Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Mango Applying Bioactive Extracts from Their Seeds By-Products

Abstract

The effect of the application of ethanolic extract of “Haden” mango seeds to increase the antioxidant and antimicrobial capacity of fresh-cut mango flesh was evaluated. Phenolic HPLC analysis revealed that gallic acid was the major identified compound in the ethanolic extract (586.68 mg/g). Fresh-cut mango was treated for immersion within the ethanolic extract, packed and stored at 5<span style="font-family:宋体;font-size:9pt;"><span><span>℃</span></span></span> during 15 days. The content of phenolic compounds, antioxidant capacity and microbial growth of the treated mango were evaluated during the storage. Compared with the controls the treated fruit presented the highest content of the total phenolic (7.4 times), flavonoids (3.1 times), and antioxidant capacity DPPH^·, TEAC and ORAC (2.9, 2.3 and 2.8 times, respectively), and showed a microbial reduction of 80% of mesophilic plate count and 97% of total molds. This study demonstrates the potential of phenolic compounds derived from mango seed as antimicrobials and antioxidants

Antimicrobial, antioxidant, and sensorial impacts of oregano and rosemary essential oils over broccoli florets

“…The increment of antioxidant activity observed in treated products can be justified easily as the simple addition of antioxidants compounds present in EOs. Similar results were observed in other studies; mango seed extract was added to fresh‐cut mango “Haden” resulting in an increase in TPC (7.4‐fold), flavonoids (3.1‐fold) and antioxidant capacity by DPPH, TEAC, and ORAC (2.3–2.8‐fold) when compared to control fruits (Vega‐Vega et al, ). Also, orange seed extract was added to orange wedges obtaining similar results (Cruz‐Valenzuela, Carrazco‐Lugo, Vega‐Vega, Gonzalez‐Aguilar, & Ayala‐Zavala, ).…”

The impact of biopreservatives and storage temperature in the quality and safety of minimally processed mixed vegetables for soup

“…In accordance with our results, Vega-Vega et al 42 reported the effectiveness of mango seed extract (gallic acid 59%) as an antimicrobial agent applied on fresh-cut mango. This treatment showed 1.5 and 0.72 log unit reductions in yeasts/molds and mesophilic aerobes respectively after 15 days of refrigerated storage (5 ∘ C).…”

Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango

“…Mango seeds were chopped in small pieces (10 g) and put in a flask with 100 mL of ethanol: water (7:3). The sample was left to macerate in darkness for 10 days at 25 °C [ 8 ]. Subsequently, the extract was filtered through a Whatman No.1 (Springfield Mill, Maidstone Kent, UK).…”

“…These compounds are able to neutralize free radicals and inactivate microbial cells. Due to such properties, extracts from mango seeds and other byproducts could be added to several food matrices such as milk, cereal products and fresh-cut mango, with good results in terms of functionality and antimicrobial protection [ 6 , 7 , 8 ]; however, the sensory aspect has not especially been taken into account and mango seed constituents could have different effects on the sensory quality of foods.…”