Freeze-dried Mango Research Articles

Mango Supplementation Averts Hepatic and Cardiac Mitochondrial Dysfunction in Mice Fed a High‐Fat Diet

Obesity and its co‐morbidities have been associated with mitochondrial oxidative stress leading to impaired substrate oxidation. This study aimed at investigating the potential ameliorating effects of freeze‐dried mango pulp supplementation on body composition and mitochondrial oxidative capacity in the liver and heart of mice fed a high fat‐diet. Six‐week old male C57BL/6 mice were randomly assigned to 1 of 3 dietary treatment groups: control, high fat (HF=60% fat) and HF + 10% mango (w/w) for 12 weeks. Mango had a modest effect in preventing the increase in body weight and changes in body composition due to HF feeding. HF diet reduced basal oxygen consumption rate (OCR) in the heart (P = 0.01), but not in the liver. Upon stimulation with ADP, an important substrate for the proton gradient coupling with oxidative phosphorylation, hepatic mitochondrial OCR in the control and mango group was significantly increased in contrast to the HF group. Maximal respiratory capacity (MRC) in the liver, as determined by stimulation with the uncoupling agent FCCP, resulted in a significant decrease in MRC in the HF group compared to the control and mango groups. Mango supplementation tended to prevent the reduction in both hepatic and cardiac mitochondrial OCR in response to an antimycin challenge, a complex III inhibitor, in contrast to the HF group. Our findings demonstrated that mango supplementation is beneficial in preventing high‐fat diet‐induced damage at the cellular level by preserving mitochondrial oxidative capacity.

State diagram for freeze-dried mango: Freezing curve, glass transition line and maximal-freeze-concentration condition

Freeze-dried mango powders containing unfreezable and freezable water were measured to explore the state diagram of mango. The state diagram was composed of the freezing curve, glass transition line, and ultimate maximal-freeze-concentration condition. Freezing points and glass transition temperatures were determined using differential scanning calorimetry (DSC) as a function of water contents. The freezing curve was fitted according to Clausius–Clapeyron model and adjusted with unfreezable water, and glass transition line was fitted to the Gordon–Taylor model. The ultimate maximal-freeze-concentration conditions were calculated as Xw′ (characteristic water content, i.e. unfreezable water content)=0.16gwater/g sample (w.b.) with the characteristic temperature as Tg′ (characteristic glass transition)=−54.6°C and (Tm′)u (characteristic end point of freezing)=−33.0°C. The state diagram of freeze-dried mango is useful for determining the stability during storage and selecting the optimum processing conditions.

FREEZE-DRIED MANGO POWDER PROCESSING FOR NUTRACEUTICAL USE

Mango (Mangifera indica L.) locally called Ma Muang, is one of the important sources of plant-derived medicinal herbs with a whole range of nutritional and medicinal properties. Having high nutritional value with high range of polyphenols and specific enzyme contents, the ripe mango was shown to have high antioxidant and anti carcinogenic properties, making it a high potential candidate for nutraceutical use. Technology has already been developed in which freeze-dried mango powder retains the same quality as fresh ripe mango pulp. Freeze-dried mango processing by using ripe mango ‘Nam Dok Mai’ to meet the zero discharge criteria has been developed. The main objectives in this study were process development on freeze-dried mango powder and utilize waste from freeze-drying ripe mango that result in high productivity and low environmental impact. The designed production process has considered the wastes from freeze-dried mango pulp powder processing process, which are peels and seeds. These are freeze-dried mango pulp powder processing, mango peel extraction processing and mango seed kernel extraction processing. The freeze-dried mango pulp powder processing has been done on ripe mango pulp by peeling, cutting pulp into slices, pulp mashing using electrical blender, followed by freeze-drying to get freeze-dried mango powder for nutraceutical use. The mango peel extraction process was done by grinding the peel, followed by acetone extractionand used for cosmetics and functional foods. The mango seed kernel extraction process is by using alcohol extraction to get mango butter or mango seed oil for cosmetic use. This production process showed zero discharge by the end of the process. The clean production of freeze-dried mango powder was implemented by using Fruit Juice Pilot Plant, Industrial Park Center, KMUTT. The results showed high productivity and low environmental impact. The preliminary study on financial analysis showed high feasibility for commercial production.

Mango supplementation improves blood glucose in obese individuals.

