontinuous film
previously reported. However, the MFRs obtained in
the current work were higher than those observed by
Travaglini et al.[26] in the drum drying of mango puree
under different process conditions (ranging from 5 to
6 kg/h m2). This result is probably due to the differences
in the characteristics of the puree in their work,
especially regarding the viscosity.
Hygroscopicity (H) and solubility (SO) of the
powders did not show significant differences (p ≥ 0.05)
(Table 3) and the overall mean values were approxi-
mately 26.5% and 78%, respectively. Likewise, Pua
et al.[18] in the drum drying study of jackfruit juice,
concluded that the concentration of soy lecithin
(1–5% w.b.) and gum arabic (10–15% w.b.), used as
additives, did not influence on the solubility of the
powder obtained. Caparino et al.,[23] in their work with
drum drying of mango puree without the use of the
additives, reported hygroscopicity and solubility values
of approximately 20 and 94%, respectively. These lowest
hygroscopicity values (about 20%) in comparison to the
results of the present work (around 27%) can be related
to the higher moisture content observed by the authors
(1.3%). Low moisture powders have the greater capacity
to absorb water due to the higher concentration gradi-
ents between product and surroundings, and hence they
MFR (kg/h m2) H (%) SO (%)
8.0 � 0.23a 26.02 � 1.2a 78.68 � 0.13a
8.0 � 0.49a 25.77 � 1.0a 78.12 � 0.52a
7.9 � 0.16a 26.58 � 0.84a 78.35 � 0.13a
7.3 � 0.10ab 26.50 � 0.59a 77.81 � 0.15a
7.3 � 0.60ab 26.52 � 0.82a 79.05 � 0.83a
6.9 � 0.20b 27.75 � 0.19a 77.88 � 0.52a
 360 I. P. TONIN ET AL.
are more hygroscopic. The particles format might also
explain the lower hygroscopicity reported by Caparino
et al.,[23] since the study was performed with mango
flakes. The flakes have a proportionally smaller surface
area than the powders, and therefore, a smaller mass
exchange area. However, the higher solubility obtained
by the authors is due to the nonuse of additives during
drum drying. In another work, Chaux-Gutiérrez et al.[42]
observed solubility values from 82 to 92% during foam
mat drying of mango powder, using albumin and an
emulsifier blend as foaming agents. According to the
authors, the temperature and the concentration of
foaming agents did not significantly affect this property.
The results of color analyses for mango powder and
reconstituted pulp are presented in Table 4. L* (light-
ness) values of the powders obtained in the different
treatments did not show statistical differences (p ≥ 0.05),
except for T3 which was significantly darker than the
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others (p � 0.05). The possible cause, in this case, was
the use of an additive with a higher degree of hydrolysis
(maltodextrin 20DE), which might have promoted a
greater nonenzymatic browning along the process.
Concerning a* parameter (red intensity), the results
corroborate the previous observation, since T3 resulted
in the highest mean, significantly different (p ≥ 0.05)
from the others. According to Caparino et al.,[23] the
darkening of the mango pulp in drum drying can be
associated with the chemical reactions between sugars
and proteins (Maillard reaction), as well as the carame-
lization of sugars at high temperatures. The mean values
of b* parameter (yellow intensity) presented significant
differences (p ≥ 0.05) and T5 showed the highest value.
The yellow component is predominant in the color of
the product, being related to the carotenoid content,
the main pigments of the mango. With respect to L*,
powder showed higher values in comparison to the
