Effects of two different pretreatment methods on the nutritional composition, antioxidant capacity, and functional properties of mango (Mangifera indica var. Kent and Brooks) peel powders usable as healthy ingredients
Tóm tắt
Mango (Mangifera indica) peel is a waste that can be reused as functional ingredients and natural preservatives. However, pretreatments applied to the peel during its conversion into stable storable plant materials generally affect the characteristics of the final product. This work investigated the effects of thermal blanching (100 °C, 1.5 min) and sulphiting (0.1% w/v sodium metabisulphite solution 30 min) on proximate composition, physicochemical and functional properties of var. Kent and Brooks peel powders. Results revealed that control powders were overall acidic (pH ~ 4.2), mainly rich in Calcium followed by potassium then magnesium, and exhibited a light (L* ~ 60), reddish (a*, 8.11–11.20), and predominantly yellow (h*, 70.03–78.80) color. In addition, control powder of the peel of var. Kent exhibited much higher moisture, fat, and antioxidant capacity while control powder of the peel of var. Brooks displayed higher water absorption and swelling capacities. Regardless of the variety, each pretreatment significantly varied the chemical compositions, bioactive compound contents, antioxidant activities, functional properties, mineral contents, and color parameters compared to control samples. The principal component analysis revealed that each pretreatment significantly affected the peel’s characteristics. This study showed that pretreatments applied to mango (M. indica) peel during processing can generate tailored peel powders usable as functional ingredients in food formulations.
Từ khóa
Tài liệu tham khảo
B. Jayalaxmi, D. Vijayalakshmi, M. Kapale, Int. J. Curr. Microbiol. App Sci. 7, 1196–1205 (2018). https://doi.org/10.20546/ijcmas.2018.705.146
M.E. Maldonado-Celis et al., Front. Plant. Sci. 10, 1–21 (2019). https://doi.org/10.3389/fpls.2019.01073
D. Lesmana et al., ACS Food Sci. Technol. 2, 3–20 (2022). https://doi.org/10.1021/acsfoodscitech.1c00353
N.P. Minh, V.T. Pham, D.T. Thao, P.X. Mai, T.T.K. Oanh, H. Quang, J. Pharm. Sci. Res. 11, 966–970 (2019)
K.G. Masamba, M. Mkandawire, J. Chiputula, Int. Res. J. Agr Sci. Soil. Sci. 3, 75–80 (2013)
A. Ravani, D.C. Joshi, Trends post-harvest Technol. 1, 55–67 (2013)
M.H. Abdeldaiem, G.M.A. Houda, J. Appl. Sci. res. 8, 3677–3687 (2012)
A. Nagel et al., Ind. Crops Prod. 61, 92–105 (2014). https://doi.org/10.1016/j.indcrop.2014.06.034
E. Aydin, D. Gocmen, LWT - Food Sci. Technol. 60, 385–392 (2015). https://doi.org/10.1016/j.lwt.2014.08.025
N.P. Minh, T.T.Y. Nhi, T.D. Lam, P.M. Nhat, N.T.T. Phuong, J. Pharm. Sci. 11, 1082–1086 (2019)
