Mango Research Articles

Multifunctional engineering of Mangifera indica L. peel extract-modified bacterial cellulose hydrogel: Unveiling novel strategies for enhanced heavy metal sequestration and cytotoxicity evaluation

The escalating interest in bacterial cellulose (BC) confronts a substantial obstacle due to its biologically inert properties. Hence, BC was modified with ethanolic mango peel extract (EEMP) for various industrial and medical applications of the novel nanocomposite (BC/EEMP). High-performance liquid chromatography (HPLC) delineated the phenolic composition of EEMP, revealing a repertoire of polyphenolic compounds, notably chlorogenic acid, gallic acid, catechin, and ellagic acid. EEMP exhibited broad-spectrum antimicrobial activity against Candida albicans and Staphylococcus aureus, with MIC of 0.018 mg/mL and 0.009 mg/mL, respectively. The removal mechanism of Pb2+ and Ni2+ by BC/EEMP nanocomposite membrane via SEM, EDX, FT-IR, and XRD was characterized, indicating deposition and aggregation of heavy metals with diminished porosity. Heavy metal removal optimization using the Box-Behnken design achieved maximal removal of 95.5 % and 90 % for Pb2+ and Ni2+, respectively. Moreover, BC/EEMP nanocomposite demonstrated selective dose-dependent anticancer activity toward hepatoma (HepG-2, IC50 of 208.8 μg/mL), skin carcinoma (A431, IC50 of 216.7 μg/mL), and breast carcinoma (MDA, IC50 of 197.5 μg/mL), attributed to the enhanced availability of biologically active polyphenolic compounds and physical characteristics of BC. This study underscores the remarkable potential of BC/EEMP nanocomposite for multifaceted industrial and biomedical applications, marking a pioneering contribution to the field.

Determination of value adding macromolecules from Ok-Rong mango peel biomass

Determination of value adding macromolecules from Ok-Rong mango peel biomass

Synthesis, characterization and As(III) scavenging behaviours of mango peel waste loaded with Zr(IV) ion from contaminated water

Raw mango peel (RMP) was first saponified to yield saponified mango peel (SMP), which was then loaded with Zr(IV) ions to form a biosorbent for As(III) scavenging.The biosorption behaviors and mechanisms of As(III) scavenging using RMP and Zr(IV)-loaded saponified mango peel (Zr(IV)-SMP) were investigated batchwise. The As(III) scavenging efficiency of RMP increased from 20.13 % to 87.32 % after Zr(IV) loading. Optimum contact time of 6 h has been investigated for As(III) scavenging by Zr(IV)-SMP, and the data on kinetics is well fitted to the pseudo-second-order (PSO) model. Similarly, isotherm data of Zr(IV)-SMP fitted well to the Langmuir isotherm model with the maximum As(III) scavenging potential of 45.52 mg/g. Chloride (Cl−) and nitrate (NO3−) have negligible influence on As(III) scavenging, but sulphate (SO42−) interferes significantly. The exhausted Zr(IV)-SMP could be easily regenerated by treating with 2MNaOH. A mechanistic study indicates that As(III) scavenging is primarily contributed to electrostatic interaction and ligand exchange, which is confirmed from both instrumental and chemical characterizations techniques. Tubewell underground water polluted with a trace amount of arsenic (98.63 μg/L) could be successfully lowered down to the WHO standard (10 μg/L) by applying a small amount of Zr(IV)-SMP. Therefore, the Zr(IV)-SMP investigated in this work can be a low-cost, environmentally benign, and promising alternative for scavenging trace levels of arsenic from contaminated water.

Effect of white light combined with different UV-B doses on the anthocyanin and plant hormone accumulation in mango peel

Effect of white light combined with different UV-B doses on the anthocyanin and plant hormone accumulation in mango peel

Valorisation of banana peel and mango peel as functional ingredients in baked products: a review

SummaryThe baking industry is greatly interested in incorporating banana peel and mango peel into a broader spectrum of baked goods. This review delves into the innovative utilisation of banana and mango peels in various baked products, specifically focusing on biscuits, cookies, cakes, and cake doughnuts. Incorporating banana peel in baked goods has gained attention for its potential to enhance flavour, texture, and nutritional value. Similarly, mango peel has been explored for its unique properties and potential contributions to baked items. This review emphasises the health benefits of banana and mango peels, including antioxidants, fibre, and other nutritional advantages that help prevent diseases and promote overall well‐being. Limited scientific studies may explore using banana peel and mango peel specifically as functional ingredients in baked products. This review highlights the utilisation of banana peel and mango peel in baked products, focusing on their influence on product quality, sensory characteristics, and potential health benefits. It presents a sustainable and innovative approach to creating healthier, more flavourful baked products.

