Physicochemical and Functional Properties of Pectinase-treated Peel Powder from Carabao Mango (Mangifera indica cv. Carabao)

Abstract

Fruit peel wastes such as from mango can be utilized as an alternative source of dietary fiber and may further be modified to improve specific functional properties. In this study, mango peel powder was treated with pectinase to produce mango peel powder with reduced hydration properties. The resulting pectinase-treated mango peel powder (PMPP) has reduced crude pectin (0.53 g/ 100 g), greater lignin (46.88 g/ 100 g extractive free solid), protein (10.86 g/ 100 g), fat (3.94 g/ 100 g), iron (8.7 mg/ 100 g), calcium (434 mg/ 100 g) and sodium (76.5 mg/ 100 g) compared to the untreated mango peel powder (MPP). Fourier transform infrared (FTIR) analysis showed the presence of new peaks and shifted signals in PMPP but not in MPP – indicative of changes in cellulose, hemicellulose, and lignin composition. PMPP exhibited lower water holding capacity (WHC) (2.20 mL g–1) and swelling capacity (SC) (4.00 mL g–1) and comparable hypoglycemic properties with psyllium and metformin. Phenolic extract from PMPP showed dose-dependent antioxidant activity but weaker free radical scavenging capacity compared to MPP. Results show that pectinase treatment improved the properties of the mango peel powder and could lead to the utilization of PMPP as a food ingredient and as a dietary fiber supplement with functional and health potential.