L.-Z. Deng et al., Crit. Rev. Food Sci. Nutr. 59, 9, 1408–1432 (2019). https://doi.org/10.1080/10408398.2017.1409192
D. Pathak, J. Majumdar, U. Raychaudhuri, R. Chakraborty, Int. Food Res. J. 24, 238–246 (2017)
S.H. Al-Sheraji, S. Alburihi, Y.H. Nasser, Y.M. Nagi, J. Adv. Dairy. Res. 5, 1–6 (2017). https://doi.org/10.4172/2329-888X.1000181
K.M.K. Kebary, S.A. Hussein, R.M. Badawi, F.E. Eldhshan, Menoufia J. Food Dairy. Sci. 5, 1–13 (2020). https://doi.org/10.21608/mjfds.2020.170449
P. Ojha, T.B. Karki, R. Sitaula, J. Agr Sci. Tech. 18, 575–582 (2016)
O. Onayemi, G.I. Badifu, Plant. Foods Hum. Nutr. 37, 291–298 (1987). https://doi.org/10.1007/BF01092204
G.T. Fadupin, M. Ogunkunle, T.J. Atikekeresola, O. Fabusoro, Afr. j. Biomed. 20, 151–155 (2017)
O.P. Bamidele, M.B. Fasogbon, O.J. Adebowale, A.A. Adeyanju, Curr. Appl. Sci. Technol. 24, 1–8 (2017). https://doi.org/10.9734/CJAST/2017/34808
A.A.N. Aziah, W.L. Min, R. Bhat, Int. J. Food Sci. Nutr. 62, 559–567 (2011). https://doi.org/10.3109/09637486.2011.562883
F.N. Mudau, J. Mabusela, N. Wonder, Afr. J. Biotechnol. 12, 6007–6012 (2013). https://doi.org/10.5897/AJB2013.12478
A.A. N’Guessan, O.K. Kouadio, J.T. Gonnety, Am. J. Biochem. 8, 75–84 (2018)
L. Serna-Cock, E. García-Gonzales, C. Torres-León, Food Rev. Int. 32, 364–376 (2016). https://doi.org/10.1080/87559129.2015.1094815
S. Hussain, I. Jõudu, R. Bhat, Sustainability. 12, 1–30 (2020). https://doi.org/10.3390/su12135401
T.P. Magangana, N.P. Makunga, O.A. Fawole, U.L. Opara, Molecules. 25, 1–34 (2020). https://doi.org/10.3390/molecules25204690
P. Puligundla, V.S. Obulam, S.-E. Oh, C. Mok, Sains Malays. 43, 1901–1906 (2014). https://doi.org/10.17576/jsm-2014-4312-12
K.O. Soetan, C.O. Olaiya, O.E. Oyewole, Afr. J. Food Sc. 4, 200–222 (2010)
C.A.L. Troiani, M.T.B. Pacheco, C.C. Ferrari, S.P.M. Germer, Rev. bras. eng. agríc Ambient. 26, 547–554 (2022). https://doi.org/10.1590/1807-1929/agriambi.v26n7p547-554
C. Ajila, M. Aalami, L. Krishnarau, U. Prasada Rao, Innov. Food Sci. Emerg. Technol. 11, 219–224 (2010). https://doi.org/10.1016/j.ifset.2009.10.004
AOAC, Official Methods of Analysis, 17th ed. Gaithersburg, MD, USA, (2000)
B.S.B. Bamba, A.C.A. Komenan, K.K.P. Kouassi, D. Soro, J. Food Sci. 85, 3345–3354 (2020). https://doi.org/10.1111/1750-3841.15415
S.Y. El-Faham, M.M.S. Ashour, A.M. Sharaf, A.A. Zaky, Curr. Sci. Int. 5, 529–542 (2016)
S. Siriamornpun, E. Tangkhawanit, N. Kaewseejan, Food Chem. 201, 160–167 (2016). https://doi.org/10.1016/j.foodchem.2016.01.094
I.T. Somé et al., C R Chim, 7, 1063–1071 (2004) https://doi.org/10.1016/j.crci.2003.12.033
D. Regnard, F. Arella, J.-C. Deborde, Société Des. Experts Chimistes de France Revue N°. 980, 1–9 (2014)
A. Desalegn, G. Kibr, J.F. Qual, 2021, 1–14 (2021) https://doi.org/10.1155/2021/3183629
