Mango Peel Powder Research Articles

Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse

Mango, a tropical fruit celebrated for its delightful fragrance and high nutritional value, generates significant waste during processing, with approximately 35–60% of the fruit being discarded. However, this waste contains valuable components, such as fibre, carotenoids, polyphenols, and other bioactive compounds. In an effort to repurpose mango peel, this study dehydrated it to create mango peel powder (MPP), which was then incorporated into sourdough bread to produce functional breads with enhanced nutritional value. Semolina was replaced with MPP at levels of 5% (MPP-5) and 10% (MPP-10) (w/w). After dehydration, the mango peel had a yield of 22%, and the procedure used did not cause any organoleptic changes. The bread fermentation process was conducted at 30 °C for 8 h. During dough fermentation, the pH was monitored, showing a value of 4.14 ± 0.02 in the MPP-10 dough. Overall, the MPP-10 bread received a higher score (6.51) than the control (CTR) bread (5.6) and the MPP-5 bread (6.11). The total phenolic content of the fortified breads ranged from 44.760 to 98.931 mg gallic acid equivalents (GAE)/g, and the antiradical activity ranged from 15.213 to 29.461 mmol trolox equivalent antioxidant activity (TEAC)/100 g, depending on the percentage of enrichment.

Evaluation of Costumer Attitudes: Attributes Product of Mango Peel Powder

Indramayu is the number one mango fruit producing city in West Java Province. While there has been no handling and processing of home industrial waste. This can cause serious problems in the environment. There is a need for an economic and environmentally based waste management system. One of them solution is processing mango peel waste into GOPE (mango peel) powder, products as a natural food additive to replace essence powder products and synthetic powder for food and drinks. The purpose of this study is to analyze consumer attitudes towards the mango peel powder. Consumer attitude is an emotional expression of consumers that shows whether consumers like an object or not so that attitudes can describe the level of consumer confidence in products or services. Consumer attitudes on mango peel powder product attributes describe what priority attributes are taken into consideration in choosing product. This research is a quantitative descriptive using Fishbein's multi-attribute method. Fishbein's Multiattribute Model can measure consumer attitudes using three components: the level of importance, trust, and attitude evaluation. There are thirty who are consumers have consumed essence powder products in the last two months and selected using accidental sampling . The results of this study indicate that research respondents have a positive attitude towards five attributes of Taste, texture, form, composition, smell and one of them are netral about one attributes: colour.

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 Anti-Inflammatory Activities of the Extract and Bioaccessible Fraction of Mango Peel in Muffins.

Mango peel is a production waste and can cause environmental problems, but its nutritional value consists of bioactive compounds that could be beneficial for human health. The aim of this study is to determine the bioactive compounds, antioxidant and anti-inflammatory activities of mango peels and their use in muffins. The content of polyphenols, carotenoids and total phenols as well as the antioxidant activity of mango peel extract were evaluated. The anti-inflammatory activity of the extract was investigated using Caco-2 cell assay. The mango peel powder was then incorporated into muffin formulations. The sensory properties of these fortified muffins were evaluated. The total phenolic content, antioxidant activity and anti-inflammatory properties of the muffin extracts and their bioaccessible fractions were also analysed. The mango peel contained quercetin, phenolic compounds, α-carotene, β-carotene and lutein, which have antioxidant potential. In Caco-2 cells exposed to induced inflammation, the mango peel powder extract (γ=10, 50 and 100 µg/mL) attenuated the production of reactive oxygen species (ROS), tumour necrosis factor-alpha (TNF-α) and interleukin-8 (IL-8), while maintaining cell viability. Muffins supplemented with 5 % mango peel powder showed good sensory properties, but not as good as those of plain muffins without mango peel powder. The total phenolic content and antioxidant activities in both the extract and the bioaccessible fraction of the supplemented muffins were higher than those observed in the standard muffins. Moreover, the extract and bioaccessible fraction of the supplemented muffins resulted in a higher reduction of ROS, IL-8 and TNF-α production in Caco-2 cells than those obtained from the standard muffins. This study is the first to investigate the protective effects of mango peel and muffins supplemented with mango peel powder against IL-1β-induced oxidative damage in Caco-2 cells. The results confirm that both mango peel and the supplemented muffins inhibited the production of inflammatory markers, including ROS and cytokines. These findings suggest that mango peel could be a valuable component of functional food formulations including dietary supplements.

