Results 81 to 90 of about 3,691 (187)

Evaluation of pectin and fiber in Cambodian mango peel and pulp from young to ripe maturity stages – a tool for industry

Applied Food Research
In tropical countries, the mango sector generates high volumes of byproducts (peel, seeds, rejects, etc.) that need to be valorized. This research carried out on Cambodian Keo Romeat mango waste, was undertaken to support the mango industry.
Adrien Servent, Marvin Soto, Tina Julien, Sela Cham, Savery Yon, Chanvorleak Phat, Elen Morm   +6 more
doaj   +1 more source

Valorization of the peel and husk of guaraná (Paullinia cupana): oil extraction, chemical composition, cytotoxicity, and antitumor potential

Biofuels, Bioproducts and Biorefining, Volume 20, Issue 2, Page 879-892, March/April 2026.
Abstract Guaraná (Paullinia cupana) is a fruit native to the Amazon region. Due to its widespread use, primarily in beverages, its production has grown over the years. The seed is the only commercially valuable part of the fruit so the guaraná production chain generates byproducts, including peel, husk, and spent seed.
Leiliane do Socorro Sodré de Souza, Guilherme Teixeira de Azevedo, Eduardo Leonarski, Giovana Lima de Souza, Rafael Lopes e Oliveira, Sérgio Duvoisin Junior, Karina Cesca, Débora de Oliveira, Anderson Mathias Pereira, Ariane Mendonça Kluczkovski   +9 more
wiley   +1 more source

Enhancing energy recovery from waste through torrefaction: A study on municipal solid waste (MSW) fractions under N2 and CO2 atmospheres

The Canadian Journal of Chemical Engineering, Volume 104, Issue 3, Page 1100-1120, March 2026.
An overview of municipal solid waste torrefaction under various sweep gases. Abstract This study investigates the impact of torrefaction on municipal solid waste (MSW) fractions, focusing on energy recovery, calorific value enhancement, mass yield reduction, and energy densification under both nitrogen (N2) and carbon dioxide (CO2) atmospheres.
Fatemeh Salami, Naomi B. Klinghoffer
wiley   +1 more source

The Anti-Cancer Effect of Mangifera indica L. Peel Extract is Associated to γH2AX-mediated Apoptosis in Colon Cancer Cells

Antioxidants, 2019
Ethanolic extracts from Mangifera indica L. have been proved to possess anti-tumor properties in many cancer systems. However, although most effects have been demonstrated with fruit pulp extract, the underlying molecular mechanisms of mango peel are ...
Marianna Lauricella, Valentina Lo Galbo, Cesare Cernigliaro, Antonella Maggio, Antonio Palumbo Piccionello, Giuseppe Calvaruso, Daniela Carlisi, Sonia Emanuele, Michela Giuliano, Antonella D’Anneo   +9 more
doaj   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, Volume 7, Issue 2, March 2026.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

A Comprehensive Review on the Significance of Antioxidants and Their Influence on Biopolymer Packaging Films: Recent Advances and Challenges

Food Frontiers, Volume 7, Issue 2, March 2026.
Influence of antioxidants‐loaded biopolymer films on food security and extended shelf life. ABSTRACT Autooxidation is a significant cause of quality deterioration in food systems, leading to nutrient loss, off‐flavor formation, textural changes, and overall spoilage.
Sai Kumar Tammina, Rambabu Krishnamoorthy, Arshied Manzoor, Ruchir Priyadarshi, Kandi Sridhar, Fawzi Banat   +5 more
wiley   +1 more source

Mango peel dietary fibre: Composition and associated bound phenolics

Journal of Functional Foods, 2013
Dietary fibre and polyphenols are widely used as functional food ingredients. In this study, carbohydrate composition and bound phenolics in dietary fibre of mango peels were determined. Total dietary fibre content was in the range of 40.6–72.5%. Galactose, glucose and arabinose were the major neutral sugars in insoluble and soluble dietary fibres ...
C.M. Ajila, U.J.S. Prasada Rao
openaire   +2 more sources

Co‐Encapsulation of Purslane Seed Oil and Tarragon Essential Oil and Investigating the Use of It as a Natural Preservative and Functional Compound in Burger Formulation

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
This study developed purslane seed oil–tarragon essential oil (PO–TE) nanocapsules using gum Arabic (GA) and whey protein isolate (WPI) as wall materials. The co‐encapsulation significantly enhanced oxidative stability, antimicrobial activity, and polyunsaturated fatty acid retention in beef burgers during refrigerated storage.
Mozhgan Mehrabi, Homa Baghaei, Majid Mohammadhosseini, Fariborz Nahidi   +3 more
wiley   +1 more source

Genome-Wide Identification, Characterization, and Expression Analysis of BBX Genes During Anthocyanin Biosynthesis in Mango (Mangifera indica L.)

Biology
B-box (BBX) transcription factors are critical regulators of light-mediated anthocyanin biosynthesis, influencing peel coloration in plants. To explore their role in red mango cultivars, we identified 32 BBX genes (MiBBX1–MiBBX32) in the mango (Mangifera
Chengkun Yang, Muhammad Mobeen Tahir, Yawen Zhang, Xiaowen Wang, Wencan Zhu, Feili Li, Kaibing Zhou, Qin Deng, Minjie Qian   +8 more
doaj   +1 more source

Antioxidants in ripe peel and pulp of twelve mango (Mangifera indica) cultivars

The Indian Journal of Agricultural Sciences, 2019
Mangoes are nutritionally rich subtropical fruits with unique flavour, fragrance, taste and health promoting compounds, making it one among new functional foods.
B M MURALIDHARA, G L VEENA, A K BHATTACHERJEE, S RAJAN   +3 more
doaj   +1 more source