AOAC, Official Methods of Analysis, 15th ed. Washington D.C., USA, (1990)
H.H. Taussky, E. Shorr, J. Biol. Chem. 202, 675–685 (1953). https://doi.org/10.1016/S0021-9258(18)66180-0
J.O. Onuh, G. Momoh, S. Egwujeh, F. Onuh, Am. J. Food Sc Technol. 5, 176–181 (2017). https://doi.org/10.12691/ajfst-5-5-2
M. Izidoro et al., Food Sci. Technol. 43, 1–10 (2023). https://doi.org/10.1590/fst.107922
R. Iliyasu, H.N. Ayo-Omogie, CIGR J. 21, 212–217 (2019)
M. Diomande et al., Asian Food Sc J. 20, 1–9 (2021). https://doi.org/10.9734/afsj/2021/v20i630304
E.M. Okoth, D.N. Sila, C.A. Onyango, W.O. Owino, S.M. Musyimi, F.M. Mathooko, JAPS 17, 2619–2630 (2013)
J. Tokas, H. Punia, S. Baloda, R.N. Sheokand, Austin Food Sci. 5, 1–7 (2020)
N. Sumonsiri, P. Phalaithong, A. Mukprasirt, R. Jumnongpon, E3S Web Conf, 302, 1–8 (2021) https://doi.org/10.1051/e3sconf/202130202002
A.O. Adetoro, U.L. Opara, O.A. Fawole, Processes. 9, 1–17 (2021). https://doi.org/10.3390/pr9010025
I.G. Munteanu, C. Apetrei, Int. J. Mol. Sci. 22, 1–30 (2021). https://doi.org/10.3390/ijms22073380
M.M. Elbagoury, L. Turoop, S. Runo, D.N. Sila, Food Sc Nutr. 9, 929–942 (2021). https://doi.org/10.1002/fsn3.2058
S. Baliyan et al., Molecules. 27 (2022). https://doi.org/10.3390/molecules27041326
H. Zhang et al., Foods, 11, no. 20, 1–17 (2022) https://doi.org/10.3390/foods11203198
V. Marcillo-Parra, M. Anaguano, M. Molina, D.S. Tupuna-Yerovi, J. Ruales, NFS J. 23, 1–7 (2021). https://doi.org/10.1016/j.nfs.2021.02.001
N.A. Abdul Aziz, L.M. Wong, R. Bhat, L.H. Cheng, J. Sci. Food Agric. 92, 557–563 (2012). https://doi.org/10.1002/jsfa.4606
A. Chauke, L. Shai, P. Mphahlele, M. Mogale, Afr. J. Tradit Complement. Altern. Med. 9, 426–430 (2012)
A. Kumoro, J. Hidayat, M.A.T.E.C. Web Conf, 156 (2018) https://doi.org/10.1051/matecconf/201815601028
M.A. Varo, J. Martin-Gomez, M.P. Serratosa, J. Merida, LWT, 163, 1–8 (2022) https://doi.org/10.1016/j.lwt.2022.113585
A. Rawson, A. Patras, B.K. Tiwari, F. Noci, T. Koutchma, N. Brunton, Food Res. Int. 44, 1875–1887 (2011). https://doi.org/10.1016/j.foodres.2011.02.053
V. Sicari et al., Foods. 10, 1–13 (2020). https://doi.org/10.3390/foods10010032
F. Ahmadi, W.H. Lee, Y.-K. Oh, K. Park, W.S. Kwak, Waste Biomass Valor. 12, 347–357 (2021). https://doi.org/10.1007/s12649-020-00968-9
A. Bechoff, A. Westby, G. Menya, K.I. Tomlins, J. Food Qual. 34, 259–267 (2011). https://doi.org/10.1111/j.1745-4557.2011.00391.x
V. Dewanto, X. Wu, K.K. Adom, R.H. Liu, J. Agric. Food Chem. 50, 3010–3014 (2002). https://doi.org/10.1021/jf0115589
D. Dutta, U.R. Chaudhuri, R. Chakraborty, Afr. J. Biotechnol. 4, 1510–1520 (2005). https://doi.org/10.4314/ajfand.v4i13.71773
P. Akubor, J. Food Natur. Life Sci. 2, 21–26 (2017)
C. Awuchi, I. Victory, C. Echeta, IJAAR. 5, 139–160 (2019)