Characterization of Langra Mango Peel Powder and Assessment of Its Prebiotic and Antioxidant Potential

The possibility of developing waste by-products of food processing into functional food additives along with probiotics is an interesting avenue to research. This study investigated the nutritional and functional attributes of dried mango peel powder (MPP) of Langra cultivar and its putative potential to act as a prebiotic in the presence of two probiotic strains Lacticaseibacillus rhamnosus NCDC347 and Limosilactobacillus fermentum NCDC143 @ 2.5 & 5% after 24 to 48 h fermentation. Proximate analysis revealed that the MPP contains 6.45 % moisture, 6.34 % protein, 3.88 % fat, 2.50 % ash, 32.86 % crude dietary fiber, and 47.97 % of total carbohydrate content. MP displayed substantial antioxidant potential with 54.6% DPPH inhibitory activity, 15.67 mg GAE/g TPC, 8.88 mg QuE/g TFC, OHC of 1.47 g oil/g, and a WHC of 4.7 g water/g. MPP could selectively stimulate the growth of two probiotic strains over enteric bacteria. It was revealed that a combination of MPP @5% with L. fermentum NCDC143 after 24 h fermentation had the best in vitro prebiotic activity score of 3.35 and 3.53 against Escherichia coli ATCC 25922 and Enterococcus faecalis NCDC114, respectively. The prebiotic activity score of MPP was better than commercial prebiotic malto-dextrin for all combinations of probiotic and enteric strains tested. The percentage DPPH inhibition activity of MPP increased during fermentation with L. fermentum NCDC143, highlighting its role as a source of antioxidants. These findings contribute to the formulation of synbiotic products that are able to maintain selected healthy microbiota in the human gut.

Optimization and Quality Characteristics of Mango Peel Pectin

Background: Pectin’s are complex carbohydrate molecules mainly used as gelling agents, thickener, emulsifier and stabilizer in the food and beverage industry. Methods: Pectin was extracted from mango peel powder by acid extraction method with different combinations of precipitation time and sample to solution ratio to optimize highest yield and its quality characteristics were studied in comparison with commercial pectin (CP). Result: The maximum yield (14.23%) was obtained for C-9 combination. Functional properties such as solubility, swelling index, water absorption and bulk density ranged from 49.74 to 72.27 per cent, 2.89 to 5.22 g/g, 3.21 to 6.82 ml/g and 1.06 to 1.59 g/cm3. In commercial pectin it was 65.99±0.63 per cent, 2.65±0.14 g/g, 5.79±0.15 ml/g and 1.29±0.07 g/cm3 respectively. Quality characteristics such as Degree of esterification, equivalent weight, methoxyl content and total anhydrouronic acid ranged from 83.37 to 88.98 per cent, 960.5 to 831, 3.83 to 5.28 per cent and 52.30 to 40.5 respectively. In commercial pectin it was 89.03, 906.5, 4.07 and 42.67 per cent respectively. Findings revealed that pectin extracted from mango peel possess high chances to be exploited and commercialized as most of the functional properties and quality characteristics are on par with commercial pectin.

Effect of Fat Type and Mango Peel Powder on the Physicochemical Properties of Beef Patties During Cold Storage and In Vitro Digestion.

