Utilization of mango peels as a source of pectin and polyphenolics

Simple one-step treatment for saccharification of mango peels using an optimized enzyme cocktail of Aspergillus niger ATCC 9642

Developing efficient microbiological methods to convert polysaccharide-rich materials into fermentable sugars, particularly monosaccharides, is vital for advancing the bioeconomy and producing renewable chemicals and energy sources. This study focused on optimizing the production conditions of an enzyme cocktail from Aspergillus niger ATCC 9642 using solid-state fermentation (SSF) and assessing its effectiveness in saccharifying mango peels through a simple, rapid, and efficient one-step process. A rotatable central composite design was employed to determine optimal conditions of moisture, time, and pH for enzyme production in SSF medium. The optimized enzyme cocktail exhibited cellulase activity (CMCase) at 6.28 U/g, filter paper activity (FPase) at 3.29 U/g, and pectinase activity at 117.02 U/g. These optimal activities were achieved with an SSF duration of 81 h, pH of 4.66, and a moisture content of 59%. The optimized enzyme cocktail effectively saccharified the mango peels without the need for chemical agents. The maximum saccharification yield reached approximately 81%, indicating efficient conversion of mango peels into sugars. The enzyme cocktail displayed consistent thermal stability within the tested temperature range of 30-60°C. Notably, the highest sugar release occurred within 36 h, with glucose, arabinose, galactose, and xylose being the primary monosaccharides released during saccharification. This study highlights the potential application of Aspergillus niger ATCC 9642 and SSF for enzymatic production, offering a simple and high-performance process for monosaccharide production. The optimized enzyme cocktail obtained through solid-state fermentation demonstrated efficient saccharification of mango peels, suggesting its suitability for industrial-scale applications.

Optimization of pectin yield extracted from coffee Arabica pulp using response surface methodology

Pectin was extracted from coffee pulp using 0.1 M H2SO4. The Box Behnken Design based Response surface methodology was applied to optimize pectin yield. The impact of extraction time (45-75 min), temperature (80-100 °C), solid to liquid ratio (SLR) (1:20, 1:27.5, and 1:35), and pH (1.5, 2, and 2.5) on pectin yield were studied. Under optimal extraction conditions (84 °C, 75 min, SLR of 1:20 and pH: 1.5), physical, chemical, structural and antioxidant properties of pectin were examined. The results of the physicochemical analysis are: acetyl value: 1.10 ± 0.05 %, equivalent weight: 1429 ± 54 g/mol, anhydrouronic acid: 57.1 ± 0.9 %, degree of esterification: 78.5 ± 1.8 %, moisture content: 8.5 ± 1.5 % and ash content: 4.3 ± 0.9 %. FTIR analysis indicated the (-OH) peak of pectin was lower and shifted left compared to treated and untreated coffee pulp powder. SEM analysis shows a smoother surface, whereas XRD shows a less amorphous structure of pectin. The total phenolic and flavonoid content of coffee pulp pectin was found to be 26.7 μg Gallic Acid Equivalent/mg and 0.8957 μg Quercetin Equivalent/mg, respectively. Antioxidant analysis showed significant antioxidant properties (IC50 = 642.31 ± 30.43 μg/mL). The predicted and actual pectin yields at the optimal extraction condition were 14.39 and 13.7 %, respectively, with R2 = 0.95 that indicate the model can represent the experiment. Therefore, achieving a maximum pectin yield with improved antioxidant and other physicochemical qualities ensures that coffee pulp can potentially serve as a viable commercial source of pectin.

Mangifera indica L., By-Products, and Mangiferin on Cardio-Metabolic and Other Health Conditions: A Systematic Review

Mango and its by-products have traditional medicinal uses. They contain diverse bioactive compounds offering numerous health benefits, including cardioprotective and metabolic properties. This study aimed to explore the impact of mango fruit and its by-products on human health, emphasizing its metabolic syndrome components. PUBMED, EMBASE, COCHRANE, and GOOGLE SCHOLAR were searched following PRISMA guidelines, and the COCHRANE handbook was utilized to assess bias risks. In vivo and in vitro studies have shown several benefits of mango and its by-products. For this systematic review, 13 studies met the inclusion criteria. The collective findings indicated that the utilization of mango in various forms-ranging from fresh mango slices and mango puree to mango by-products, mango leaf extract, fruit powder, and mangiferin-yielded many favorable effects. These encompassed enhancements in glycemic control and improvements in plasma lipid profiles. Additionally, mango reduces food intake, elevates mood scores, augments physical performance during exercise, improves endothelial function, and decreases the incidence of respiratory tract infections. Utilizing mango by-products supports the demand for healthier products. This approach also aids in environmental conservation. Furthermore, the development of mango-derived nanomedicines aligns with sustainable goals and offers innovative solutions for healthcare challenges whilst being environmentally conscious.

Assessment of the stability of compounds belonging to neglected phenolic classes and flavonoid sub-classes using reaction kinetic modeling

Phenolic compounds are known to degrade and/or undergo changes during food production and storage. Reaction kinetic modeling is generally used to define kinetic parameters of a food system and predict changes during thermal processing and storage. Data for phenolic acids and flavonoids, such as anthocyanins and flavan-3-ols, have been reviewed in detail, but the flavonoid sub-classes, dihydrochalcones and flavanones, have been mostly neglected. Other neglected phenolic classes are xanthones and benzophenones. The stability of these types of compounds is important as they are present in fruits and exposed to heat when processed into juice and jam. Other sources of the compounds are herbal teas, which are also subjected to thermal processing, either during the primary processing of the plant material, or the production of extracts for use as food ingredients. The theoretical background is given to understand the review of literature on these classes/sub-classes. Results of research on kinetic modeling are discussed in detail, while research on compound stability without the application of reaction kinetic modeling is briefly mentioned to provide context. The studies discussed included those focusing on heating during the processing and storage of model solutions, liquid foods, plant material, dried extracts, and extracts formulated with other food ingredients.

