Mango By-products Research Articles

Bioactive Compounds and Antioxidant Activities in Different Fractions of Mango Fruits (Mangifera indica L., Cultivar Tommy Atkins and Keitt).

This study aims to describe and compare the distribution of bioactive compounds, the fatty acids profiles, and the TEAC hydrophilic and lipophilic antioxidant activities in different fruit fractions (pulp, peel, and kernel) of two mango cultivars (Tommy Atkins and Keitt). All fractions are sources of health-promoting bioactive compounds. Regardless of cultivars, pulp had the highest content of phytosterols (~150 mg/100 g dw), peels ranked first for pentaciclic triterpenes (from 14.2 to 17.7 mg/100 g dw), tocopherols, carotenoids, and chlorophylls, and kernels for phenolic compounds (from 421.6 to 1464.8 mg/100 g dw), flavonoids, condensed tannins, as well as hydrophilic and lipophilic antioxidant activities. Differences between the two cultivars were evidenced for ascorbic acid, which showed the highest levels in the peels and kernels of Keitt and Tommy Atkins fruits, respectively. Similarly, the concentration of dehydroascorbic acid was higher in the pulp of Tommy Atkins than Keitt. The highest percentage of saturated fatty acids was observed in pulp (~42%) and kernels (~50%), monounsaturated fatty acids in kernels (up to 41%), and polyunsaturated fatty acids in peels (up to 52%). Our results add information to the current knowledge on nutraceuticals’ distribution in different fractions of mango fruit, supporting its consumption as a healthy fruit and suggesting the great potential value of peels and kernels as sources of novel ingredients. Indeed, mango by-products generated during agronomic-to-industrial processing not only causes a significant environmental impact, but economic losses too. In this scenario, boosting research on conventional recovery methods offers eco-friendly solutions. However, green, novel biorefinery technologies may offer eco-friendly and profitable solutions, allowing the recovery of several more profitable by-products, sustaining their continuous growth since many bioactive compounds can be recovered from mango by-products that are potentially useful in the design of innovative nutraceutical, cosmeceutical, and pharmaceutical formulations.

Comprehensive research on mango by-products applications in food industry

Mango ( Mangifera indica ) is the world most harvested tropical fruit whose processing generates unavoidable amounts of by-products which are rich in valuable compounds. This fact generates a need but also an opportunity to revalorize them with the intention of creating new value-added products to be exploited in food industry encouraging a circular economy. The latest scientific evidence regarding mango by-products application in food industry have been compiled. Food packaging and fat and oil industries are the frameworks where mango by-products are being most explored. However, by virtue of the significance of mango by-products chemical composition, fresh research horizons are being unfolded in other food fields. Industries seeking for the functional foods development and claiming for clean label implementation uncover in mango by-products a niche of possibilities. Components from mango by-products are being postulated as new sources of sustainable packing materials, as well as they can be implemented as active constituents. Mango kernel also offers a distinctive lipid fraction potentially useable in food industry for its technological and health properties. In addition, antioxidant and antimicrobial activities of mango kernel and peel can be harnessed to replace traditional additives extending shelf-life food products. On the other hand, it should be emphasized the feasibility of bioactive compounds comprised in mango by-products to be envisaged for innovative functional food developments. However, it should be highlighted that mango by-products revalorization is a novel issue in its infancy, thus remain scientific gaps that should be addressed in the future whilst new challenges must be faced. • Mango by-products show vast potential for its revalorization and use in food industry. • Packaging and antioxidant and antimicrobial applications are the main exploited fields. • Traditional fat replacers applications are becoming progressively more prominent. • Scientific gaps about responsible compounds and unfolded new functionalities should be addressed in the future.

Standardization of ultrasound assisted extraction for the recovery of phenolic compounds from mango peels.

Huge amount of mango peels is generated by the mango processing industries with rich composition of phenolic compounds having high antioxidant activity. In the present investigation, ultrasound assisted extraction was found to be an efficient extraction technique for recovery of phenolic compounds. The highest phenolic content was obtained using aqueous solution of ethanol (50%) over other extraction solvents. The highest phenolic content of 35.5mg GAE/g was obtained using ultrasound assisted extraction method with solid to liquid ratio of 1:30 at 45°C temperature, ultrasound amplitude 30% after 10min of treatment time. The highest antioxidant activity of 92% was observed in the mango peels. The significant impact of ultrasonication treatment on the mango peels cell wall is evident from the scanning electron microscopy. The FTIR results indicated the rich composition of polyphenolic compounds present in the mango peels. Ultrasound assisted extraction can prove to be a sustainable green technique with high potential of bioactive compounds recovery like polyphenols for the valorization of mango by-products.

