Description:FIELD OF THE INVENTION
The present invention relates to the field of food processing and preservation, specifically to the production of fruit-based instant powders. More particularly, it pertains to a cultivar-based method for producing instant mango powder using foam mat drying technology to retain nutritional quality and enhance shelf life.
BACKGROUND OF THE INVENTION
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
India is the highest producer of mangoes at global level but large amount of mangoes got wasted due to spoilage, especially from underutilized cultivars like Seedling varieties. Mango pulp is rich in sugars and other nutrients so it spoils more rapidly unless properly processed. The technique of foam mat drying offers a low-temperature processing and nutrient-retaining method for converting mango pulp into stable, instant-use powder to extend shelf life and reducing waste of mango fruits.
Mango is one of the most consumed fruits in India and is popularly processed into juice, pulp, and pickles. However, due to its high moisture content, mango is highly perishable and difficult to store for long periods without spoilage. To solve these problems, a work was conducted to convert mango pulp into a instant mango powder for preservation and convenience food. The powder contains rich mango flavor, nutritional value and mango-based products offer a practical solution to reduce post-harvest losses and increase availability. The foam mat drying method was used to prepare mango powder using mango pulp, especially from underutilized cultivars like Seedling, Amrapali, Dashehari, and Mallika. The process involves whipping mango pulp with carboxy methyl cellulose (CMC) to form stable foam that is then dried at low temperatures to retain color, aroma, and nutrients like vitamin C and carotenoids.
This technique enhances the shelf life of mango without the use of high-heat methods that can degrade quality. The dried mango powder can be stored for extended periods and instantly reconstituted to produce ready-to-serve (RTS) beverages, smoothies, or flavoring agents. Unlike conventional hot air or spray drying, foam mat drying preserves the sensory and nutritional integrity of the fruit. This innovative process helps in reducing food waste, particularly for mango varieties that are not commercially exported. It supports small-scale food processors, creates marketable value-added products, and offers a nutritious option for health-conscious consumers. The use of CMC at optimized concentrations also improves drying behavior and product solubility, making the powder more functional for beverage formulation. Overall, instant mango powder is an ideal solution for efficient mango utilization and tropical fruit commercialization.
Enhanced Shelf Life
The foam mat drying technique significantly extends the shelf life of mango by converting it into nutritionally rich, shelf-stable powder and reducing post-harvest losses.
Nutritional Retention
Low-temperature drying method preserves heat-sensitive nutrients such as vitamin C, carotenoids and natural sugars to ensure high-quality and nutritional value in the final product.
Utilization of Local Cultivars
Underutilized mango varieties like Seedling mangoes are effectively valorized, supporting local agriculture and minimizing waste of less-commercial fruits.
Rapid and Energy-Efficient Drying
Foam mat drying reduces drying time compared to traditional techniques due to increased surface area of the foam structure, making the process more energy-efficient.
Improved Reconstitution
The mango powder was easily rehydratable and ideal for formulating ready-to-serve (RTS) beverages.
Cost-Effective and Scalable
The process uses affordable food-grade additives (CMC) and basic equipment, making it scalable for small- and medium-sized enterprises and suitable for rural processors.
Better Sensory Qualities
The dried product retains the natural aroma, color and flavor of mango more effectively than hot air or spray drying methods.
Supports Value Addition and Export
The powder format allows mango to be exported in lightweight, low-volume packaging, enabling value addition for the international beverage and confectionery markets.
Several patents issued for fruits/vegetables powder production but none of these are related to the present invention. Patent EP1233684A1 Method for producing instant powders from foods, chemical, pharmaceutical, biotechnological and medical products, as well as from berries, fruits and vegetables and a ready to eat porous matrix, where preboiling or in other way preparing a homogeneous puree or solution of for example foods, berries, fruit or vegetable, insertion of the puree or solution into a vessel connected with a new matrix producing device, addition of inert agent, activation of the process mixing with a propeller, preparation of a collecting reservoir as to be at equilibrium temperature with the incoming matrix, opening of valves at the discharge of the pressurized vessel, expansion of the mixture into the collecting reservoir, freezing of the matrix with size reduction, agglomeration or granulation, thereafter proceeding with drying at atmospheric pressure and below the matrix freezing point and drying at atmospheric pressure and above the matrix freezing point, and finally measurement of final product characteristics, quality and property.
