Unripe Mango Research Articles

Screening and Characterization of Phenolic Compounds from Selected Unripe Fruits and Their Antioxidant Potential.

The food sector's interest in sustainability and the demand for novel bioactive compounds are increasing. Many fruits are wasted every year before ripening due to various climatic conditions and harsh weather. Unripe mangoes, grapes, and black lemons could be rich sources of phenolic compounds that need to be fully elucidated. Using fruit waste as a source of bioactive chemicals has grown increasingly appealing as it may have significant economic benefits. Polyphenols are beneficial for human health to inhibit or minimize oxidative stress and can be used to develop functional and nutraceutical food products. In this context, this study aimed to characterize and screen unripe mangoes, grapes, and black lemons for phenolic compounds using LC-ESI-QTOF-MS/MS and their antioxidant activities. Unripe mangoes were quantified with higher total phenolic content (TPC, 58.01 ± 6.37 mg GAE/g) compared to black lemon (23.08 ± 2.28 mg GAE/g) and unripe grapes (19.42 ± 1.16 mg GAE/g). Furthermore, unripe mangoes were also measured with higher antioxidant potential than unripe grapes and black lemons. A total of 85 phenolic compounds (70 in black lemons, 49 in unripe grapes, and 68 in unripe mango) were identified, and 23 phenolic compounds were quantified using LC-MS/MS. Procyanidin B2, gallic acid, epicatechin, caffeic acid, quercetin, and chlorogenic acid were measured with higher concentration in these selected unripe fruits. A positive correlation was found between phenolic contents and the antioxidant activities of unripe fruits. Furthermore, chemometric analysis was conducted to validate the results. This study will explore the utilization of these unripe fruits to develop functional and therapeutic foods.

Utilization of Waste Unripe Mango for Preparation of Candy with Enhanced Bioactive and Mineral Composition

Utilization of Waste Unripe Mango for Preparation of Candy with Enhanced Bioactive and Mineral Composition

Classification and Diseases Identification of Mango Based on Artificial Intelligence: A Review

Mango is a drupe fruit which plays an active role in the economy of different countries. Classification process is a fundamental process in: diseases detection domain, sorting and grading. Previously, farmers can detect mango's diseases, identification ripe and unripe mango by their eyes, but it is inaccurate, waste of time and effort. AI technology helping farmers get high quality agricultural crops, the essential idea of AI in agriculture is its flexibility, reliability, speedy performance and applicability. AI technology improves enterprise performance and productivity by automating processes or tasks that once required human skill. AI can also understand data on a scale that no human can achieve, this ability can bring great advantages in the field of agriculture. In this paper, a review for application of artificial intelligence in mango classification and mango diseases identification have been presented.

Metabolic profiles alteration of Southern Thailand traditional sweet pickled mango during the production process.

Sweet pickled mango named Ma-Muang Bao Chae-Im (MBC), a delicacy from the Southern part of Thailand, has a unique aroma and taste. The employed immersion processes (brining 1, brining 2, and immersion in a hypertonic sugar solution, sequentially) in the MBC production process bring changes to the unripe mango, which indicate the occurrence of metabolic profiles alteration during the production process. This occurrence was never been explored. Thus, this study investigated metabolic profile alteration during the MBC production process. The untargeted metabolomics profiling method was used to reveal the changes in volatile and non-volatile metabolites. Headspace solid-phase micro-extraction tandem with gas chromatography quadrupole time of flight (GC/QTOF) was employed for the volatile analysis, while metabolites derivatization for non-volatile analysis. In conclusion, a total of 82 volatile and 41 non-volatile metabolites were identified during the production process. Terpenes, terpenoids, several non-volatile organic acids, and sugars were the major mango metabolites that presented throughout the process. Gamma-aminobutyric acid (GABA) was only observed during the brining processes, which suggested the microorganism’s stress response mechanism to an acidic environment and high chloride ions in brine. Esters and alcohols were abundant during the last immersion process, which had an important role in MBC flavor characteristics. The knowledge of metabolites development during the MBC production process would be beneficial for product development and optimization.

