Mango Processing Research Articles

Physicochemical Marker for Determination of Value-Adding Component in Over-Ripe Thai Mango Peels

Thailand is a prominent global producer of mangoes, providing a wide range of mango cultivars and dealing with the challenge of managing biomass. Thus, biorefining mango peel to extract valuable components has the potential to reduce organic waste and create a new revenue source for the mango processing sector. This study aims to examine the physiology, physiochemical, and chemical characteristics in peel of nine Thai mango cultivars, along with the relationship between their characteristics. The Thai mango cultivars Mahachanok, Chok anan, and Rad exhibited a yellow appearance, while the other six cultivars appeared yellow-green. However, the firmness of the fruit was directly correlated with the firmness of the pulp. A proximate composition study revealed that the predominant constituent of mango peel was carbohydrates, comprising up to 75% of its composition. This was followed by fibre, which accounted for up to 13%. The Nga mango had the highest levels of total phenolic content (220 mgGAE/g) and total flavonoid content (5.5 mgCE/g). The primary phenolic acids identified in Thai mango peel were epicatechin, caffeic acid, catechin, and gallic acid. The Mahachanok cultivar exhibited the highest antioxidant activity, as determined by the ABTS and DPPH assays, with values of 85.67% and 85.78%, respectively. This study demonstrated the connections between the physiochemical characteristics of mangoes and their chemical compositions in different cultivars, indicating the possibility of choosing particular cultivars for extracting targeted bioactive compounds. The multivariate analyses revealed that there was no correlation between the physiochemical and chemical profiles of mangoes. This study highlights the significance of mango peel as a valuable by-product that has significant environmental and economic ramifications for the mango processing industry.

Activated carbon derived from Mahachanok mango seeds as a potential material to delay the ripening of mangoes

The mango processing industry in Thailand generates significant waste, with over 60 % consisting of mango seed. Mahachanok mango seeds, a by-product of mango processing, can be processed into highly porous activated carbon with potential application in agricultural and food preservation. This study investigated the potential of activated carbon derived from Mahachanok mango seeds on delaying the ripening of Nam Dok Mai mangoes. The activated carbon was prepared through a two steps process: biochar preparation followed by activation using KMnO4. The morphology of activated carbon was characterized by Fourier transform infrared (FT-IR) spectroscopy, Brunauer-Emmett-Teller (BET) surface area, and Scanning electron microscopy (SEM). The optimal carbonization temperature was determined, and the activated carbon was applied to mango storage. The mango ripening was assessed by measuring weight loss, total color difference (ΔE), firmness, total soluble solids (TSS), titratable acidity (TA), and TSS/TA ratio as a ripening level indicator. The optimal carbonization temperature was found to be 500 °C, yielding 25.47 % activated carbon with iodine number of 361.77 mg I2/g AC. The activated surface carbon contained hydroxyl and manganyl groups, with a BET-surface area of 0.649 m2/g. Mangoes stored with 10 g of synthesized activated carbon exhibited the best delay in ripening, extending the ripening process by five days compared to the control. On the 8th day of storage, mangoes became early ripe with firmness and TSS/TA values for 10 g of synthesized activated carbon were 0.467 N/mm and 22.35, respectively (p < 0.05). The TSS/TA ratio indicated that this treatment effectively maintained mango quality for up to 14 days of storage. Activated carbon derived from Mahachanok mango seed shows promising results in delaying mango ripening, especially when used at 10 g dosage. This approach utilized food processing waste to create a valuable product for post-harvest handling, potentially improving the freshness of exported fruit.

