Effects of freeze, vacuum-oven and hot air drying on vitamin A and C content in orange-fleshed sweet potatoes and mangoes

Mangoes and orange fleshed sweet potatoes (OFSP) are highly consumed but perishable crops with large postharvest losses. Micronutrient deficiencies result from food insecurity and a lack of nutritious food consumption. Drying is one method of reducing post-harvest losses and increasing food shelf life to increase food security and micronutrient intake. Drying can affect the chemical and physical properties of fruits and vegetables. The aim of this study was to determine how freeze, vacuum oven, and hot air-drying methods affect the vitamin A and C contents of mangoes and OFSP. The results of this research indicated that drying processes had different impacts on the quality and nutritional content of mango and OFSP. Total carotenoid concentrations were significantly affected by the drying methods used, as these compounds were sensitive to the drying conditions. Freeze drying of OFSP preserved more carotenoids compared to other drying methods, whereas in mangoes hot air drying resulted in the greatest retention of carotenoids. Ascorbic acid concentrations in this study were not significantly affected by the specific drying methods and conditions used. This research shows that when drying a product there is a need to consider what impact each drying method has on the product being dried and the properties that need to be preserved.