Abstract
Edible coatings (EC) applied to fresh-cut fruits are used to increase their shelf-life and to deliver antioxidant bioactives such as phenolic compounds (PC) that reduce their oxidative damage while enhance their functional value. However, the combination of different PC may have synergetic, additive or antagonic effects on the final antioxidant capacity (AOXC). The aim of this study was to examine the AOXC of binary combinations of selected PC from mango peel and their bioaccessibility from 6% alginate-based EC applied to fresh-cut papaya, under simulated gastrointestinal conditions. Among equimolar (0.1 mM) combinations, gallic + protocatechuic acids (AB) were synergic in radical scavenging activity (RSA) as assayed by DPPH (90% RSA) and FRAP (0.39 mg TE/mL) methods; when assayed in 6% alginate-based EC, their RSA increased (117.85% RSA, 0.88 mg TE/mL). The application of EC + AB to papaya cubes and further in vitro digestion decreased their AOXC probably due to interactions between EC and papaya’s matrix. Therefore, further studies are needed in order to evaluate the effect of combination of phenolic and EC applied in other fruits matrix on antioxidants bioaccessibility.
Highlights
Nowadays, the search for new technologies for food preservation is very important, to inactivate microorganisms and enzymes that affect the nutritional value of foodstuffs
The numbered peaks in the chromatogram correspond to gallic (1), protocatechuic (2), ferulic (3), syringic (4) and 2-hydroxycinnamic acid (5). These results are similar to those found by Palafox-Carlos, Yahia [16] in mango pulp, where they asserts that the main Phenolic compounds (PC) found in mango Ataulfo pulp were phenolics acids, especially gallic and protocatechuic acids
Regarding to FRAP assay, the combinations AB and protocatechuic-ferulic acid (BD) showed a synergic effect, whilst the rest combinations had mostly an additive effect. These results indicate that the combination AB enhance both, the transference of electron and hydrogen atoms [DPPH is a method for hydrogen atom transference (HAT), and FRAP is a specific method for electron transference (SET)] [22]
Summary
The search for new technologies for food preservation is very important, to inactivate microorganisms and enzymes that affect the nutritional value of foodstuffs Some of these technologies have the ability to enhance the shelf-life of foods without affecting their quality and safety [1] [2]. The global production of mangoes exceeds 27 million tons per year [7], being the variety Ataulfo the most produced in Mexico representing 5% of total mango exportations [8] This variety stands out among other mango cultivars for its sensorial characteristics and value as functional food due its higher content of Vitamin C, carotenoids and PC [9]-[11]. Mango peels are good sources of ascorbate, fructose, insoluble fiber (lignin and hemicelluloses) and monomeric (e.g. gallic and protocatehuic acids) and polymeric (e.g. β-PGG) PC with antiobesigenic, anti-inflammatory, anti-carcinogenic and anti-diabetic potential [11]
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