Multi-response optimization of convective drying of Keitt mango peel: balancing techno-functional performance and antioxidant retention in a value-added flour

Authors

Keywords:

Mangifera indica, Agro-industrial by-product, Response surface methodology, Hot-air drying

Abstract

Mango peel, a by-product of pulp dehydration, is rich in fiber and phytochemicals. Its conversion into flour requires drying conditions that balance functionality and antioxidant retention. This study aimed to optimize drying temperature (DT) and drying time (Dt) to produce mango peel flour (Mangifera indica L.) cv. Keitt with desirable techno-functional properties, carotenoid content, and lipophilic antioxidant activity. Convective drying was modeled using a central composite design, with DT ranging from 50 to 80 °C and Dt from 8 to 36 h. The water absorption index (WAI), water solubility index (WSI), oil absorption index (OAI), total carotenoid content (TC), and lipophilic antioxidant activity measured using ABTS (LABTS) and DPPH (LDPPH) assays were simultaneously optimized. All reduced models were significant (p < 0.0001), showed no significant lack of fit, and explained 86.2–94.7% of the variability in the responses. Increasing temperature negatively affected WAI, TC, LABTS, and LDPPH, whereas it increased WSI. The optimal combination was DT = 50 °C and Dt = 36 h, with an overall desirability of 0.905. Compared with untreated peel, the flour exhibited higher WAI, WSI, OAI, and dispersibility, retaining 75.0% of TC, 83.9% of LABTS, and 85.8% of LDPPH. These findings demonstrate that drying at a moderate temperature improves techno-functional properties and promotes the retention of carotenoids and lipophilic antioxidant activity.

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Author Biographies

  • Espinoza-Moreno R.J., Polytechnic University of the Sea and the Sierra

    She holds a Ph.D. in Food Biotechnology from the Autonomous University of Sinaloa. She has published 8 articles in indexed journals and has accumulated 150 citations, with an h-index of 5 to date. She has participated in 15 national and international conferences. Throughout her academic career, she has supervised 14 undergraduate theses in the field of Functional Food Product Development. Contact e-mail: ramonajulietaem1984@gmail.com

  • Vizcarra-Félix G., Polytechnic University of the Sea and the Sierra

    She is a student at UPMYS and holds a Bachelor’s Degree in Agroindustrial Engineering. She has participated in 1 national or international conference in the fields of Biotechnology and Agricultural Sciences. Contact e-mail: vizcarrageorgina15@gmail.com

  • Ruiz-Armenta X.A., Autonomous University of Sinaloa

    She is a Professor/Researcher at the Autonomous University of Sinaloa and holds a Ph.D. in Food Science and Technology from the Autonomous University of Sinaloa. She is a Level 1 member of the National System of Researchers (SNII), a member of SSIT as an Honorary Researcher, and holds PRODEP recognition. She has published 20 articles in indexed journals, with 183 citations and an h-index of 7 to date. She has participated in 25 national and international conferences. Throughout her academic career, she has supervised 6 undergraduate theses and 2 master’s theses in the fields of Biotechnology and Agricultural Sciences. Contact e-mail: xochitlruiz@uas.edu.mx

  • Quintero-Soto M.F., Polytechnic University of the Sea and the Sierra

    She is a Professor/Researcher at the Polytechnic University of Mar y la Sierra and holds a Ph.D. in Food Biotechnology from the Autonomous University of Sinaloa. She is a Level 1 member of the National System of Researchers (SNII), a member of SSIT as an Honorary Researcher, and holds PRODEP recognition. She has published 14 articles in indexed journals and 4 articles in peer-reviewed journals, with 295 citations and an h-index of 9 to date. She has participated in 48 national and international conferences. Throughout her academic career, she has supervised 19 undergraduate theses and 2 master’s theses in the fields of Agricultural, Agrarian, Forestry, and Ecosystem Sciences. Contact e-mail: maryferquintero@gmail.com

  • Argüelles-López O.D., Autonomous University of Sinaloa

    He is a Professor/Researcher at the Autonomous University of Sinaloa and holds a Ph.D. in Food Science and Technology from the Autonomous University of Sinaloa. He holds PRODEP recognition. He has published 6 articles in indexed journals, with 91 citations and an h-index of 4 to date. He has participated in 21 national and international conferences. Throughout his academic career, he has supervised 1 undergraduate thesis in the fields of Agricultural, Agrarian, Forestry, and Ecosystem Sciences. Contact e-mail: oscararguelles@uas.edu.mx

  • Salas-López F., Autonomous University of Sinaloa

    He is a Professor/Researcher at the Autonomous University of the West (UAdeO) and holds a Ph.D. in Food Science and Technology from the Autonomous University of Sinaloa. He has published 3 articles in indexed journals and 3 articles in peer-reviewed journals, with 69 citations and an h-index of 4 to date. He has participated in 11 national and international conferences. Throughout his academic career, he has supervised 3 undergraduate theses and 1 master’s thesis in the fields of Biology and Chemistry.Contact e-mail: fernando.salas@uadeo.mx

  • Gómez-Favela M.A., Autonomous University of Sinaloa

    He is a Professor/Researcher at the Faculty of Chemical-Biological Sciences, Autonomous University of Sinaloa, and holds a Ph.D. in Food Biotechnology from the Autonomous University of Sinaloa. He is a Level 1 member of the National System of Researchers (SNII) and a member of SSIT as an Honorary Researcher. He has published 22 articles in indexed journals and 23 articles in peer-reviewed journals, with 558 citations and an h-index of 10 to date. He has participated in 35 national and international conferences. Throughout his academic career, he has supervised 5 undergraduate theses, 3 master’s theses, and 1 doctoral thesis in the fields of Biotechnology and Agricultural Sciences. Contact e-mail: mario.gomez.fcqb@uas.edu.mx

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Published

2026-10-19

Data Availability Statement

The data supporting the results of this research are available within this manuscript. Any additional information may be requested from the corresponding author.

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No. 6 (2026): QUIBIOUAS Revista de Ciencias Químico Biológicas

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How to Cite

Espinoza Moreno, R. J., Vizcarra Félix, G., Ruiz Armenta, X. A., Quintero Soto, M. F., Argüelles López, O. D., Salas López, F., & Gómez Favela, M. A. (2026). Multi-response optimization of convective drying of Keitt mango peel: balancing techno-functional performance and antioxidant retention in a value-added flour. QUIBIOUAS Revista de Ciencias Químico Biológicas, 6, 20-32. https://revistas.uas.edu.mx/index.php/QBU/article/view/2279