Effect of convective air drying on the enzymatic activity of dried mango

Mango (Mangifera indica L.) is one of the most important tropical fruits. It is widely cultivated in many tropical and subtropical regions and consumed globally for its delicious taste, aroma, attractive color and high nutritional value. Mango fruit, however, is highly perishable and susceptible to rapid decay due to ripening and putrescence, resulting in poor shelf life. Therefore, hot air convective drying, as a preservation technique is most commonly used by various food industries. Previously, many studies have extensively documented the effects of convective air drying parameters on the quality attributes such as color, texture, total soluble solids, sugar, moisture content, phenolic contents, fibers, vitamins and carotenoids of dried mango. However, there is still a lack in knowledge related to the influence of drying conditions on the activity retention of enzymes in dried mango. The dried mango with high enzymes content can be used in a variety of applications, including functional foods, bread making, brewing, dietary supplements, and animal feed. Considering all the previous efforts, this study is specifically focused on investigating the effects of the most influential parameters of hot air drying such as temperature and air velocity on the activity retention of enzymes in dried mango slices. Additionally, this study demonstrates the potential applicability of enzyme ‘catalase’ activity as an indicator of heat exposure for rapid detection of heat stress in dried mango slices processed at different temperatures.