Characterization of mango seed kernel starch: Extraction and Analysis

During mango (Mangifera indica) processing, significant by-products like peel and kernel are generated. Mango seed kernels are cost-effective and readily available materials for starch extraction. This study explores low-cost methods to extract mango kernel starch (MKS) from Surjapuri (X) and Amrapali (Y) varieties using distilled water and alkaline solution. Proximate analysis revealed starch yield variations from 44.49 % to 62.11 %, with moisture content between 4.32 % and 5.89 %, protein content from 0.067 % to 0.069 %, fat content from 0.22 % to 0.24 %, and ash content from 0.12 % to 0.14 %. X-variety starch extracted using distilled water had a higher yield (62.11 %), foaming capacity (5.94 %), and emulsion capacity (6.36 %), while alkaline extraction showed higher water absorption (0.16 %) and oil absorption (0.15 %). Y-variety starch showed higher amylose content (23.50 %) with distilled water extraction and higher pH (7.94) with alkaline extraction. X-variety starch had higher swelling power (11.35 g g-1) with distilled water extraction and higher solubility (0.27 %) with alkaline extraction at 90 °C. Principal component analysis (PCA), Heat map, and Pearson correlation analyses highlighted significant relationships between proximate and physicochemical properties. These results suggest that distilled water extraction is an effective, low-cost method for isolating high-quality MKS, with potential applications in various industries.

Physiochemical and Microbial Quality of Melon and Bush Mango Seeds and Milled Products in Local Markets ln Rivers State,Nigeria.

Risk of food borne infection contamination of food, in Africa is increased due to environmental, agronomic and socio-economic factors. This study assesses the microbial quality of melon and bush mango displayed in the local markets, aiming to provide valuable insights into the safety and quality of these widely consumed food products. Standard procedure for microbiological and proximate analysis were employed. The heterotrophic bacteria count ranged from 8.5 x 10⁵ cfu/g to 1.35 x10⁶ cfu/g. The total staphylococcus count ranged from 1.2 x 10³ cfu/g to 4.35 x 10³ cfu/g. The coliform count ranged from 2.8 x 10⁴ to 7 x 10⁵, Total Samonella count ranged from 4 x 10² cfu/g to 1.5 x 10³ cfu/g and Fungi count 6.5 x 10² cfu/g to 2.5 x 10³ cfu/g. Morphological and Biochemical characterization of heterotrophic bacteria isolated from both melon and bush mango identified nine genera, including Staphylococcus (14.6%) Bacillus (20%), Corynebacterium (5.6%) Enterobacter (4.4%), Micrococcus ( 3.3%) Pseudomonas (12.2%), Escherichia coli (13.3%), Salmonella (11.1%) and Proteus (11.1%). Fungal species like Penicillium spp., Fusarium spp., Aspergillus flavus, Candida spp., Mucor spp., Saccharomyces sp., and Aspergillus niger were isolated from both seed and milled seeds samples of melon and bush mango. The frequency of occurrence revealed variations among bacterial isolates in melon and bush mango seeds. The most frequent fungal species included Candida spp. (9.4%) Aspergillus niger (20%) Mucor (9.4%), Fusarium (11.4%), Aspergillus flavus (9.4%), Penicillium (13.2%), Rhizopus spp (3.7%) and Saccharomyces (15%). Proximate and heavy metal analysis indicated variations in the composition of Carbohydrate (7.11%), Lipid (15.03%), Ash (1.89%), Moisture (7.31%), Protein (23.86%), Crude Fiber (12.66%), Lead (0.213 mg/kg), Copper (2.11mg/kg), calcium (0.49mg/kg) and Cadmium (0.0169mg/kg) in melon and bush mango, Carbohydrate (15.03%), Lipid (58.24%), Ash (1.74%), Moisture (10.48%), Protein (11.95%), Crude Fiber (2.64%), Lead (1.7903mg/kg), Copper (2.11mg/kg), calcium (0.148mg/kg) and Cadmium (0.000385mg/kg). The presence of heterotrophic bacteria in such ranges suggests potential differences in hygiene practices during cultivation, processing, and storage. Therefore; Implement stringent quality control measures during the production, processing, and storage of both melon and bush mango seed.

