Biotechnological Potentialities and Valorization of Mango Peel Waste: A Review

Puligundla, Pradeep; Obulam, Vijaya Sarathi Reddy; Oh, Sang-Eun; Mok, Chulkyoon

doi:10.17576/jsm-2014-4312-12

Cited by 28 publications

(15 citation statements)

References 33 publications

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“…In general, mangoes are a good source of water, simple and complex carbohydrates, vitamins A and C, as well as diverse phytochemical compounds as phytosterols, carotenes or phenolic compounds (PCs). Dietary fiber (DF) is the major complex carbohydrate and its constituents in mango are pectin, cellulose, hemicelluloses [3] and klason lignin [4], while the major phytochemical substances are diverse PCs such as gallic, hydroxicinnamic, p-hydroxibenozoic, chlorogenic, caffeic and coumaric acids [5]. DF and PCs constitute the major components of the indigestible fraction (IF) of a food matrix.…”

Section: Introductionmentioning

confidence: 99%

Changes in Intestinal Microbiota and Predicted Metabolic Pathways During Colonic Fermentation of Mango (Mangifera indica L.)—Based Bar Indigestible Fraction

et al. 2020

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Mango (Mangifera indica L.) peel and pulp are a source of dietary fiber (DF) and phenolic compounds (PCs) that constituent part of the indigestible fraction (IF). This fraction reaches the colon and acts as a carbon and energy source for intestinal microbiota. The effect of mango IF on intestinal microbiota during colonic fermentation is unknown. In this study, the isolated IF of a novel 'Ataulfo' mango-based bar (snack) UV-C irradiated and non-irradiated (UVMangoB and MangoB) were fermented. Colonic fermentation occurred in vitro under chemical-enzymatic, semi-anaerobic, batch culture and controlled pH colonic conditions. Changes in the structure of fecal microbiota were analyzed by 16s rRNA gene Illumina MiSeq sequencing. The community´s functional capabilities were determined in silico. The MangoB and UVMangoB increased the presence of Faecalibacterium, Roseburia, Eubacterium, Fusicatenibacter, Holdemanella, Catenibacterium, Phascolarctobacterium, Buttiauxella, Bifidobacterium, Collinsella, Prevotella and Bacteroides genera. The alpha indexes showed a decrease in microbial diversity after 6 h of colonic fermentation. The coordinates analysis indicated any differences between irradiated and non-irradiated bar. The metabolic prediction demonstrated that MangoB and UVMangoB increase the microbiota carbohydrate metabolism pathway. This study suggests that IF of mango-based bar induced beneficial changes on microbial ecology and metabolic pathway that could be promissory to prevention or treatment of metabolic dysbiosis. However, in vivo interventions are necessary to confirm the interactions between microbiota modulating and intestinal beneficial effects.

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Section: Introductionmentioning

confidence: 99%

Changes in Intestinal Microbiota and Predicted Metabolic Pathways During Colonic Fermentation of Mango (Mangifera indica L.)—Based Bar Indigestible Fraction

et al. 2020

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“…Improper disposal of mango peel waste may appreciably increase the environmental pollution due to its rapid decay, eventually becoming a source of insect multiplication. A high level of biological oxygen demand (BOD) and chemical oxygen demand (COD) in mango peel waste create a further problem in disposal (Puligundla et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Mango, Orange and Mandarin Peels Oleoresins to Prepare Natural and Healthy Instant Flavor Drinks