The Nutrient Content of Eco-enzymes from Mixture of Various Fruit Peels

Today, many institutions and individuals are paying attention to the development of technologies used in sustainable agriculture. One of the technologies is eco-enzyme that can be used as organic fertilizer. Several researchers have studied the use of eco-enzymes in agriculture, but studies on the nutrient content of eco-enzymes are still very limited. This research was conducted to investigate the nutrient content of two eco-enzyme preparations. The eco-enzymes were produced through the fermentation process of water, fruit peels, and molasses with a weight ratio of 10 : 3 : 1. Fruit peels used for Eco-enzyme A were banana, melon, watermelon, orange, and pineapple peels, while for Eco-enzyme B were banana, mango, watermelon, orange, and pineapple peels. The fermentation period for Eco-enzyme A was seven months, while for Eco-enzyme B was eight months. The results of the analysis showed that the two eco-enzymes contained various nutrients, both macro (C, N, P, K, Mg, Ca) and micro (Mn, Zn, B, Fe, Cu) ones, that were consistently higher in Eco-enzyme A. Both eco-enzymes were acidic, where the pH of Eco-enzyme A and B were 3.95 and 3.50, respectively. The data obtained were expected to be a basic reference for further research on eco-enzymes.

Alginate Beads with Encapsulated Bioactive Substances from Mangifera indica Peels as Promising Peroral Delivery Systems.

Since various bioactive substances are unstable and can degrade in the gastrointestinal tract, their stabilization is crucial. This study aimed to encapsulate mango peel extract (MPE) into edible alginate beads using the ionotropic gelation method for the potential oral delivery of bioactive substances. Mango peels, generally discarded and environmentally harmful, are rich in health-promoting bioactive substances. The alginate beads were examined for entrapment efficiency, particle size, morphology, thermal stability, physiochemical interactions, release profile under gastrointestinal conditions, and antibacterial efficacy. The study demonstrated the successful encapsulation of MPE with an efficiency of 63.1%. The in vitro release study showed the stability of the alginate beads in simulated gastric fluid with a maximum release of 45.0%, and sustained, almost complete release (99.4%) in simulated intestinal fluid, indicating successful absorption into the human body. In both fluids, the MPE release followed first-order kinetics. Encapsulation successfully maintained the antibacterial properties of MPE, with significant inhibitory activity against pathogenic intestinal bacteria. This is the first study on MPE encapsulation in alginate beads, presenting a promising oral delivery system for high-added-value applications in the food industry for dietary supplements, functional foods, or food additives. Their production is sustainable and economical, utilizing waste material and reducing environmental pollution.

UPLC-PDA Phenolic Compounds Profile of Mango Peel Extracts Obtained using Different Solvents and Ultrasound-Assisted Extraction

UPLC-PDA Phenolic Compounds Profile of Mango Peel Extracts Obtained using Different Solvents and Ultrasound-Assisted Extraction

Potentials of Mahachanok mango peel pectin in modulating glycaemic index in simulated in vitro carbohydrate digestion of meat product

Pectin derived from mango peel biomass offers a noteworthy alternative to starch in food products, potentially assisting in controlling hyperglycaemia by impacting starch digestion. Consequently, this study evaluates the potential of Mahachanok mango peel (MHMP) pectin in glycaemic index (GI) reduction of meat products using simulated in vitro carbohydrate digestion. The physicochemical characteristics of MHMP pectin (MHMPP) were assessed using both FTIR and titration techniques, with microarray polymer profiling employed to analyse the glycan profile. In vitro simulations of carbohydrate digestion were carried out to assess its efficacy. Additionally, meatballs fortified with MHMPP were formulated, and the glycaemic index of the resultant products was ascertained. Microarray polymer profiling revealed distinct glycans in different fractions, including galactose, xyloglucan, and glycoprotein. Microwave extraction of pectin yielded 19.04 % MHMPP content with specific characteristics: L* (58.04), a* (12.80), b* (23.50), 6.81 % moisture content, and 78.63 % solubility. The degree of esterification at 55.73 %, an equivalent weight of 789.26 mg/moL, and a methoxyl content of 8.39 %, evidently identified MHMPP as high-methoxyl pectin. In a simulated system of MHMPP, content correlates with reduced digestion, supported by lowered values across the hydrolysis index (HI), rapidly available glucose (RAG), slowly available glucose (SAG), and expected glycaemic index (eGI). Higher MHMPP levels consistently exhibit a decreased impact on these digestive factors. In a simulated meat product system, increased MHMPP content corresponded to slower digestion rates, indicating its potential to retard digestion, as supported by HI, RAG, SAG, and eGI. The supplementation of 25 % pectin to meatballs is the most successful treatment, as it results in eGI, RAG, and SAG values of 8.71 (mg/gsample), 6.65 (mg/gsample), and 1.85 (mg/gsample), respectively. This study highlights the advantage of MHMP-derived dietary fibre in product development from industrial byproducts, aligning with sustainable development goals by reducing reliance on non-renewable materials.