The aim of this research was to evaluate the effects of fat type and mango peel powder (MP) on the physicochemical properties of cooked beef patties during cold storage and after in vitro digestion. Beef patties were prepared with saturated beef fat (BF) and pre-emulsified avocado oil (AO) or pre-emulsified safflower oil (SO). MP was added at 0% or 1%. The treatments were as follows: T1 (BF, no added MP), T2 (AO, no added MP), T3 (SO, no added MP), T4 (BF + 1%MP), T5 (AO + 1%MP), and T6 (SO + 1%MP). Substituting saturated fat with AO and SO improved the fatty acid profile of beef patties. The addition of pre-emulsified oils increased (p < 0.05) the L ∗, a ∗, and b ∗ values. Moreover, the incorporation of MP in the meat formulation decreased (p < 0.05) lipid oxidation during cold storage. Adding MP to the meat formulation decreased (p < 0.05) lipid oxidation before and after in vitro digestion. Replacement of saturated fat with vegetable oils and incorporation of MP may be an alternative strategy to improve the quality of beef patties during cold storage and decrease lipid oxidation after in vitro digestion.

Development of functional noodles by encapsulating mango peel powder as a source of bioactive compounds

Antioxidant compounds such as phenolics and carotenoids scavenge reactive oxygen species and protect against degenerative diseases such as cancer and cardiovascular disease when used as food additives or supplements. Mango peel is a by-product of mango which is a good source of bioactive substances such as phytochemicals, antioxidants, and dietary fibers. Unfortunately, the study on mango peel as a potential food additive is very limited. Accordingly, the present study aimed to develop functional noodles through extrusion technology with the encapsulation of mango peel powder as a natural source of bioactive compounds. First, mango peel powder (MPP) was prepared and incorporated during the mixing of ingredients before noodles formation at three different levels (2.5, 5 and 7.5 %). Afterward, the noodles were studied to determine how the encapsulated MPP affects the proximate composition, physicochemical characteristics, polyphenols, carotenoids, anthocyanin, antioxidant and antidiabetic activity, and sensory characteristics. The noodles exhibited a dose-dependent relationship in the content of bioactive components and functional activities with the encapsulation of MPP levels. A significantly (p 0.05) higher value was noticed in 7.5 % of MPP-encapsulated noodles than in any level of MPP encapsulation in noodles. The fiber and protein contents in the MPP-encapsulated noodles were increased by about 0–1.22 % and 0–3.16 %, respectively. However, noodles’ color index and water absorption index were decreased with the level of MPP encapsulation. The cooking loss of noodles increased from 4.64 to 5.17, 6.49, and 7.32 %, whereas the cooked weight decreased from 35.11 to 34.40, 33.65, and 33.23 % with 2.5, 5.0, and 7.5 % of MPP encapsulation, respectively. However, MPP was stable during storage of noodles exhibiting higher phenolic content and antioxidant activity than control samples. The sensory evaluation showed that MPP-encapsulated noodles at levels 2.5 and 5 % had approximately similar overall acceptability values with the control sample. As a result of the findings, it appears that adding MPP up to 5 % to noodles improves their nutritional quality without changing their cooking, structural, or sensory aspects. Therefore, mango peel powder can be a potential cheap source for the development of functional noodles and food ingredients.

Studies on physicochemical and sensory characteristics of nutrient-rich biscuits prepared from blends of carrot and mango peel powder

Studies on physicochemical and sensory characteristics of nutrient-rich biscuits prepared from blends of carrot and mango peel powder

Studies on physicochemical and sensory characteristics of nutrient-rich biscuits prepared from blends of mango peel powder and Amaranthus seed flour

Studies on physicochemical and sensory characteristics of nutrient-rich biscuits prepared from blends of mango peel powder and Amaranthus seed flour

Probiotic Yoghurt Enriched with Mango Peel Powder: Biotransformation of Phenolics and Modulation of Metabolomic Outputs after In Vitro Digestion and Colonic Fermentation.

