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Mangifera indica fruit (mango) is one of the most commercialized fruits around the world occupying the 2nd position as a tropical crop, due to the great variety of existing cultivars from which different food products such as drinks, juices, concentrates, and jams are prepared. The wastes generated during the processing of this fruit (20 million to...
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... of the most commercialized tropical fruits is mango, the fruit of Mangifera sp. and specially of Mangifera indica ( Fig. 1) [1]. The production of this fruit exceeds 50 million tons per year [2] and its core business is centered on the production of pulp-based products such as concentrates, juices, jams and fruit bars, among others [3]. During mango processing, wastes such as peels, seeds and part of the pulp attached to them are generated; these residues ...Similar publications
Lonicera edulis L. occupies a special place among sparsely distributed garden crops in the middle horticulture zone of Russia. The main advantages of the culture are its long maturation period, long fruiting period, high plasticity, value of the biochemical composition of berries. The paper presents experimental data on the biochemical composition...
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... with microwave assisted extraction using ethanol: water. This variation in extraction yields may be due to mango varieties, the state of maturation, extraction methods and the type of solvent used (Lastra-Ripoll et al., 2023;Mieles-Gómez et al., 2021;Tacias-Pascacio et al., 2022). ...
... Haden, Kent and Tommy Aktins. These differences in the composition of bioactive compounds can be attributed to the varieties of mango, the maturation state, and the solvent used Tacias-Pascacio et al., 2022). These results are consistent with the measurements of the antioxidant activities (ABTS and DDPH) of the extracts, with MPE80 (1091.89 ...
... μmol TEAC/g extract)(Castañeda-Valbuena et al., 2021). These differences in total phenolic content and antioxidant activity values (ABTS and DDPH) can be attributed to the different extraction techniques used, the different varieties of mango, the maturation state, the solvent used, the environmental and harvest conditionsTacias- Pascacio et al., 2022). ...
Hydrogels based on natural polymers have aroused interest from the scientific community. The aim of this
investigation was to obtain natural extracts from mango peels and to evaluate their addition (1, 3, and 5%) on the
rheological behavior of mango starch hydrogels. The total phenolic content, antioxidant activities, and phenolic
acid profile of the natural extracts were evaluated. The viscoelastic and thixotropic behavior of hydrogels with
the addition of natural extracts was evaluated. The total phenol content and antioxidant activity of the extracts
increased significantly (p <0.05) with the variation of the ethanol-water ratio; the phenolic acid profile showed
the contain of p-coumaric, ellagic, ferulic, chlorogenic acids, epicatechein, catechin, querecetin, and mangiferin.
The viscoelastic behavior of the hydrogels showed that the storage modulus (Gʹ)is larger than the loss modulus
(Gʹ ʹ)indicating a viscoelastic solid behavior. The addition of extract improved the thermal stability of the
hydrogels. 1% of the extracts increase viscoelastic and thixotropic properties, while concentrations of 3 to 5%
decreased. The recovery percentage (%Re) decreases at concentrations from 0% to 1% of natural extracts,
however, at concentrations from 3% to 5% increased.
... Mangos are widely consumed around the globe due to its distinct taste. The mango peel accounts for 10-12 % of the total fruit, making it a significant byproduct of the mango industry (Tacias-Pascacio et al., 2022). Fruit peels are being reintroduced in the agro-food industry as valuable byproducts because of their large content of polyphenols, phytosterols, carotenoids, and vitamins, which possess health improvement ability (Jahurul et al., 2015;Marçal & Pintado, 2021). ...
... Plant phenolics are known for protecting the body from both internal and external oxidative stress to prevent cell damage (Tacias-Pascacio et al., 2022). The potent antioxidant activities of these compounds are due to their distinctive functional groups and chemical structure. ...
... Green extraction technologies have presently in trend during the last decade. ''Green Chemistry'' methods employ the use of safer solvents, consume less energy, and need less time for extraction (Tacias-Pascacio et al. 2022). Many new methods of extraction support the PC's recovery from agri-food wastes. ...