The influence of pica practice on nutritional status, stress and anxiety of pregnant women

Pica is a minor disorder in pregnancy associated with strong craving for food or non -food substances of little or no nutritional value. ObjectiveThe study assesses the characteristics of pica practice among pregnant women and evaluates its influence on the nutritional status, anxiety and stress of pregnant women. MethodsA cross-sectional study was conducted among pregnant women attending the antenatal unit of a tertiary care hospital in Chennai, India. Pregnant women took a survey for presence of pica practice. Women with pica practice were assessed for dietary information, haemoglobin, pre-pregnant body mass index and stool analysis. Women's anxiety and stress were assessed using Beck anxiety inventory scale and Lipp Stress Inventory Scale. ResultsOut of 739 pregnant women screened, 220 (29.7%) women were found to practice pica. Of the 220 women, 42.2% ingested food substances, 41% ingested non-food substance and 16.8% consumed both. The most common substances craved for were: unripe mango (42.2%), pagophagia (23.8%), ash (41%) and geophagia (19%). Amongst the women with pica, 67.3% women had anaemia, 36% were underweight and 9.5% were overweight. About 40% women had low anxiety, 43% had moderate anxiety and 17% had severe anxiety. Distribution of women based on phases of stress found 15.4% in alert phase, 65% in resistance phase, 1.4% in near exhaustion phase, and 18.2% in exhaustions phase. ConclusionThe study identified that pica practice is not limited to ingestion of edible substances alone. Women practicing pica during pregnancy had anaemia, increased levels of stress and anxiety.

Green Synthesis of Schiff Bases by Using Natural Acid Catalysts

Abstract: Schiff bases have been synthesized by the condensation of primary aryl amine with acetophenones under solvent free condition. The reaction is catalyzed by natural acid found unripe mango. This reaction is very simple and has many benefits because of cheap catalyst, good yield of product, simple experimental conditions and easily available natural products. The products were identified by various spectroscopic techniques.

Short Communication: Extraction and characterization of pectin from ripe and unripe mango (Mangifera indica) peel

Abstract. Shaibu CO, Dinshiya J, Shaibu VE. 2022. Short Communication: Extraction and characterization of pectin from ripe and unripe mango (Mangifera indica) peel. Asian J Nat Prod Biochem 20: 16-20. Pectin is a heteropolysaccharide present in the cell walls of different plants at different concentrations with widespread applications. This work aimed at extracting and characterizing pectin from ripe and unripe mango peel to investigate the effect of ripeness on the yield and quality of mango pectin. To obtain the optimum extraction condition, pectin was extracted at varying temperatures, time and pH using 0.1 N HCl as the extraction solvent. The maximum yield of pectin was found to be 22.67% for ripe mango peel and 21.90% for unripe mango peel. The optimum extraction conditions were found to be 90ºC, 60mins and pH 1.5. The pectin extracted using the optimum extraction conditions was then characterized. The moisture content, ash content, methoxyl content, equivalent weight, anhydrouronic acid and degree of esterification of the ripe mango peel pectin were found to be 8.76±0.08%, 10.12±0.47%, 9.17±0.27%, 883.07±13.85 g, 72.45±0.59 and 72.52±0.09% , respectively. In contrast, those of unripe mango peel pectin were found to be 8.13±0.13%, 9.12±0.34%, 8.83±0.19%, 823.38±14.07 g, and 71.56±0.34%, 70.34±0.38%, respectively. This study showed that ripe mango peel might be more suitable for use as a pectin source. However, pectin extracted from ripe and unripe mango peel could be considered an alternative source of pectin in food processing, pharmaceutical industries, and various places of pectin application.

Characterization and optimization of extracted pectin from unripe banana and mango fruit peels

Nowadays, the global source for pectin production is primarily from citrus fruits. Due to the high demand in pectin production, this causes a rise in the cost and demand of citrus fruits in the global market. Moreover, fruit processing industries generate fruit wastes comprising of peels and seeds, liquid waste of juice, and wash water. Since the peels of fruits are often discarded as waste, it would be an advantage to convert them into a value-added product such as pectin. A central composite design was used to determine the effects of temperature (40–90 °C), extraction time (1–3 h) and pH (1.0–3.0) on the yield of pectin from unripe banana and mango peels. The pectin extracted was characterized in terms of moisture content, equivalent weight, methoxyl content (MeO), total anhydrouronic acid (AUA) and degree of esterification (DE). The fitted mathematical model allowed to plot response surfaces and to determine optimal extraction conditions for both fruit peels. It was found that pH was the most important parameter that influenced the yield. A maximum yield of 78.64% was obtained for the unripe banana peels at optimum conditions of 90 °C, 1 h and pH 1.0 whereas a maximum yield of 23.69% was extracted for mango peels at 90 °C, 2 h and pH 2.0. The moisture content, equivalent weight. methoxyl content, total anhydrouronic acid content and degree of esterification for the unripe banana peels were 16.10%, 462.96, 5.58%, 41.18% and 76.93% respectively whereas, for the mango peels were 26.50%, 340.14, 8.68%, 56.67% and 86.96% respectively. In conclusion, unripe banana peels would be a better choice to replace citrus fruits for pectin production compared to mango peels.