Another patent WO2009028923A1 relates to mango pulp powder which is very stable at ambient temperature, giving same a long shelf life without the organoleptic properties thereof being diminished. The powder has no polyphenol oxidase activity and the nutritional components thereof remain practically unaltered for at least one year when stored at ambient temperature. The powder properties of the invention enable the production of compacted food products that retain the form thereof during storage. The invention also relates to efficient methods for obtaining mango powder, which eliminate pulp dehydration resistance often observed during heat-based mango pulp dehydration.
Another patent US9702085B2 relates to functional fat filled natural mango powder which can be used for mango-based desserts and soft serve ice cream, fillings, mango shake, mango mousse, mango whipped topping, custard, shrikhand, mango lassi. The powder comprises about 1 to 5% by weight water, about 20 to 60% by weight of fat, about 20 to 60% mango pulp, about 2 to 5% by weight of one or more proteins, 0.5 to 5% by weight of one or more of emulsifier. Preferably a functional fat filled Natural Mango powder may contain effective number of stabilizers and buffers. The invention is a functional fat filled natural mango powder product which has good solubility and is able to give rich and creamy taste to finished products like mango shakes, mango whipped toppings, mango puddings, mango mousses, custard, shrikhand and desserts that uses mango pulp or other fruits such as passion fruit, strawberry, papaya and other pulpy fruits.
Another patent US5364643A provides a process for infusing dried fruits by coating the dried fruits with an edible humectant containing gel. This process provides novel infused products using a minimum of energy with a minimum of damage to the infused product while maintaining a maximum of flavor of the dried fruit. A process for infusing an edible humectant into the dried fruit comprising (a) preparing an edible gel comprising a uniformly dispersed edible humectant present in amounts ranging from about 70 to about 92% weight percent, water in amounts from about 8 to about 30 weight percent and an edible gel forming substance; (b) treating said gel to provide a gel paste soft enough to spread evenly on the surface of said dried fruit, said gel paste having a viscosity which will adhere to said dry fruit and stable enough to avoid synersis; (c) coating said gel paste in a substantially even manner on said dried fruit, which has a moisture content from about 5 to about 50 weight percent; (d) maintaining said coated dried fruit at temperatures from about ambient temperatures to about 160° F. for a period of time to provide the infusion of said edible humectant into said dried fruit.
Another patent WO2013013369A1 relates to dried fruit or vegetable pulp preparation comprising dried fruit or vegetable pulp and at least one density modifying [ingredient. The density modifying ingredient may be selected from the group consisting of complex carbohydrates or humectants. Dried fruit or vegetable pulp preparation comprising dried fruit or vegetable pulp and at least one density modifying ingredient in an amount of at least 0.5 weight-% compared to the dry weight of the pulp.
OBJECTS OF THE INVENTION
Main object of the present invention is to develop an efficient method for producing instant mango powder using the foam mat drying technique.
Another object of the present invention is to optimize the process parameters such as drying temperature, foam thickness, and drying time for improved powder quality.
Another object of the present invention is to evaluate the impact of different mango cultivars on nutrient retention and powder yield.
Another object of the present invention is to enhance the shelf-life of mango pulp through conversion into a stable, easy-to-store powder form.
Another object of the present invention is to retain the natural color, aroma, flavor, and nutritional properties of mango during processing.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings.