Phenolic compounds (PCs) are abundant throughout the plant kingdom, which occurs in inexpensive resources, such as waste from food processing industries and agriculture activities. This has increased their extraction and subsequent utilization during the past few years. Natural phenolic compounds (Flavonoids and non-flavonoids) have grown more appealing from a technical standpoint, in addition to their usage in pharmaceuticals or as an additive in nutraceuticals, they also have potential in polymer technology. PCs have health-promoting qualities that can be attributed to their strong antioxidant activity and free radicals scavenging activity. These antioxidant properties protect against the action of oxidative species and are linked to the lower incidence of chronic non-communicable diseases such as diabetes mellitus, cardiovascular diseases, cancer, and neurodegenerative conditions. The extraction of phenols from food processing wastes has been studied using a variety of extraction procedures, most of which rely on the usage of organic solvents. Furthermore, there is currently a growing demand for environmentally friendly and affordable methods that produce polyphenol extracts with slightly harmful impacts on the environment. The employment of greener technologies like microwave-assisted extraction (MAE), deep eutectic solvent (DES) extraction, ultrasound-assisted extraction (UAE), supercritical fluid extraction (SFE), subcritical water extraction (SBWE), pressurized liquid extraction (PLE) and enzymatic extraction processes are examined in detail in this review which focuses on contemporary novel and feasible techniques for recovering useful PCs from food processing wastes. Further, how the greener extraction of PCs from food waste and its application in different industries can be integrated into a circular bioeconomy is also summarized.
... The variety, the region where the mango is grown, and the methods of extraction significantly affect the phenolic content of mango and its peel extracts (Coelho et al., 2019;Marcillo-Parra et al., 2021). The compounds identified in the present study have been recognized for their vital biological and health-beneficial properties, such as antioxidant, antiinflammatory, anticancer capacity, antidiabetic, and antimicrobial properties (Ordoñez-Torres et al., 2021;Tacias-Pascacio et al., 2022). Therefore, the byproduct of mango, i.e., peel, has a wide range of applications in the food, pharmaceutical, and nutraceutical industries. ...
The present study investigated the antioxidant and antimicrobial activities of Bao mango and daikon radish peel (Thai variety) ethanolic extracts. The percentage extraction yield of radish peel was higher compared to the mango peel (p < 0.05). However, Mango peel extract (MPE) contained higher total phenolic content (TPC) than radish peel extract (RPE) (p < 0.05). Similar to the TPC value, antioxidant activities including DPPH radical scavenging activity, reducing power, and peroxidation inhibition were higher in the MPE, compared to the RPE, except for metal chelating activity. The antimicrobial analyses suggested that the MPE showed lower minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values compared to the RPE (p < 0.05) against Gram-positive and Gram-negative bacteria. High-performance liquid chromatography (HPLC) revealed that mangiferin was the major phenolic compound present in MPE, followed by 3, 4 dihydroxybenzoic acid. Therefore, MP could be used as a promising natural antioxidant and antimicrobial agent for food applications.
... The waste from the processing of this fruit (20 million tons), which constitutes up to 60 % of the weight of the fruit and is mainly composed of peel (12 %) and kernel seeds (20 %), causes a series of environmental factors and economic problems for the entrepreneurs of this fruit. Nevertheless, the development of technological tools has led to these wastes being considered for use in various industries such as food and medicine, As it has been shown that they can be used as raw materials for obtaining phenolic compounds with biological activities (antioxidant, antimicrobial, anticancer, etc.) [1]. The peel of mango is a significant source of dietary fiber, vitamins, phenolic compounds, cinnamic acids and their derivatives, flavonoids, galactotannins, and carotenoids. ...
