Aprovechamiento de los subproductos del mango, como fuente de compuestos bioactivos, para la elaboración de rollos comestibles

Rubiano-Charry, Karla Daniela; Velásquez, Héctor José Ciro; Tórres, Iván Darío Aristizábal

doi:10.31910/rudca.v22.n2.2019.1078

Cited by 4 publications

(2 citation statements)

References 14 publications

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“…The possibility of developing novel products from mango derivatives and increasing functionality with the inclusion of peel flour was studied by Rubiano-Charry et al (2019). The authors observed that the addition 1% of mango peel powder to dehydrated mango pulp snacks increased the vitamin C content up to 28% as well as the bioactive and total antioxidant capacity up to 64%.…”

Section: Total Carotenoids Ascorbic Acid and Antioxidant Activitymentioning

confidence: 99%

Nutritional and technological properties of pulp and peel flours from different mango cultivars

Izidoro

Leonel

et al. 2023

Food Sci. Technol

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Global mango production generates significant agricultural and industrial waste, including non-standard fruits and peels. Herein, flours obtained from the immature fruits of four mango cultivars (Haden, Keitt, Parwin, and Tommy Atkins) were characterized for their physicochemical properties with the goal of valorization as an ingredient in functional food products. Regardless of cultivar, the peel flours represented excellent sources of fiber, with notable calcium, magnesium, manganese, carotenoids, and antioxidant contents as well as high percentage of large particles and good water retention capacity. Pulp flours exhibit high starch content, light color, and fine granulometry. The mango cultivars strongly interfered with the differentiation of the mango peel and pulp flours. The results presented herein show that understanding the characteristics of flours obtained by processing different parts of the fruits of various cultivars can produce composite mango flours with different nutritional and technological properties, expanding their possible uses in food products and driving sustainable agricultural production in terms of efficient crop waste management.

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Section: Total Carotenoids Ascorbic Acid and Antioxidant Activitymentioning

confidence: 99%

Nutritional and technological properties of pulp and peel flours from different mango cultivars

Izidoro

Leonel

et al. 2023

Food Sci. Technol

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“…El mango (Mangifera indica L.) es una de las frutas tropicales de mayor importancia económica a nivel mundial (Barreto et al, 2008), originario de la región tropical de Asia (Ortiz Gauthier, 2021). El mango en su composición nutricional posee cantidades considerables de vitamina A (201µg/100g alimento) y vitamina C (37mg/100g alimento) (Birkneh Legesse & Admassu Emire, 2012), además de carotenoides, vitamina E (1 mg/100g alimento), B1 (0,045mg/100g alimento), B2 (0,05mg/100g alimento) y Niacina (0,7/100g alimento), y minerales como calcio, hierro, fósforo (Lazarte & Nader-Macías, 2016;Rubiano-Charry et al, 2019). Esta fruta es cultivada en 85 países, siendo el Perú uno de ellos (Zhou et al, 2017).…”

Section: Introductionunclassified

Comportamiento reológico de la pulpa de mango (Mangifera indica L.) liofilizada con encapsulantes

et al. 2023

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El mango es un fruto exótico con gran potencial agroindustrial y de elevado consumo por sus características nutricionales y atributos sensoriales. Sin embargo, son escasos las investigaciones acerca de las propiedades reológicas en pulpa de mango liofilizada que puedan ser utilizados en procesos agroindustriales. El objetivo del presente estudio fue evaluar el efecto de la liofilización de pulpa de mango variedad Edward con encapsulantes, maltodextrina (M.D.) y goma arábica (G.A.), sobre el comportamiento reológico. Los resultados evidenciaron que las formulaciones en pulpa de mango que no han sufrido ningún tipo de transformación frescas y liofilizadas tienen un comportamiento pseudoplástico y presentan un adecuado ajuste al modelo Mizrahi – Berk (R2˃0,99). Las curvas de fluidez de las muestras de pulpa de mango liofilizadas presentan una disminución en la viscosidad aparente, siendo el tratamiento M6 (0% G.A. – 2% M.D.) el que mantiene similares características reológicas a la pulpa de mango fresco.

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Research trends on mango by-products: a literature review with bibliometric analysis

Tirado-Kulieva¹,

Gutiérrez-Valverde²,

Yarleque³

et al. 2022

Food Measure

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Aprovechamiento de los subproductos del mango, como fuente de compuestos bioactivos, para la elaboración de rollos comestibles

Cited by 4 publications

References 14 publications

Nutritional and technological properties of pulp and peel flours from different mango cultivars

Nutritional and technological properties of pulp and peel flours from different mango cultivars

Comportamiento reológico de la pulpa de mango (Mangifera indica L.) liofilizada con encapsulantes

Research trends on mango by-products: a literature review with bibliometric analysis

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