Plant extracts and essential oils in the dairy industry: A review

Plants have been used as food additives worldwide to enhance the sensory qualities of foods and extend their shelf life by reducing or eliminating foodborne pathogens. They also serve as therapeutic agents due to their beneficial effects on human health through their anti-cancerous, anti-inflammatory, antioxidant, and immune-modulatory properties. Plants can be added to food as a dry powder, grated material, paste, juice, or as an extract that can be produced by a variety of methods. Plant extracts and essential oils are concentrated sources of bioactive phytochemicals that can be added to food in small amounts in a variety of forms. These forms include liquid, semi-solid, or dry powder for easy and uniform diffusion. Encapsulation can protect bioactive compounds from temperature, moisture, oxidation, and light, as well as allow for controlling the release of the encapsulated ingredients. Nanoemulsions can enhance the bioactivity of active components. This review explains how plant extracts and essential oils are used in the dairy industry as antimicrobial materials, analyzing their impact on starter bacteria; as natural antioxidants to prevent the development of off-flavors and increase shelf life; and as technological auxiliaries, like milk-clotting enzymes, stabilizers, and flavoring agents. Therefore, plant extracts and essential oils are a better choice for the dairy industry than plants or their parts due to a wide range of applications, homogeneous dispersion, and ability to control the concentration of the bioactive ingredients and enhance their efficiency.

High resolution mapping of QTLs for fruit color and firmness in Amrapali/Sensation mango hybrids

Introduction

Mango (Mangifera indica L.), acclaimed as the 'king of fruits' in the tropical world, has historical, religious, and economic values. It is grown commercially in more than 100 countries, and fresh mango world trade accounts for ~3,200 million US dollars for the year 2020. Mango is widely cultivated in sub-tropical and tropical regions of the world, with India, China, and Thailand being the top three producers. Mango fruit is adored for its taste, color, flavor, and aroma. Fruit color and firmness are important fruit quality traits for consumer acceptance, but their genetics is poorly understood.

Methods

For mapping of fruit color and firmness, mango varieties Amrapali and Sensation, having contrasting fruit quality traits, were crossed for the development of a mapping population. Ninety-two bi-parental progenies obtained from this cross were used for the construction of a high-density linkage map and identification of QTLs. Genotyping was carried out using an 80K SNP chip array.

Results and discussion

Initially, we constructed two high-density linkage maps based on the segregation of female and male parents. A female map with 3,213 SNPs and male map with 1,781 SNPs were distributed on 20 linkages groups covering map lengths of 2,844.39 and 2,684.22cM, respectively. Finally, the integrated map was constructed comprised of 4,361 SNP markers distributed on 20 linkage groups, which consisted of the chromosome haploid number in Mangifera indica (n =20). The integrated genetic map covered the entire genome of Mangifera indica cv. Dashehari, with a total genetic distance of 2,982.75 cM and an average distance between markers of 0.68 cM. The length of LGs varied from 85.78 to 218.28 cM, with a mean size of 149.14 cM. Phenotyping for fruit color and firmness traits was done for two consecutive seasons. We identified important consistent QTLs for 12 out of 20 traits, with integrated genetic linkages having significant LOD scores in at least one season. Important consistent QTLs for fruit peel color are located at Chr 3 and 18, and firmness on Chr 11 and 20. The QTLs mapped in this study would be useful in the marker-assisted breeding of mango for improved efficiency.

Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles

In the last decades, evidence has indicated the beneficial properties of dietary polyphenols. In vitro and in vivo studies support that the regular intake of these compounds may be a strategy to reduce the risks of some chronic non-communicable diseases. Despite their beneficial properties, they are poorly bioavailable compounds. Thus, the main objective of this review is to explore how nanotechnology improves human health while reducing environmental impacts with the sustainable use of vegetable residues, from extraction to the development of functional foods and supplements. This extensive literature review discusses different studies based on the application of nanotechnology to stabilize polyphenolic compounds and maintain their physical-chemical stability. Food industries commonly generate a significant amount of solid waste. Exploring the bioactive compounds of solid waste has been considered a sustainable strategy in line with emerging global sustainability needs. Nanotechnology can be an efficient tool to overcome the challenge of molecular instability, especially using polysaccharides such as pectin as assembling material. Complex polysaccharides are biomaterials that can be extracted from citrus and apple peels (from the juice industries) and constitute promising wall material stabilizing chemically sensitive compounds. Pectin is an excellent biomaterial to form nanostructures, as it has low toxicity, is biocompatible, and is resistant to human enzymes. The potential extraction of polyphenols and polysaccharides from residues and their inclusion in food supplements may be a possible application to reduce environmental impacts and constitutes an approach for effectively including bioactive compounds in the human diet. Extracting polyphenolics from industrial waste and using nanotechnology may be feasible to add value to food by-products, reduce impacts on nature and preserve the properties of these compounds.

Recent Advancement and Novel Application of Natural Polyphenols for the Treatment of Allergy Asthma: From Phytochemistry to Biological Implications

Allergic diseases, primarily IgE-mediated, exert a substantial global health burden. A pivotal role in allergic reactions is played by mast cells, with histamine serving as a central mediator. Within this context, plant-based polyphenols, abundantly present in vegetables and fruits, show promising potential for allergy prevention. These natural compounds, particularly flavonoids, possess anti-inflammatory and anti-allergic properties, influencing dendritic cells, modulating macrophages, and fostering the proliferation of B cells and T cells. The potent anti-allergic effects of flavonoids are attributed to their ability to reduce the production of signaling factors, suppress cytokine production, and regulate signal transduction and gene expression in mast cells, basophils, and T cells. Notably, their benefits extend beyond allergy prevention, as they hold promise in the prevention and treatment of autoimmune illnesses such as diabetes, rheumatoid arthritis, and multiple sclerosis. In the context of allergic reactions and autoimmune diseases, polyphenols exhibit immunomodulatory effects by inhibiting autoimmune T cell proliferation and downregulating pro-inflammatory cytokines. In recent times, flavonoids, being the most prevalent polyphenols in food, have garnered significant attention from researchers due to their potential health advantages. This review compiles the latest scientific research to highlight the impact of flavonoids on allergic illnesses and their potential as a beneficial dietary component.

