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

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Mango (Mangifera indica L.) is a vital tropical fruit, celebrated for its taste, aroma, color, and nutritional benefits. However, it is highly perishable and prone to rapid decay, leading to a short shelf life. To address this, hot air convective drying is commonly employed in the food industry as a preservation method. While numerous studies have explored the effects of convective air drying parameters on various quality attributes of dried mango, such as color, texture, and nutritional content, there remains a gap in understanding how drying conditions affect enzyme activity retention. Dried mango with preserved enzyme content has diverse applications, including in functional foods, baking, brewing, dietary supplements, and animal feed. This study aims to investigate the impact of key hot air drying parameters, specifically temperature and air velocity, on enzyme activity retention in dried mango slices. Furthermore, it highlights the potential use of catalase enzyme activity as an indicator of heat exposure, allowing for the rapid detection of heat stress in dried mango processed at varying temperatures. This research contributes to enhancing the quality and usability of dried mango products.