Physicochemical, antioxidant, and sensory properties of functional mango (Mangifera indica L.) leather fermented by lactic acid bacteria

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Processing mango ( Mangifera indica L.) is one of the ways of minimizing post-harvest mango losses. Lactic acid bacteria (LAB) fermentation is a promising processing method to expand the diversity of processed mango products. The aim of this study was to develop fermented mango leathers and to evaluate the effect of LAB fermentation of mango pulp on the physicochemical, antioxidant, and sensory properties of mango leathers. Pulps of two mango varieties ( apple and ngowe ) were fermented at 37 °C for 24, 48, and 72 h using two LAB strains; Lactobacillus plantarum (DCRUST PKLP4) and Lactobacillus casei (LC-1) and its effect on physicochemical [pH, total soluble solids (TSS), titratable acidity (TA), moisture content (MC), fibre, and ash], antioxidant [vitamin C and total phenolic content (TPC)], and sensory properties on the mango leather determined. LAB fermentation significantly reduced pH, TSS and fibre content (p˂0.05), while increasing TA, TPC and ash contents but with no effect on vitamin C. L. plantarum had superior fermentation properties with regard to TPC compared to L. casei . In all the treatments, fermentation for 24 h was appropriate since extended fermentation (up to 72 h) did not significantly alter the physicochemical and antioxidant properties of the leathers or rather lead to reduced nutritional content. The mango variety and LAB strain significantly (p˂0.05) affected (individually and interactively) the physicochemical, antioxidant, and sensory properties of the mango leathers. Use of LAB fermentation is therefore recommended to enhance nutritional benefits and functional properties of dried fruit leathers as a way to increase their shelf life and minimize their post-harvest losses. Fermented mango leathers were produced from two mango varieties ( apple and ngowe ) using Lactic acid bacteria (LAB) strains; Lactobacillus plantarum (DCRUST PKLP4) and Lactobacillus casei (LC-1). Fermentation for 24 hours was adequate and it reduced pH, total soluble solids, and fibre content but increased titratable acidity, total phenolic content (TPC), and ash contents, while it didn’t alter vitamin C content. L. plantarum had superior fermentation properties with higher TPC than L. casei . Mango variety and LAB strain significantly affected mango leather properties. • LAB fermentation reduced/increased values of physicochemical properties but had no effect on Vitamin C. • L. plantarum had superior fermentation properties with higher TPC. • Fermentation for 24 h was appropriate for fermented leather production. • The mango variety and LAB strain affected physicochemical, antioxidant and sensory properties of leathers.