Preparation of mango peel-waste pectin-based nanofibers by solution blow spinning (SBS)

An essential prerequisite for successful solution blow spinning (SBS) is the presence of effective molecular entanglements of polymers in the solution. However, the fabrication of biopolymer fibers is not as straightforward as synthetic polymers. Particularly for biopolymers such as pectin, molecular entanglements are essential but insufficient for successful spinning through the SBS production method. Such a challenge is due to the biopolymer's complex nature. However, incorporating an easily spinnable polymer precursor, such as polyacrylonitrile (PAN), to pectin effectively enabled the production of fibers from the SBS process. In this process, PAN-assisted pectin nanofibers are produced with average diameters ranging from 410.75 ± 3.73 to 477.09 ± 6.60 nm using a feed flow rate of 5 ml h^-1, air pressure of 3 bars, syringe tip to collector distance at 30 cm, and spinning time of 10 min. PAN in DMSO solvent at different volume ratios (i.e. 35%-55% v/v) was critical in assisting pectin to produce nanofibers. The addition of a high molecular weight polymer, PAN, to pectin also improved the viscoelasticity of the solution, eventually contributing to its successful SBS process. Furthermore, the composite SBS-spun fibers obtained suggest that its formation is concentration-dependent.

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.

Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making

The popularity of rosemary has grown as a natural alternative over the synthetic supplements due to its potential health benefits. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. The reason for this study was to determine the phytochemical components and antimicrobial activity of rosemary essential oil (REO) and the effect of REO addition (0.5 and 0.7%) on the chemical, microbiological, and sensory properties of stirred-like yogurt (SLY) during 16 days of storage at 4 °C. The obtained data observed that REO exhibited antimicrobial action against Escherichia coli, Staphylococcus aureus, and Salmonella marcescens, as well as fungi (Aspergillus flavus) and yeasts (Candida albicans). Increased REO to 0.7% accelerated (p < 0.05) the development of lactic acid bacteria (LAB) in SLY (8.3 log cfu/g) and delayed yeast growth up to 12 days. Molds and coliforms were also not found in the SLY samples with REO. In comparison to control samples, sensory results showed that the addition of REO improves the overall acceptance of SLY (p < 0.05). In conclusion, the current study found that REO could be used as a natural preservative during the production of SLY to extend shelf-life and promote LAB development.

The Influence of Extraction Conditions on the Yield and Physico-Chemical Parameters of Pectin from Grape Pomace

Grape pomace is one of the most abundant by-products generated from the wine industry. This by-product is a complex substrate consisted of polysaccharides, proanthocyanidins, acid pectic substances, structural proteins, lignin, and polyphenols. In an effort to valorize this material, the present study focused on the influence of extraction conditions on the yield and physico-chemical parameters of pectin. The following conditions, such as grape pomace variety (Fetească Neagră and Rară Neagră), acid type (citric, sulfuric, and nitric), particle size intervals (<125 µm, ≥125−<200 µm and ≥200−<300 µm), temperature (70, 80 and 90 °C), pH (1, 2 and 3), and extraction time (1, 2, and 3 h) were established in order to optimize the extraction of pectin. The results showed that acid type, particle size intervals, temperature, time, and pH had a significant influence on the yield and physico-chemical parameters of pectin extracted from grape pomace. According to the obtained results, the highest yield, galacturonic acid content, degree of esterification, methoxyl content, molecular, and equivalent weight of pectin were acquired for the extraction with citric acid at pH 2, particle size interval of ≥125−<200 µm, and temperature of 90 °C for 3 h. FT-IR analysis confirmed the presence of functional groups in the fingerprint region of identification for polysaccharide in the extracted pectin.

Valorisation of Fruit & Vegetable Wastes: A Review

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Fruits and vegetables play an important part in the diets of global human population. During processing, the unused residues, such as peels, stalks, rinds, stem, leaves etc., come out as waste. Due to the high moisture content of these perishable wastes, they undergo rapid decomposition that leads to foul odour and growth of pathogens. Almost 30% of the loss occurs at the supply, retail, consumer, post-harvest and processing level. The perishable waste like peels, pomace, seeds etc., act as threat to the environment and degrade pollution-free model. The wastes are rich in protein, carbohydrates, minerals, vitamins and other phytochemicals and bioactive compounds, such as pigments, dietary fibre, essential oils, etc. Recent researches have shown that there is an increase in the utilization of these wastes for the extraction of value- added products, such as bioactive compounds, bio-colorants, organic acids, single cell protein (SCP), organic minerals, enzymes and others. The present review paper deals with the recent studies conducted on the valorisation of the fruit & vegetable waste.

The Wound-Healing Effect of Mango Peel Extract on Incision Wounds in a Murine Model

Mangifera indica can generate up to 60% of polluting by-products, including peels. However, it has been shown that flavonoids and mangiferin are mainly responsible for the antioxidant, anti-inflammatory, and antibacterial activities closely related to the wound-healing process. The chemical composition of MEMI (methanolic extract of M. indica) was analyzed by HPLC-DAD, as well as concentrations of total phenol (TPC) and flavonoids (TFC) and antioxidant activity (SA₅₀). Wound-healing efficacy was determined by measurements of wound contraction, histological analysis, and tensiometric method; moreover, anti-inflammatory, antibacterial, and acute dermal toxicity (OECD 402) were also evaluated. Phenol, resorcinol, conjugated resorcinol, and mangiferin were detected. TPC, TFC, and SA₅₀ were 136 mg GAE/g, 101.66 mg QE/g, and 36.33 µg/mL, respectively. Tensile strength and wound contraction closure did not show significant differences between MEMI and dexpanthenol groups. Histological analysis (after 14 days) shows a similar architecture between MEMI treatment and normal skin. MEMI exhibits a reduction in edema. Staphylococcus epidermidis had an MIC of 2 mg/mL, while Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli reached 4 mg/mL. The MEMI showed no signs of toxicity. Therefore, this study demonstrates multiple targets that flavonoids and mangiferin of MEMI may present during the healing process.