Nondestructive detection of fruit fly (Bactrocera dorsalis) infestation in Alphonso and Totapuri varieties of mango fruits by thermal imaging technique

AbstractThermal imaging is a noncontact and nondestructive sensing technique that provides thermal signatures of objects by detecting the infrared radiations emitted by them above 1 K. The nondestructive detection of internal defects and infestations has vast applications in the Food Industry. In the present experiment, a C3 thermal camera (FLIR systems) having a thermal sensitivity of &lt;0.10°C was used for the detection of fruit fly infestation in mango fruits. The healthy mango fruits of both varieties had a uniform surface temperature with a variation of only ±0.1°C. The maximum temperature difference between the healthy and fruit fly infested regions in fruit fly infested Totapuri mango was found to be 4.56°C in the heated and dark conditions. The maximum difference in the surface temperature of 4.3°C was observed between the healthy and infested regions of the infested Alphonso mango under heated and dark conditions. The difference in temperature between the healthy and infested regions of mangoes can be attributed to the changes in the internal structure, thermal properties, and biochemical properties of the healthy and infested regions of the infested mango fruits. The statistical analysis showed a significant difference (p &lt; 0.05) in surface temperature between the infested and healthy regions of fruit fly infested Alphonso and Totapuri mango fruits. This envisages that nondestructive fruit fly infestation in Alphonso and Totapuri varieties of mango fruits can be detected under active thermography.Practical ApplicationsThe quality of mango fruit can be described in terms of external and internal quality. The external quality parameters such as color, size, and weight are usually considered during the sorting of mangoes. The internal defects such as diseases, physiological disorders, and damage due to pests are also significant in mango processing. The visual inspection methods for detecting pest infestation in fruits are nonreliable, time‐consuming, and subjective. Therefore, there is a need for efficient, reliable, and accurate methods to detect fruit fly infestation in mango fruits. A nondestructive method for the detection of fruit fly infestation has the potential to increase fruit quality and acceptability, thereby benefiting processors, traders, and consumers. Thermal imaging has a distinct advantage over other nondestructive quality assessment techniques as it is noncontact, practically feasible, and economically viable.

Mango Peel: An Eminent Food Source

India has been cultivating mangoes for over 4000 years, and among tropical fruits, mango stands out as the most popular dessert globally. The perishable nature of mangoes, characterized by a relatively short post-harvest lifespan, makes it an ideal fruit for processing. Indeed, mango processing generates a significant amount of peel as a by-product. However, this peel, often considered waste, contributes to environmental pollution as landfills. Interestingly the peel has emerged as an eminent and underexplored food source with a multitude of potential benefits. It can be utilized to create valuable post-harvest value-added products. This review systematically examines the nutritional composition, bioactive compounds, and functional properties present in mango peel. The peel of the mango fruit is found to be rich in dietary fibers, vitamins, minerals, and various phytochemicals such as polyphenols and carotenoids, which contribute to its potential health-promoting properties. Additionally, the antioxidant and antimicrobial activities associated with mango peel highlight its potential applications in food preservation and as a natural additive. The review also discusses the potential use of mango peel extracts in the development of functional foods and nutraceuticals. Furthermore, the sustainable utilization of mango peel as a value-added product aligns with the principles of circular economy and waste reduction. This comprehensive exploration of mango peel as a valuable food source underscores the need for further research and development to unlock its full potential, promoting a more sustainable and holistic approach to food utilization.

Potential of mango shell powder as a bio filler in flax-jute hybrid epoxy composites: mechanical and wear characterization

Abstract The exploration of natural fillers has garnered considerable attention in response to persistent concerns about material pollution and diminishing resources. In the context of this study, one such natural filler under scrutiny is mango shell powder (MSP), a byproduct derived from mango processing. The central objective of this investigation is to assess the potential of MSP as a filler in flax-jute hybrid epoxy composites, with a keen focus on enhancing their properties. Specifically, the study aims to elucidate the impact of incorporating MSP filler on the mechanical and wear characteristics of these composites. The experimental approach involved the preparation of composite samples with varying weight percentages of MSP filler, ranging from 1 % to 9 % (1 %, 3 %, 5 %, 7 %, and 9 %), while maintaining a constant fiber and matrix weight ratio. The results obtained from the experiments revealed that composite samples containing a 7 % filler exhibited superior mechanical properties, while wear resistance demonstrated a noticeable decrease with the progressive increase in filler content. These findings suggest the potential efficacy of MSP as a filler in enhancing both the mechanical and wear characteristics of flax-jute hybrid epoxy composites, providing valuable insights for further applications in sustainable composite materials.