This pilot study examined the effects of freeze-dried mango (Mangifera indica L.) supplementation on anthropometrics, body composition, and biochemical parameters in obese individuals. Twenty obese adults (11 males and 9 females) ages 20- to 50-years old, received 10 g/day of ground freeze-dried mango pulp for 12 weeks. Anthropometrics, biochemical parameters, and body composition were assessed at baseline and final visits of the study. After 12 weeks, mango supplementation significantly reduced blood glucose in both male (−4.45 mg/dL, P = 0.018) and female (−3.56 mg/dL, P = 0.003) participants. In addition, hip circumference was reduced in male (−3.3 cm, P = 0.048) but not in female participants. However, there were no significant changes in body weight or composition in either gender. Our findings indicate that regular consumption of freeze-dried mango by obese individuals does not negatively impact body weight but provides a positive effect on fasting blood glucose.

Water Sorption, Glass Transition, and Microstructures of Refractance Window– and Freeze-Dried Mango (Philippine “Carabao” Var.) Powder

Water sorption isotherms, glass transition, and microstructures of Refractance Window (RW)– and freeze-dried Philippine “Carabao” mango powders were investigated. Water sorption isotherms were developed by the isopiestic method, while thermal transition of the powders, at various water activities (a w = 0.11–0.86), was determined using differential scanning calorimetry (DSC). The sorption isotherms of RW- and freeze-dried (FD) mango powders exhibited a type III sigmoidal curve, showing higher and lower adsorption capacities above and below 0.5 a w , respectively. A significant difference (p < 0.05) in water content of RW- and freeze-dried mango powders for equivalent water activities was obtained above 0.5 a w . The onset glass transition temperature (T gi ) of RW- and freeze-dried mango powder solids decreased as the water content increased. There were no significant differences (p ≥ 0.05) in T gi of RW- and freeze-dried mango powder solids at constant water activities, except for a w = 0.86. Microscopic examination of mango powders indicated that freeze-dried mango powders exhibited greater surface area and porosity in comparison to RW-dried mango powders.

Comportamento das isotermas de adsorção do pó da polpa de manga liofilizada

A qualidade e a vida útil dos pós de frutas dependem de seus teores de água e da maneira como esta se encontra ligada ao alimento. O comportamento higroscópico de alimentos em pó pode ser avaliado através de suas isotermas de sorção. O objetivo deste trabalho foi avaliar modelos matemáticos para representação da isoterma de sorção do pó de manga liofilizada e avaliar as características físico-químicas da polpa de manga in natura e seu pó liofilizado. Foram feitas as análises de umidade, pH, sólidos solúveis, acidez total titulável, ácido ascórbico e cor. Os modelos matemáticos ajustados aos dados experimentais foram BET, GAB, Henderson e Oswin nas temperaturas de 25, 30 e 35 °C. O melhor ajuste aos dados experimentais foi obtido pelo modelo de GAB. O modelo de GAB apresentou erros médios de 4,092 a 5,175% e valores de R entre 0,9986 a 0,9993 para as temperaturas estudadas. As isotermas do pó da polpa de manga liofilizada apresentaram formato característico do tipo III.

Effects of mango supplementation on body weight and composition and clinical parameters of obese individuals

Previously, mango fruit (Mangifera indica L.) has been shown to improve body composition and blood glucose in an animal model of diet‐induced obesity. The objective of this pilot clinical study was to examine the effects of supplementation of freeze‐dried mango fruit on body weight and composition and clinical parameters (i.e. glucose, lipid, liver function, and hematological parameters) in obese adults. Twenty adults (11 males and 9 females) with body mass index of 30–45 kg/m2 participated in the study and were given 10 g of freeze‐dried mango daily for 12 weeks. Body composition, anthropometric and clinical parameters were measured at baseline and at the end of supplementation. There were no significant changes in body weight and composition, blood lipids, liver function, and hematological parameters after mango supplementation. However, similar to animal findings, mango significantly reduced blood glucose concentrations. Our findings indicate that regular consumption of mango does not increase body weight and blood glucose of obese individuals. (Supported by the National Mango Board)

Mango Modulates Blood Glucose Similar to Rosiglitazone without Compromising Bone Parameters in Mice Fed High Fat Diet

Both consumption of high-fat diet and one of the commonly used pharmacological therapies for modulating blood glucose, rosiglitazone, are associated with negative effects on bone. Previously, we reported that a diet supplemented with freeze-dried mango modulated blood glucose similar to rosiglitazone in mice fed a high-fat (HF) diet. This study examined the effects of the addition of freeze-dried mango pulp or rosiglitazone to a HF diet on bone parameters in mice. Six week old male C57BL/6J mice were randomly assigned into one of five dietary treatment groups (n=8-9 mice/group): control (9.5% calories from fat), HF (58.9% calories from fat), HF+1% or 10% mango (w/w), and HF+rosiglitazone (50 mg/kg diet) for eight weeks. Bone parameters were assessed via dual energy x-ray absorptiometry and micro-computed tomography. Both the HF and HF+rosiglitazone groups had lower whole body, tibial, and vertebral bone mineral density compared to the HF+1% mango group. Trabecular bone volume, number, and separation as well as bone strength were also compromised by HF+rosiglitazone while the mango diets maintained these bone microarchitecture parameters to that observed in the control group. These results suggests that addition of mango to the diet may provide an alternative approach to modulating blood glucose without negatively affecting skeletal health, though human studies are needed to confirm these findings. Additionally, the bioactive component(s) in mango and the mechanisms by which it modulates blood glucose and exerts potentially osteoprotective benefits warrants further investigation.

Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder

Mango powders were obtained at water content below 0.05kg water/kg dry solids using Refractance Window® (RW) drying, freeze drying (FD), drum drying (DD), and spray drying (SD). The spray-dried powder was produced with the aid of maltodextrin (DE=10). The chosen drying methods provided wide variations in residence time, from seconds (in SD) to over 30h (in FD), and in product temperatures, from 20°C (in FD) to 105°C (in DD). The colors of RW-dried mango powder and reconstituted mango puree were comparable to the freeze-dried products, but were significantly different from drum-dried (darker), and spray-dried (lighter) counterparts. The bulk densities of drum and RW-dried mango powders were higher than freeze-dried and spray-dried powders. There were no significant differences (P⩽0.05) between RW and freeze-dried powders in terms of solubility and hygroscopicity. The glass transition temperature of RW-, freeze-, drum- and spray-dried mango powders were not significantly different (P⩽0.05). The dried powders exhibited amorphous structures as evidenced by the X-ray diffractograms. The microstructure of RW-dried mango powder was smooth and flaky with uniform thickness. Particles of freeze-dried mango powder were more porous compared to the other three products. Drum-dried material exhibited irregular morphology with sharp edges, while spray-dried mango powder had a spherical shape. The study concludes that RW drying can produce mango powder with quality comparable to that obtained via freeze drying, and better than the drum and spray-dried mango powders.

Mango modulates body fat and plasma glucose and lipids in mice fed a high-fat diet

Consumption of fruits and vegetables has been investigated for their role in the prevention of many chronic conditions. Among the fruits, mango provides numerous bioactive compounds such as carotenoids, vitamin C and phenolic compounds, which have been shown to have antioxidant and anti-inflammatory properties. The present study examined the effects of dietary supplementation of freeze-dried mango pulp, in comparison with the hypolipidaemic drug, fenofibrate, and the hypoglycaemic drug, rosiglitazone, in reducing adiposity and alterations in glucose metabolism and lipid profile in mice fed a high-fat (HF) diet. Male C57BL/6J mice were randomly divided into six treatment groups (eight to nine/group): control (10% energy from fat); HF (60% energy from fat); HF+1 or 10% freeze-dried mango (w/w); HF+fenofibrate (500mg/kg diet); HF+rosiglitazone (50mg/kg diet). After 8 weeks of treatment, mice receiving the HF diet had a higher percentage body fat (P=0·0205) and epididymal fat mass (P=0·0037) compared with the other treatment groups. Both doses of freeze-dried mango, similar to fenofibrate and rosiglitazone, prevented the increase in epididymal fat mass and the percentage of body fat. Freeze-dried mango supplementation at the 1% dose improved glucose tolerance as shown by approximately 35% lower blood glucose area under the curve compared with the HF group. Moreover, freeze-dried mango lowered insulin resistance, as indicated by the homeostasis model assessment of insulin resistance, to a similar extent as rosiglitazone and modulated NEFA. The present findings demonstrate that incorporation of freeze-dried mango in the diet of mice improved glucose tolerance and lipid profile and reduced adiposity associated with a HF diet.

Effect of water activity on sugar crystallization and β-carotene stability of freeze-dried mango powder

Storage water activity ( a w) affects the stability of freeze-dried food. The sugar crystallization and storage stability of β-carotene in freeze-dried mango powder was investigated following storage under various relative vapor pressures (11.3–80.9%). Sugar crystallization was revealed by the loss of sorbed water in the water sorption experiment. However, the sorption isotherms showed unclear divergence between the experimental and predicted values. X-ray powder diffraction and scanning electron microscopy were used to confirm the crystallization. The results showed that increased a w resulted in higher sugar crystallization. The loss of β-carotene was monitored by high-performance liquid chromatography with a diode-array detector and fitted to a first-order reaction. The rate constant decreased as a w increased up to 0.43, due to the collapse of the mango powder. An increase in the rate constant above this value of a w coincided with pronounced sugar crystallization. Choosing the appropriate value of a w for storage can prevent sugar crystallization and enhance β-carotene stability in freeze-dried fruit powder.