From mango by-product to food packaging: Pectin-phenolic antioxidant films from mango peels

The objective of the study was to prepare active films based on pectin and polyphenol-rich extracts from Tommy Atkins mango peels. Aqueous and methanolic extracts showed a variety of phenolic compounds that were identified by UPLC-MS analysis, and a high content of total phenolics that were quantified by the Folin-Ciocalteau method. The methanolic extract showed better results in antioxidant tests and was more effective in inhibiting the growth of Gram-positive and Gram-negative bacteria. The pectin extracted from mango peels showed good thermal stability and a degree of methoxylation of 58.3% by 1H NMR. The films containing the phenolic extracts showed lower water vapor permeability when compared to the control film (without any phenolic extracts). The incorporation of the extracts led to an increase in elongation (ε) and a decrease in tensile strength (σ) and modulus of elasticity (Y). The films with aqueous or methanolic extracts showed higher antioxidant activity in terms of inhibition of the DPPH radical. Therefore, the films developed in this work are presented as a promising alternative for food packaging and/or coating applications.

Characterization and Antimicrobial Activity of Silver Nanoparticles Synthesized with the Peel Extract of Mango.

The green synthesis of silver nanoparticles (AgNPs) from biological waste, as well as their excellent antibacterial properties, is currently attracting significant research attention. This study synthesized AgNPs from different mango peel extract concentrations while investigating their characteristics and antibacterial properties. The results showed that the AgNPs were irregular with rod-like, spherical shapes and were detected in a range of 25 nm to 75 nm. The AgNPs displayed antibacterial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), showing a more significant impact when synthesized with 0.20 g/mL of mango peel extract. Therefore, the antibacterial effect of different diluted AgNP concentrations on the growth kinetic curves of E. coli and S. aureus after synthesis with 0.20 g/mL mango peel extract was analyzed. The results indicated that the AgNP antibacterial activity was higher against S. aureus than against E. coli, while the AgNP IC50 in these two strains was approximately 1.557 mg/mL and 2.335 mg/L, respectively. This research provides new insights regarding the use of postharvest mango byproducts and the potential for developing additional AgNP composite antibacterial materials for fruit and vegetable preservation.

Potential cocoa butter substitute derived from mango seed kernel

The present finding provides a new cocoa butter substitute in confectionary, which is derived from mango by-product (mango seed kernel). The study involves physicochemical characterization and the use of GCMS, FTIR, SEM, TGA, and NMR to prove that mango seed kernel derived fat is a good substitute for cocoa butter. Its texture, organoleptic properties and rancidity were also investigated. Its properties were similar to cocoa butter, with respect to palmitic, oleic, and stearic acids, and it had the ability to substitute 80 per cent of dark chocolate preparation for chocolate substitute. This recently developed cocoa substitute has the potential to address the global problem of cocoa butter scarcity, which is being exacerbated by rising population and improving economies.

Supercritical CO2 Extraction of Bioactive Compounds from Mango (Mangifera indica L.) Peel and Pulp.

The potential of supercritical CO2 (SC-CO2) for the extraction of bioactive compounds from mango by-products was assessed. Carotenoid extraction was optimized using a design of experiments based on temperature (35, 55 and 70 °C), pressure (10 and 35 MPa) and co-solvent addition (0%, 10% and 20% of ethanol or acetone). Moreover, the co-extraction of phenolic acids, flavonoids and xanthonoids was evaluated in a subset of parameters. Finally, a comparison was made between SC-CO2 and a two-step organic solvent extraction of the bioactive compounds from the pulp and peel fractions of two Ecuadorian varieties. The optimal extraction temperature was found to be dependent on the bioactive type, with phenolics requiring higher temperature than carotenoids. The optimal overall conditions, focused on maximal carotenoids recovery, were found to be 55 °C, 35 MPa and 20% of ethanol. The main carotenoid was β-carotene, while phenolics differed among the varieties. The bioactive content of the peel was up to 4.1-fold higher than in the pulp fraction. Higher antioxidant activity was found in the extracts obtained with organic solvents. SC-CO2 is a promising technology for the isolation of valuable compounds from mango by-products.

