Mango peel flour and potato peel flour as bioactive ingredients in the formulation of functional yogurt

Pérez‐Chabela, María de Lourdes; Cebollón-Juárez, Alejandra; Bosquez-Molina, Elsa; Totosaus, Alfonso

doi:10.1590/fst.38220

Cited by 16 publications

(12 citation statements)

References 39 publications

(39 reference statements)

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“…To ensure as little loss of nutrient compounds as possible, it was decided that drying should also be carried out at 50 degrees, a fact confirmed by Soltan et al ( 46 ). The final moisture content is 4.2%, which is in agreement with the studies carried out by Pérez-Chabela et al ( 47 ) who obtained a moisture content of potato peel flour of 4.95 ± 0.17% and by Hashmi et al who obtained a moisture content of 4.95% ± 0.17% ( 9 ).…”

Section: Resultssupporting

confidence: 90%

Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels

Tiţa,

Constantinescu,

Tiţa

et al. 2024

Front. Nutr.

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Food waste is one of the biggest societal problems in the globe due to its detrimental consequences on the environment. According to estimates from the Food and Agriculture Organization, this comes to about 1.3 billion tonnes per year. The current study aims to produce sustainable food products with high nutritional value by incorporating food waste. For the extraction of economically relevant products such as dietary fibers, biopolymers, natural antioxidants, and food additives, potato and carrot peel represent an inexpensive, valuable, and conveniently available resource. Cheese is a functional dairy product that people eat for its high nutritional content, which aids in the treatment of conditions including diabetes, obesity, hypertension, and digestive problems in addition to giving them energy. Thus a control sample and 10 samples of melted cheese with various amounts of potato and carrot peelings were prepared. To explore the nutritional value of potato and carrot peels in melted cheese, an analysis was conducted on the fluctuation of physicochemical (acidity, pH, dry matter, water activity, and salt content) and enzymatic (L-lactic acid, lactose, D-glucose, and D-galactose) parameters. Consumer acceptability of the products was assessed by textural and sensory analysis. During the whole storage period, the samples of melted cheese with potato and carrot peels recorded higher values than the control sample, the results obtained for them being better. Samples with added potato or carrot wastes were more stable over time, as compared to control samples.

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Section: Resultssupporting

confidence: 90%

Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels

Tiţa,

Constantinescu,

Tiţa

et al. 2024

Front. Nutr.

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“…The decrease in syneresis in the DPC drinkable yogurt treatments may be attributed to gummy sugars in the fibers, which can trap water and be released to the DPC during the milling process [ 25 ]. These results are in agreement with the results of Arabshahi-Delouee et al [ 56 ] for yogurt with flaxseed press cake, Karaca et al [ 24 ] for yogurt with apricot press cake, Pérez-Chabela et al [ 26 ] for yogurt with mango and potato peels powder, Rojas-Torres et al [ 57 ] for yogurt with butternut squash, and Diep et al [ 27 ] for yogurt with tamarillo.…”

Section: Resultssupporting

confidence: 90%

“…The “clean label” trend popular among consumer producers encourages the use of natural plant materials for stabilization purposes, the presence of which in a product does not raise any health controversies or concerns [ 23 ]. The results of some studies indicated the possibility of combining yogurt with vegetable fiber residues, such as date fruit, mango peel powder, citrus peel, persimmon and its powder, apple peel powder, tomato pomace, apricot press cake, sweet lupine husks, potato, cranberry fiber, and others [ 6 , 24 , 25 , 26 , 27 , 28 , 29 ]. This study aimed to investigate the effect of DPC powder addition on drinkable yogurt quality attributes before fermentation, model the influence of DPC addition and storage time on the most important physicochemical properties, and evaluate the textural and sensory properties of the fermented DPC-based yogurt drink.…”

