Results 11 to 20 of about 4,142 (179)

Membrane Technology for Valorization of Mango Peel Extracts. [PDF]

Foods, 2022
Mango peel is rich in nutritional and functional compounds, such as carbohydrates, dietary fibers, proteins, and phenolic compounds, with high potential to be applied in the food industry. Most of the investigation about recovery of bioactive compounds from fruit bioproducts involves extraction techniques and further separation of target compounds ...
Macedo A, Gomes T, Ribeiro C, Moldão-Martins M, Duarte E, Alves VD.   +5 more
europepmc   +7 more sources

Antioxidant Activity in Pulp and Peel of Three Mango Varieties

Journal of Horticultural Sciences, 2015
The aim of the present study was to estimate the content of total polyphenols and flavonoids and to investigate in-vitro antioxidant potential of methanolic extracts of peel and pulp in three Indian mango varieties.
Deepa Madalageri, P C Bharati, V Orsat, V Raghavan, Udaykumar Kage   +4 more
doaj   +2 more sources

Antioxidant and antimicrobial activities of mango peel and radish peel-a comparative investigation

Frontiers in Sustainable Food Systems
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,
Pankaj Koirala, Phatchada Chunhavacharatorn, Uthaiwan Suttisansanee, Soottawat Benjakul, Kanlaya Katewongsa, Fahad Al-Asmari, Nilesh Nirmal   +6 more
doaj   +4 more sources

Valorization of mango by-products: fortification of mugudugu using mango peel and kernels

Food, Nutrition and Health
This study investigates the fortification of mugudugu, a cereal by-product, with powdered mango peel flour (MPF), mango kernel flour (MKF), and their mixtures, aiming to valorize mango by-products abundant in Burkina Faso.
Wendkouni Marguerite Bamogo, Wendmintiri Jeanne d’Arc Kabré, Abel Tankoano, Mah Alima Esther Traoré, Olivier Banhoro, Charles Parkouda, Aly Savadogo   +6 more
doaj   +2 more sources

Mango Peel Pectin: Recovery, Functionality and Sustainable Uses. [PDF]

Polymers (Basel), 2021
Concerns regarding the overconsumption of natural resources has provoked the recovery of biopolymers from food processing biomass. Furthermore, the current market opportunity for pectin in other areas has increased, necessitating the search for alternative pectin resources. This is also a step towards the sustainable and circular green economy.
Wongkaew M, Chaimongkol P, Leksawasdi N, Jantanasakulwong K, Rachtanapun P, Seesuriyachan P, Phimolsiripol Y, Chaiyaso T, Ruksiriwanich W, Jantrawut P, Sommano SR.   +10 more
europepmc   +4 more sources

Plasma Synthesis of Graphene from Mango Peel. [PDF]

ACS Omega, 2018
The excess of mango peels is considered manufacturing waste in the sugar and juice industry. There is an increasing interest in looking for alternative ways to employ this waste to address this overload. Here, we show the efficient use of mango peels as a noncost carbon source for the synthesis of graphene.
Shah J, Lopez-Mercado J, Carreon MG, Lopez-Miranda A, Carreon ML.   +4 more
europepmc   +5 more sources

Changes in the physical properties and specific mechanical energy of corn-mango peel extrudates

CyTA - Journal of Food, 2020
A corn-mango peel blend was processed using a laboratory-scale single-screw extruder, which led to the determination of the apparent density, yellowness, and specific mechanical energy of the extrudate.
Mazween Mohamad Mazlan, Rosnita A. Talib, Farah Saleena Taip, Nyuk Ling Chin, Rabiha Sulaiman, Radhiah Shukri, Mohd Zuhair Mohd Nor   +6 more
doaj   +1 more source

Ultrasound-Assisted Extraction of Phenolic Compounds from Mango (Mangifera indica cv. Chok Anan) Peel and Its Inhibitory Effect on Enzymatic Browning of Potato Puree

Food Technology and Biotechnology, 2019
Enzymatic browning is a serious quality deterioration of fresh-cut fruits and vegetables. Recently, consumers and fruit and vegetable industrial processors have demanded the use of natural antibrowning agents to replace the use of chemicals.
Chotika Jirasuteeruk, Chockchai Theerakulkait   +1 more
doaj   +1 more source

Bioactive components, antioxidative properties and inhibition of Fe2+-induced lipid peroxidation of mango peel as affected by the storage of mango fruit

International Journal of Food Studies, 2016
This study sought to evaluate the bioactive components (total phenolics, vitamin C and flavonoid), antioxidant properties (FRAP, and hydroxyl, DPPH and ABTS radical scavenging abilities) and inhibition of Fe2+-induced lipid peroxidation of the peel of ...
Adetuyi F.O., Makinde A., Adeyemi I., Timothy V.   +3 more
doaj   +1 more source

The Feasibility of Mango (Mangifera indica L.) Peel as an Alternative Substrate for Butanol Production

BioResources, 2015
The suitability of dried mango peel as substrate for biobutanol production was investigated. The amount of mango waste generated can be very high; it has been recorded as high as 30% to 50% of the total weight of the fruit.
Shree Veda Avula, Sreenivasa Reddy, Lebaka Veeranjaneya Reddy   +2 more
doaj   +1 more source