Production of Extrudate Food with Mango By-Products (Mangifera indica): Analysis of Physical, Chemical, and Sensorial Properties

The novelty of this work is the use of two mango by-products, mango peel and kernel, to obtain an extruded food. As well as the development of this food through a design of mixtures, we conducted sensorial analysis of the food through a hedonic test, in order not only to develop an extruded food with mango by-products, but also to develop a food that will be accepted by the consumer. A simple lattice mixture design was carried out with 14 mixtures, where the components were white corn flour (WCF), mango peel flour (MPF) and mango kernel flour (MKF), both from the Tommy Atkins mango variety. Physical and chemical properties such as the expansion index (EI), hardness, water absorption index (WAI), water solubility index (WSI), total phenols, DPPH and ABTS were evaluated. An optimization region was found that included 3 design points. Mixtures 1, 6 and 12 were evaluated using a nine-point hedonic scale to determine the acceptability of the product. Appearance, taste, and texture of the extrudates was evaluated. The extrudate with the best overall acceptability and the optimum physical and chemical properties contained 58.33% white corn flour, 33.33% mango peel flour and 8.33% mango kernel flour.

Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges.

Mango by-products are disregarded as waste contributing to greenhouse gas emissions. This study used mango seed and kernel to enhance the nutritional content of maize complementary porridges. Composite maize-based porridges (MBP) were formulated by fortifying maize flour with fine ground mango seed and kernel at different levels (31%, 56%, 81%). The by-products and formulated porridges were characterized for their nutritional composition, mineral content, total phenolic content, and antioxidant capacity. Furthermore, the bioaccessibility of essential minerals during in vitro gastrointestinal digestion of the formulated porridges was determined using inductively coupled plasma optical emission spectrometry. Mango seed had a high fat (12.0 g/100 g dw) and protein content (4.94 g/100 g dw), which subsequently doubled the fat content of the porridges. Mango by-products increased the total phenolic content of maize porridge by more than 40 times and the antioxidant capacity by 500 times. However, fortification with mango by-products significantly decreased the bioaccessibility of minerals, especially manganese, copper, and iron, as the highest percentages of insoluble minerals were recorded in MBP 81 at 78.4%, 71.0%, and 62.1%, respectively. Thus, the results suggest that mango seed and kernel could increase the nutritional value of maize porridge, but fortification should be done at lower levels of about 31–56%.

Phenolic compounds of mango (Mangifera indica) by-products: Antioxidant and antimicrobial potential, use in disease prevention and food industry, methods of extraction and microencapsulation

Globally, a large amount of agri-food waste is generated as a result of industrial processes or direct consumption of raw materials, and when discarded, they represent a factor of environmental pollution. Mango by-products have a great bioactive potential, especially because they contain phenolic compounds in which mangiferin predominates, in addition to a great variety of phenolic acids, flavonoids and tannins, which confer antioxidant effects against cancer, cardiovascular and neurological diseases, among others. In addition, it was demonstrated that they have an effect against a broad microbial spectrum, including multiple pathogenic bacteria and fungi such as Escherichia coli and Candida albicans, respectively. According to the literature, mango peel and seed extracts also have potential as an additive, by influencing the sensory and physicochemical characteristics of foods, which has been proven by their addition to products such as shrimp, yogurt and cookies. Considering the importance of mango by-products, this work focused on their phenolic properties, the mechanism of antioxidant and antimicrobial action, their fields of pharmacological and food applications, in addition to evaluating their extraction methods and proposing microencapsulation as a suitable technology to avoid their degradation and control their release under appropriate conditions. Based on the analysis performed, further studies are suggested on the application in different foods and to evaluate the interaction of polyphenols with the compounds of the product, to avoid possible negative effects. It is also recommended to experiment with the use of combined technologies to improve results during extraction and microencapsulation.