Biocontrol potential of Lactobacillus spp. against postharvest mango (Mangifera indica L.) anthracnose disease caused by Colletotrichum gloeosporioides

Anthracnose is an important disease of mango both in the field and storage which is caused by C. gloeosporioides. This research was conducted at Microbiology laboratoryof Bahir Dar University from September 2020 to May 2021, to isolate and characterize Lactobacillus spp. with antagonistic effect against C. gloeosporioides and to determine their antagonistic effect against the pathogen. Lactobacillus isolates were screened from fresh, healthy- looking unripe mango using MRS agar plates and tested against C. gloeosporioides using dual culture overlay methods. Forty- eight Lactobacillus isolateswere screened out of which seven of them showed inhibitory activity above (40%) against C. gloeosporioides. In vitro evaluation of the antifungal and lytic activity of Lactobacillus isolates against C. gloeosporioides revealed that the isolates produced antifungal compounds and lytic enzymes as a mechanism of antagonism. Based on cultural, morphological, physiological andbiochemical characteristics, all the isolates were characterized to be Lactobacillus acidophilus. As to our knowledge, this is the first report of Lactobacillusacidophilus efficiency for the biocontrol of C. gloeosporioides, which can have an important implication of their effectiveness as biocontrol agent as part of integrated management of anthracnose diseasesof mango.

Harvest Handling and Postharvest Conditions for Optimum Nutrient Quality in Mango: Minerals and Vitamins

Good practices at harvest and postharvest could be useful in obtaining nutritious mango with high minerals and vitamins. The present study evaluated effect of harvest handling and postharvest conditions on the level of minerals and vitamins using standard methods. Ripe, half-ripe and unripe mangoes were harvested on parent plant and on ground around parent plant. The half-ripe and unripe mangoes were further divided to include heat ripened mangoes. The mango samples were separately stored naturally at 25±3oC and heat ripened at 37±5oC for 0 to 10 day after harvest (dah). The results show Ijebu-Mamu mangoes could cater for reference dietary intake of Vit C. Mango harvested on parent plant has highest level of minerals and vitamins than those picked on ground. Ripe mango has highest level of minerals, half ripe mango presented highest level of vits. B1 and B2 and unripe mango has highest level of Fe and Vit. C. Heat caused increased level of minerals and reduced level of vitamins. The minerals show increased level from 0 to 4 or 6 dah while vitamins reduced from 0 till 10 dah. High level of minerals and vitamins was obtained with optimum integrated harvest and postharvest condition of half-ripe mango naturally ripened at 6 dah. The present results highlight effects of the assessed harvest handling and postharvest conditions and their co-optimization that might be necessary for high minerals and vitamins in mango.

Recovery of mango starch from unripe mango juice

Unripe mango contains an important amount of starch that has been conventionally isolated by the wet milling of pulp/pomace. Nevertheless, wet milling is costly and requires a vast amount of water that leads to an increased environmental footprint. In this project, mango starch was isolated using centrifugal sedimentation of cold-pressed juice or wet milling of dry pulp, and the starch fractions were comparatively investigated in terms of starch yield, purity and morphology. Furthermore, since the efficiency of extraction and starch properties might be dependent on the mango cultivar, the molecular structure and functionality of juice-extracted starches from two widely cultivated varieties (Haden and Palmer) were comparatively investigated. Centrifugal sedimentation showed 26 and 9% higher starch yields than conventional wet-milling for Haden and Palmer, respectively. Juice-extracted starches presented a lower degree of damage and aggregation than wet-milled counterparts. Mango starches presented C-type crystalline pattern and subtle differences gelatinization temperatures and molecular weight (ranging from 1.1 to 1.7 × 108 gmol−1).

