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Table of the functional properties of wheat flour (control) and mango peel flour.
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This study was to investigate the proximate composition and functional properties of mango (Mangiferaindica L.var Perlis Sunshine) peel, pulp and seed kernel flour. The proximate analysis (g/100g) ranges between peel, pulp and seed kernel flour were determined as carbohydrate (83.31, 85.27 and 83.9 %), total protein (4.13, 2.57 and 1.23%), fat (0.5...
Context in source publication
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Citations
... The TPC in the MPE sample was 280.5 ± 7.95 μg quercetin/ g of extract powder, whereas 25.92 ± 0.32 μg quercetin/ g of extract powder was found in the RPE sample (Table 1). Earlier, Noor et al. (2015) reported that the Mangifera indica L. var. Perlis Sunshine mango peel contained a TPC value of 21.7 mg/g of peels. ...
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.
... Also, they reported that total dietary fiber content was in the range of 40.6-72.5%. Moreover, these results confirmed those of [34]. They found that soluble dietary fiber, insoluble dietary fiber and total dietary fiber contents of mango peels were 20.0 %, 34.2 % and 54.2%, respectively. ...
... When adding MPF to the bioPP matrix, the contact angle suffered quite a decrease at the initial time, going down to 79.4°, rapidly diminishing to 53.7°at 30 min. This decrease is ascribed to the polarity of the MPF particles, which have a high content in cellulose, hemicellulose, lignin, and other phenolic compounds, 53 all of them having hydrophilic hydroxyl groups. These groups possess a great affinity toward water, a polar solvent, thus increasing its absorption and decreasing the contact angle. ...
This work reports on the successful development of biopolypropylene/mango peel flour (bioPP/MPF) composites using extrusion and injection molding processes. The compatibility between bioPP and MPF is improved through the use of PP-g-IA (3 phr) as a compatibilizer (which is prepared by reactive extrusion REX) and dicumyl peroxide (DCP) (1 phr) as a cross-linker. The mechanical, morphological, thermal, thermomechanical, chemical, colorimetric, water absorption, and flowability properties are characterized and analyzed. The results show that MPF (30 wt %) compatibilized with PP-g-IA and DCP increased the stiffness of bioPP in terms of Young's modulus values. Elongation at break also shows very promising results, with a maximum value of almost 30% for the bioPP/MPF/PP-g-IA/DCP sample. PP-g-IA and DCP seem to exert a synergetic effect. Thermal stability is also improved as a result of these additives, as well as crystallinity, which is increased due to an heterogeneous nucleation phenomenon, enhanced by a higher dispersion of MPF particles in the matrix. Moreover, the excellent mechanical results are verified in FESEM images, where a very narrow gap between the MPF particles and the bioPP matrix is appreciated.
... Similarly, the powder made from mango peel flour is an excellent source of dietary fiber, it not only exhibits antioxidant properties but also has functional characteristics (Abdul-Aziz et al., 2012). Mango peel flour is rich in total flavonoids contents (TFC) and total phenolic contents (TPC) (Noor et al., 2015). ...
Mango is considered the "king" of fruits, it not only exhibits high postharvest quality/sensory attributes (excellent flavor with great taste, aroma, colour, etc.) but also has high nutritional value, which is due to its phytochemicals and health benefiting compounds. Mangoes are a rich source of vitamins, minerals and antioxidants. It has an abundance of phytochemicals virtue of which protects human health against diseases. Also, being a seasonal and highly perishable fruit, it is processed into different post-harvest products such as beverages, powder, jam, jelly, leather, etc. These products preserve beneficial and bioactive molecules (phytochemicals) of mango. Thus, because of richness in phytochemicals and immense postharvest value, adding mango to the human diet exerts a significant positive effect on health and metabolism. This chapter put light on postharvest quality attributes of mango, its phytochemicals and bioactive compounds in pre-harvest and postharvest form, virtue of which it exerts a positive effect on human health when added to the daily diet.
... SCG shows EA of 54.72% and ES of 92.38%. These results are better than others compounds, as EA of chia fibrous (53.26%), lima bean (49.3%), mango peel flour (4.68%) and ES wheat straw (86.94%), corncobs (80%), mango peel flour (79.12%), papaya kernel flour (58%) an lima bean (28.25%) (Ballesteros et al., 2014;Noor, Siti, & Mahmad, 2015). ...
Background
Coffee is the second largest commodity in the world and its market has grown regularly over the last 150 years. During production and processing of coffee beans many by-products are generated such as skin, pulp, mucilage, parchment, silverskin, immature and defective coffee beans. Around 50% of coffee fruit is discard and can contaminate the environment.
Scope and approach
The purpose of this review is to raise potential applications for coffee by-products in topical formulations. Besides, to present the main bioactive compounds responsible for their biological activity. With population changing habits, use and consumption of natural products has been growing, so there has been greater interest in research in this area. Added to this interest, is the concern caused by the environmental impact caused by tons of industrial waste discarded daily.
Key findings and conclusions
Coffee by-products have several biological activities, such as antioxidant, anti-inflammatory, antimicrobial, anti-aging, anti-cancer, anti-cellulite and sunscreen. Therefore, it is a good alternative for the composition of topical pharmaceutical and cosmetic formulations, because in addition to its numerous activities, it has low cost, and is sustainable, safe and effective. However, most studies are mainly focused on its antioxidant activity, studies on the finished product are still lacking.
