Pretreatment and drying of Peruvian Criollo mango peel and effect content of bioactive compounds and antioxidant activity

Revaluation of Criollo mango peels for use in the food industry would generate an environmentally sustainable impact on the circular economy. This research seeks evaluation temperature (T) and time (t) of mango peel pre-cooking (PMP) and effect of drying on the concentration functional compounds (CFC). For this, a 2²-type experimental design with a central point was implemented to evaluate the effects temperature (80, 89, and 98 °C) and time (5, 12.5, and 20 min) on the PMP the Criollo variety. The analyses performed included quantification total polyphenols (TP), total flavonoids (TF), antioxidant capacity (AC), and vitamin C (VC). This study, the effect conventional drying at three temperatures (45, 55, and 65 °C) was evaluated over 10 hours. The main findings study indicated that, after optimization to maximize CFC, the best values were obtained PMP of temperature and time, with 80 °C and 5 minutes, respectively. During the drying process, it was observed that, under the temperatures examined, there was no significant change in most of the samples. This study serves as a starting point for reevaluating Criollo mango skins through implementation circular economy and their application in products such as cookies made with mango peel.