Unravelling the effects of extrusion and drying temperatures on the radical scavenging capacity of aquafeeds supplemented with mango and pineapple by-products

Antioxidant supplementation of aquafeeds with natural sources is a current research trend within the context of a circular economy. However, natural antioxidants are highly vulnerable to thermal conditions during feed manufacturing, particularly during extrusion and drying. This study examines the impact of extrusion and drying temperatures on the antioxidant properties of aquafeeds supplemented with natural antioxidants from mango and pineapple peels. A control dietary mixture and two dietary mixtures with 2 % inclusion of either mango (M) or pineapple (P) peel flour were subjected to different combinations of extrusion temperatures (110 °C, -H vs 25 °C - C) and drying temperatures (60 °C vs 35 °C). Ingredients, manufacturing process intermediate stages, and final diets were analysed for their natural antioxidant composition (vitamins, carotenoids, free and fibre-bound phenolic compounds) and antioxidant capacity via the DPPH+, ABTS•+ and ORAC assays, the latter of which is the most representative for biological models. Results show that incorporating 2 % of either pineapple or mango peel flour increases the antioxidant content and capacity of aquafeeds compared to a control diet subjected to the same manufacturing conditions. Phenolic compounds were more abundant and resistant to the feed manufacturing process than vitamins and carotenoids. Specifically, ORAC results for free and fibre-bound extracts in diet PH-60 (1674.3 and 1216.2 mg TE 100 g DM−1, respectively) were significantly higher (P < 0.001) than the control CH-60 (694.8 and 422.8, respectively). Moreover, free extracts from diet PC-60 (1312.0 mg TE 100 g DM−1) and fibre-bound extracts from diets MH-60 and PH-35 (719.2 and 871.1 mg TE 100 g DM−1, respectively) were also significantly higher than the control (P < 0.001). A PCA analysis showed that pineapple diets with hot extrusion, as well as the mango diet with hot extrusion and hot drying, are more closely associated with higher antioxidant capacity in both free and bound extracts. Overall, fruit peel flours show promise as antioxidant supplements for mitigating oxidation in aquafeeds.

Fortification of bread with mango peel and pulp as a source of bioactive compounds: A comparison with plain bread

In this study, fortified bread was prepared with the incorporation of mango peel powder (MPP), and mango pulp powder (MPuP). Different concentrations of MPP (2.5 %, 5.0 %, and 7.5 %) and MPuP (7.5 %) were added to improve the functional and bioactive properties of bread. Pieces of bread incorporated with MPP demonstrated a significant improvement in bioactive properties over control and MPuP-fortified bread, where total phenol content elevated from 5.08 ± 0.99 to 54.29 ± 2.34 mM GAE/100 g DM and total flavonoid content raised from 5.7 ± 0.45 to 50.72 ± 3.40 mM QE/100 g DM. The inclusion of MPP increased antioxidant activity, with a range of 0.585 ± 0.12 to 18.20 ± 0.87 mM TE/100 g DM in DPPH assay and 10.75 ± 0.98 to 30.24 ± 2.12 μM Fe (II) E/g DM in FRAP assay, at the highest (7.5 %) level of MPP incorporation. However, the specific volume and weight loss percentage of breads were decreased with the incorporation of MPP. The whiteness index (WI) dropped, and the brownness index (BI) improved with the degree of MPP integration. Bread volume and aroma drop considerably at the level of 7.5 % MPP incorporation, however, a slight mango flavor was noticed with the incorporation of 7.5 % MPuP in breads. Thus, 5 % MPP inclusion in wheat bread was deemed an optimum amount without compromising the sensory and physical characteristics along with national properties.

