Mango (Mangifera indica L.) fiber concentrates: Processing, modification and utilization as a food ingredient
Open accessAbstract
Dietary fiber (DF) is an important health benefit component found mostly in fruit and vegetable products. The impacts of freeze and oven drying methods (WTC binder, Tuttlingen, Germany, 50 °C for 48 h) on the physicochemical and antioxidant properties of mango fiber concentrates (MFCs) of four varieties such as Amrupali, Ashwina, Himsagor and Fazli were studied. In comparison with oven dried MFCs, the swelling, water and oil holding capacities of the freeze dried MFCs showed a significant value. Freeze dried Ashwina MFCs showed the highest (p<0.05) ascorbic acid content of 44.02 mg/100 g whereas, oven dried Fazli MFCs showed the lowest (p<0.05) ascorbic acid content of 9.11 mg/100 g compared to all MFCs. Freeze dried Ashwina also had the highest (p<0.05) DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical scavenging activity of 40.83% among all MFCs. The significantly maximum total polyphenol contents of 22.77 mg GAE (gallic acid equivalent)/100 g were observed in freeze dried Amrupali among all MFCs. Total soluble solid was significantly higher in freeze dried Amrupali (8.06%) than in freeze dried Ashwina MFCs (7.48%). As a result, freeze dried MFCs might be used as a multifunctional component in a variety of agricultural products as well as in the food industry.
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Drying can result in physical and chemical changes that harm plant tissues and decrease their capacity to rehydrate.
“Drying can result in physical and chemical changes that harm plant tissues and decrease their capacity to rehydrate.”
From Valorization of Pomegranate and Banana By-products into Value-added Products: Influence on Physicochemical, Rheological, and Consumer Attributes (2025) · cites this paper as Galib et al., 2022
The Introduction (page unavailable) describes shrinkage, case hardening, and loss of phenolic compounds with oven drying. Section 4.1 (page unavailable) reports lower water-holding and swelling capacities in oven-dried than freeze-dried mango fiber concentrates. These findings support drying-related changes and reduced hydration properties under one drying method, but do not establish that drying generally harms plant tissues or reduces rehydration capacity relative to undried tissue. (LLM, conf=0.84)
Experimental — accuracy not yet measuredThese changes can include color changes, shifts in chemical composition, shrinkage, texture changes, and the loss of vital components, all of which can have an impact on the quality and acceptability of the finished product.
“These changes can include color changes, shifts in chemical composition, shrinkage, texture changes, and the loss of vital components, all of which can have an impact on the quality and acceptability of the finished product (Galib et al., 2022)”
From Valorization of Pomegranate and Banana By-products into Value-added Products: Influence on Physicochemical, Rheological, and Consumer Attributes (2025) · cites this paper as Galib et al., 2022
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Self-citation
- Authors
- Mehadi Galib, R., Alam, M., Rana, R., & Ara, R.
- Affiliations
- Shahjalal University of Science and Technology (BD)
- Corresponding author
- Ara, Rowshon
- Venue
- Food Hydrocolloids for Health
- Publisher
- Elsevier BV
- Published
- 2022-12
- Volume
- 2
- Pages
- 100096
- ISSN
- 2667-0259 (ISSN-L)
- OpenAlex
- W4298004427
- Cited by
- 18
- References
- 52
- Citations by year
- 2026: 3 · 2025: 8 · 2024: 5 · 2023: 2
- FWCI
- 3.90
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Food Hydrocolloids for Health (publishedVersion, cc-by-nc-nd)
- Charles Sturt University Research Output (CRO) (submittedVersion, cc-by-nc-nd)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Shahjalal University of Science and Technology
- Topics
- Health Sciences › Medicine › Complementary and alternative medicine › Mangiferin and Mango Extracts
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
- Keywords
- mango, freeze-drying, oven drying, dietary fiber, vitamin C, antioxidant activity, DPPH radical scavenging, total polyphenols, swelling power, water and oil holding capacity, mango cultivars, food ingredients
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