Results 11 to 20 of about 5,139 (200)

Pectic principles of mango peel from mango processing waste as influenced by microwave energy

LWT - Food Science and Technology, 2015
Abstract Mango var. Totapuri is extensively processed into mango puree by the fruit processing industries. It results in generation of huge quantities of processing waste comprising of mango peel, stone and fibre. Microwave energy levels of 250, 440, 660 and 1000 W with time period ranging from 10 min to 25 min were studied for pectin extraction from
Saritha G. Pandit, Pasupuleti Vijayanand, S.G. Kulkarni   +2 more
exaly   +3 more sources

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

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   +5 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   +3 more sources

Mango peel ingredient as salt and phosphate replacement in chicken breast marinade [PDF]

International Journal of Food Studies, 2020
Whole mango peel powder and fibre extracted from mango peel were investigated as potential ingredients to replace salt and phosphate in chicken marinade. Whole mango peel powder possessed higher water absorption capacity than mango peel fibre, 4.57%
Sunisa Roidoung, Napatsawan Ponta, Ruttapong Intisan   +2 more
doaj   +2 more sources

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

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   +2 more sources

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

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   +2 more sources

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   +2 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   +3 more sources

Mango peel fibres with antioxidant activity

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1997
Peer ...
Larrauri, José A., Rupérez Antón, Pilar, Saura Calixto, Fulgencio D.   +2 more
openaire   +3 more sources

Optimization of mango peel pectin extraction (Mangifera indica L.): For the production of jam and jelly

Applied Food Research
Pectin extracted from mango (Mangifera indicia L.) peel is commonly utilized as a gel-forming agent in food and pharmaceutical applications. In Ethiopia, there is a substantial amount of mango fruit production and the peel removed from mango fruits are ...
Bekuma Gemechu, Ebisa Olika Keyata, Tamirat Endale Geleta, Habtamu Fekadu Gemede, Adugna Bayata   +4 more
doaj   +2 more sources