Evaluation of mango residues to produce hyaluronic acid by Streptococcus zooepidemicus.

Mango processing generates significant amounts of residues (35-65%) that may represent environmental problems owed to improper disposal. The use of mango byproducts as substrates to produce hyaluronic acid (HA) is an attractive alternative to reduce the cost of substrate. In this study, we evaluated the potential of hydrolyzates from mango peels and seeds to produce HA by Streptococcus equi. subsp. zooepidemicus. The physicochemical characterization of mango residues showed that the seeds contain a higher amount of holocellulose (cellulose and hemicellulose), which amounts 54.2% (w/w) whereas it only represents 15.5% (w/w) in the peels. Mango peels, however, are composed mainly of hot water-extractives (62% w/w, that include sucrose, fructose, glucose and organic acids). A higher concentration of monosaccharides (39.8 g/L) was obtained from the enzymatic hydrolysis (with Macerex) of peels as compared to seeds (24.8 g/L with Celuzyme). From mango peels, hydrolyzates were obtained 0.6 g/L HA, while 0.9 g/L HA were obtained with hydrolyzates from mango seeds. These results demonstrate that mango byproducts have the potential to be used for production of HA.

Application of 1-MCP does not slow down the ripening process of Mango (Mangifera indica L)

Fruits and vegetables are perishable so that they are easily degraded and thus have a short shelf life. Some studies have been carried out intensively to extend the shelf life of fruit with the application of 1-methylcyclopropene (1-MCP) which is an ethylene inhibitor (indirectly) to slow down the ripening process and extend its shelf life. The benefits of using 1-MCP to delay fruit softening have also been published, however the inhibition of ripening and fruit softening by 1-MCP in mango (Mangifera indica) is very limited. 1-MCP delays fruit softening during storage by indirectly inhibiting ethylene synthesis and slowing the activity of cell wall-damaging enzymes, such as pectin methyl esterase (PME). To study the effect of 1-MCP on mango fruit quality and its shelf life, the experiment was carried out by measuring weight loss, colour, firmness, vitamin C, total soluble solids, titratable acidity, and reducing sugars periodically. For all fruit samples, the pulp was chopped, frozen in liquid nitrogen, and then stored at 8°C until further use. The results showed that application of 1-MCP at room temperature did not slow down neither the senescence process nor the shelf life of mango fruit on weight loss, colour, firmness, vitamin C, total soluble solids, titratable acidity, and reducing sugars parameters.

POTENTIAL AVAILABILITY OF MANGO BY-PRODUCTS IN THE BOBO-DIOULASSO AND ORODARA AREAS OF BURKINA FASO: ASSESSMENT OF THE QUANTITIES OF MANGO BY-PRODUCTS AND MANGO FEED PRODUCIBLE FOR RUMINANTS

The aim of the study was to assess the potential availability of mango by-products in Bobo-Dioulasso and Orodara, with a view to scaling up technologies for their valorization into animal feed. To this end, a cross-sectional survey was conducted among 24 drying units and 17 mango producers. The potential quantities of mango by-products and feed that could be produced were calculated. The results show that the potential quantities of mango by-products in the area were 7,857t for the units surveyed and 16,180t for those in operation. The potential quantities of feed that could be produced with these by-products were 4,190t and 8,427t for the surveyed and functional drying units respectively. Cumulative losses from orchards and drying units amounted to 38,994t, and the potential mango feed that could be produced was 19,486t. The potential nutritional supply from these feeds was 18,792t of dry matter (DM), 1,438t of digestible nitrogenous matter (DNM) and 21,547 UFFV. The surveys showed that mango processing and production by-products are available in the study area. Work is needed to scale up technologies for converting mango by-products into feeds that could be used for fattening. This would create added value for the mango sector, while increasing the availability of feed for animal production.

