Upcycling mango peels into a functional ingredient by combining fermentation and enzymatic-assisted extraction

Arnau Vilas-Franquesa*, Christos Fryganas, Melania Casertano, Marco Montemurro, Vincenzo Fogliano

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)

Abstract

This study aims at upcycling mango peels by a sequential application of enzymatic hydrolysis, using Viscozyme and Pectinex at 50 °C for 2 h; and fermentation, using L. plantarum and B. animalis at 48 h for 37 °C. The use of Viscozyme led to a considerable increase in the concentration of galacturonic and glucuronic acids in the unfermented samples (308.96 and 12.97 mg/100 ml higher than control, respectively), whereas the use of Pectinex resulted in higher oligosaccharide solubilization (5.3 % more than control). None of the enzymes influenced microbiological growth. The recovery of gallic acid aglycone increased 17-fold over the control when Pectinex and B. animalis were used. Similarly, the recovery of mangiferin aglycone increased by 60 % after fermentation by either bacteria. The results indicate that this sequential processing strategy might be utilized to extract phenolic aglycones and produce functional ingredients from mango peels.

Original languageEnglish
Article number137515
JournalFood Chemistry
Volume434
DOIs
Publication statusPublished - 15 Feb 2024

Keywords

  • Antioxidant activity
  • Enzymatic hydrolysis
  • Fermentation
  • Gallic acid (PubChem CID: 370)
  • Mangiferin (PubChem CID: 5281647)
  • Oligosaccharides
  • Phenolic compounds

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