This study investigated the health-promoting effects and prebiotic functions of mango peel powder (MPP) both as a plain individual ingredient and when incorporated in yoghurt during simulated digestion and fermentation. The treatments included plain MPP, plain yoghurt (YA), yoghurt fortified with MPP (YB), and yoghurt fortified with MPP and lactic acid bacteria (YC), along with a blank (BL). The identification of polyphenols in the extracts of insoluble digesta and phenolic metabolites after the in vitro colonic fermentation were performed employing LC-ESI-QTOF-MS2. These extracts were also subjected to pH, microbial count, production of SCFA, and 16S rRNA analyses. The characterisation of phenolic profiles identified 62 phenolic compounds. Among these compounds, phenolic acids were the major compounds that underwent biotransformation via catabolic pathways such as ring fission, decarboxylation, and dehydroxylation. Changes in pH indicated that YC and MPP reduced the media pH from 6.27 and 6.33 to 4.50 and 4.53, respectively. This decline in pH was associated with significant increases in the LAB counts of these samples. The Bifidobacteria counts were 8.11 ± 0.89 and 8.02 ± 1.01 log CFU/g in YC and MPP, respectively, after 72 h of colonic fermentation. Results also showed that the presence of MPP imparted significant variations in the contents and profiles of individual short chain fatty acids (SCFA) with more predominant production of most SCFA in the MPP and YC treatments. The 16s rRNA sequencing data indicated a highly distinctive microbial population associated with YC in terms of relative abundance. These findings suggested MPP as a promising ingredient for utilisation in functional food formulations aiming to enhance gut health.

The Effect of Replacing Wheat Flour with Mango Peel Powder and Studying its Chemical and Microbial Properties in the Laboratory Cake

Fruit peels are the byproduct that accumulate during the processing of fruits and represent a serious problem, as they have a harmful effect on the environment. Fruit peels are a rich source of natural bioactive, antioxidants and fiber compounds that play an important role in disease prevention. Wheat flour was replaced with mango and banana peel flour in proportions (10,20,30%), laboratory cake was manufactured and chemical properties & characteristics of mango and banana peel flour were analyzed and the effect of this on quality characteristics and sensory evaluation of laboratory cakes by estimating their chemical composition, estimation of mineral elements, active substances, antioxidant activity of the peels, cake product treatments and inhibitory activity of alcoholic extract of mango peel powder in a number of bacterial isolates. The results indicated that the powder of mango peels powder contains phenolic compounds (tannins, alkaloids, phenols, flavonoids). Mango peel powder is rich in mineral elements, the most important of which are (potassium and calcium), it has an inhibitory activity against bacteria(aeruginosa Pseudomonas, E.coli, Staphylococcus aureus) The increase in the percentage of replacement in the final product (cake) led to an increase in the active substances and antioxidant activity, as well as an increase in moisture content, mineral elements & fibers, and an increase in the weight of the final product. The results of sensory evaluation indicated that the 10% replacement ratio showed more acceptable results to the consumer.

Effect of extraction parameters on the yield and quality of pectin from mango (Mangifera indica L.) peels

Pectin is an essential polysaccharide that is normally found in the peels of various fruits and vegetables. It acts as a gelling agent and stabilizer in many foods and pharmaceutical industries. The current study was focused on the potential of mango peel as a source of pectin. The pectin was isolated from mango (Mangifera Indica) peels powder in the hot water bath at five different extraction conditions viz. temperatures (60, 70, 80, 90 and 100 °C), pH (1.0, 1.5, 2.0, 2.5 and 3.0) and time (60, 80, 100, 120 and 140 min). At different extraction conditions, the yield of pectin ranged between 14.60 and 28.42%. The highest yield condition was achieved (28.06%, 28.42% and 28.06%) at the temperature of 90 °C, 1.5 pH, and the extraction time of 120 min. The quality parameters of pectin such as equivalent weight (450.45 to 1324.24 g), methoxyl content (5.15 to 7.90%), anhydrouronic acid content (48.93 to 74.62%), and degree of esterification (43.28% to 77.14%), were found in satisfactory level. In contrast, the soluble sugar content was higher (12.43 to 23.49%), the anhydrouronic acid (AUA) content was low as compared to the existing data for various pectin sources. This is an indication of the existence of protein in the extracted pectin. The mango peel powder was applied in the jelly formulation at different concentrations (0.5%, 1.0%, and 1.5%) to identify the quality and the sensory characteristics. The sensory attributes (e.g., color, taste, appearance and flavor) was highly appreciable at 1% pectin concentration compared to other concentration of pectin. The created polynomial model efficiently accounted for the data fluctuation and accurately captured the actual correlation between the independent and dependent variables. The extraction temperature, pH, and time had a substantial impact on the yield and quality of the extracted pectin, according to the results of both single factor studies and RSM. The optimal conditions were determined from the optimization research to be 88.86 °C, pH 1.36, and 79.61 min, which produced 23.31% pectin. Lastly, the manufacturer will be able to get information regarding the quality of mango peel pectin. It can be utilized as an important source of pectin for application in food and pharmaceutical industries.

Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies

AbstractPresent study was conducted to investigate the functional properties of multigrain cookies with the addition of mango waste as a source of bioactive compounds. Purposely, fortified cookies were prepared using mango peel and kernel powder in 2%, 4%, and 6% ratio in simple wheat flour along with 10% oat and 10% barley flour. The prepared cookies were analyzed for proximate, antioxidant, physical, and sensory characteristics. The results revealed that mango peel powder had high content of antioxidant and crude fiber, whereas mango kernel powder had a high content of moisture (6.62 ± 0.15%), ash (2.17 ± 0.13%), protein (8.17 ± 0.05%), and fat (1.67 ± 0.02%) as compared with mango peel powder. However, 4% mango peel and 2% mango kernel powder did not impact the texture or color of the cookies while substituting up to 6% resulted in color differences that were disliked. In cookies, phenolic and flavonoid content increased due to addition of mango peel and mango kernel that boosted their antioxidant activity. The sensory evaluation revealed that substituting up to 4% mango peel and 2% mango kernel powder resulted in cookies with acceptable mango taste and flavor; however, cookies prepared with the addition of 2% peel powder and 2% kernel powder resulted in highest sensory score and showed better results for physicochemical as well as antioxidant analysis. It is concluded that 2% mango peel and kernel were found to play a vital impact in improving the nutritional characteristics of fortified cookies.Practical applicationsIt is observed that the waste from fruit and vegetables is a rich source of biologically active compounds such as flavonoids and phenolic compounds, having strong antioxidant potential. Current study is conducted to not only validate the nutritional characterization and sensory evaluation of multigrain mango peel and kernel cookies but also enhance significance of fruit waste by its utilizing in different food products especially in baked products.

Functional and Healthy Yogurts Fortified with Probiotics and Fruit Peel Powders

The application of processing waste by-products along with probiotics is an interesting choice to confer potential functional aspects to food products. This study was designed to investigate the nutritional capacity of freeze-dried mango peel powder (MPP) and banana peel powder (BPP) in the presence of a mixture of three probiotic species (1% of each of three probiotics (Lacticaseibacillus casei (431®), Lacticaseibacillus rhamnosus (LGG®) and Bifidobacterium subsp. Lactis (Bb-12®)) as sources of additional nutrients and prebiotics in fresh and rehydrated freeze-dried (RFD) yogurts for 28 days of refrigerated storage. The net count of probiotics in yogurt fortified with MPP and BPP increased by at least 1 log CFU/g after 4 weeks of refrigerated storage. Adding fruit peel powder (FPP) significantly (p &lt; 0.05) increased fat, ash, and protein contents in both fresh and RFD yogurts in comparison with the control yogurt. Similarly, the total phenolic contents (TPC) and antioxidant activity (AOA) was enhanced significantly (p &lt; 0.05). The TPC reached 2.27 ± 0.18 and 2.73 ± 0.11 mg GAE/g in RFD enriched with BPP and MPP compared to a TPC of 0.31 ± 0.07 mg GAE/g in the control. Additionally, yogurt samples enriched with BPP (Y-5) and MPP (Y-6) demonstrated 12% more sugar contents than non-fortified yogurts (Y-1). Higher titratable acidity and lower pH values were also recorded in the RFD yogurt. Significant differences (p &lt; 0.05) in the color parameters were detected in both fresh and RFD yogurts with reduced brightness (L*) and increased redness (a*) of the product. These findings demonstrated the suitability of MPP and BPP in yogurt formulations to optimize the advantages of such synbiotic products with higher availability of phenolic compounds.