Postharvest characteristics of Ataulfo mango grown in Soconusco, Chiapas

Objective: To determine the main indices of evolution of postharvest maturity of theAtaulfo mango from Soconusco, Chiapas, Mexico.Design/methodology/approach: The analyzed variables were color of skin L*, a* and b*, starch, total soluble solids (°Brix), pH, skin instrumental firmness, and color/skin firmness correlation.Results: It was found that, as fruit maturity progresses, from stage 1 to stage 5, the values of the variables skin color L, a* and b*, TSS and pH also increase, but starch concentration and instrumental firmness of the fruit decrease. The negative correlation between color L, a* and b* with the firmness of the fruit, suggest the use of the color variable, as a measure of the maturity of the Ataulfo mango.Limitations on study/implications: The evolution of mango ripening has been studied in varieties such as Tommy Atkins, Keitt, Alphonso, among others, and in Ataulfo grown in other regions of Mexico. Knowing the physicochemical evolution process of the Ataulfo mango grown in Soconusco, Chiapas, is essential for producers.Findings/conclusions: The results obtained could be useful to determine the maturity stage of the Ataulfo mango fruit under the environmental conditions of Soconusco, Chiapas.

Proteomic landscape presents cues for vegetative to reproductive transition in mango

Proteome-based vegetative and flower bud formation characterization was utilized to identify and differentiate protein species with significant variable abundance during floral transition in mango cv. Dashehari using 2DE and corroborated the identified protein spots using gene expression analysis. Total soluble proteins were phenol-extracted from mango cv's vegetative and floral flush. Dashehari and separated on 2D gels at pH 4-7. The protein spots with variable intensity were identified through SameSpots software. The protein sequences of differentially accumulated spots were identified based on PI and MW using Citrus sinensis proteome isoelectric focusing database. Furthermore, these protein sequences were used to conduct (tBLASTn) against Mangifera indica to predict the protein. Real time gene expression was done to corroborate identified proteins. Total 301 spots were detected, out of which 16 were identified as differentially expressed (P?0.05) and a 2-fold change. These 16 protein spots were identified on the basis of in silico comparative mapping protein against genome of mango and citrus, a close relative. They were classified into eight categories: transcriptional regulation, phenylpropanoid pathway and cell wall /cytoskeleton metabolism-related proteins, hormone signalling, flowering time, signal-transduction, transport and protein synthesis to flowering. Five genes coding for shortlisted proteins were used for validation of results using gene expression analysis. SAM (S adenosyl methonine synthase) was found up-regulated in floral flush, involved in the biosynthesis of polyamines has association with flowering, and stress responses. Furthermore, ARF (Auxin Response Factor), serine/threonine kinase gene members were also found to play critical role in determining floral development process in mango, consistent with results obtained through 2DE. Protein species that are putatively involved in phenylpropanoid pathway were also identified, showing the process of mango flowering from a new perspective beyond the conventional view. This flowering related proteomics study provides an overview of the biological pathways and regulatory mechanisms associated with flowering developmental physiology.