Mango Peels and Kernels from Selected Varieties of Côte d’ivoire are Potential Sources of Antioxidative Bioactive Compounds

Aims: This study aimed to quantify the bioactive compounds and the antioxidant activity of mango peels and kernels from two main varieties (Kent, Keitt) cultivated in Côte d’Ivoire.
 Study Design: Processing of mango varieties, determination of bioactive compounds content of mango peels and kernels, evaluation of antioxidant activity of mango peels and kernels.
 Place and Duration of Study: Felix Houphouet-Boigny University, Biotechnology Laboratory (March to September 2019).
 Methodology: Ripe mango (Mangifera indica L) fruits from Kent and Keitt varieties were processed to obtain peels and kernels powders. Methanolic extracts of peels and kernels were used to determine the content of phenolics, flavonoids and tanins while hexanic extracts were used to determine the content of carotenoids and phytosterols. DPPH scavenging and ferric reducing power tests were used to evaluate antioxidant activity of peels and kernels.
 Results: Total phenolics content of kernels of Kent (4371.22 ± 24.98 mg/100g dw) and Keitt (4037.93 ± 20.43 mg/100g dw) were higher (P ˂ 0.05) than those of peels from the two varieties (2564.37 – 3082.07 mg/100g dw). The values for carotenoids content of peels varied from 37.53 to 57.74 μg/g dw while those of kernels varied from 1.48 to 3.46 μg/g dw. Based on DPPH test The IC50 values ranged from 0.2 to 0.7 mg/mL with the highest antioxidant activity reported for kernels from Kent variety. The absorbance at 700 nm was found to be 0.4 for kernel of Keitt variety and 0.3 for ascorbic acid at a dose level of 0.03 mg/mL.
 Conclusion: Peels and kernels from Kent and Keitt varieties are potential sources of bioactive compounds especially phenolics, tanins, carotenoids and phytosterols. These valuable bioactive compounds in mango by-products may have greater application in the food, cosmetic and pharmaceutical industries.

Effect of deep frying unripe mango kernel flour extrudate: Physicochemical, microstructural and starch digestibility characteristics

The waste produced by the food industry causes serious environmental problems, such as impacts on climate change, food safety, and economic losses. Because of the economic importance of mango, the main byproducts, namely, the peel and the seed, are discarded as agro-industrial waste. The aim of the study was to produce extruded mango kernels to evaluate the physicochemical, microstructural and in vitro starch digestibility characteristics of deep fried to gain information on the possible use of mango kernel flour for food and nonfood purposes. Flour of mango kernel was prepared, and moisture content was adjusted to extrusion. The extruded material was deep-fried and studied in terms of chemical composition, microstructure, gelatinization patterns and in vitro starch hydrolysis. The microstructure results showed that the presence of oil in the food matrix helped change the starch structure in deep-fried extrusion due to amylose-lipid interactions. The deep-fried process reduced the in vitro hydrolysis rate when compared with the extruded matrix. Mango byproducts, especially seeds (kernels), are considered cheaper sources of valuable food and nutraceutical ingredients.

Compositional Quality of Mangoes By-product and Its Anticancer Activity in Human Cancer Cell Lines: An In Vitro Study

Significant amounts of mango by-products, such as peels and seeds, could be considered as a source of bioactive properties and promising applications. The current research was designed to estimate the compositional quality of both mango kernels (MK) and peels (MP), the anticancer activity on human breast cancer cell line (MCF7), human colon cancer cell line (HCT116) and normal cell line (VERO). MK was significantly higher in moisture, crude protein, total lipids and total carbohydrate contents than MP, while MP was significantly higher in ash and crude fiber contents. Ca, K, Na and Mg were the major elements in mango kernels and peels. Total phenols (TP), total flavonoids (TF) and radical scavenging activity (RSA) were, also, determined. The TP in MK and MP was 2829.25 and 2565.21 mg GAE /100 g, respectively. However, the antioxidant activity in MP and MK was 79.11 and 55.33 % respectively. Stearic acid (24.4 %) was the predominant saturated fatty acid in MK while oleic acid (44.34 %) was the main unsaturated one. Ellagic and pyrogallol were the most abundant phenolic acids in both MK and MP extracts through HPLC analysis. The highest flavonoid compound in MK and MP was the hesperidin component. The mixture of MK and MP powders showed a high cytotoxic activity against HCT116 (IC50=45µg/ml) and MCF7 (IC50=58 µg/ml). In addition, the by-products samples showed antioxidant activity on all tested cell lines. As conclusion, this study confirmed that mango by-products could provide a natural source of antioxidant and anticancer molecules and can be used as food additives and therapeutic agents.

Mango by-products as a natural source of valuable odor-active compounds.