... Several studies showed the great potential of different plant by-products to be reconsidered as an important and cheaper source of ADFs and not as a waste. Thus, the apple pomace and peel [47], red grape pomace [48], cabbage powder [49], mango peel powder [50], guava peel [51], blueberry pomace powder [52], cocoa bean shell [53], pineapple pomace [54], coffee husk [55] and spent coffee grounds [56,57], are reported as sources with a high content of dietary fibers and antioxidant compounds. Table 3 summarizes the main advantages of the addition of ADFs to different meat products. ...
Meat products represent an important component of the human diet, their consumption registering a global increase over the last few years. These foodstuffs constitute a good source of energy and some nutrients, such as essential amino acids, high biological value proteins, minerals like iron, zinc, selenium, manganese and B-complex vitamins, especially vitamin B12. On the other hand, nutritionists have associated high consumption of processed meat with an increased risk of several diseases. Researchers and processed meat producers are involved in finding methods to eliminate nutritional deficiencies and potentially toxic compounds, to obtain healthier products and at the same time with no affecting the sensorial quality and safety of the meat products. The present review aims to summarize the newest trends regarding the most important methods that can be applied to obtain high-quality products. Nutritional enrichment with natural bioactive plant compounds (antioxidants, dietary fibers) or probiotics, reduction of harmful components (salt, nitrate/nitrite, N-nitrosamines) and the use of alternative technologies (high-pressure processing, cold plasma, ultrasounds) are the most used current strategies to accomplish this aim.
... The percentage of proteins found in the mango seed was 6.16 ± 0.52%, which is similar to the result of reference [26]; the shell presented 4.19 ± 0.02%, which is very similar to that obtained by [27]; and the seed, 1.27 ± 0.51%. The percentage of fats obtained for the seed was 9.31 ± 0.12%, a result close to that of [21]; for the shell, this was 2.19 ± 0.23%, which is similar to that obtained by [28]; and for the seed, this was 0.29 ± 0.09%. ...
This work applies green engineering, zero-waste, bioeconomy, biorefining and circular economy concepts around mango fruit waste. Fruit and vegetable industrialization by-products contain valuable chemical compounds called secondary metabolites and structural biopolymers, considered renewable raw materials with significant properties and characteristics that can be recovered and converted in high value-added compounds. These can be incorporated in new applications in pharmaceutical, food, nutraceuticals, cosmetics, textiles, pulp and paper, among other industries. Mango residual biomass was submitted to pigments and oil extraction. Besides using classic solvents for the extraction of bioactive chemicals, the novel aspect of this project is to use deep eutectic solvents (DES) for oil/butter extraction from the mango kernel. Moreover, mango peel flour and mango-derived biofilters (endocarp) have been used for the removal of carbamazepine, ibuprofen and acesulfame from artificial water.
... The OAC and OHC can be connected to the higher PPF fat content. Higher OAC and OHC values improve taste sensory properties and help retain the flavour (Noor, Siti, & Mahmad, 2015). ...
The peels of prickly pears represent around half of the fruit and are generally discarded, thus becoming an environmental problem. Due to the high content of bioactive compounds, prickly pear peels could be used as a nutraceutical and functional ingredient in some food preparations, such as bakery products. This study was aimed at assessing the aptitude of prickly pear peel flour to be mixed (10 g, 20 g, and 30 g/100 g) with wheat flour for biscuits preparation through the analysis of the physical and chemical properties of doughs and biscuits and through sensory evaluation.
The composition of prickly pear flour showed a significantly higher concentration of fibre (20.70 g/100 g d.w.), ash (14.57 g/100 g d.w.), and phenolic compounds (2776 mg/100 g d.w.) compared to the control wheat flour, thus improving technological properties such as the aptitude to kneading, the flavour retention, and the antioxidant capacity. The acceptance sensory test showed that biscuits prepared with 20 g/100 g and 30 g/100 g of prickly pear flour were more appreciated for smell, taste, colour, and overall acceptability.
... Industrially, the edible parts of mango fruits are used to process mango products while peels and seeds are dispensed as waste. The vast amount of these industrial wastes is a pollution source to the environment [3]. ...
... Economic losses occur due to high expenses cost for solving the industrial waste and low recovery obtained to the industry. Therefore, it is necessary and important to reuse the plant by-products from environmental and economic perspective [3]. ...
The aim of this work was to utilize Perlis Sunshine Mango Seed Flour (MSF) as natural active ingredient in body scrub for skin care cosmetology. The body scrubs were prepared in two forms i.e. rough salt and oil-in-water (O/W) emulsion. Both types of body scrub were formulated as based and containing Perlis Sunshine MSF. The determination of total phenolic content (FC-reagent method), ascorbic acid content (HPLC) and total antioxidant activity (DPPH method) of the body scrubs were evaluated for the possible application in dermo-cosmetic field. The O/W MSF body scrub extract contains 6.65 ± 0.16 GAE mg/g of total phenolic content (TPC) with 32.29 ± 2.60% of DPPH activity inhibition. The rough salt MSF body scrub extract had shown highest ascorbic acid content compared to other body scrubs. For the sensory analysis, most of the body scrubs testers satisfied with the O/W body scrubs compared to rough salt body scrubs in all the attributed tested.
... en by our group through experiments on bacteria on agar (Nor Aimi Saad et al, 2015). We also note that the texture became dry after 10 mins of plasma treatment. The addition of mango into noodles showed and increment in microorganism survival rate. This is because the mango flour in MFN has been enriched in carbohydrate, fiber, fat and protein (S. A. A. Noor et al., 2015). ...
