Results 141 to 150 of about 3,691 (187)

Valorization of mango byproducts for sustainable active packaging: Advances in functionalized biopolymer films. [PDF]

Food Chem X
Fang G, Liu B, Guo J, Goksen G, Tosif MM, Jafarzade S, Ezati P, Pandi A.   +7 more
europepmc   +1 more source

Postharvest detection of anthracnose (Colletotrichum asianum) on mango fruit (Mangifera indica L. cv Namdokmai Sithong) using near-infrared response. [PDF]

BMC Plant Biol
Junto A, Phanomsophon T, Sharma S, Kaewsorn K, Jongyingcharoen JS, Sirisomboon CD, Rerngsamran P, Sirisomboon P, Pornchaloempong P, Hashim N, Chongstitvatana P, Terdwongworakul A.   +11 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Mango peels as food ingredient / additive

Trends in food science & technology, 2021
Background: It was estimated that each year, 15–25 million tons of mango peels and stones are generated. The deposition of mango byproducts in landfills cause severe environmental problems. Scope and approach: In this review, the main research encompassing phytochemical composition, processing and food industry applications of mango peels were ...
Marçal, Sara, Pintado, Manuela
openaire   +2 more sources

CHARACTERIZATION OF MANGO PEEL PECTIN

Journal of Food Science, 1977
ABSTRACT Mango peel which constitutes 20–25% of the mango processing waste was found to be a good source for the extraction of pectin of good quality, suitable for the preparation of fiim and acceptable jelly. This communication discusses the chemical and physical characteristics of mango peel pectin.
A. N. SRIRANGARAJAN, A. J. SHRIKHANDE
openaire   +1 more source

Interaction mechanism of carotenoids and polyphenols in mango peels

Food Research International, 2023
In this study, carotenoids and polyphenols were demonstrated to be the major active substances in the crude pigment extracts (CPE) of mango peels, accounting for 0.26 mg/g and 0.15 mg/g, respectively. The interactions between carotenoids and polyphenols in CPE was observed, as evidenced by that polyphenols significantly improved the antioxidant ...
Yu-Qing, Hu, Teng-Gen, Hu, Yu-Juan, Xu, Ji-Jun, Wu, Xian-Liang, Song, Yuan-Shan, Yu   +5 more
openaire   +2 more sources

From mango by-product to food packaging: Pectin-phenolic antioxidant films from mango peels

International Journal of Biological Macromolecules, 2021
The objective of the study was to prepare active films based on pectin and polyphenol-rich extracts from Tommy Atkins mango peels. Aqueous and methanolic extracts showed a variety of phenolic compounds that were identified by UPLC-MS analysis, and a high content of total phenolics that were quantified by the Folin-Ciocalteau method.
Ana Carolina Barbosa, Ribeiro, Arcelina Pacheco, Cunha, Larissa Morais Ribeiro, da Silva, Adriano Lincoln Albuquerque, Mattos, Edy Sousa, de Brito, Men de Sá Moreira, de Souza Filho, Henriette Monteiro Cordeiro, de Azeredo, Nágila Maria Pontes Silva, Ricardo   +7 more
openaire   +2 more sources

ISOLATION and CHARACTERIZATION of MANGO PEEL PECTINS

Journal of Food Processing and Preservation, 2000
An efficient method for manufacture of pectin from Totapuri mango peels was standardized by studying various factors that govern the recovery and quality of pectin. Among the different organic and inorganic acids, 0.05 N HCl was found to be the best for recovery of pectin from mango peels.
D.V. SUDHAKAR, S.B. MAINI
openaire   +1 more source

Ethnopharmacological Applications of Mango (Mangiferaindica L.) Peel - A Review

Current Pharmaceutical Biotechnology, 2020
Background: Mango peel is a major by-product of mango (Mangifera Indica L.) fruit that belongs to the Anacardiaceae family. It is a tropical or subtropical fruit and is a potent source of polyphenolic contents. In traditional medicines, mango peel extract has been commonly used, either singly or in combination with other plant extracts against ...
Katike Umamahesh, Arumugam D. Gandhi, Obulam V.S. Reddy   +2 more
openaire   +2 more sources