The aromatic potential of mango by-products was evaluated to seek natural and cheap sources of odor-active compounds. Volatile compounds in mango peel and seed were chemically characterized and compared with those in mango pulp using headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME/GC-MS). More than 60 volatile compounds were detected in mango by-products, whose aromatic activity was estimated using odorant activity values (OAVs). The results indicated that mango peel was a valuable matrix of odor-active compounds, which were found in even larger quantities than in edible mango fractions. 3-Carene was the predominant compound, although other compounds such as decanal, 1-octen-3-one, nonanal, limonene, β-damascenone, and 2-nonenal were the most odor-active compounds in mango peel. The greatest aromatic impact was obtained from mango peel, with sensorial features described as fresh / herbaceous, fruity, floral and resinous. The exceptional flavoring potential of mango peel by-product opens a door for its use and revalorization as a natural flavoring ingredient in the food and cosmetic industries. © 2020 Society of Chemical Industry.

HPLC-DAD and HPLC-ESI-MS Analysis of Polyphenol-rich Extracts from Mango (<i>Mangifera indica</i> L.), Tommy Atkins and Haden Varieties, Cultivated in Dominican Republic

Background: Antioxidant, anti-inflammatory, and analgesic effects of mango stem bark extracts (MSBE) have been reported. A previous published report described the identification of several components (polyphenols, polyols, and sugars) by HPLC, MS, and NMR. Mangiferin (2-β-D-glucopyranosyl-1,3,6,7-tetrahydroxyl-9H- xanthen-9-one) was identified as the major bioactive component of MSBE. However, MSBE has shown more potent effects than model mangiferin solutions in several in vitro experiments at different concentrations. Therefore, there are other extract components which contribute to the observed pharmacological effects. Objective: The identification of other polyphenolic components in MSBE, which may contribute to the observed pharmacological effects through a synergic pathway. Method: Polyphenol-rich extracts from mango stem bark and branch trees from two varieties (Haden and Tommy Atkins), cultivated in Dominican Republic, were analyzed by HPLC-DAD. Butanol MSBE extract from Haden mango stem bark was analyzed by HPLC-MS-ESI. Results: The mangiferin content in Haden mango extracts by HPLC-DAD was considerably high as compared to previous reports in the literature from other mango varieties. The identification of Haden mango stem bark butanolic extract components by HPLC-ESI-MS led to the unambiguous identification of 20 components: 2 benzoic acid derivatives, gallic acid and 8 gallate derivatives, 2 benzophenones (maclaurin and iriflophenone types), 3 flavonoids (catechin, epicatechin, and quercetin), mangiferin, isomangiferin, homomangiferin, and noratyriol. Conclusion: HPLC-ESI-MS analysis of the Haden mango SB extract showed the presence of many polyphenolic components, not previously reported, which may correlate to the antioxidant, anti-inflammatory, and/or analgesic effects of this extract mostly through a synergistic effect of its components. The potential exploitation of mango by-products from the Haden variety would be the best option for obtaining polyphenol-rich extracts from mango agricultural by-products to be used as bioactive ingredients in nutraceutical, cosmeceutical, and/or pharmaceutical formulations.

Use of the mango by-products, as source of bioactive compounds, for the preparation of edible rolls

Mango is a fruit with high nutritional value, it has a large amount of vitamins, fiber, antioxidants and other micronutrients. The mango peel and seed are considered waste, but studies show that they are a source of bioactive compounds. Therefore, the objective of this study was to develop a food product (edible rolls) based on mango pulp (Mangifera indica L.) with the addition of bioactive components (polyphenols and Vitamin C) present in the mango peel. The extraction of polyphenols was done by supercritical fluids, after vacuum drying (40oC, 33mbar, for 7.5 hours) and cryogenic grinding of the mango peel. The yield of the extraction process was 56.67%, so it was established to add the dehydrated and ground mango husk directly to the food product. Subsequently, the formulation to produce an edible roll from mango pulp was determined, by means of a factorial design, varying the addition of ascorbic acid (0.3-0.5% w/w) and dehydrated mango peel (1- 3% w/w), having as response variables physicochemical and sensory properties. It was established as a suitable formulation: 0.5% ascorbic acid and 1% mango peel, as well as the addition of citric acid 0.5%, sugar 3.5%, maltodextrin 10%, CMC 1% and pulp 83.5%; the rolls were obtained by convective drying until to reach a moisture content less than 24% w.b. This allowed obtaining a product with appropriate quality (pH 4.39, aw 0.8275, moisture content 23.47% w.b, color parameters L * 46.9, a * 2.86, b * 37.89 and high sensory quality), besides to containing bioactive substances: vitamin C (48.38mg / 100g) and polyphenols (antioxidant capacity 63.63%).