In this study, the extraction and nanoencapsulation of mango peel extract (MPE) were investigated to enhance its stability and preserve its antioxidant properties. Initially, using the central composite design (CCD)-response surface methodology (RSM), optimal conditions for the extraction of MPE via an ultrasonic system were determined to be a temperature of 10.53 °C, a time of 34.35 min, and an ethanol concentration of 26.62 %. Subsequently, the extracted extract was spray-dried and nanoencapsulated using three types of coatings: maltodextrin, whey protein isolate (WPI), and their combination. The results showed that nanoencapsulation led to a significant improvement in the stability of phenolic compounds in the extract during storage compared to free extract. Furthermore, capsules prepared with the combined coating exhibited the highest levels of phenolic compounds and antioxidant activity. Therefore, it can be concluded that nanoencapsulation can serve as an effective method for preserving the bioactive properties of MPE.
... Based on the 2019 production [1], more than 350,000 MT of these waste materials are generated, while these by-products are rich sources of phenolic compounds. The four most abundant phenolic compounds in mango are ellagic acid, gallic acid, mangiferin, and quercetin, and their derivatives are either in the form of tannins or glucosides (penta-galloylglucose, gallotannins, homomangiferin, methyl-gallate, quercetin, dimethylmangiferin among others) [3]. These compounds keep the roles of anti-inflammatory, antioxidant, antimicrobial, and anticancer activities [4]. ...
... One related study reported reported that mango is composed of carotenoids, anthocyanins, dietary fiber, and phenolic compounds [5]. Phenolic compounds in mango include mangiferin, gallic acid, caffeic acid, and tannin [6]. ...
Mango (Mangifera indica L.) is one of the most economically important fruits in Thailand. Mango has been used as a traditional medicine because it possesses many biological activities, such as antioxidant properties, anti-inflammatory properties, microorganism-growth inhibition, etc. Among its natural pharmacologically active compounds, mangiferin is the main active component found in mango leaves. Mangiferin has the potential to treat a variety of diseases due to its multifunctional activities. This study aims to prepare a mangiferin-rich extract (MRE) from mango leaves and develop nanoparticles containing the MRE using an electrospraying technique to apply it in a cosmeceutical formulation. The potential cosmeceutical mechanisms of the MRE were investigated using proteomic analysis. The MRE is involved in actin-filament organization, the positive regulation of cytoskeleton organization, etc. Moreover, the related mechanism to its cosmeceutical activity is metalloenzyme-activity regulation. Nanoparticles were prepared from 0.8% w/v MRE and 2% w/v Eudragit® L100 solution using an electrospraying process. The mean size of the MRE-loaded nanoparticles (MNPs) received was 247.8 nm, with a PDI 0.271. The MRE entrapment by the process was quantified as 84.9%, indicating a high encapsulation efficiency. For the skin-retention study, the mangiferin content in the MNP-containing emulsion-gel membranes was examined and found to be greater than in the membranes of the MRE solution, illustrating that the MNPs produced by the electrospraying technique help transdermal delivery for cosmetic applications.
... mg GAE/g dry extract), acetone extract (286.51 mg GAE/g dry extract), and methanolic extract (515.62 mg GAE/g dry extract) of the same peel, the methanolic extract of dried mango peel had a higher total phenolic content (515.62 mg GAE/g dry extract). This implies that the extraction efficiency of phenolic chemicals from mango peel might be affected by the choice of extraction solvent [45]. ...