Based on quality, energy consumption selecting optimal drying methods of mango slices and kinetics modelling

Mangoes have a short shelf life because of their high-water content. This study aimed to compare the effect of three drying methods (HAD, FIRD and VFD) on mango slices to improve product quality and reduce costs. Mangoes were dried at various temperatures (50, 60, 70 °C) with different slice thicknesses (3, 5, 7, 10 mm). Results indicated that FIRD was the most cost-effective with the dried mango containing the highest sugar-acid ratio, and when the mango slices thickness was 7 mm and drying at 70 °C, the ascorbic acid content, rehydration ratio, sugar-acid ratio, and energy consumption per unit volume reached 56.84 ± 2.38 mg/100 g, 2.41 ± 0.05, 83.87 ± 2.14, and 0.53 kWh/L. Among three mathematical models, the Page model described the most satisfactory drying behaviour of mango slices in FIRD. This study provides useful information in mango processing industry and FIRD is supposed to be a promising drying method.

PERAN BUMDES DALAM PEMBERDAYAAN MASYARAKAT DI DESA JATISURA KECAMATAN CIKEDUNG KABUPATEN INDRAMAYU

BUMDES is a village business institution managed by the community and village government to strengthen the village economy and build community social cohesion based on the needs and potential of the village. The Jatisura village government has established the Surakarya BUMDES as an institution for the welfare of the community's economy. It follows the role of the Surakarya BUMDES in empowering the community in Jatisura village. Surakarya BUMDES is a business entity whose entire or most of the capital is owned by the village through direct participation in village wealth, assets, services, and for the greatest prosperity of the village people. The problems in this study are 1) how is the role of the Surakarya BUMDES in empowering the community through processed mango fruit crafts in Jatisura village, Cikedung sub-district, Indramayu District. 2) How is the community empowerment model through Surakarya BUMDES in Jatisura village, Cikedung sub-district, Indramayu District. This study uses a descriptive qualitative method with a phenomenological approach with data collection techniques through observation, interviews, and documentation. The results of this study indicate that the role of Surakarya BUMDES in community empowerment is 1) Development and development of the economic potential and capacity of the community, 2) active efforts to improve the quality of human and community life, 3) supporting the community in realizing and developing the economy of rural communities, 4) and Helping the community to increase their income. The empowerment model carried out by the Surakarya BUMDES in Jatisura village uses a community development and participatory model. The community development model exists in the Bumdes of Jatisura village by developing the potential of natural resources to be processed into processed mangoes. Participatory empowerment model in Surakarya BUMDES with mango processing training from Surakarya BUMDES. The empowerment model approach used is top-down; the government budget determines the success of this empowerment.

Bioactive Compounds in Extracts from the Agro-Industrial Waste of Mango

Mango by-products are important sources of bioactive compounds generated by agro-industrial process. During mango processing, 35-60% of the fruit is discarded, in many cases without treatment, generating environmental problems and economic losses. These wastes are constituted by peels and seeds (tegument and kernel). The aim of this review was to describe the extraction, identification, and quantification of bioactive compounds, as well as their potential applications, published in the last ten years. The main bioactive compounds in mango by-products are polyphenols and carotenoids, among others. Polyphenols are known for their high antioxidant and antimicrobial activities. Carotenoids show provitamin A and antioxidant activity. Among the mango by-products, the kernel has been studied more than tegument and peels because of the proportion and composition. The kernel represents 45-85% of the seed. The main bioactive components reported for the kernel are gallic, caffeic, cinnamic, tannic, and chlorogenic acids; methyl and ethyl gallates; mangiferin, rutin, hesperidin, and gallotannins; and penta-O-galloyl-glucoside and rhamnetin-3-[6-2-butenoil-hexoside]. Meanwhile, gallic acid, ferulic acid, and catechin are reported for mango peel. Although most of the reports are at the laboratory level, they include potential applications in the fields of food, active packaging, oil and fat, and pharmaceutics. At the market level, two trends will stimulate the industrial production of bioactive compounds from mango by-products: the increasing demand for industrialized fruit products (that will increase the by-products) and the increase in the consumption of bioactive ingredients.

