Production of mango powder by spray drying and cast-tape drying Marta Fernanda Zotarelli a,c, ⁎, Vanessa Martins da Silva b , Angelise Durigon a , Miriam Dupas Hubinger b , João Borges Laurindo a a Department of Chemical and Food Engineering, Federal University of Santa Catarina, EQA/CTC/UFSC, 88040-900 Florianópolis, SC, Brazil b Faculty of Food Engineering, State University of Campinas, P.O. Box 6121, 13083-862 Campinas, SP, Brazil c Faculty of Chemical Engineering, Federal University of Uberlândia, 38703-000 Patos de Minas, MG, Brazil abstract article info Article history: Received 3 June 2016 Received in revised form 9 October 2016 Accepted 13 October 2016 Available online 14 October 2016 The production of mango powder by spray drying and cast-tape drying, with and without the addition of malto- dextrin was investigated. Moisture, particle size distribution, bulk density, particle density, porosity, morphology, total carotenoids content, water sorption isotherms, glass transition temperature and color of mango powders from both drying processes were compared. Powders resulting from cast-tape drying had irregular structure, dif- ferent from the spherical structures showed by powders produced by spray drying. Cast-tape drying process re- sulted in powders with bulk densities of 0.8 g cm -3 (with maltodextrin) and 0.7 g cm -3 (without maltodextrin), higher than the observed for analogous powders produced by spray drying (bulk densities of 0.45 and 0.5 g cm -3 ). Also, porosity of powders from cast-tape drying (below 60%) was lower than that of powders produced by spray drying. Mango powders produced by spray drying without maltodextrin showed the highest carotenoid concentration (113 μm of carotenoid g -1 of dry mass). The state diagrams show that mango powders produced by spray drying exhibit slightly lower stability than those produced by cast-tape drying. Cast-tape drying is a suit- able procedure for the production of mango powders and allows producing powders from whole fruit pulp, with- out the addition of maltodextrin. © 2016 Elsevier B.V. All rights reserved. Keywords: Mango Powder Properties Spray drying Cast-tape drying 1. Introduction Mangoes are appreciated worldwide for its flavor and color, besides its nutritional value. According to estimates of the Food and Agriculture Organization of the United Nations, the world production of this fruit was approximately 42.1 million tons in 2012, concentrated in tropical regions of Asia and Latin America [1]. Mangoes are quite perishable and susceptible to injuries, requiring care during storage and commercialization [2]. Industrial processing of mango fruits can improve commercialization and consumption of this fruit as puree (or fruit pulp) and powdered products. The development of processes that result in new products, preserving nutritional and some fruit sensory characteristics is important to create alternatives for adding value and helping in reducing post-harvest losses. The pro- duction of mango dehydrated powder from fruit pulp is an alternative still underused, but with potential for generating intermediate process- ing products (business to business products), and even products to be marketed in retail stores to regular consumers. Fruit powder ingredients are convenient for the development of other industrial products and have lower transport and storage costs. However, the production of high quality fruit powder must over- come some difficulties, as the hygroscopicity and the sticking charac- teristic of this high sugar content material. Literature reports the problems faced to produce fruit powders by spray drying (SD). Ripe fruits are rich in sugars and organic acids of low molecular weight that have low glass transition temperatures (T g ), at which the amorphous polymer undergoes a phase transition from the glass state to a rubbery state [3]. When they are dehydrated at tem- peratures above their T g , the stickiness characteristic appears and causes their adhesion to the dryer walls, reducing yield and quality of the final product [4,5]. The addition of carrier agents to fruit juices (compounds with higher molecular weight) prior to drying process increases the T g of the mixture and has been widely used to reduce fruit pulp stickiness [6,3,7,8]. The literature reports studies on the production of mango powder by spray-drying, using carrier agents added to the mango pulp to be dried. Cano-Chauca et al. [7] reported the use of maltodextrin, Arabic gum and waxy starch at concentration of 12%. The authors also evaluated the ef- fect of cellulose solution addition at different concentrations (0, 3, 6 and 9%) on the drying kinetics and powder characteristics. The addition of cellulose led to the formation of less sticky and less soluble crystalline particles. Cano-Higuita et al. [8] evaluated the influence of the addition of maltodextrin, skim milk and of a mixture thereof in the sorption iso- therms of the mango powders produced by SD. They used ratios of 1:8, Powder Technology 305 (2017) 447–454 ⁎ Corresponding author at: Department of Chemical and Food Engineering, Federal University of Santa Catarina, EQA/CTC/UFSC, 88040-900 Florianópolis, SC, Brazil. E-mail address: martazotarelli@ufu.br (M.F. Zotarelli). http://dx.doi.org/10.1016/j.powtec.2016.10.027 0032-5910/© 2016 Elsevier B.V. All rights reserved. Contents lists available at ScienceDirect Powder Technology journal homepage: www.elsevier.com/locate/powtec