whole pulp. This effect is due to the reflection of the
light by the irregular particles of the powder, making
the color closer to white, that is, giving a greater light-
ness to the sample.[23]
Regarding the reconstituted pulps, significant differ-
ences were verified between the samples (p � 0.05) for
L* (lightness). Moreover, these values were lower than
Table 4. Color parameters of the drum dried mango powder and the reconstituted mango pulp.
Mango powder
Test L* a* b* C*
T1 74.3 � 0.8a 6.0 � 0.5a 64.7 � 1.0a 65.0 � 1.0a
T2 74.5 � 1.7a 6.3 � 1.1a 64.2 � 2.2a 64.5 � 2.2a
T3 72.0 � 1.9b 7.9 � 1.1b 67.9 � 2.0b 68.4 � 2.0b
T4 74.0 � 1.5a 5.7 � 0.3a 61.5 � 1.0c 61.7 � 1.0c
T5 74.8 � 1.2a 5.9 � 0.7a 63.0 � 1.1ac 63.3 � 1.2ac
T6 75.5 � 1.1a 5.5 � 0.8a 61.2 � 1.4c 61.4 � 1.4c
Means followed by different letters in the same column represent significant differences (p � 0.05).
those observed for the whole pulp, indicating a slight
darkening. Jittanit at al.[24] also reported lower L* values
for the reconstituted jackfruit pulp obtained by drum
drying, when compared to the whole pulp, and the
authors attributed these results to the nonenzymatic
browning and caramelization of sugars during drying.
The mean values of a* parameter (red) of the reconsti-
tuted pulps showed significant differences (p � 0.05)
and were higher than the results for the whole pulp.
The reconstituted pulp of the test without additives
(T6) was redder than the others (Table 4). This is attrib-
uted to the higher nonenzymatic browning associated
with the more severe drying of the thinner and more
discontinuous film, as previously mentioned. With
respect to b* parameter (yellow), all the experiments
showed lower values than those determined for the
whole pulp, which may be related to a possible loss of
carotenoids during drying, probably caused by degra-
dation process. The same behavior was observed for
chrome (C*). Concerning the color difference (ΔE),
the results ranged from 2.9 to 5.5 and higher values were
obtained for T1, T2, T3, and T6 tests. Therefore, the
drum dried mango, obtained under the conditions used
in this study, would have a better application in the
form of powder, due to the smaller color variations
observed in the product.
Table 5 shows the results of the nutrients evaluated in
the drum dried mango powder, while Fig. 1 presents the
retention of the compounds with respect to the whole
pulp. Significant differences (p � 0.05) were observed
among the samples regarding the total phenolic com-
pounds (TP). The test performed without additives
(T6) had the highest values. According to Saénz et al.,[43]
hydrolysis of polyphenol conjugates may occur during
the drying process. Therefore, it is possible that the
more excessive drying of the thinner film observed in
this condition contributed to higher hydrolysis of these
compounds, increasing their final content. Nayak
et al.[44] did not verify significant differences between
the total polyphenol content of fresh purple potato
and drum dried samples without additives. The authors
reported higher retention of these compounds, as well
as an increase in TP content after drying, and they
Reconstituted mango pulp
L* a* b* C* ΔE
49.0 � 2.0a 2.8 � 0.1a 35.4 � 0.1a 35.5 � 0.1a 5.5 � 1.5a
49.4 � 0.2ac 2.9 � 0.1a 35.9 � 0.4b 36.0 � 0.4b 4.8 � 0.3ab
50.1 � 0.2abc 3.5 � 0.1bc 36.2 � 0.2b 36.4 � 0.2c 4.2 � 0.3b
50.8 � 0.3b 3.4 � 0.2bc 37.5 � 0.4c 37.6 � 0.4d 2.9 � 0.5c
51.2 � 0.3c 3.3 � 0.4b 37.3 � 0.3c 37.5 � 0.3d 2.9 � 0.3c
49.9 � 0.2ab 3.7 � 0.1c 36.1 � 0.2b 36.3 � 0.2bc 4.5 � 0.2b
 DRYING TECHNOLOGY 361