Endorsing and extending the repertory of nutraceutical and antioxidant sources in mangoes during postharvest shelf life

Mango byproducts, such as peels, contain high levels of antioxidants and fiber and represent important sources of nutraceuticals and pharmacological products. Fruit are collected at the mature green stage then stored and ripened, undergoing several structural and molecular changes over the course of this process. However, very little is known regarding the content and nature of antioxidant compounds in peels of elite and local cultivars during postharvest shelf life (PSL). We screened the phenolic compound content of six cultivars during PSL, including elite (Kent, Tommy, and Ataulfo) and local (Manila, Manililla, and Criollo) mangoes, using a targeted metabolomics approach. We determined that Ataulfo mangoes exhibited the highest content of phenolic compounds during PSL. Untargeted metabolomics and comparative proteomics in Ataulfo and Manililla showed these cultivars to be significant sources of phenolic and lipidic compounds, with the latter cultivar also representing an interesting candidate as a new source for nutraceutical products.

OPTIMIZACIÓN DE β-CAROTENO DE LOS SUBPRODUCTOS DE MANGO (Mangifera indica L.) ‘ATAULFO’ UTILIZANDO LA EXTRACCIÓN ASISTIDA POR ULTRASONIDO

The present study investigated β-carotenecontent of ‘Ataulfo’ Mango by-products, obtained from a local industry. β-carotenewas investigated by HPLC-PDA. Extraction of β-carotene from mango peel and paste was optimized using ultrasound-assisted extraction (UAE). The influence of three independent variables was evaluated: extraction time (min, XET), sonication amplitude (%, XSA), and pulse cycle (XPC). Theβ-carotene extraction was optimized using a response surface methodology. The optimal conditions to achieve the maximal content of β-carotene were XET(30 min), XSA(30%), XPC(0.8) for both by-products. Experimental results (peel 19.13 ± 0.41mg/g DWand paste 6.60 ± 1.60mg/g DW)correlated positively (R=0.99) with predicted values. The extraction efficiency of β-carotene was significantly higher in UAE than conventional solvent extraction. These results indicate that UAE of β-carotene from mango peel and paste can be used to improve the yield in the extraction of carotenoids in mango by-products.

Effects of two different drying methods (freeze-drying and hot air-drying) on the phenolic and carotenoid profile of ‘Ataulfo’ mango by-products

The agro-industrial processing of mango generates high amounts of by-products, like peels and paste, that are commonly discarded. These are potential sources of bioactive ingredients, such as phenolic compounds and carotenoids, that can be used to supplement other edible products to increase their nutritional value. In order to be successful in this regard, the processing methods used must avoid losses of the compounds of interest. The objective of this study was to identify the effects of freeze-drying (frozen 24 h at − 80 °C, freeze dried 48 h at − 50 °C, 4.00 Pa) and hot air-drying (convective hot air at 60 °C) on the profile and concentration of phenolic compounds and carotenoids, using sensitive chromatographic analyses. Our data showed that the total phenolic concentration, and that of the most abundant compounds (mangiferin and valoneic acid dilactone), were unaffected by drying method. Conversely, freeze-dried paste had greater carotenoid concentration than peel, while hot air-dried peel had greater carotenoid concentration than paste (main carotenoids: all-trans-β-carotene, 9-cis-β-carotene, all-trans-lutein, and 13-cis-β-cryptoxanthin). We concluded that carotenoids from mango peel and paste were more sensitive to drying method than phenolic compounds, and the effects on each by-product were in function of the food matrix and method used. By choosing the most adequate drying method, mango by-products can be sources of bioactive compounds to produce functional foods or beverages.

Utilization of mango peel extracts on the biodegradable films for active packaging

Abstract Mango peels extract (MPE) was incorporated into fish gelatin films to determine their physical, barrier, mechanical and antioxidant properties for active food packaging. Films with three different concentrations of MPE (1–5%) were prepared by solution casting method. Films incorporated with MPE showed a decrease (P > 0.05) of water vapor permeability (WVP) and lower (P ≤ 0.05) films solubility. High level of MPE films also exhibited more rigid and less flexible film formation. Colored tint films and a reduction in transparency were due to the hydrogen bond linkages between fish gelatin molecules and phenolic content within the film matrix. Higher free radicals scavenging activities also observed for films with higher concentrations of MPE. This study reveals the benefits of mango by-products incorporated into gelatin based films as a potential material for active packaging.