Mango pectin quality as influenced by cultivar, ripeness, peel particle size, blanching, drying, and irradiation

Geerkens, Christian Hubert; Nagel, Andreas; Just, Kathrin Meike; Miller-Rostek, Petra; Kammerer, Dietmar R.; Schweiggert, Ralf M.; Carle, Reinhold

doi:10.1016/j.foodhyd.2015.05.022

Cited by 77 publications

(43 citation statements)

References 44 publications

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“…The data recorded for seed, peel, and pulp are in harmony with Yatnatti, Vijayalakshmi, and Chandru (), while the same results including overall by products and pulp content are not in line with the work of Geerkens et al () and Ubwa et al (), respectively. All cultivars obtained have high and significant pulp content which means they are worthy to be utilized for pulp based products.…”

Section: Resultssupporting

confidence: 65%

Effect of Cryogenic grinding on chemical and morphological characteristics of mango (Mangifera indicaL.) peel powder

Kaur

Srivastav

2018

J Food Process Preserv

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Mango peel waste (MPW) represents 15–20% of the overall mass of fruit. Hence, an attempt has been made to utilize MPW from six cultivars (Chausa, Langra, Neelum, Barah masi, Dashehari, and Fazli). The mango peel powder (MPP) was obtained using Cryo‐Ball mill, which uses liquid nitrogen to achieve low temperature. The samples were subjected to proximate, mineral composition and SEM analysis. The MPP extracts were screened for their TPC, TFC, and IC50 values. The samples had considerable amount of protein (5.39–6.06%) and crude fiber (6.43–11.80%). Interestingly, significant amount of P and Cl was recorded with highest value in Barah masi (13.53%) and Chausa (2.89%), respectively, which are not reported earlier. Langra, Neelum, and Chausa were found to have highest values for TPC, TFC, and IC50 as 60.48 mg GAE/g, 135.04 mg QE/g, and 490.75 µg/mL, respectively. This study will provide the insight of relationship between Cryogenic grinding and retention of beneficial components. Practical applications The Cryogenic grinding (Cryo‐grinding) is an emerging technology which is used for retention of beneficial components and results in end product with improved quality. This study will highlight the link between Cryo‐grinding and retention of bioactive compounds. The chemical and mineral composition data obtained for Cryo‐ground samples (mango peel powder) suggests their great potential to be used for the fortification of food products. In addition, it reduces problems related to waste disposal and improves functional quality of the food. The findings of this study will enlighten the researchers about incorporation of LN2 in grinding operation of heat‐sensitive products.

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Section: Resultssupporting

confidence: 65%

Effect of Cryogenic grinding on chemical and morphological characteristics of mango (Mangifera indicaL.) peel powder

Kaur

Srivastav

2018

J Food Process Preserv

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“…Furthermore, in this work, the absorption of pectin extracts obtained using CHE was maximal in the UV region, at 300 and 320 nm (possibly due to colorless browning intermediates produced during early stage of Maillard reaction), and in the visible region at 420 nm (data not shown), probably because of the presence of dark‐brown polymeric compounds (Yu, Zhou, & Yang, ). Other authors have also reported a brown color for pectins extracted from citric and mango peels using CHE (Geerkens et al., ; Wang et al., ). On the contrary, pectin extracts from the white variety obtained by TS, in which the thermal treatment (60 °C, 30 min) was much softer, did not show color changes (Figure B).…”

Section: Resultsmentioning

confidence: 90%

Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication

Cava

Gerbino

Sgroppo

et al. 2018

Journal of Food Science

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“…Those authors studied the influence of four variables: S:L ratio (5-15 g·mL S:L ratio, yielding 9.1% for the extraction efficiency. Hubert et al studied the impact of different Mango (M. indica L.) cultivars, technological procedures and ripeness degree on the pectin quality of their peels [23]. They concluded that grinding of mango peels (with particle sizes of 42 μm) significantly enhanced the pectins extraction yield (70%) without increasing the impurity contents.…”

Section: Extraction Methods For Pectins: New Trends For the Revalorizmentioning

confidence: 99%

Natural Pectin Polysaccharides as Edible Coatings

et al. 2015

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Abstract:The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.

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Mango pectin quality as influenced by cultivar, ripeness, peel particle size, blanching, drying, and irradiation

Cited by 77 publications

References 44 publications

Effect of Cryogenic grinding on chemical and morphological characteristics of mango (Mangifera indicaL.) peel powder

Effect of Cryogenic grinding on chemical and morphological characteristics of mango (Mangifera indicaL.) peel powder

Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication

Natural Pectin Polysaccharides as Edible Coatings

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