Masoud

El-Hadidy

2017

SCUJ

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Mango and citrus are major processed fruits in Egypt that results in large quantities of wastes and byproducts rich in various bioactive components such as water soluble and insoluble antioxidants and essential oils. Therefore, the objective of this study was to produce instant flavor drinks from oleoresins which obtained from fruit industry wastes (mango, orange and mandarin peels). Fruit peels are natural sources for dietary antioxidants and flavor. Mango, orange and mandarin peels industrial by-products contains many nutritionally and economically valuable components. These by-products from juice processing industries have significant exploitation potential. Therefore, the present study carried out on different instant flavor drinks which were prepared as mango, orange and mandarin peels oleoresin in 20, 40 60, 80 and 100 mg/100 g formulas to produce natural and healthy instant fruit peels flavor drinks compared to commercial products. These formulas evaluated for physico-chemical properties, antioxidants contents and their activities, volatile oil fractions and sensory evaluation. The obtained results indicated that antioxidant activity of mandarin peels oleoresin due to it is high phenolic compounds content (50.51±2.41mg/g) and vitamin C (1.30±0.06 mg/g). While, total flavonoids contents (5.66±0.21 mg/g) for mango peels oleoresin showed the second level for tested peels oleoresin antioxidant activity, also mango oleoresin has high content of in carotenoids (12.53±0.43 mg/g). Mandarin peels which have the significant content of volatile oil (1.92±0.23g/100g), comparing to orange and mango oleoresin peels. Mango peels oleoresin has higher content in α-pienene, terpinolene, myrcene and β-pienene than other fractions (12.82, 3.14, 2.30 and 1.54%, respectively) Also, the major compound in orange then mandarin peels oleoresin was limonene (85.80 and 52.67%, respectively). Camphor content has highest content in orange peels oleoresin (3.62%). The most important aroma characteristic in mandarin peels oleoresin were 1,8-cineol (13.31%) followed by γ-terpinene (11.02%) then E-β-ocimene (6.52%). Orange peels oleoresin has the highest antioxidant activity by DPPH method (from 54.20 to 73.00%) in gradual concentrations followed by mango peels oleoresin (from 46.24 to 55.82%) then mandarin peels oleoresin (from 33.92 to 52.02%). These data are due to that orange peels oleoresin is rich in limonene and camphor, as well as carotenoids, flavonoids and vitamin C. Aroma in mandarin formula showed the highest one and that was due to the quantity of volatile oil and quality of some volatile oil compounds. Mango and orange peels oleoresin formulas gave also the highest evaluation in sensory acceptability which has been shown for the aroma and flavor results may be due to the highest contents in flavonoids and carotenoids and volatile oil components. Therefore, the use of mango, orange and mandarin oleoresins as natural flavors is better than commercial synthetic flavorings.

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“…A mango peel feed rate of 1301.64 kg/h (on a dry weight basis) into the mango peel processing plants was used in sizing the major equipment in the proposed three plant scenarios (anthocyanin‐polyphenol‐pectin, anthocyanin‐pectin, and polyphenol‐pectin). The dry weight basis of the mango peel feed rate was calculated by assuming that 70% of the peel is moisture 25 . Basic mass balances were carried out to size the major equipment by using the ratios of reactants in the experimental work.…”

Section: Methodsmentioning

confidence: 99%

Comparison of physicochemical properties and economic gain from three‐stage and two‐stage sequential valorization of mango peels

Mugwagwa

Chimphango

2020

Biofuels Bioprod Bioref

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Three‐stage sequential extraction of anthocyanins, polyphenols, and pectin has the potential to enhance the product's functional properties and the economic value of mango (Mangifera indica L.) peels beyond the two‐stage processes (anthocyanin‐pectin and polyphenol‐pectin). A three‐stage process was developed by incorporating a polyphenol extraction stage in a sequential process where anthocyanins and pectin were co‐extracts. Anthocyanins were extracted first (80% ethanol (EC)/2% acetic acid/25 °C/1 h), generating a residue from which polyphenols were extracted (65–85% EC/20–80 min/70 °C), based on a full factorial statistical experiment. Pectin was subsequently extracted from the second‐stage residues (0.25% ammonium oxalate / oxalic acid / 85 °C / 1 h). The economic benefits (net present value (NPV), payback period (PBP), product minimum selling price (PMSP) of the three‐stage sequential process (anthocyanin, polyphenol, and pectin) and the two‐stage processes (anthocyanin‐pectin and polyphenol‐pectin) were evaluated over a plant life of 25 years. Polyphenols and pectin from the three‐stage process had >65% higher antioxidant capacity and up to 10.4% higher purity, respectively, when compared with those from the two‐stage processes. There is also more economic gain from the three‐stage process (NPV −$4 31 285, PBP −3 years, PMSP < $10/kg) than the anthocyanin‐pectin process (NPV −$3 76 917, PBP −3.22 years, PMSP < $10/kg) and the polyphenol‐pectin process (NPV −$235 599, PBP −4.29 years, PMSP < $30/kg). Thus, three‐stage sequential extraction is an economic process, which enables the recovery of three value‐added food ingredients with improved functional properties from mango peels.© 2020 Society of Chemical Industry and John Wiley & Sons, Ltd

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Biotechnological Potentialities and Valorization of Mango Peel Waste: A Review

Abstract: In recent years, by-products of fruit processing have received a great deal of attention, which is primarily due to their nutritional and economic exploitation

Cited by 28 publications

References 33 publications

Changes in Intestinal Microbiota and Predicted Metabolic Pathways During Colonic Fermentation of Mango (Mangifera indica L.)—Based Bar Indigestible Fraction

Changes in Intestinal Microbiota and Predicted Metabolic Pathways During Colonic Fermentation of Mango (Mangifera indica L.)—Based Bar Indigestible Fraction

Mango, Orange and Mandarin Peels Oleoresins to Prepare Natural and Healthy Instant Flavor Drinks

Comparison of physicochemical properties and economic gain from three‐stage and two‐stage sequential valorization of mango peels

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