Utilization of Pectin from Okra as Binding Agent in Immediate Release Tablets

Polymeric materials from plants continue to be of interest to pharmaceutical scientists as potential binders in immediate release tablets due to availability, sustainability, and constant supply to feed local pharmaceutical industries. Paracetamol tablet formulations were utilized in investigating the potential binding characteristics of pectin harnessed from various okra genotypes (PC1-PC5) in Ghana. The pectin yields from the different genotypes ranged from 6.12 to 18.84%w/w. The pH of extracted pectin ranged from 6.39 to 6.92, and it had good swelling indices and a low moisture content. Pectin extracted from all genotypes were evaluated as binders (10, 15, and 20%w/v) and compared to tragacanth BP. All formulated tablets (F1-F18) passed the weight uniformity, drug content, hardness, and friability tests. Based on their crushing strength, tablets prepared with pectin from the various genotypes were relatively harder (P ≤ 0.05) than tablets prepared with tragacanth BP. Tablets prepared with pectins as binders at 10%w/v and 15%w/v passed the disintegration and dissolution tests with the exception of PC4 at 15%w/v. Incorporation of pectin from all genotypes (excluding PC5) as a binder at concentrations above 15%w/v (F13, F16, F14, and F15) produced tablets which failed the disintegration test and showed poor dissolution profiles. Thus, pectin from these genotypes can be industrially commodified as binders in immediate release tablets using varying concentrations.

Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications

The multifactorial process of aging predisposes humans to infections and inflammatory disorders, thus affecting their quality of life and longevity. Given this reality, the need to increase the consumption of bioactive compounds, like dietary polyphenols emerges in our daily basis mostly due to their health related effects in slowing-down the incidence of chronic and degenerative diseases and even food allergy, which has been growing rapidly in prevalence currently affecting 5% of adults and 8% of children. Polyphenols embrace a large family of secondary metabolites from plant-derived foods and food wastes and are considerable of interest since they have attracted special attention over the years because of their reported anti-inflammatory and antimicrobial properties along with their high antioxidant capacity. These compounds are claimed as nutraceuticals with protective effect in offsetting oxidant species over-genesis in normal cells, and with the potential ability to stop or reverse oxidative stress-related diseases. Plant-derived foods represent a substantive portion of human diet containing a significant amount of structurally diverse polyphenols. There is a need to understand the polyphenolic composition of plant-derived foods mainly because of its chemistry, which discloses the bioactivity of a plant extract. However, the lack of standardized methods for analysis and other difficulties associated to the nature and distribution of plant polyphenols leads to a high variability of available data. Furthermore, there is still a gap in the understanding of polyphenols bioavailability and pharmacokinetics, which clearly difficult the settlement of the intake needed to observe health outcomes. Many efforts have been made to provide highly sensitive and selective analytical methods for the extraction (liquid-liquid; solid-liquid; supercritical-fluid), separation (spectrophotometric methods) and structural identification (chromatographic techniques, NMR spectroscopy, MS spectrometry) of phenolic and polyphenolic compounds present in these extracts. Liquid chromatography coupled to mass spectrometry (LC-MS) has been a fundamental technique in this area of research, not only for the determination of this family of compounds in food matrices, but also for the characterization and identification of new polyphenols classified with nutraceutical interest. This review summarizes the nature, distribution and main sources of polyphenols, analytical methods from extraction to characterization to further evaluate the health effects toward immune reactions to food.

Effect of Ultrasound-Assisted Extraction Parameters on Total Polyphenols and Its Antioxidant Activity from Mango Residues (Mangifera indica L. var. Manililla)

Manililla is a mango variety whose residues contain bioactive compounds such as polyphenols and flavonoids, with high added value. The use of environmentally friendly extraction technology would be of great relevance; hence, this study aimed to evaluate the effect of solvent relation, sonication time and amplitude on the ultrasound-assisted extraction of total polyphenols in Manililla mango residues (peel, endocarp and kernel) and antioxidant activity. An experimental design 23 with a central point was used to evaluate the curvature behavior of the process variables. Conventional maceration was used as a control. The better conditions were obtained at the central point using 50% ethanol in water, 60% amplitude and 20 min of sonication time. We obtained values of up to 1814 mg GAE/100 g, 469 mg GAE/100 g and 672 mg GAE/100 g of total polyphenols and 1228 mg QE/100 g, 653 mg QE/100 g and 880 mg QE/100 g of total flavonoids for peel, endocarp and kernel, respectively. Mangiferin was quantified in ultrasound-assisted extraction at 150 mg/g in peel and 0.025 mg/g in the kernel, but it was not detectable in maceration. An antioxidant capacity of 87%, 14% and 83% inhibition for peel, endocarp and kernel, respectively, were obtained. Peel and kernel were the residues with higher potential as extraction material, while endocarp was not.