Ultrasound‐assisted extraction of mango seed kernel butter and assessment of its physicochemical, thermal, and structural properties

AbstractMango is an important tropical fruit with worldwide consumption and acceptance; however, the production of a large volume of waste in the form of mango seed kernels after the processing of mango has been a menace to food processing industries. Extraction of mango seed kernel butter from mango seed kernel can be an effective solution for the valorization of these by‐products. Among all the green techniques tested in the present studies, ultrasound‐assisted extraction gave the highest yield of mango seed kernel butter (11%) at 25°C, 1:20 solid–liquid ratio, 30% amplitude after a treatment time of 10 min. Physicochemical, structural, and thermal profiles of the extracted mango seed kernel butter revealed a comparatively superior quality of fat obtained using the ultrasonication technique as compared to the conventional method. Peroxide value, acid value, and antioxidant activity of mango seed kernel butter obtained using ultrasonication were found to be 2.8 meq/kg, 3.81 mg KOH/g, and 30.7%, respectively. Mango seed kernel butter, being a natural antioxidant, can serve as a promising substitute to edible oils and as a functional food ingredient in bakery and confectionery.Practical applicationsValorization of mango seed kernels for the extraction of mango seed kernel butter offers a sustainable and economical solution for the effective management of by‐products generated after mango processing. The application of ultrasonication can prove to be an effective green technique for the extraction of mango seed kernel butter with a higher yield obtained with lesser time and solvent consumption than conventional techniques. The ultrasonically extracted mango seed kernel butter exhibited better physicochemical and structural attributes than the conventional method without causing any negative impact on the nutritional profile of the obtained fat. The extracted mango seed kernel butter can be utilized as a functional food ingredient in applications of bakery and confectionary industries.

Postharvest Application of Bacillus amyloliquefaciens PMB04 Fermentation Broth Reduces Anthracnose Occurrence in Mango Fruit

Anthracnose is a destructive postharvest disease of mango fruit, especially after ripening. The application of antagonistic Bacillus spp. strains is one of many promising control strategies. B. amyloliquefaciens (PMB04) exhibits strong antagonistic activity against anthracnose in strawberry fruit, yet has not been explored for anthracnose control in mango fruit. Among seven tested rhizobacterial strains, PMB04 exhibited the strongest inhibition against Colletotrichum gloeosporioides (Cg) growth. PMB04 demonstrated better inhibitory activity against Cg mycelial growth than the fungicides pyraclostrobin and difenoconazole. A PMB04 fermentation broth (PMB04FB) was prepared and tested, and showed superior efficacy in the reduction of anthracnose disease severity in mangoes compared to a PMB04 suspension, difenoconazole, or pyraclostrobin. We further found PMB04FB increased the mortality ratio of Cg conidia. Our study demonstrates that treatment with PMB04FB is an effective control method for anthracnose in mango and represents a promising strategy for postharvest mango processing.

Sensory, Micrographic and Physico-chemical Characterization of Kernel Almond Flour of Two Varieties of Mangoes Grown in Northern Côte d'Ivoire

Fruit of mango tree (Mangifera indica L.) is most traded worldwide among Anacardiaceae. Kernels from mango processing units in northern Côte d'Ivoire are waste to be recovered to avoid environmental pollution. This work therefore aims to study sensory, micrographic and physico-chemical characteristics of almond flours from kernels of Kent and Keitt mangoes varieties. Kent mango stones were collected at drying factory Gninnangnon of Korhogo (Côte d'Ivoire). As for kernels of Keitt, they come from mangoes from orchards of Korhogo. These kernels were washed, dried at 50°C for 72 hours before extracting almonds which were reduced to flour by grinding. Sensory analysis showed that Kent (FKent) and Keitt (FKeitt) flours were belgian, lightly scented and flavored, bland in taste, soft to touch and slightly astringent. Micrographic analysis of flours FKent and FKeitt revealed cracked starches contained in cells of parenchyma, cracked starches isolated from parenchyma, fiber fragment, paracytic stomata, protective long twisted unicellular and fragment of endocarp. Concerning physicochemical parameters, results showed that moisture of flours FKent and FKeitt were respectively 7.77±0.38% and 7.44±0.19% with ash contents of 2.50±0.01% and 2.25±0.01%. Their lipids contents of flours FKent and FKeitt were respectively 18.74±0.24% and 21.54±0.31% while those of proteins revealed 10.54±0.05% and 8.31±0.02%. Flours FKent and FKeitt contained respectively 60.43±0.64% and 60.48±0.48% of carbonates. Finally, fatty acid profile of flours FKent and FKeitt revealed linoleic, oleic, stearic and palmitic acids. This study showed that flours FKent and FKeitt could be used in cosmetics and animal feeding.