Modulation of growth, immune response, and immune-antioxidant related gene expression of Nile tilapia (Oreochromis niloticus) reared under biofloc system using mango peel powder

This study aimed to investigate the effects of mango peel powder (MGPP) on growth, innate immunity, and immune-antioxidant related gene expression of Nile tilapia reared under biofloc system. Three hundred Nile tilapia (average weight 14.78 ± 0.05 g) were distributed into 15 fiber tanks (300 L per tank) assigned to five treatments in triplication. Fish were fed basal diet containing different levels MGPP as follows: 0 (MGPP0: control), 6.25 (MGPP 6.25), 12.5 (MGPP 12.25), 25 (MGPP 25), and 50 (MGPP 50) g kg−1 diet for 8 weeks. Specific growth rate (SGR), weight gain (WG), final weight (FW), feed conversion ratio (FCR), skin mucus of lysozyme (SMLA), and peroxidase activities (SMPA), serum of lysozyme (SL) and peroxidase (SP) were measured every for weeks; while immune-antioxidant-related gene expressions were determined after 8 weeks post-feeding. The results indicated that MGPP 25 diet resulted in higher SGR, WG, FW, and FCR but no significant differences among treatments were noticed. In terms of immune responses, lysozyme and peroxidase activities in mucus and serum were significantly higher in MGPP 12.5 and MGPP 25 diets against the control. Similarly, significant up-regulation of IL-1 and IL-8 gene expressions was observed in fish fed MGPP 25 against the control. However, no significant differences in LBP, GSTa, GPX, and GSR among treatments were observed. Overall, dietary inclusion of MGPP 25 significantly enhanced immune response and immune related gene expressions but not growth performance and antioxidant gene expressions. The results implied that MGPP can be potentially used as an immunostimulants in Nile tilapia culture.

In vitro bioaccessibility of phenolic compounds and alpha-glucosidase inhibition activity in yoghurts enriched with mango peel powder

This study investigated the potential health benefits and functional properties of mango peel powder (MPP) as a source of antioxidants and alpha-glucosidase inhibitors in yoghurts with probiotic bacteria. The study involved plain yoghurt (PY, control), yoghurt fortified with 2% mango peel powder (MY), and yoghurt fortified with 2% MPP and 1% of each probiotic culture of L. casei, L. rhamnosus, B. lactis (MPY). Bioactive potential and individual polyphenols in the products were analysed before and after in vitro gastrointestinal digestion. Results showed that both MY (0.26 ± 0.02 mg/g GAE) and MPY (0.28 ± 0.04 mg/g GAE) had significantly (p ≤ 0.05) higher phenolic contents than PY (0.17 ± 0.02 mg/g GAE). Among the 15 quantified phenolic compounds, quercetin-3-rhamnoside was highest in MPP (432.86 ± 11.02 mg/100g dry wt.), followed by MPY (47.97 ± 1.20) and MY (34.44 ± 2.76 mg/100g fresh wt.). The quantities of the major individual phenolic compounds declined significantly (p < 0.05) in MPP only after gastric digestion, while remained stable in MY and MPY. There were significant (p ≤ 0.05) increments in α-glucosidase inhibition activity (6.06% and 8.47%, in MY and MPY, respectively) post intestinal digestion. The LC-ESI-QTOF-MS/MS analysis of all the sample extracts (undigested and digested) identified a total of 108 phenolic metabolites including 33 phenolic acids, 42 flavonoids, 11 lignans, 3 alkylphenols, 4 coumarins, 3 tyrosols, 1 stilbene, 2 xanthones, 4 phenolic terpene, and 3 tyrosols, 2 hydroxybenzoketones, 1 hydroxybenzaldehyde and 2 other phenolic metabolites. This study provides scientific evidence for the utilization of MPP fortified yoghurts as functional food products.