Potential and Comparative Tablet Disintegrant Properties of Pectin Obtained from Five Okra Genotypes in Ghana

Okra pectin has been studied as a potential excipient in tablet formulations for pharmaceutical industries. Okra is widely grown and available in Ghana and other parts of the world. The prospective use of pectin from okra genotypes grown in Ghana as tablet disintegrants has not been reported. This study aims to determine the potential and comparative disintegrating properties of pectin from five okra genotypes (Abelmoschus esculentus L.) in Ghana using uncoated immediate release paracetamol tablet formulations. The yield of the pectin from the various genotypes ranged between 6.12 and 18.84% w/w. The extracted pectins had pH ranging from slightly acidic to almost neutral (6.39-6.92). Pectin from the various genotypes exhibited good swelling indexes (˃200%), varying solubility in different solvents, and low moisture content (˂20%). Elemental analysis of the extracted pectin from the various genotypes revealed very low levels of toxic metals and micronutrients. Pectin from the various genotypes was evaluated as disintegrants within concentrations of 5-10% w/w (F1-F18). Their disintegrating properties were compared to that of maize starch BP. All the formulated batches of uncoated immediate release paracetamol tablets (F1-F18) passed the following: uniformity of weight test, uniformity of dimensions, hardness, friability (˂1%), and drug content (95-105%). Significant differences (p ≤ 0.05) were observed between the hardness of the maize starch tablets and tablets formulated from pectin of the various genotypes. Pectin from all genotypes other than PC5 exhibited good disintegrating properties (D T  ˂ 15 min) and subsequently passed the dissolution profile test (≥70% release in 45 minutes). Tablets formulated with PC5 as disintegrants at all concentrations (5% w/w (F5), 7.5% w/w (F11), and 10% w/w (F17)) failed the disintegration and dissolution tests. Ultimately, pectins extracted from PC1, PC2, PC3, and PC4 can be commercially exploited as disintegrants in immediate release tablets.

Formulation and Quality Evaluation of Antioxidant Rich Bars Enriched with Chia seed, Whole Mango, Apple and Guava

An insalubrious diet regime and lack of physical exercise are the root causes for the causation of metabolic diseases. Thus, need for food choices that are nutritious, rich in antioxidants and are ready to eat has grown to a great extent. Accordingly, the present study was planned to develop an antioxidant rich bar with puffed wheat, Chia seed, mango (Leather+peel powder), apple (whole fruit Leather), guava (whole fruit Leather), peanut and honey in different proportions using standard bar moulds. Therefore, three types of bars were prepared, namely mango Chia seed bar, apple Chia seed bar and guava Chia seed bar. Formulated mango Chiaseed bar of 55g showed the highest overall acceptability with 2g mango peel powder and 8g mango leather. Apple Chiaseed bar and guava Chia seed bar were found acceptable on incorporation of 5g leather of apple and guava respectively. The fatty acid profile of the selected bars showed significant increase (p<0.01) in PUFA content. A significant increase (p<0.01) was found in vitamin C and β-carotene content, both of which act as a good natural antioxidants. The bioactive component and antioxidants such as total phenols, flavonoids, tannins showing DPPH, FRAP, ABTS and RPA activity elevated to significant (p<0.01) levels with the highest content in mango chia seed bar. The bar prepared was acceptable and nutrient-dense, therefore can be consumed by the general population to prevent and cure lifestyle diseases by increasing antioxidant content in their diet.

Utilization of Avocado and Mango Fruit Wastes in Multi-Nutrient Blocks for Goats Feeding: In Vitro Evaluation

Simple Summary

The demand for animal products generated with high animal welfare standards and low environmental impact is continuously increasing. Moreover, the growing awareness of consumers about the importance of a healthy diet to reduce the prevalence of dietary illnesses has increased the consumption of vegetables and fruits, generating more vegetable wastes. Using these wastes in animal feeding would reduce the pollution caused by their accumulation, but their nutritive value needs to be assessed. We analyzed the chemical composition and in vitro ruminal fermentation of avocado and mango fruit wastes (peels and a pulp:peels (PP) mixture), and the potential of including the PP mixture into multi-nutrient blocks (MB) for goats feeding. Tested wastes had high-moisture content, but whereas those from mango were rich in non-structural carbohydrates, those from avocado had high fat content. Mango wastes were fermented at a greater extent and faster rate than avocado ones. Only subtle differences were observed in the fermentation of MB including PP from either avocado or mango. Using the PP mixture in MB for goats seems to be a viable solution to reduce the waste’s environmental impact, but studies assessing the MB acceptance by the animals and their stability over long-time storage periods are needed.

Abstract

This study was conducted to investigate the nutritive value of avocado and mango fruit wastes, and to assess the possibility of preserving the wastes into multi-nutrient blocks (MB). Both peels and a pulp:peels (PP) mixture of each fruit were analyzed for chemical composition and in vitro fermentation with goats’ ruminal fluid. Wastes had low-dry matter (DM) content (<250 g/kg), with those from mango having high non-structural carbohydrates content (>800 g/kg DM) and those from avocado high fat levels (>580 g/kg DM). Mango wastes were fermented at a greater extent and faster rate than avocado ones. The PP mixture of each fruit was included into multi-nutrient blocks (MB) formulated to have similar chemical composition. There were only subtle differences in the fermentation of MB including wastes from either avocado or mango, but fermentation of avocado-MB resulted in significantly (p ≤ 0.032) greater acetate and lower propionate proportions than mango-MB. Including the PP mixture in the formulation of MB for goats feeding is a feasible option to reduce the environmental impact of avocado and mango fruit wastes, but studies on the acceptance of the MB by goats and their stability over long-time storage periods are needed.

Sustainability of food waste biorefinery: A review on valorisation pathways, techno-economic constraints, and environmental assessment

The need to increase circularity of industrial systems to address limited resources availability and climate change has triggered the development of the food waste biorefinery concept. However, for the development of future sustainable industrial processes focused on the valorisation of food waste, critical aspects such as (i) the technical feasibility of the processes at industrial scale, (ii) the analysis of their techno-economic potential, including available quantities of waste, and (iii) a life cycle-based environmental assessment of benefits and burdens need to be considered. The goal of this review is to provide an overview of food waste valorisation pathways and to analyse to which extent these aspects have been considered in the literature. Although a plethora of food waste valorisation pathways exist, they are mainly developed at lab-scale. Further research is necessary to assess upscaled performance, feedstock security, and economic and environmental assessment of food waste valorisation processes.