The present invention provides a cultivar-based method for producing instant mango powder using the foam mat drying technique, aimed at preserving the nutritional and sensory qualities of mango while extending its shelf life. The process begins with the selection, washing, peeling, and pulping of ripe mangoes, followed by standardization of the pulp through straining and adjustment of total soluble solids (TSS). A food-grade foaming agent, such as egg albumin (2–6% w/w), is added to the pulp and whipped using a blender or mixer for 5–15 minutes to create a stable foam. This foam is evenly spread on drying trays in layers 2–5 mm thick and dried in a hot air oven at temperatures ranging from 50°C to 70°C for 4–8 hours. The dried foam is then scraped, ground, and sieved through a 60–80 mesh to obtain fine instant mango powder. The powder is packed in airtight, moisture-proof containers to preserve quality during storage. This method emphasizes cost-effectiveness, cultivar optimization, nutrient retention, and instant reconstitution capability, making it suitable for large-scale industrial applications in food and beverage manufacturing.
Herein enclosed an eco-friendly method for preparing paper from wheat husk, comprising the steps of:
Cleaning wheat husk with water to remove impurities;
Drying the cleaned husk under sunlight;
Peeling the dried husk and boiling the peeled material in water at 100°C;
Cooling the boiled material to room temperature and grinding it into a fine pulp;
Mixing the pulp with water in a container to form a suspension;
Immersing a strainer or mesh into the pulp suspension to collect a uniform layer of material;
spreading the material evenly on the strainer; and
Drying the pulp layer under sunlight for about one day to obtain a paper sheet.
The drying step in sunlight is performed for a duration ranging from 6 to 24 hours depending on ambient weather conditions.
The grinding step is carried out using a mechanical grinder until a homogeneous pulp consistency is achieved.
The boiling step enhances fiber separation by partially breaking down lignin and softening cellulose.
The final paper product is biodegradable, suitable for writing, packaging, and craft applications, and free from chemical additives.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Fig 1: prepared mango powder.
BRIEF DESCRIPTION OF THE TABLES
Table 1: Showing the result of mango pulp before powder formation
Table 2: Showing the result of mango powder

DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, a cultivar-based method for producing instant mango powder using the foam mat drying technique, aimed at preserving the nutritional and sensory qualities of mango while extending its shelf life.
In some embodiments of the present invention, the process begins with the selection, washing, peeling, and pulping of ripe mangoes, followed by standardization of the pulp through straining and adjustment of total soluble solids (TSS).
In some embodiments of the present invention, a food-grade foaming agent, such as egg albumin (2–6% w/w), is added to the pulp and whipped using a blender or mixer for 5–15 minutes to create a stable foam.
In some embodiments of the present invention, this foam is evenly spread on drying trays in layers 2–5 mm thick and dried in a hot air oven at temperatures ranging from 50°C to 70°C for 4–8 hours.
In some embodiments of the present invention, the dried foam is then scraped, ground, and sieved through a 60–80 mesh to obtain fine instant mango powder. The powder is packed in airtight, moisture-proof containers to preserve quality during storage.
In some embodiments of the present invention, the method emphasizes cost-effectiveness, cultivar optimization, nutrient retention, and instant reconstitution capability, making it suitable for large-scale industrial applications in food and beverage manufacturing.
Herein enclosed an eco-friendly method for preparing paper from wheat husk, comprising the steps of:
Cleaning wheat husk with water to remove impurities;
Drying the cleaned husk under sunlight;
Peeling the dried husk and boiling the peeled material in water at 100°C;
Cooling the boiled material to room temperature and grinding it into a fine pulp;
Mixing the pulp with water in a container to form a suspension;
Immersing a strainer or mesh into the pulp suspension to collect a uniform layer of material;
spreading the material evenly on the strainer; and
Drying the pulp layer under sunlight for about one day to obtain a paper sheet.
The drying step in sunlight is performed for a duration ranging from 6 to 24 hours depending on ambient weather conditions.
The grinding step is carried out using a mechanical grinder until a homogeneous pulp consistency is achieved.