Antioxidant and Antibacterial Activities of Extracts from Cashew Apple, Mango Peel and Kernel, Agricultural by-products Collected in Northern Côte d'Ivoire

Antioxidant and Antibacterial Activities of Extracts from Cashew Apple, Mango Peel and Kernel, Agricultural by-products Collected in Northern Côte d'Ivoire

Effectiveness of Mangifera Indica, Carica Papaya, and Citrus Limon Peels as Bio-Floor Wax for Classroom Use in the Philippines

The Philippines has a tradition of using floor wax to enhance the shine and durability of floors. However, commercial floor wax often contains harmful chemical substances that pose significant health risks. The study evaluated the potential of Mangifera indica, Carica papaya, and Citrus limon as bio-floor wax. Using a quantitative research approach, the research examined the odor, shininess, friction, and water resistance properties of these fruit peels. An antimicrobial sensitivity test was also conducted, and the mango extract had the highest average inhibition zone, while the combined extract had the lowest. The results showed that lemon peels have the highest friction on ceramic tiles, while papaya peels performed best on wood flooring. Mango peels showed the highest shininess on scarlet oak surfaces. The water resistance test showed no significant differences across different tiles. The results showed that the fruit peels could be a viable option for bio-floor wax in Philippine classrooms. Further research is recommended to develop formulations suitable for broader applications and to validate the product’s performance under different environmental conditions.

Mango peel extracts and mangiferin chromatographic Fourier-transform infrared correlation with antioxidant, antidiabetic, and advanced glycation end product inhibitory potentials using in silico modeling and in vitro assays.

Mangifera indica peels are a rich source of diverse flavonoids and xanthonoids; however, generally these are discarded. Computational studies revealed that mangiferin significantly interacts with amino acid residues of transcriptional regulators 1IK3, 3TOP, and 4f5S. The methanolic extract of Langra variety of mangoes contained the least phenol concentrations (22.6 ± 0.32 mg/gGAE [gallic acid equivalent]) compared to the chloroform (214.8 ± 0.12 mg/gGAE) and ethyl acetate fractions (195.6 ± 0.14 mg/gGAE). Similarly, the methanolic extract of Sindhri variety contained lower phenol concentrations (42.3 ± 0.13 mg/gRUE [relative utilization efficiency]) compared with the chloroform (85.6 ± 0.15 mg/gGAE) and ethyl acetate (76.1 ± 0.32 mg/gGAE) fractions. Langra extract exhibited significant α-glucosidase inhibition (IC50 0.06 mg/mL), whereas the ethyl acetate fraction was highly active (IC50 0.12 mg/mL) in Sindhri variety. Mangiferin exhibited significant inhibition (IC50 0.026 mg/mL). A moderate inhibition of 15-LOX was observed in all samples, whereas mangiferin was least active. In advanced glycation end product inhibition assay, the chloroform fraction of Langra variety exhibited significant inhibition in nonoxidative (IC50 64.4μg/mL) and oxidative modes (IC50 54.7μg/mL). It was concluded that both Langra and Sindhri peel extracts and fractions possess significant antidiabetic activities. The results suggest the potential use of peel waste in the management and complications of diabetes.

Effects of alkaline extraction conditions on the yield and physicochemical properties of dietary fiber from Cat Chu mango (Mangifera indica L.) peel [pdf

Effects of alkaline extraction conditions on the yield and physicochemical properties of dietary fiber from Cat Chu mango (Mangifera indica L.) peel [pdf

What Is Beyond Conversion? 2. Practical Theological Approaches to Spiritual Formation

Following the theological grounding of spiritual formation in a previous study, this paper explores how we can approach the topic of faith growth in a way that maintains both human responsibility and the divine supremacy of grace. To this end, the threefold path of via purgativa – via illuminativa – via unitiva will be explored in a new way, rather than the stair-step paths of the mystical tradition. Further on, the spiritual and religious dimensions of spiritual formation will be presented, integrating Diana J. Chandler’s model with the trinity of the Great Commandment. According to the Great Commandment, the triune unity of God–man–fellow man is the space of spiritual formation. It is based on a personal intimate relationship with God, in which God has the priority. A fruitful, ethical life lived towards one’s neighbour comes from this personal, spiritual formation based on a spiritual relationship with God. Keywords: spiritual formation, via purgativa, via illuminativa, via unitiva, the Great Commandment

Postharvest white light combined with different UV-B doses differently promotes anthocyanin accumulation and antioxidant capacity in mango peel