Mango (Mangifera indica L.): a magnificent plant with cancer preventive and anticancer therapeutic potential

Mangifera indica L. (mango), a long-living evergreen plant belonging to the Anacardiaceae family, has been cultivated for thousands of years in the Indian subcontinent for its excellent fruits which represent a rich source of fiber, vitamin A and C, essential amino acids, and a plethora of phytochemicals. M. indica is extensively used in various traditional systems of medicine to prevent and treat several diseases. The health-promoting and disease-preventing effects of M. indica are attributed to a number of bioactive phytochemicals, including polyphenols, terpenoids, carotenoid and phytosterols, found in the leaf, bark, edible flesh, peel, and seed. M. indica has been shown to exhibit various biological and pharmacological activities, such as antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, antidiabetic, antiobesity, and anticancer effects. There are a few studies conducted that have indicated the nontoxic nature of mango constituents. However, while there are numerous individual studies investigating anticancer effects of various constituents from the mango tree, an up-to-date, comprehensive and critical review of available research data has not been performed according to our knowledge. The purpose of this review is to present a comprehensive and critical evaluation of cancer preventive and anticancer therapeutic potential of M. indica and its phytochemicals with special focus on the cellular and molecular mechanisms of action. The bioavailability, pharmacokinetics, and safety profile of individual phytocomponents of M. indica as well as current limitations, challenges, and future directions of research have also been discussed.

Towards a green and sustainable fruit waste valorisation model in Brazil: optimisation of homogenizer-assisted extraction of bioactive compounds from mango waste using a response surface methodology

Food waste valorisation is currently at the core of discussions and development of future economic models which, allied to the application of green and sustainable technologies, offers a viable alternative to shift industrial practices towards a circular bioeconomy. The feasibility and technological possibilities based on an integrated mango waste biorefinery concept, focusing on the extraction of bioactive compounds, are discussed in this paper. Additionally, a statistically robust methodology is presented as a green approach to optimise the variables of a sustainable, low time and energy consumption extraction technique (homogenizer-assisted extraction). Maximum concentrations of the bioactive compounds were obtained in similar values of parameters ethanol/water concentration (67.73 and 70.11 %), sample/solvent ratio (29.33 and 28.17 %) and time (4.47 and 5.00 min) for mangiferin (354.4 mg/kg DW) and hyperoside (258.7 mg/kg DW), respectively. These results demonstrated the efficiency of the proposed green and sustainable method to obtain bioactive compounds from a very common and significant tropical fruit waste in Brazil, based on an integrated mango biorefinery concept.

Preparation of Clindamycin Hydrochloride Loaded De-Esterified Low-Methoxyl Mango Peel Pectin Film Used as a Topical Drug Delivery System

In this study, we aimed to develop a low-mexthoxyl pectin (LMP) from mango peel pectin through a de-esterification method for use as a film forming agent. The prepared de-esterified pectin (DP) was compared to commercial LMP (cLMP) which possessed a 29% degree of esterification (DE). Mango peel pectin was extracted from ripe Nam Dokmai mango peel using the microwave-assisted extraction method. Pectin derived from the mango peel was classified as a high mexthoxyl pectin (79% DE) with 75% of galacturonic acid (GalA) content. A de-esterification experiment was designed by central composite design to plot the surface response curve. Our prepared DP was classified as LMP (DE 29.40%) with 69% GalA. In addition, the Fourier-transform infrared spectrophotometer (FTIR) spectra of the DP were similar to cLMP and the pectin backbone was not changed by the de-esterification process. Strikingly, the cLMP and DP films showed non-significant differences between their physical properties (p > 0.05) with respect to the puncture strength (13.72 N/mm² and 11.13 N/mm² for the cLMP and DP films, respectively), percent elongation (2.75% and 2.52% for the cLMP and DP films, respectively), and Young’s modulus (67.69 N/mm² and 61.79 N/mm² for the cLMP and DP films, respectively). The de-esterified pectin containing clindamycin HCl (DPC) and low-methoxyl pectin containing clindamycin HCl (cLMPC) films demonstrated 93.47% and 98.79% of drug loading content. The mechanical properties of the cLMPC and DPC films were improved possibly due to their crystal structures and a plasticizing effect of clindamycin HCl loaded into the films. The DPC film exhibited a drug release profile similar to that of the cLMPC film. Our anti-bacterial test of the films found that the cLMPC film showed 41.11 and 76.30 mm inhibitory clear zones against Staphylococcusaureus and Cutibacteriumacnes, respectively. The DPC film showed 40.78 and 74.04 mm clear zones against S.aureus and C.acnes, respectively. The antibacterial activities of the cLMPC and DPC films were not significantly different from a commercial clindamycin solution. The results of this study suggest that mango peel pectin can be de-esterified and utilized as an LMP and the de-esterified pectin has the potential for use as a film forming agent, similar to cLMP. In addition, the remarkable use of de-esterified mango peel pectin to prepare films, as shown by our study, holds a great promise as an alternative material for anti-bacterial purposes.

Antioxidant (gallic acid and quercetin) profile of Sumatran wild mangoes ( Mangifera spp.): a potential source for antidegenerative medicine

Background: New findings on the potential of wild mangoes from the island of Sumatra as a source of antioxidant helps their conservation effort as it introduces their useful compounds to the public. This study aims to analyze the antioxidant profile and quantification of gallic acid and quercetin content from leaves and bark of Sumatran wild mangoes. Exploration and analysis of phytochemical constituents from 11 Sumatran wild mangoes was performed. Methods: Antioxidant activity of wild mangoes was analysed with 1,1- diphenyl-2-picryl hydroxyl (DPPH), and determination of quercetin and gallic acid content was performed by high performance liquid chromatography (HPLC) method. Total flavonoid and phenolic analysis was also performed. Curve fitting analysis used a linear regression approach. Results: The highest level of antioxidant activity, phenolic compound and flavonoid compound was found in the leaves and bark of Mangifera sp1. (MBS), the bark of M. foetida3 (var. batu) and leaves of M. torquenda, and the bark and leaves of M. sumatrana, respectively. The content of gallic acid in leaves ranged from 5.2270-35.4763 mg/g dry weight. Quercetin content of wild mangoes leaves ranged from 0.76 to 1.47 mg/g dry weight with the lowest value in M. foetida2 (var. manis) and the highest in M. laurina. Conclusion: The results obtained are expected to be useful in supporting the development of antidegenerative drugs from natural ingredients that have potential as immunomodulatory agents.