Glycaemic index and glycaemic load of commonly consumed Thai fruits

The present work was aimed to determine the glycaemic index (GI) and glycaemic load (GL) of commonly consumed Thai fruits for the potential risk of chronic diseases. Healthy subjects consumed 25 g available carbohydrate (fruits and glucose) in random order. Eighteen fruits were classified as low GI (26.5 - 54.8%) including jujube, unripe mango, banana (Kluai-Namwa, Kluai-Khai, and Kluai-Leb-Mu-Nang varieties), guava, tamarind, jackfruit, durian (Monthong and Chanee varieties), tangerine, longan, starfruit, pomelo (Thong Dee variety), sapodilla, white dragon fruit, sala, and rambutan. Fruits with medium GI (55.4 - 69.6%) includes pomelo (Kao Nampheung variety), banana (Kluai Hom variety), red dragon fruit, watermelon, coconut, mangosteen, longkong, ripe mango, papaya, rose apple, and lychee. Pineapple has a high GI value. Most of the studied fruits were classified as low GL except for tamarind, red dragon fruit, mangosteen, lychee, and pineapple which were classified as medium GL. Various kinds of Thai fruits provided different GI and GL values. Therefore, low GI fruit with low GL regimen can be considered as alternative food sources to be used for diet manipulation in diabetic patients as well as in healthy population.

Knowledge, beliefs and practices regarding prevention of bacterial meningitis in Burkina Faso, 5 years after MenAfriVac mass campaigns.

BackgroundTo adapt communications concerning vaccine prevention, we studied knowledge, beliefs and practices around meningitis risk and prevention in a young adult population in Burkina Faso in 2016, 5 years after the MenAfriVac® mass campaign and one year before the vaccine’s inclusion in the infant immunization schedule.MethodsIn a representative sample of the population aged 15 to 33 years (N = 220) in Bobo-Dioulasso, Burkina Faso, study nurses administered a standardized paper questionnaire consisting of predominantly open questions, collecting information on meningitis risk factors and prevention, and on exposure to dry air and kitchen fire smoke. We identified themes and analyzed their frequency. We created a meningitis knowledge score (range 0 to 4) based on pre-defined best responses and analyzed the determinants of knowledge score levels ≥2 (basic score) and ≥3 (high score) using multivariate logistic regression.ResultsBiomedically supported facts and good practices were known by the majority of participants (eg vaccine prevention, 84.5%). Younger women aged 15–20 years had a higher frequency of low scores <2 (17.0%) compared to older women aged 21–33 years (6.3%) and men of both age groups (3.8%). Junior secondary School attendance explained the differences between the two groups of women, the gender gap for the older, but not the young women, and explained score differences among young women. Local understandings and practices for risk and prevention were commonly reported and used (risk from unripe mango consumption and prevention through nasal application of shea nut butter).DiscussionThis study shows a gender gap in knowledge of meningitis risk and prevention, largely due to education-level inequalities. Women below 21 years had particularly low levels of knowledge and may need interventions outside schools and perinatal care. Our study suggests a strong adherence to local understandings of and practices around meningitis risk and prevention, which should be taken into account by vaccination promotion.

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.

First Report of Lasiodiplodia pseudotheobromae Causing Stem End Rot of Mango Fruit in Pakistan.

