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

• Published in: Journal of food measurement & characterization 2024-05, Vol.18 (5), p.3665-3680
• Main Authors: Assoi, Sylvie, Niamké, Arthur Michel, Konan, N’Guessan Ysidore, Cissé, Mohamed, Bamba, Bio Sigui Bruno
• Format: Article
• Language: English
• Subjects: antioxidant activity; Antioxidants; Bioactive compounds; Blanching; calcium; Chemical composition; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Color; Engineering; Food Science; Formulations; Ingredients; Magnesium; Mangifera indica; Mangoes; nutrient content; Original Paper; potassium; Preservatives; Pretreatment; principal component analysis; Principal components analysis; proximate composition; Sodium metabisulfite; wastes; Water absorption; water uptake
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-024-02441-w

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.