Antioxidant (gallic acid and quercetin) profile of Sumatran wild mangoes ( Mangifera spp.): a potential source for antidegenerative medicine

Background: New findings on the potential of wild mangoes from the island of Sumatra as a source of antioxidant helps their conservation effort as it introduces their useful compounds to the public. This study aims to analyze the antioxidant profile and quantification of gallic acid and quercetin content from leaves and bark of Sumatran wild mangoes. Exploration and analysis of phytochemical constituents from 11 Sumatran wild mangoes was performed. Methods: Antioxidant activity of wild mangoes was analysed with 1,1- diphenyl-2-picryl hydroxyl (DPPH), and determination of quercetin and gallic acid content was performed by high performance liquid chromatography (HPLC) method. Total flavonoid and phenolic analysis was also performed. Curve fitting analysis used a linear regression approach. Results: The highest level of antioxidant activity, phenolic compound and flavonoid compound was found in the leaves and bark of Mangifera sp1. (MBS), the bark of M. foetida3 (var. batu) and leaves of M. torquenda, and the bark and leaves of M. sumatrana, respectively. The content of gallic acid in leaves ranged from 5.23-35.48 mg/g dry weight. Quercetin content of wild mangoes leaves ranged from 0.76 to 1.16 mg/g dry weight with the lowest value in M. foetida2 (var. manis) and the highest in M. laurina. Conclusion: The results obtained are expected to be useful in supporting the development of antidegenerative drugs from natural ingredients that have potential as immunomodulatory agents.

Phytochemical screening and antioxidant profiling of Sumatran wild mangoes ( Mangifera spp.): a potential source for medicine antidegenerative effects

Background: New findings on the potential of wild mangoes from the island of Sumatra as a source of antioxidant helps their conservation effort as it introduces their useful compounds to the public. This study aims to analyze the antioxidant profile and quantification of gallic acid and quercetin content from leaves and bark of Sumatran wild mangoes. Exploration and analysis of phytochemical constituents from 11 Sumatran wild mangoes was performed. Methods: Antioxidant activity of wild mangoes was analysed with 1,1- diphenyl-2-picryl hydroxyl (DPPH), and determination of quercetin and gallic acid content was performed by high performance liquid chromatography (HPLC) method. Total flavonoid and phenolic analysis was also performed. Curve fitting analysis used a linear regression approach. Results: The highest level of antioxidant activity, phenolic compound and flavonoid compound was found in the leaves and bark of Mangifera sp1. (MBS), the bark of M. foetida3 (var. batu) and leaves of M. torquenda, and the bark and leaves of M. sumatrana, respectively. The content of gallic acid in leaves ranged from 5.23-35.48 mg/g dry weight. Quercetin content of wild mangoes leaves ranged from 0.76 to 1.16 mg/g dry weight with the lowest value in M. foetida2 (var. manis) and the highest in M. laurina. Conclusion: The results obtained are expected to be useful in supporting the development of drugs that have antidegenerative effects.

Properties of Pectin Extracted from Vietnamese Mango Peels

This study was carried out to investigate the properties of pectin extracted from Vietnamese mango peels that have been discarded as waste. Three different mango cultivars named Hoa Loc, Ghep and Cat Chu at three different maturities were studied. Pectin extracted from immature, ripe and overripe stages ranged from 18.4 to 31.7 g/100 g dry weight (DW); the highest yields were obtained from the ripe fruits. Ghep peels contained the highest pectin amounts which ranged from 24.2 to 31.7 g/100 g DW, followed by Cat Chu (19.2 to 26.5 g/100 g DW) and Hoa Loc peels (18.4 to 24.1 g/100 g DW). Except for degree of esterification and emulsion capacity, other properties of the extracted pectin including water holding capacity, solubility and emulsion stability were significantly affected by the fruit maturation. Varieties, solubility, degree of esterification, emulsion activity and emulsion stability of the pectin isolated from the three cultivars ranged from 77.4% to 86.0%; 50.3% to 55.8%; 11.8% to 34.3% and 28.5% to 94.5%, respectively. Fourier-transform infrared results showed that almost all collected pectin samples could be classified as the high methoxyl pectin. Rheology data indicated viscosity of the isolated pectin was strongly dependent on temperatures.

Bioactive potential of fruit and vegetable wastes

Fruits and vegetables are essential for human nutrition, delivering a substantial proportion of vitamins, minerals, and fibers in our daily diet. Unfortunately, half the fruits and vegetables produced worldwide end up as wastes, generating environmental issues caused mainly by microbial degradation. Most wastes are generated by industrial processing, the so-called by-products. These by-products still contain many bioactive compounds post-processing, such as macronutrients (proteins and carbohydrates) and phytochemicals (polyphenols and carotenoids). Recently, the recovery of these bioactive compounds from industry by-products has received significant attention, mainly due to their possible health benefits for humans. This chapter focuses on the bioactive potential of fruit and vegetable by-products with possible applications in the food industry (functional foods) and in the health sector (nutraceuticals).