Mango (Mangifera indica L.) is considered a desirable fruit in international markets and is grown throughout tropical and sub-tropical countries around the world (Alemu, 2014). Stem end rot is the most damaging and complex postharvest disease of mango, resulting in losses of up to 40% in Pakistan, which is the leading producer and exporter (Alam et al. 2017). A field survey was conducted in June of 2017 and 2018 in the Rahim Yar Khan and Multan- major mango producing regions of Punjab Province. After mature but unripe mango fruit (cv. Samar Bahisht Chaunsa) were stored at 12°C for 2 weeks to permit ripening, water-soaked, dark brown to purplish black decay began to appear around the stem end portion. The decay gradually enlarged and covered the whole fruit after 7 days. Disease incidence was estimated at 30%. Small pieces (3 to 4 mm2) from the periphery of 15 diseased fruit were surface disinfected with 1% sodium hypochlorite for 2 min, rinsed three times in sterilized distilled water, air dried, and then placed aseptically onto potato dextrose agar (PDA) medium and incubated at 25°C under a 12-h light/dark photoperiod for 7 days. Twelve single-spore isolates with similar morphology were isolated from the infected tissues. Initially the fungus produced thick, fluffy and greyish-white aerial mycelium, that later turned into dark gray colonies. Conidia were unicellular, ellipsoidal, and initially hyaline, but with age became dark brown and developed a central septum. Conidia measured 24.5 to 31.5 × 11.4 to 15.7 µm (n = 60). Conidiophores were inflated at their base with one diaphragm which reduced to conidiogenous cells. Conidiogenous cells were hyaline and cylindrical. On the basis of morphological characteristics, the fungus was tentatively identified as Lasiodiplodia sp., a member of the family Botryosphaeriaceae (Alves et al. 2008). For molecular identification, genomic DNA was extracted from mycelium following the CTAB method. The internal transcribed spacer (ITS) region of rDNA and translation elongation factor 1-alpha (TEF1-α) gene were amplified using ITS1/ITS4 (White et al. 1990) and EF1-728F/EF1-986R primer sets (Carbone and Kohn 1999), respectively. BLASTn searches of sequences revealed 99% to 100% identity with the reference sequences of various Lasiodiplodia pseudotheobromae isolates (GenBank accession nos. MH057189 for ITS; MN638768 for TEF-1a). The sequences were deposited in GenBank (accession nos. MW439318, MW433883 for ITS; and MW463346, MW463347 for TEF-1a). To fulfill Koch's postulates, a suspension of 105 conidia/ml from a 7-day-old culture of L. pseudotheobromae was used to inoculate fully mature but unripe mango fruit (cv. Samar Bahisht Chaunsa). Fruit were pricked with a sterilized needle to a depth of 4 mm at the stem end portion, injected with 50 μl of the prepared spore suspension (Awa et al. 2012), and stored at 12°C for 3 weeks under 70 to 80% RH. Twenty mango fruit were inoculated, and 10 were inoculated with sterile water only. After 15 days, most fruit showed typical symptoms at the stem end. Reisolations from symptomatic fruit following the procedures described above for isolating and identifying the fungal cultures from infected field samples, consistently yielded a fungus identical to L. pseudotheobromae. Control fruit remained disease-free. Although L. pseudotheobromae was previously reported on several forest and fruit trees (Alves et al. 2008; Awan et al. 2016), this is the first report of the pathogen causing stem end rot disease of mango in Pakistan. This report is important for the new studies aiming at management of stem end rot disease of mango caused by L. pseudotheobromae in Pakistan.

Effect of Using Unripe Mango and Red Cabbage to Produce Noodles with High Nutritional and Vital Content

Unripe mango(UM) and red cabbage (RC)is an edible food that contain a high proportion of indigestible compounds which are included dietary fiber content. The objective of this study was to use their powder as an ingredient to make noodle with high nutritional quality and high antioxidants contents with lowering carbohydrates content .The effect of wheat flour substituted with unripe mango (UMP) or red cabbage powder(RCP)was investigated of the chemical and sensory attributed of noodle formulae. Five additional noodles formulas were prepared by substituting wheat flour (72%) with ,10 , 20 , 30 , 40 and 50 % from vegetable or fruit powder, and the optimal ratio of prepared noodles were investigatedusing sensorial properties comparing with the control noodles . Five fortified noodles prepared by partial substitution of wheat flour with fruits or vegetables powder and the results showed that unripe mango powder(UMP) have 45.2 % TSS, 2.28 % ash , 14.5 % moisture,4.36 % protein , 2.83 % fat , 3.49% crude fiber (CF) and 76.44% carbohydrates , while red cabbage powder (RCP)were recorded high values of K and Na (678.5 and 180 mg/100g) respectively . Cytotoxic impact of mango noodle formula demonstrated an inhibitory impact , 9.1% of colon cancer cells at 25 µg/ml of noodles extraction , 14.6% at 50 µg/ml , 54.3% at 100 µg/ml and their IC50 at 85 µg/ml , while after effects of 12.5 µg/ml of red cabbage noodles(RCN) extraction will occupy 4.5% of colon cancer cells and their IC50 will 96.4 µg/ml.

Accelerated Ripening Agents and Their Effect on the Quality of Avocado (Persia americana M.) and Mango (Mangifera indica L.) Fruits