Physicochemical and Functional Properties of Pectinase-treated Peel Powder from Carabao Mango (Mangifera indica cv. Carabao)

Fruit peel wastes such as from mango can be utilized as an alternative source of dietary fiber and may further be modified to improve specific functional properties. In this study, mango peel powder was treated with pectinase to produce mango peel powder with reduced hydration properties. The resulting pectinase-treated mango peel powder (PMPP) has reduced crude pectin (0.53 g/ 100 g), greater lignin (46.88 g/ 100 g extractive free solid), protein (10.86 g/ 100 g), fat (3.94 g/ 100 g), iron (8.7 mg/ 100 g), calcium (434 mg/ 100 g) and sodium (76.5 mg/ 100 g) compared to the untreated mango peel powder (MPP). Fourier transform infrared (FTIR) analysis showed the presence of new peaks and shifted signals in PMPP but not in MPP – indicative of changes in cellulose, hemicellulose, and lignin composition. PMPP exhibited lower water holding capacity (WHC) (2.20 mL g–1) and swelling capacity (SC) (4.00 mL g–1) and comparable hypoglycemic properties with psyllium and metformin. Phenolic extract from PMPP showed dose-dependent antioxidant activity but weaker free radical scavenging capacity compared to MPP. Results show that pectinase treatment improved the properties of the mango peel powder and could lead to the utilization of PMPP as a food ingredient and as a dietary fiber supplement with functional and health potential.

Effect of Fat Substitution on the Rheological and Textural Properties of Raw Chicken Meat Emulsion and Cooked Patties

The present study was conducted to evaluate the rheological behaviour and textural properties of raw chicken meat emulsion and cooked patties respectively. Low fat chicken emulsions were prepared with the addition of pre-optimized levels of 1%lemon albedo, 2% mango peel powder, and 2% banana peel powder with the replacement of 50% vegetable oil in formulation The rheological behaviour of low fat emulsion and textural properties of these low fat emulsion based chicken patties were observed. The formulation of chicken meat emulsion was maintained by the addition of water with the replacement of fat. Dynamic oscillatory measurements revealed the weak gel formation of emulsions with addition of fat replacers, as storage modulus values (G΄) were higher than the loss modulus values (G˝). Chicken meat patties were prepared from these low fat chicken meat emulsions. Textual profile analysis of cooked patties showed a significant (P&lt;0.05) effect on hardness, fracturability, cohesiveness, gumminess, and chewiness values. Therefore, it was concluded that replacement of fat with optimum level natural fat replacers (lemon albedo, mango peel powder and banana peel powder) resulted in predominant visco-elastic behaviour of emulsions which in turn had a significant effect on textural properties of the emulsion. Hence, the visco elastic behaviour of emulsion and the effect of textural properties might improve the acceptability of cooked low fat chicken patties.

Therapeutic Role of Mango Peels in Management of Dyslipidemia and Oxidative Stress in Obese Females.

Obesity is a chronic metabolic and noncommunicable disease that affects 50% of world population. Reactive oxygen species and oxidative stress are interconnected with the obesity and several metabolic disorders, gaining the attention of scientific community to combat this problem naturally. Among various fruits, mango as a yellow fruit is rich in polyphenols, carotenoids, terpenes, and flavonoids that act as antioxidants to protect against free radicals produced in the body. The present study was performed to explore in vivo antioxidant potential of mango peels against dyslipidemia and oxidative stress in overweight subjects. The female volunteers (n = 31) between 25 and 45 years of age having a body mass index (BMI) of 25.0-29.9 (overweight) were included in this study, while participants with complications as diabetes, hypertension, cardiovascular, and liver diseases were excluded. The treatment group consumed 1 g mango peel powder for 84 days. The subjects were analyzed for biochemical analysis, antioxidant status, and anthropometric measurements at baseline and end of the study period. Further, at the end of study, the safety evaluation tests were also performed. The results showed that upon consumption of mango peel powder, low-density lipoproteins (LDL), cholesterol, triglyceride, urea, and creatinine levels were decreased and high-density lipoprotein (HDL) level was increased (P ≤ 0.05), while thiobarbituric acid reactive substances (TBARS) showed increased antioxidant status (P ≤ 0.05) which suggests that mango peels have a strong management potential against oxidative stress and dyslipidemia in obese subjects.