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Mango (Mangifera indica L) is the most popular and the choicest fruit of India. A major portion (nearly 60-70%) of the total quantity produced is locally consumed and a sizable portion is exported to other countries. In the present study, six varieties of mango, which are abundantly available in the region were selected for wine production and the conditions for juice extraction were optimized. It was found that the mango juices were similar to grape juice in terms of sugar and acidity. After fermentation, the ethanol concentration was 7-8.5% w/v, the methanol concentration was slightly higher than that of grape wines and other volatile compounds were present in comparable amounts. From the physicochemical characteristics of the mango wine produced, it was observed that aromatic components were comparable in concentration to those of grape wine.

Mango (Mangifera indica L.), known as the king of fruits, has an attractive taste and fragrance and high nutritional value. Mango is commercially important in India, where ~55% of the global crop is produced. The fruit has three main parts: pulp, peel, and kernel. The pulp is the most-consumed part, while the peel and kernel are usually discarded. Mango pulp is a source of a variety of reducing sugars, amino acids, aromatic compounds, and functional compounds, such as pectin, vitamins, anthocyanins, and polyphenols. Mango processing generates peels and kernels as bio-wastes, though they also have nutraceutical significance. Functional compounds in the peel, including protocatechuic acids, mangiferin and β-carotene are known for their antimicrobial, anti-diabetic, anti-inflammatory, and anti-carcinogenic properties. The mango kernel has higher antioxidant and polyphenolic contents than the pulp and peel and is used for oil extraction; it’s possible usage in combination with corn and wheat flour in preparing nutraceuticals is being increasingly emphasized. This review aims to provide nutraceutical and pharmacological information on all three parts of mango to help understand the defense mechanisms of its functional constituents, and the appropriate use of mangoes to enhance our nutrition and health.

In the present study, economically viable NiO nanoparticles were produced by biogenic preparation using stevia leaf broth and their in-vitro antioxidant and antimicrobial activities were evaluated. The properties of the prepared NiO nanoparticles were confirmed by analytical techniques such as Ultraviolet-Visible (UV-Vis), X-ray diffraction (XRD), FE-SEM, and Fourier transform infrared spectroscopy (FTIR) analyses. Morphological studies using scanning electron microscopy (SEM) and transmission electron microscopy (TEM) showed that the size of synthesized nanoparticles ranged from 20 to 50 nm, most of which were spherical and few of which were agglomerated. The role of the biological moieties, which reduce and cap the nanoparticles, was studied using FTIR analysis. The prepared nanoparticles strongly inhibited gram-negative bacteria, which is a camper with gram-positive bacteria and fungi. Furthermore, it performs an effective in-vitro activity through α,α-diphenyl-β-picrylhydrazyl (DPPH) reduction. Thus, it can be concluded that the effective and easy green synthesis process used for NiO nanoparticles provides potential antimicrobial agents against multidrug-resistant microbes.

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BACKGROUND: Purification and characterization of a novel protease produced by Bacillus sp. RKY3, has been investigated, with special emphasis on the stability of the enzyme in the presence of different oxidizing and reducing agents as well as organic solvents. The enzyme was purified in two steps through concentration of the crude enzyme by ammonium sulfate precipitation, followed by anion exchange chromatography.