A Potential Application of Mango (Mangifera indica L. cv Manila) Peel Powder to Increase the Total Phenolic Compounds and Antioxidant Capacity of Edible Films and Coatings

Abstract

Study of fruit by-products is increasing because they contain several bioactive compounds which can add value to food products. In this study, the effect of mango peel powder addition (0, 2, and 4%) on physical, structural, and antioxidant properties of starch edible films and their effectiveness as edible coatings on apple slices during storage (4 °C) were evaluated. The addition of mango peel powder increased the penetration resistance and a* and b* color parameters of edible films and reduced the numbers of holes in them. The higher antioxidant properties were obtained with the highest amount of mango peel added. For example, increases in 178.4 and 830.7% for total phenolic compounds (TPC) and antioxidant capacity (AC) were obtained, respectively. Suspensions (0, 2, and 4% of mango peel powder) applied as edible coating increased the firmness, browning index (BI), TPC, and AC of apple slices. In storage, the edible coating application did not inhibit the increase of BI and decrease of firmness of apple slices. However, the bioactive compounds and antioxidant capacity remained constant. Although further studies have to be conducted, mango peel powder may be used to improve the mechanical, physical, and antioxidant properties of edible films, and these could be used as an edible coating on apple slices.