Foodborne diseases remain a critical global concern, necessitating innovative approaches to curb the microbial contamination and ensure food safety. This study investigates the potential of mango peel extract (MPs) as a natural antimicrobial agent to enhance the performance of edible films designed for food packaging. Films composed of cellulose acetate (CA), polyvinylidene fluoride (PVDF), and a composite of CA/PVDF (CAPVDF) were evaluated for their antibacterial properties against a range of pathogenic bacteria. CA, PVDF, and CAPVDF films displayed limited inhibitory effects on the tested pathogens. Incorporating MPs into CAPVDF matrix significantly improved antibacterial activity. The MPs-containing CAPVDF film exhibited substantial zones of inhibition (ZOI) against Escherichia coli, Staphylococcus aureus, Candida albicans, and Aspergillus niger, with zone of inhibition (ZOI) widths ranging from 20 to 24 mm. The contact angles of the PVDF and CA films were 117.2° and 109.2°, respectively. After mixing the two polymers, the CAPVDF film showed a contact angle 105.7°, while adding the MPs extract decreased the contact angle to be 83.2° for MPs3/CAPVDF films. Particularly, the considerable ZOI widths of 24 mm, 23 mm, 20 mm, and 18 mm, respectively, exhibited the MPs3/CAPVDF film’s impressive inhibitory impact on E. coli, S. aureus, C. albicans, and A. niger. Interestingly, the MPs3/CAPVDF film completely prevented the evolution of S. aureus and E. coli. These findings underscore the potential of mango peel extract as a natural solution to extend the shelf life and enhance the safety of packaged food products. Ultimately, incorporating MPs into CAPVDF films presents a promising strategy for combatting foodborne pathogens and preserving the freshness of packaged goods. This research contributes to global efforts to reduce food waste and improve public health through sustainable and effective food safety measures.
... [52]. The variation in phenolic content can be ascribed to factors like different cultivars, ripening stages, environmental conditions, origin, or various pre-treatment and extraction methods [53]. ...
The constant growth of the cosmetic industry, together with the scientific evidence of the beneficial properties of phytochemicals, has generated great interest in the incorporation of bioactive extracts in cosmetic formulations. This study aims to evaluate the bioactive potential of a mango peel extract for its incorporation into cosmetic formulations. For this purpose, several assays were conducted: phytochemical characterization; total phenolic content (TPC) and antioxidant potential; free-radical scavenging capacity; and skin aging-related enzyme inhibition. In addition, the extract was incorporated into a gel formulation, and a preliminary stability study was conducted where the accelerated (temperature ramp, centrifugation, and heating/cooling cycles) and long-term (storage in light and dark for three months) stability of the mango peel formulations were evaluated. The characterization results showed the annotation of 71 compounds, gallotannins being the most representative group. In addition, the mango peel extract was shown to be effective against the ·NO radical with an IC50 of 7.5 mg/L and against the hyaluronidase and xanthine oxidase enzymes with IC50 of 27 mg/L and 2 mg/L, respectively. The formulations incorporating the extract were stable during the stability study. The results demonstrate that mango peel extract can be a by-product to be revalorized as a promising cosmetic ingredient.
... Recently, technological advances on food composition analysis have allowed an efficient and sensible separation, identification and quantification of phenolic compounds, whose biological and health properties are structure-dependent [45]. HPLC and mass spectrometry (MS) are undoubtedly recognized as the most advanced techniques for the elucidation and determination of phenolic compounds by the scientific community [46]. ...
Acerola (Malpighia emarginata DC) is a cherry-like tropical fruit well-known for being a rich source of ascorbic acid (vitamin C) and phenolic compounds. This review provides a complete overview on aspects related to phenolic compounds of acerola fruit and by-products, comprising the identification and quantification of phenolic compounds, influencing factors, and biological properties. Scientific evidences suggest that the acerola is a promising superfruit with great potential in the food and pharmaceutical industries. At least 76 phenolic compounds were identified using high performance liquid chromatography in acerolas, including 55 flavonoids (anthocyanins, flavan-3-ols, flavonols, flavones, flavanones, isoflavones and chalcones) and 21 non-flavonoids (phenolic acids, stilbenes and lignans). Phenolic compounds in acerola show several biological properties, including antioxidant, antibacterial, antihyperglycemic, antihyperlipidemic, anti-inflammatory, and hepatoprotective activities. However, studies are further required to assess the seasonal and genotypic influence on the phenolics of acerola and their bioaccessibility. Acerola is an anthocyanin-rich fruit with high potential for pigment extraction, but stabilization of anthocyanins in juice and pulp should be further elucidated and improved.