The boiling step enhances fiber separation by partially breaking down lignin and softening cellulose.
The final paper product is biodegradable, suitable for writing, packaging, and craft applications, and free from chemical additives.
EXAMPLE 1
BEST METHOD
Experimental data:
According to the results of the study examining the production of mango powder using foam mat drying technique, the process yielded a high-quality, shelf-stable product with desirable physicochemical and functional properties. The foam was successfully stabilized using 2% soluble starch and 0.5% egg white, and whipping at 1200 rpm for 10 minutes produced stable and light foam with a density of 0.15 g/cm³. The foam demonstrated good stability, with a half-life of 45 minutes, ensuring adequate handling during drying.
Table 1: Showing the result of mango pulp before powder formation
Sr. No. Parameters Remarks
1. Raw Material Alphonso cultivar
2. Thickening Agent Soluble starch (2% w/w)
3. Foam Stability 45 minutes
4. Foam Density 0.15 g/cm³
5. Drying Method 60°C with an air velocity of 1.2 m/s

These results suggest that foam mat drying of mango pulp using starch and egg white as stabilizers is an effective, low-temperature dehydration technique that produces a nutritionally rich, visually appealing, and easy-to-use mango powder. The product shows promise for use in food, beverage, and nutraceutical applications.
Table 2: Showing the result of mango powder
Sr. No. Parameters Remarks
1. Moisture Content
4.2% ± 0.3%
2. Water Activity (aw)
0.25
3. Bulk Density
0.35 g/cm³
4. Rehydration Ratio
5:1
5. Color Analysis (L, a, b*)
L* = 70.2 (indicating brightness), a* = 23.5 (red hue) b* = 45.1 (yellow hue)
6. Ascorbic Acid Retention:
85%
7. Sensory Score:
8.0 out of 10
8. Shelf Life:
6 months

The production of mango powder using foam mat drying technique, yields a high-quality and nutritionally rich product having long shelf-life with desirable physicochemical and functional properties. These results suggest that foam mat drying method of converting mango pulp into mango powder using starch and egg white as stabilizers is an effective, low-temperature dehydration technique that produces a nutritionally rich, visually appealing, and easy-to-use mango powder. The product shows promise for use in food, beverage, and nutraceutical applications.
, Claims:1. A method for producing instant mango powder using the foam mat drying technique comprising the steps of:
(a) selecting ripe mangoes of a specific cultivar such as Alphonso;
(b) washing, peeling, and deseeding the mangoes to obtain mango pulp;
(c) standardizing the pulp by straining and adjusting total soluble solids (TSS);
(d) adding a foaming mixture comprising 2% w/w soluble starch and 0.5% w/w egg white to the pulp;
(e) whipping the mixture at 1200 rpm for 10 minutes to obtain a stable foam with a density of approximately 0.15 g/cm³ and a foam stability of at least 45 minutes;
(f) spreading the foam in a uniform 2–5 mm thick layer on drying trays;
(g) drying the foam in a hot air oven at 60°C with an air velocity of 1.2 m/s for 4–8 hours;
(h) scraping, grinding, and sieving the dried foam to produce mango powder having a mesh size of 60–80;
(i) packaging the resulting mango powder in airtight, moisture-proof containers for storage.
2. The method as claimed in claim 1, wherein the mango powder has a moisture content of 4.2% ± 0.3%.
3. The method as claimed in claim 1, wherein the mango powder exhibits a water activity (aw) of approximately 0.25, ensuring extended shelf life.
4. The method as claimed in claim 1, wherein the bulk density of the final mango powder is 0.35 g/cm³.
5. The method as claimed in claim 1, wherein the mango powder shows a rehydration ratio of 5:1.
6. The method as claimed in claim 1, wherein the mango powder retains approximately 85% of its original ascorbic acid content.
7. The method as claimed in claim 1, wherein the mango powder has a shelf life of at least 6 months under ambient storage conditions.