Results 171 to 180 of about 5,139 (200)

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

Bioactive compounds and antioxidant potential of mango peel extract

Food Chemistry, 2007
Bioactive compounds such as polyphenols, carotenoids and anthocyanins present in fruits and vegetables are receiving increased attention because of their potential antioxidant activity.
C M Ajila, S Bhat, U J S Prasada Rao
exaly   +1 more source

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

Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

Innovative Food Science and Emerging Technologies, 2010
Antioxidants like phenolics and carotenoids both as additives in foods or pharmaceutical supplements can scavenge reactive oxygen species and protect against degenerative diseases like cancer, cardiovascular diseases.
C M Ajila, K Leelavathi, U J S Prasada Rao   +2 more
exaly   +1 more source

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

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

Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

Journal of Cereal Science, 2008
Consumption of natural bioactive compounds such as polyphenols, carotenoids and dietary fiber offers health benefits including protection against cardiovascular diseases, cancer and other degenerative diseases.
C M Ajila, K Leelavathi, U J S Prasada Rao   +2 more
exaly   +1 more source

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

The synthesis of fluorescent carbon dots from mango peel and their multiple applications

Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2019
The synthesis of fluorescent carbon dots from mango peel and their multiple ...
Lu-Shuang Li, Si Qin
exaly   +2 more sources

Mango Peels: A Potential Source of Nutrients and a Preservative

2020
Consumption, usage, and inclination toward ready-to-eat food item have dramatically heightened in past few years. Due to changing in living style, increase in purchasing power dependence on processed food has seeped deep into a person’s eating habits.
null Nisha, Vibha Bhatnagar
openaire   +1 more source