Table 5. Total phenolic compounds, vitamin C, total carotenoids and β-carotene content of the drum dried mango powders
produced with different process additives.
Test TP (mg/100 g d.b.) VC (mg/100 g d.b.) TC (mg/100 g d.b.) BC (mg/100 g d.b.)
T1 582.33 � 0.00a 44.97 � 0.50a 14.67 � 1.00a 6.17 � 0.19a
T2 579.67 � 0.01a 29.39 � 1.01b 13.45 � 0.25a 6.15 � 0.02a
T3 563.16 � 0.01b 29.15 � 0.74b 13.23 � 0.96a 5.78 � 0.16ab
T4 552.57 � 0.00b 30.25 � 0.78b 13.53 � 0.26a 5.94 � 0.19ab
T5 578.01 � 0.00a 29.72 � 0.60b 13.78 � 0.49a 5.73 � 0.42ab
T6 600.73 � 0.00c 28.96 � 0.43b 13.23 � 0.43a 5.49 � 0.13b
Means followed by different letters in the same column represent significant differences (p � 0.05).
TP, total phenolic compounds content; VC, vitamin C content; TC, total carotenoids content; BC, β-carotene content; d.b., dry basis.

attributed these results to the possible opening of the
cell matrix and release of bound phenolics. According
to Fig. 1, TP retention varied from 81 to 87%. Among
the treatments done with additives, the highest
retention values were for T1, T2, and T5. However,
Henríquez et al.[45] reported a loss of phenolic com-
pounds around 40% in the drum drying of apple peel
by-products. For the authors, this fact could be asso-
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retention observed in T1. However, in comparison to
T2, T3, and T5 (tests also performed with starch as
additive), the higher vitamin C retention seen in T1
might also be related to the higher moisture content
of this sample. This result is in agreement with Santos
and Silva[47] since the authors reported that during
the drying process, ascorbic acid degradation was found
to be moisture and temperature dependent. The lowest

ciated with the enzymatic oxidation, especially during
the preprocessing operations, and due to the thermal
instability of these molecules.
With respect to vitamin C, the retention during the
drum drying process was between 39 and 61% (Fig. 1).
The highest vitamin C content was observed in T1,
significantly higher (p � 0.05) than the others (Table 5),
corresponding to a retention of approximately 61%
(Fig. 1). According to Garcia and Franco,[31] starch, in
particular the linear amylose fraction, can form a
complex with different compounds due to its helical
molecular form. Liu[46] studied the encapsulation of
ascorbic acid with starch and pectin using spray drying.
The author observed high vitamin retention (77%) with
increasing starch/pectin proportion (2:1) and attributed
this result to the molecular properties of the starch. This
behavior might partially explain the highest vitamin C
vitamin C retention (around 39%) verified in T6 could
be attributed to the nonuse of additives in this drying
test, since the process additives may have a protective
effect on the maintenance of quality parameters.[28]
Another possible explanation may be the greater
exposure of this nutrient to higher temperatures with
the formation of the thinner and discontinuous film
in this case. Valdenegro et al.,[22] working with drum
drying of physalis juice at 110°C, found vitamin C
retention around 76%. However, this result may have
been influenced by the addition of ascorbic acid to the
raw material during its preparation, to avoid enzymatic
browning.
According to Table 5, no significant differences were
observed (p ≥ 0.05) between the total carotenoids con-
tent of drum dried mango powder. The mean values
were 13.65 � 0.54 mg/100 g, while the retention was

Figure 1. Retention of vitamin C (VC), total phenolic compounds (TP), β-carotene (BC) and total carotenoids (TC) of the drum dried
mango powders produced with different process additives (T1, T2, T3, T4, T5 and T6). Different letters in each block represent
significant differences (p � 0.05).
 362 I. P. TONIN ET AL.

Table 6. Glass transition temperature of the drum dried mango powder and rheological parameters and apparent viscosity of the
reconstituted mango pulp.
Test Tg (°C) K (Pa) n ηap (100 1/s) (Pa · s 1) R2 RSD (%)
P – 5.10 � 0.1008 0.36 � 0.0021 0.27 1.000 0.037
T1 34.3 � 9.3 2.19 � 0.0210 0.47 � 0.0045 0.19 1.000 0.059
T2 28.9 � 1.4 2.37 � 0.0389 0.45 � 0.0018 0.19 0.999 0.115
T3 29.0 � 0.0 2.46 � 0.0534 0.45 � 0.0045 0.20 1.000 0.081
T4 37.9 � 9.3 2.73 � 0.0525 0.41 � 0.0023 0.18 0.996 0.205
T5 35.7 � 6.9 3.44 � 0.6423 0.40 � 0.0520 0.21 0.996 0.176
T6 33.8 � 2.4 3.89 � 0.0016 0.36 � 0.0031 0.20 0.993 0.242
P, whole mango pulp.

higher than 88% (Fig. 1). On the other hand, samples
showed significant differences (p � 0.05) regarding
β-carotene content. The highest retention was obtained
for T1 and T2 (approximately 90%). The experiment
performed without additives (T6) had the lowest
β-carotene retention (approximately 80%), as noticed
in Fig. 1, possibly due to the higher oxidation and
degradation occurred in the thinner and dry film, as
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reported by Vidal et al.,[51] in a study with centrifuged
mango pulp, and by Nambi et al.,[52] working with
mango pulp of different cultivars.
There was a small variation of n between the drum
dried samples. The higher the value of this parameter,
the longer the parabolic profile of the fluid velocity in
the pipe.[53] The highest K value was observed for the
whole pulp. This parameter represents the fluid consist-