Section: Introductionmentioning

confidence: 99%

Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality

Alqahtani

Alnemr

Alsalem

et al. 2023

Foods

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The extraction of date syrup produces a large quantity of by-product known as date press cake (DPC). This study aimed to utilize valuable ingredients of the DPC by adding 0 (Control), 2, 4, and 6% (g/100 g) of its powder to drinkable yogurt before fermentation. The physicochemical properties, texture profile, and sensory evaluation of the treated DPC-based drinkable yogurt (DPC drinkable yogurt) were measured after fermentation and 5, 10, and 15 days of storage at 4 °C. The modeling of the most critical quality attributes, i.e., pH, acidity, syneresis, water holding capacity (WHC), viscosity, and color difference (ΔE), was conducted to predict their values based on the DPC percentage and storage period. The DPC drinkable yogurt’s total solids, protein, and fat ranged between 11.19–11.83, 3.10–3.42, and 2.26–2.34%, respectively. Adding 2–6% DPC slightly increased the pH of DPC drinkable yogurt and decreased its acidity (p > 0.05) during storage. Increasing the DPC percent in DPC drinkable yogurt decreased the syneresis value, and WHC increased during storage. The color parameters and viscosity of DPC drinkable yogurt recorded the highest value at the end of the storage period for all treatments and increased steadily with the increase in DPC. The evaluation of the prediction models indicated that the predicted values were close to the actual experimental values for pH (R2 = 0.779), acidity (R2 = 0.973), syneresis (R2 = 0.961), WHC (R2 = 0.989), viscosity (R2 = 0.99), L* (R2 = 0.919), a* (R2 = 0.995), b* (R2 = 0.922), and ΔE (R2 = 0.921). The textural analysis indicated that increasing the concentration of DPC in the DPC drinkable yogurt increased hardness (g), springiness, cohesiveness, and gumminess and decreased adhesiveness and resilience during cold storage. The evaluation of sensory acceptance during the cold storage of the DPC drinkable yogurt was conducted by 30 expert panelists. Each panelist received four cups of 10 mL drinkable yogurt treatments at 5–10 °C. The evaluation results indicated that adding 2% of DPC was closest in overall sensory acceptability to the control sample (p < 0.05). This study revealed the potential use of DPC in drinkable yogurt as a natural, functional, and low-cost ingredient to improve the fiber content, physicochemical properties, and overall acceptability. Therefore, the fermented DPC-based yogurt drink has the potency to be a practical, value-added, and novel alternative to dairy-based yogurt.

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“…Currently, fruit consumption has increased due to its potential direct and indirect antioxidant activity, preventing the negative health effects of free radicals (Farrés-Cebrián et al, 2016), as reflected in the increase of agro-industrial companies engaged in the processing of fruits and vegetables, which generate large amounts of waste and inedible by-products that could be used as raw material to recycling active phytochemicals (Gil-Martín et al, 2022;Martins et al, 2022;Pérez-Chabela et al, 2022), such as in the case of mangoes, being peels and seeds the main by-products that are generally discarded as waste, becoming a source of environmental pollution (Peng et al, 2019). Mango (Mangifera indica L.) is one of the most popular and important tropical fruits in the world (Castro-Vargas et al, 2019;Sánchez-Mesa et al, 2020), with a world production of 52.08 million tons in 2018 (Food and Agriculture Organization, 2019).…”

Section: Introductionmentioning

confidence: 99%

Optimization of total polyphenol extraction and flavonoid screening by mass spectrometry in mango (Mangifera indica L.) waste from Peru

et al. 2023

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This research aims to optimize the extraction yield of total phenolic compounds (TPC) and quantify flavonoids by mass spectrometry in peel and kernel of mango (Mangifera indica L.), varieties: Edward, Kent, Haden, and Criollo from the department of Lambayeque, Peru, which resulted in eight samples. Mango peels and kernels were manually separated, frozen at -20 °C, freeze-dried, and ground (300 μm). For the extraction, the Central Composite Design was applied with the factors of ethanolic solution, time, and sample/volume ratio. The extracts determined TPCs by Folin-Ciocalteu and UV-Vis spectrophotometry expressed as gallic acid equivalent. Optimization was performed by the desirability function; Quercetin was also quantified by liquid chromatography-mass spectrometry (m/z). The highest yield of TPC content for Criollo mango kernel was obtained with 67.99% ethanolic solution, 89.94 min, and 0.343 g sample/10 mL ethanolic solution with R2 of 0.8966, and for Edward mango peel with 73.996% ethanolic solution, 58.5 min, and 0.432 g sample/10 mL ethanolic solution with R2 of 0.8020. For peel, the methanolic extract from Criollo mango peel had the highest Quercetin value at (23.28 ± 2.35 mg QE/100 g) (p < 0.05), and for kernels, in both extractions (ethanolic and methanolic), the four varieties did not present differences (p > 0.05).

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Mango peel flour and potato peel flour as bioactive ingredients in the formulation of functional yogurt

Cited by 16 publications

References 39 publications

Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels

Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels

Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality

Optimization of total polyphenol extraction and flavonoid screening by mass spectrometry in mango (Mangifera indica L.) waste from Peru

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