Regulation of the levels of health promoting compounds: lupeol, mangiferin and phenolic acids in the pulp and peel of mango fruit: a review

There is a demand for feasible methodologies that can increase/maintain the levels of health-promoting phytochemicals in horticultural produce, due to strong evidence that these compounds can reduce risk of chronic diseases. Mango (Mangifera indica L.), ranks fifth among the most cultivated fruit crops in the world, is naturally rich in phytochemicals such as lupeol, mangiferin and phenolic acids (e.g. gallic acid, chlorogenic acid and vanillic acid). Yet, there is still much scope for up-regulating the levels of these compounds in mango fruit through manipulation of different preharvest and postharvest practices that affect their biosynthesis and degradation. The process of ripening, harvest maturity, physical and chemical elicitor treatments such as low temperature stress, methyl jasmonate (MeJA), salicylic acid (SA) and nitric oxide (NO) and the availability of enzyme cofactors (Mg²⁺ , Mn²⁺ and Fe²⁺ ) required in terpenoid biosynthesis were identified as potential determinants of the concentration of health-promoting compounds in mango fruit. The effectiveness of these preharvest and postharvest approaches in regulating the levels of lupeol, mangiferin and phenolic acids in the pulp and peel of mango fruit will be discussed. In general spray application of 0.2% iron(II) sulphate (FeSO₄ ) 30 days before harvest, harvest at sprung stage, storage of mature green fruit at 5 °C for 12 days prior to ripening, fumigation of mature green fruit with 10^-5  mol L^-1 and/or 10^-4  mol L^-1 MeJA for 24 h or 20 and/or 40 µL L^-1 NO for 2 h upregulate the levels of lupeol, mangiferin and phenolic acids in pulp and peel of ripe mango fruit. © 2019 Society of Chemical Industry.

An overview of the recent trends on the waste valorization techniques for food wastes

A critical and up-to-date review has been conducted on the latest individual valorization technologies aimed at the generation of value-added by-products from food wastes in the form of bio-fuels, bio-materials, value added components and bio-based adsorbents. The aim is to examine the associated advantages and drawbacks of each technique separately along with the assessment of process parameters affecting the efficiency of the generation of the bio-based products. Challenges faced during the processing of the wastes to each of the bio-products have been explained and future scopes stated. Among the many hurdles encountered in the successful and high yield generation of the bio-products is the complexity and variability in the composition of the food wastes along with the high inherent moisture content. Also, individual technologies have their own process configurations and operating parameters which may affect the yield and composition of the desired end product. All these require extensive study of the composition of the food wastes followed by their effective pre-treatments, judicial selection of the technological parameters and finally optimization of not only the process configurations but also in relation to the input food waste material. Attempt has also been made to address the hurdles faced during the implementation of such technologies on an industrial scale.

Combination of Sensory, Chromatographic, and Chemometrics Analysis of Volatile Organic Compounds for the Discrimination of Authentic and Unauthentic Harumanis Mangoes

This study analyzed the volatile organic compounds (VOCs) of three mango varieties (Harumanis, Tong Dam and Susu) for the discrimination of authentic Harumanis from other mangoes. The VOCs of these mangoes were extracted and analysed nondestructively using Head Space-Solid Phase Micro Extraction (HS-SPME) coupled to Gas Chromatography-Mass Spectrometry (GC-MS). Prior to the analytical method, two simple sensory analyses were carried out to assess the ability of the consumers to differentiate between the Harumanis and Tong Dam mangoes as well as their preferences towards these mangoes. On the other hand, chemometrics techniques, such as principal components analysis (PCA), hierarchical clustering analysis (HCA), and discriminant analysis (DA), were used to visualise grouping tendencies of the volatile compounds detected. These techniques were successful in identifying the grouping tendencies of the mango samples according to the presence of their respective volatile compounds, thus enabling the identification of the groups of substances responsible for the discrimination between the authentic and unauthentic Harumanis mangoes. In addition, three ocimene compounds, namely beta-ocimene, trans beta-ocimene, and allo-ocimene, can be considered as chemical markers of the Harumanis mango, as these compounds exist in all Harumanis mango, regardless the different sources of the mangoes obtained.

Comparison of Pectin Layers for Nicotine Transdermal Patch Preparation

Purpose: The objective of the present investigation was to prepare and evaluate transdermal patches for nicotine.

Methods: Pectin isolated from the hulls of Monthong durian or leaves of Krueo Ma Noy was used as a matrix membrane for the controlled release of nicotine and compared with commercial pectin. The mechanical properties, moisture uptake, and Fourier transform infrared spectra were characterized. The in vitro stability of these patches was evaluated and compared to commercial nicotine patches.

Results: The mechanical properties of the patches made from isolated pectin were greater than those prepared from commercial pectin; brittle commercial patches were obtained after nicotine loading. The moisture uptake of the patches made with isolated pectin was in the range of 30.20-44.29%. There was no incompatibility between the ingredients of the nicotine transdermal patches or any degradation of the drug. The matrix layer made from isolated pectin controlled the nicotine release more effectively than did commercial nicotine patches. In addition, these patches were stable at in a refrigerator (approximately 4±2 °C) and at ambient temperature (approximately 30±2 °C) for 3 months, retaining 90% of the loaded nicotine.

Conclusion: Our study suggests that using isolated pectin as the matrix layer should control the release of nicotine from transdermal patches.

Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication

The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of grapefruit [Citrus paradisi (Macf.)], using both conventional heating (CHE) and thermosonication (TS), were investigated. The content of galacturonic acid (GalA), degree of esterification (%DM), color and antioxidant capacity were analyzed. Fourier-Transform Infrared Spectroscopy (FTIR) associated with multivariate analysis enabled a structural comparison among the pectin extracts, and differential scanning calorimetry (DSC) completed a full landscape of the investigated extracts. Pectin extracts obtained by CHE showed mostly higher GalA than those obtained by TS. All the extracts had a high antioxidant capacity, as determined by 2,2 diphenyl 1-picrylhydrazyl (DPPH^* ) and 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS^* +) assays, and a high correlation with the GalA content. The main differences observed in the FTIR spectra occurred in the 1200 to 900 cm^-1 region (differences in GalA). The glass transition temperatures (Tgs) of all extracts were above 85 °C, making them interesting as stabilizing agents for the food industry.

PRACTICAL APPLICATION

A wide database for the characterization of pectin extracts from grapefruits was obtained. The relationship between the extraction method and the source of pectins, with the physicochemical and antioxidant properties provided great support for their application in the food industry.