mentioned before. Furthermore, the protective effect
of the processes additives may have contributed to
higher β-carotene retention. These results are very close
to the β-carotene losses cited by Desobry et al.[48]
(around 14%) in the drum drying (140°C/45 s) of a stan-
dard solution of β-carotene and maltodextrin.
Table 6 shows the glass transition temperature (Tg) of
the powders obtained in the different tests and the rheo-
logical parameters of the reconstituted pulps. Apparent
viscosity values are presented at the strain rate of
100 s 1 (ηap). Tg of all the products ranged from 29 to
38°C, due to the high solids content of the pulp
(14.69%), as well as to the high amount of sugars and
organic acids, which present low Tg.[49] The highest Tg
values were observed in T1, T4, and T5. All the values
were slightly higher than the room temperature
(25°C), usually used for the storage of dehydrated foods.
Caparino et al.,[23] working with drum drying of mango
puree (16 °Brix), obtained a mean Tg of approximately
28°C (Aw ¼ 0.17). This value is lower than those
observed in the present study since the authors did
not use additives in the drum drying process. In another
research with spray dried açai pulp, Tonon et al.[50]
reported Tg values of 61.53 and 57.20°C for the powders
produced with maltodextrin 10 and 20 DE, respectively.
These high values can be explained by the high
concentration of carrier agents used in both tests
(approximately 67% of the pulp solids mass).
Regarding the rheological properties, the reconsti-
tuted pulps showed non-Newtonian fluid behavior
(Table 6), characterized as pseudoplastic (0 <n < 1), fol-
lowing the Power Law mathematical model (Ostwald de
Waele model). The coefficient of determination (R2)
was higher than 0.99 for all the samples, while the
RSD was lower than 0.25%. Similar behavior was also
ency index, and in pseudoplastic products, it must be
greater than zero. Apparent viscosity (ηap) is a function
of the strain rate and the shear stress. In pseudoplastic
fluids, ηap decreases as strain rate increases,[53] which
was observed in all the samples (data not shown).
Table 6 shows that ηap values of the reconstituted
pulps ranged between 0.18 and 0.21 Pa s 1. Apparently,
the concentrations of the different additives used did
not have a remarkable influence on this property. How-
ever, the lower ηap values of the reconstituted pulps in
comparison to the whole pulp (0.27 Pa s 1) stand out.
Colonna et al.[54] reported viscosity decreasing in the
drum drying of a wheat starch slurry. The authors
related this behavior to the macromolecular transforma-
tions of amylose, amylopectin, and oligosaccharides. On
the other hand, Jittanit et al.[24] verified large differences
between the apparent viscosity of reconstituted
tamarind powder juice obtained by drum drying, using
maltodextrin 10DE and gum arabic at concentrations of
60–80% (dry basis). According to the authors, all the
samples showed much higher viscosity values in com-
parison to the fresh juice, which can be due to the high
solid content of the reconstituted pulps. Besides, the
drying aids also raised the stickiness of the powders,
affecting the viscosity.
Conclusion
The drum drying of commercial mango pulp
(approximately 15°Brix) was feasible, under the experi-
mental conditions chosen, with or without the addition
of additives. However, the tests performed only with the
pulp promoted the formation of a thin and discontinu-
ous film, resulting in lower MFR, as well as low reten-
tion of vitamin C, total carotenoids, and β-carotene.

The glass transition temperature (Tg) varied from 29 to
38°C, meaning that the different mango powders
obtained are relatively stable at room temperature
(25°C), but they require packaging materials with high
water vapor barrier since these products are very hygro-
scopic. Whole pulp and reconstituted samples showed
non-Newtonian rheological behavior at 25°C, repre-
sented by the Power Law mathematical model. The
apparent viscosity values of reconstituted pulps were
very similar, indicating that the process additives used
did not considerably affect this property. Drum dried
mango powder showed no statistical differences regard-
ing the instrumental color, except for the samples
obtained with maltodextrin 20DE, which resulted in
greater darkening. Nevertheless, the reconstituted pulps
presented instrumental color differences concerning the
whole pulp.
The use of 3% corn starch with 0.5% GMS in the
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drum drying of commercial mango pulp resulted in
the best performance regarding MFR and retention of
vitamin C, total carotenoids and β-carotene. However,
the process performed with 3% maltodextrin 10DE
and 0.5% GMS led to the highest glass transition tem-
perature values. In a general way, this study showed that
it is possible to obtain a high-quality product from the
drum drying of mango pulp, with the advantage of
working with a low concentration of process additives.
The powders obtained can be used as ingredients in
bakery products, cereal bars, candies, and dragees.
Funding
The authors are grateful for FAPESP (Process number 2015/
12303-3), CNPq and FUNDEPAG for their financial support.
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