Ionic liquids vs. ethanol as extraction media of algicidal compounds from mango processing waste.

The race for environmentally-safe pesticides and biocides has been showing solutions ranging from pest-pathologic microorganisms to safer botanical extracts that can be incorporated in several formulations. Often linked to high biological activities, fruit residues can be recovered from food processing factories to obtain complex extracts enriched with several bioactive chemicals. Mango (Mangifera indica) fruits are processed into food products in high volumes across the globe and generate a consistent residue that contains, among others, the xanthonoid mangiferin and the flavonoid hyperoside. Both compounds have been linked to several pharmacological and pesticidal activities, although not yet studied for algicidal applications, a current concern specially for antifouling and harmful algae blooms control products. The challenge lies, however, not only on the degree of activity of the natural compounds, but also on the processes necessary to separate, isolate and formulate the bioactive compounds in order to obtain an effective final product. The solvent choice plays an important part regarding the selectivity of the separation and isolation of the main bioactive compounds from the solid waste matrix. Ethanolic mixtures in water have been consolidated recently as a promising extraction medium for flavonoids and xanthonoids, although hindered by solubility limitations. In this paper, aqueous solutions of ionic liquids (ILs) were tested, screened and optimized using Box-Behnken design and Response Surface Methodology to obtain mangiferin and hyperoside-enriched extracts. Results showed a greater concentration of mangiferin and hyperoside with 1-octyl-3-methylimidazolium chloride ([C8MIm] Cl), when compared to choline acetate and ethanolic extracts using optimized parameters. In terms of sufficiency, solvent selection between ILs and ethanolic extraction media was discussed considering economic and environmental factors. Ethanol/water mango waste extracts were then studied for their activity against Raphidocelis subcapitata microalgae, which showed a higher growth inhibition in comparison to standard solutions of mangiferin and hyperoside, either individually and in a 1:1 mixture. A EC50 value was found in relative low concentrations of mangiferin and hyperoside (0.015 mg L−1) detected in the extract, showcasing a promising approach to the direct use of residuary plant extracts in biocidal formulations.

Utilization of mango processing industrial waste into value added products

Around the world, the food processing industries produce significant amounts of food wastes or byproducts each year. The industries that process plant-based foods, such as those that process fruits and vegetables, cereals and pulses, nuts and oil seeds, etc., mostly create byproducts including bran, husk, pomace, seed, peel, shell, seeds, stems, and seed coat. When these waste products are disposed of as waste or used as cattle feed, they pollute the ecosystem and lose important nutrient components. By-products from the food processing industry are a prospective source of bioactive and functional chemicals that can be used for medicinal and nutritional purposes. Due to rising health consciousness among consumers, there is a tremendous increase in demand for novel functional foods. Functional foods are utilised to improve health quality and health maintenance while lowering health risks for conditions like cardiovascular disease, cancer, osteoporosis, obesity, diabetes, and metabolic disease. India is the world's secondlargest producer of fruits and vegetables. 10% of the fruit produced worldwide comes from it. Fruit wastes are a great source of phytochemicals and antioxidants. As a result, the functional characteristics of the waste from the processing of fruit can be used. The study's goal is to create sustaining and useful food products based on by-products from Tamil Nadu's mango processing industry. This study contributes to a more efficient use of mango processing industries economically. Key words: sustaining,phto-chemicals, Antioxidants,therapeutic