The natural process of fruit ripening is a combination of physiological, biochemical and molecular processes which can be activated or accelerated artificially by using different chemical agents. This study was carried out to examine the effects of three ripening process on the quality of avocado and mango fruits. Freshly unripe mango and avocado fruits were treated with calcium carbide powder, kerosene fumes and ripening in woven polypropylene bags. Calcium carbide treated fruits were stored for 48 hrs and all the samples were fully ripened except avocado fruit. The kerosene fumed fruits were stored for 24 hrs and then exposed to open air for another 24 hrs. Fruits ripened in empty plastic rice got ripened within 4 and 5 days for mango and avocado, respectively. The fruits were then analyzed for their physicochemical properties and sulphide and sulphate distributions using standard methods. The result revealed a decrease in TTA, pH, carbohydrate and vitamin C contents on ripening. On the other hand, moisture and TSS was observed to increase. However, accelerated ripening had no significant (p&lt;0.05) effect on the moisture and vitamin C content of the fruits. Mango samples treated with calcium carbide recorded higher acidity (0.92%) and low pH (3.08) than those treated with kerosene (0.29% and 3.71%, respectively). Sulphide and sulphate distribution of avocado was found to increase after accelerated ripening with kerosene fumes. A decrease for sulphate (outer distribution) and increase for sulphate (inner) and sulphide (outer) was observed for mango fruits. The results also showed that ripening in woven polypropylene had no significant (p&lt;0.05) effect on the TTA of the fruits while pH, moisture and TSS varied significantly (p&lt;0.05) with fruit type. The use of calcium carbide for fruit ripening is not advisable.

Pulp and peel of unripe stenospermocarpic mango (Mangifera indica L. cv Ataulfo) as an alternative source of starch, polyphenols and dietary fibre

As a result of climate change, the production of stenospermocarpic mangoes has increased dramatically. The stenospermocarpic mango, a fruit with reduced size and no seed, is considered to be a by-product that is both underutilised and wasted.Here, we studied the colour, chemical composition, polyphenol content, antioxidant capacity and starch in vitro digestibility of unripe stenospermocarpic mango flours (pulp and peel). The stenospermocarpic mango pulp flour had 11.7 g/100 g of dietary fibre with a balance of soluble and insoluble fractions; additionally, the total starch content of 41 g/100 g in its uncooked flour (resistant starch) can contribute to an increase in the indigestible carbohydrates. The mango peel flour had higher dietary fibre (40.5 g/100 g) and lower total starch content (21 g/100 g) compared with mango pulp flour.The mango pulp flour had higher phenolic compounds content (99.71 mg/g) and antioxidant capacity (248.5 mg/g, DPPH) compared with the peel flour (16.51 mg/g and 92.08 mg/g, DPPH), respectively.The rapidly digestible starch fraction was approximately 50%, with a balance in the content of slowly and resistant starch fractions in the mango pulp flour (approximately 20% per fraction).The flours of the pulp and peel of unripe stenospermocarpic mangoes can be used as alternative ingredients for preparing functional foods with high dietary fibre content and polyphenol compounds with antioxidant capacities.

Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time.

For the production of healthier fruit snacks, vacuum frying is a promising alternative for atmospheric frying, to reduce the oil content, while maintaining a high nutritional quality. This paper evaluates the effect of ripening stages, frying temperature, and time on the quality of vacuum-fried mango. Unripe mango was dehydrated faster than ripe mango and had a higher hardness after frying at 110 and 120°C. Fat content in fried ripe mango was higher. Total ascorbic acid and β-carotene in both ripening stages were not different, but after frying total ascorbic acid in unripe mango remains higher. A novel image analysis was applied to quantify the color distribution of fried mango. Color changes in unripe mango were more susceptible to temperature and time. Considering all quality parameters, vacuum frying of unripe mango at the optimal condition of 100°C for 20 min is preferred for producing high-quality healthier fruit snacks.

EFFECT OF KNEADING AND FERMENTATION TIME ON CHEMICAL QUALITY OF HERBAL TEA FROM MANGO PEEL

This research aimed to develop herbal tea from agricultural by-product such as mango peel. The study was conducted using a 3x3 Factorial in completely randomized design. Two factors were investigated; the kneading time of mango peel at 10, 20 and 30 minutes and the fermentation time of mango peel at 15, 30 and 45 minutes. The result showed that total phenolic content and antioxidant activity of the unripe mango peel were 8.48 mg/g and 18.34%, respectively. And those contents were significantly higher than that ripen mango (p ≤ 0.05). The kneading and fermentation time were affected on total phenolic content and antioxidant activity of the peel. Mango peel kneaded for 20 minutes had 20.83 – 28.50% antioxidant activity which significantly higher than that kneaded for 10 and 30 minutes (p ≤ 0.05). And mango peel fermented for 15 minutes had 21.96 – 23.01 mg/g total phenolic compounds that significantly higher than fermentation time at 30 and 45 minutes (p ≤ 0.05). Sensory evaluation showed that the score of color, flavor and taste of tea from mango peel kneaded and fermented for 10 and 15 minutes, respectively significantly higher than other kneading and fermentation times (p ≤ 0.05)..