T. Aderinola, Int. Food Res. J. 23, 2759–2762 (2016)
G.-H. Jiang, S.-H. Nam, J.-B. Eun, J. Food Process. Preserv. 42, 1–10 (2018). https://doi.org/10.1111/jfpp.13526
S. Huang, M.M. Martinez, B.M. Bohrer, Foods. 8, 1–15 (2019). https://doi.org/10.3390/foods8110586
O.A. Caparino, J. Tang, C.I. Nindo, S.S. Sablani, J.R. Powers, J.K. Fellman, J. Food Eng. 111, 135–148 (2012). https://doi.org/10.1016/j.jfoodeng.2012.01.010
M.A. Desalegn, K.E. Olika, J. Sci World, 2022, 1–10 (2022) https://doi.org/10.1155/2022/9323694
O. Ajayi et al., Microbiol. Res. J. Int. 26, 1–8 (2018). https://doi.org/10.9734/MRJI/2018/46910
N. Dirim, G. Çalışkan Koç, GIDA, 37, 203–210 (2012)
D.W. Lamayi, F.F. Yirankinyuki, A.O. Abdullahi, G. Mbursa, IJIRETSS, 7, 94–103 (2020)
NIH, Office of Dietary Supplements - Phosphorus. Accessed: Jan. 07, 2024. [Online]. Available: https://ods.od.nih.gov/factsheets/Phosphorus-Consumer/
J.W. Kok, T.R.T. Mohamad, UMT JUR. 2, 35–44 (2020). https://doi.org/10.46754/umtjur.v2i3.161
S. Marçal, M. Pintado, Trends Food Sc Technol. 114, 472–489 (2021). https://doi.org/10.1016/j.tifs.2021.06.012
R.J. Marles, J. Food Composit Anal. 56, 93–103 (2017). https://doi.org/10.1016/j.jfca.2016.11.012
L.M. Kawashima, L.M.V. Soares, Food Sci. Technol. (Campinas). 25, 419–424 (2005). https://doi.org/10.1590/S0101-20612005000300005
H.H. Mohammed, Y.B. Tola, A.H. Taye, Z.K. Abdisa, Heliyon. 8, 1–26 (2022). https://doi.org/10.1016/j.heliyon.2022.e10747
M.M. Kamal, A.O. Towkir, M. Haque, S. Saifullah, Trends Sci. 19, 1–9 (2022). https://doi.org/10.48048/tis.2022.2893
O. Moruf, O. Afolayan, M. Taiwo, M. Ogunbambo, CJFST, 13, 105–110 (2021) https://doi.org/10.17508/CJFST.2021.13.1.13
O.J. Kelly, J.C. Gilman, J.Z. Ilich, Nutrients. 10, 1–24 (2018). https://doi.org/10.3390/nu10010107
E. Adeyeye, H. Adubiaro, Sustain. Food Prod. 3, 46–62 (2018). 10.18052/www.scipress.com/SFP.3.46.
R. Masuyama et al., JBMR, 18, 1217–1226 (2003) https://doi.org/10.1359/jbmr.2003.18.7.1217
V.E. Kemi, M.U.M. Kärkkäinen, H.J. Rita, M.M.L. Laaksonen, T.A. Outila, C.J.E. Lamberg-Allardt, Br. J. Nutr. 103, 561–568 (2010). https://doi.org/10.1017/S0007114509992121
C.M. Weaver et al., J. Nutr. 148, 1845–1851 (2018). https://doi.org/10.1093/jn/nxy199
E. Buckman, W. Plahar, I. Oduro, E. Carey, Br. J. Appl. Sci. Technol. 6, 138–144 (2015). https://doi.org/10.9734/BJAST/2015/14773
C. Ndiaye, S.-Y. Xu, Z. Wang, Food Chem. 113, 92–95 (2009). https://doi.org/10.1016/j.foodchem.2008.07.027
J.M. Klang et al., Heliyon. 5, 1–14 (2019). https://doi.org/10.1016/j.heliyon.2019.e02982
F. Saberi, F. Kouhsari, N. Gasparre, Food Sci. Technol. int. 0, 1–11 (2023). https://doi.org/10.1177/10820132231152279
M. Wongkaew, S. Kittiwachana, N. Phuangsaijai, C. Tiyayon, Plants. 10, 1–19 (2021). https://doi.org/10.3390/plants. 10061148.