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

Abstract

Plant extracts have the potential to be used as food additives; however, their use have been limited by causing undesirable changes in the sensory attributes of foods. We characterized the mango seed extract as a preserving agent for fresh-cut mangoes. We established the maximum concentration of extract that, while increasing the antioxidant activity, and limiting microbial contamination of the fruit, did not negatively affect fruit sensory acceptability. The extract contained 277.4 g gallic acid equivalent (GAE)/kg dw (dry weight) of polyphenols and 143.7 g quercetin equivalent (QE)/kg dw of flavonoids. Antioxidant capacity values were 2034.1 and 4205.7 μmol Trolox equivalent (TE)/g against 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radicals, respectively. Chromatographic analysis revealed the presence of gallic and chlorogenic acids. The extract (16 g/L) inhibited the growth of Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes. The highest concentration with sensory acceptability was 6.25 g/L. At such concentration, the extract preserved fresh-cut fruits, increasing polyphenols (0.427 g GAE/kg fw (fresh weight)), flavonoid content (0.234 g QE/kg fw) and antioxidant activity (DPPH = 2.814 and ABTS = 0.551 mol TE/kg fw). It also reduced inoculated bacteria (range: 5.50 × 103 to 1.44 × 105 colony forming units (CFU)/g). These results showed the importance of considering consumer acceptability to determine the effective concentration of plant extracts as additives.

Pre‐processed fruits as raw materials: part II—process conditions, demand and safety aspects

“…Another study on mango seed extract supports this work (Bernal-Mercado et al, 2018). Mango puree film coating to rectangular pieces in a modified atmosphere prevented the off-odour than the uncoated samples even at 30 °C; however, the film was permeable to water (Sothornvit and Rodsamran, 2010).…”

“…Ethanolic seed extract from mango not only acted as an antimicrobial agent but also increased the phenolic content by 7.4 times and flavonoids by 3.1 times of the cubes (Vega‐Vega et al ., 2013). Another study on mango seed extract supports this work (Bernal‐Mercado et al ., 2018). Mango puree film coating to rectangular pieces in a modified atmosphere prevented the off‐odour than the uncoated samples even at 30 °C; however, the film was permeable to water (Sothornvit and Rodsamran, 2010).…”

Pomegranate (Punica granatum L.) Peel Extracts as Antimicrobial and Antioxidant Additives Used in Alfalfa Sprouts

“…Fully grown alfalfa sprouts were purchased from a local producer. Sprouts were immersed for 2 min within different treatments, then were dried and stored until further analysis [ 26 ]. Treatments were carried out with the aqueous extract of pomegranate peel at two concentrations (25 mg/mL and 50 mg/mL); two controls were used: sodium hypochlorite 200 ppm and sterile water.…”

“…The extracts were evaluated for antioxidant capacity by the methods described above (DPPH and ABTS). The antioxidant capacity of the sprouts was expressed as μmol of TE/100 g [ 26 ].…”

Edible Seeds Medicinal Value, Therapeutic Applications and Functional Properties-a Review

“…The extract inhibited the growth of Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes Antioxidant, antidiabetic and anticancer properties of cumin seeds . Chromatographic analysis revealed the presence of gallic and chlorogenic acids [56].…”