Fruit peel color is an important index of mango fruit quality. Therefore, increasing the anthocyanin accumulation and improving coloration in red mango are crucial for mango industry. The anthocyanin accumulation in mango is light-regulated. However, the effect of white light combined with different doses of UV-B on anthocyanin biosynthesis has not been clarified. Also lacking is a comprehensive analysis of responses of mango fruit peel to UV-B/white light treatments. In this study, green mature ‘Guifei’ mango fruits were subjected to white light combined with low (WL + UV-BL) or high dose UV-B (WL + UV-BH). Anthocyanin concentration, anthocyanin-related gene expression, reactive oxygen species (ROS), antioxidant, and plant hormone concentrations, and antioxidant enzyme activity were measured. The results showed that especially a WL + UV-BH regimen promoted anthocyanin formation in mango peel. Anthocyanin- and light signal-related gene expression, ROS content, antioxidant enzyme activity, antioxidant concentrations, and total antioxidant capacity were also increased by UV-B/white light. Such treatments led to higher concentrations of jasmonic acid and cytokinin, but decreased content of 1-aminocyclopropane-1-carboxylic acid and salicylic acid. Commercially, our findings may contribute to improving the commercial quality of mango. Scientifically, the present data sheds light on the mango fruit peel-specific molecular and physiological response network under UV-B/white light treatments.

Where Is the Son of Man Coming or Going?

Abstract In Daniel 7 the ‘Son of Man coming with the clouds’ appears to move toward (or within) heaven. In the apocalyptic discourses Jesus has the Son of Man moving in the opposite direction to earth, traditionally understood as the Second Coming. Resolutions of the discrepancy include arguing that Daniel 7 refers to Jesus’s ascension, that the Synoptics use Daniel’s language to refer to a coming in judgement against Jerusalem in A.D. 70, others suggest evolutionary developments in the early church or a mistaken Jesus. This article suggests Jesus’s use of Daniel reflects a close exegetical reading of the text. There is no discrepancy.

Effects of Inclusion of Mango Peel Waste in Diets of Layer Chickens on Performance and Egg Quality in Kenya

Alternative ingredients for the manufacture of poultry feeds need to be identified to meet the growing demand. A 42-day feeding trial was conducted to investigate the effects of the inclusion of mango peel waste in layer chicken diets on performance and egg quality. This study involved one hundred and fifty Isa Brown layer chickens aged 60 weeks. These chickens were assigned to five treatments with graded levels of mango peels: 0% (Treatment 1), 3.5% (Treatment 2), 7% (Treatment 3), 14% (Treatment 4) and 28% (Treatment 5), using a completely randomized design (CRD). Daily egg production was recorded, and weekly measurements included feed intake, specific gravity, egg weight, shell weight and shell thickness. Notably, Treatment 5 exhibited the highest feed conversion ratio (3.09) and Roche yolk color (RYC) fan score (14.3), which was significantly (p &lt; 0.05) different from Treatment 1, with values of 2.36 and 12.4, respectively. Layer chicken fed on T1 had the highest egg weight and egg thickness (6.6 g and 0.44 mm, respectively), differing significantly (p &lt; 0.05) from Treatment T5 eggs (6.3 g and 0.41 mm). It was concluded that mango peels could substitute maize in layer chicken diets up to 7% without affecting production and egg quality. Mango peels are recommended for partial substitution of maize in layer chicken diets and as natural egg yolk pigment to impart the yellow yolk desired by consumers.

Exploring differences in the physicochemical and nutritional properties of mango flours and starches

Mangoes contain several components that are beneficial for health, in addition to being potential sources of starch for the food industry. However, a substantial amount of fruit is lost in the field because it does not meet commercial standards, resulting in food losses and environmental damage. Herein, the physicochemical properties of mango flours and starches obtained from different parts of the fruit of two cultivars were evaluated. Mango peel flours have higher levels of proteins, fibers, minerals, carotenoids, ascorbic acid, and antioxidant activity than pulp flours, in addition to a higher yellowing index and water and oil-holding capacity, and can be used as a functional flour. The pulp flours, with the higher starch content, showed characteristics that make them valuable as a potential ingredient in soft baking and gluten-free products. Mango starches have circular and oval shapes, with a bimodal distribution. All starches showed an A-type crystallinity pattern. Pulp starches showed a higher peak viscosity and breakdown, with a lower setback, and can be used as a thickening or gelling agent. The higher thermal stability of kernel starch suggests its application in sauces, baking, dairy products, and canned foods.