Extraction and evaluation of structural and physicochemical properties of dietary fiber concentrate from mango peels by using green approach

Kaur, Brahmeet; Panesar, Parmjit S.; Thakur, Avinash

doi:10.1007/s13399-021-01740-2

Cited by 19 publications

(7 citation statements)

References 40 publications

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“…The XRD patterns of the CQD W, CQD WS, and CQD WSL are shown in Figu All CQDs had a broad peak, suggesting their amorphous structures. Unlike CQD W CQD W and CQD WS also displayed diffraction peaks at 2θ = 44, 64, and 81 degrees crystalline structure might be related to the small components from whole meal b such as dietary fiber [36], salt or nutrients containing Ca. With the addition of soy flour, the intensity of these sharp peaks decreased; lemon juice could completely rem the crystalline impurities [37].…”

Section: Characterization Results Of the Cqdsmentioning

confidence: 99%

Quantum Yield Enhancement of Carbon Quantum Dots Using Chemical-Free Precursors for Sensing Cr (VI) Ions

Anpalagan,

Yin,

Cole

et al. 2024

Inorganics

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Quantum yield illustrates the efficiency that a fluorophore converts the excitation light into fluorescence emission. The quantum yield of carbon quantum dots (CQDs) can be altered via precursors, fabrication conditions, chemical doping, and surface modifications. In this study, CQDs were first fabricated from whole-meal bread using a chemical-free hydrothermal route, and a low quantum yield (0.81%) was obtained. The combination of whole-meal bread, soybean flour, and lemon juice generated CQDs with almost four folds of enhancement in quantum yield. Detailed characterization suggested that these CQDs were subjected to more complete hydrothermal reactions and had zwitterionic surfaces. The CQDs could selectively detect Cr (VI) ions with a limit of detection (LOD) of 8 ppm. This study shows that the enhancement of the quantum yield of CQDs does not need chemicals, and it is achievable with food precursors.

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Section: Characterization Results Of the Cqdsmentioning

confidence: 99%

Quantum Yield Enhancement of Carbon Quantum Dots Using Chemical-Free Precursors for Sensing Cr (VI) Ions

Anpalagan,

Yin,

Cole

et al. 2024

Inorganics

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“…MP is also rich in dietary fiber, containing between 5 and 11% of pectin, depending on the fruit cultivar and extraction methods. This expands its usefulness as a functional ingredient in processed foods, providing health benefits (Kaur et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Dietary fiber, polyphenols and sensory and technological acceptability in sliced bread made with mango peel flour

Moreno-Rojo,

Paucar-Menacho,

Chuqui-Diestra

et al. 2024

Braz. J. Food Technol.

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The use of mango peel, an agro-industrial byproduct rich in bioactive compounds, was the subject of this study, seeking an innovative application in the manufacture of sliced bread. This process is proposed as a way to create a nutritious and healthy food, rich in dietary fiber and total polyphenols. Mango peel flour of the Kent variety was obtained by drying, grinding, and sieving. An experimental design through the Response Surface Methodology (RSM) with a central composite rotatable design, was used to evaluate the impact of mango peel flour (5% to15%) and ascorbic acid (20 to100 ppm) in the bread formulation. Technological, sensory evaluations, and determinations of polyphenols and dietary fiber were carried out, using standard methods. The results showed that mango peel flour and ascorbic acid influence the texture of the bread, with formulations of 10% mango peel flour and 60 ppm ascorbic acid obtaining the best sensory ratings in color, appearance, aroma, and texture. The mango peel flour increased the fiber up to 13.25 g/100 g and polyphenols up to 1.187 g AGE/g dry weight (DW) in the sliced bread. These findings suggest that the inclusion of mango peel flour improves the nutritional and sensory quality of bread, showing its potential as a functional ingredient in the food industry.

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“…Mango peel had a high dietary fiber content and has the potential to be used as a functional food ingredient in food processing, according to a hypothesis made by Kaur et al. (2021). According to Jiang et al.…”

Section: Introductionmentioning

confidence: 99%

“…DF's solubility, water and oil holding capacities, flowability, and other physical and chemical properties were all significantly influenced by its surface morphology, crystalline state, and chemical group composition, which promotes its use in food systems and offers a good natural source for edible packaging materials as a functional component. Mango peel had a high dietary fiber content and has the potential to be used as a functional food ingredient in food processing, according to a hypothesis made by Kaur et al (2021). According to Jiang et al (2020), enzymatic hydrolysis could enhance the overall performance of DF (crystallinity, water holding capacity [WHC], water solubility, cation exchange capacity, etc.…”

Section: Introductionmentioning

confidence: 99%

Dietary fiber extraction from citrus peel pomace: Yield optimization and evaluation of its functionality, rheological behavior, and microstructure properties

Chen

Jiang

et al. 2023

Journal of Food Science

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Citrus fruits were widely used in processing and production, generating a large amount of peel pomace and a low utilization rate, resulting in substantial economic losses and environmental risks. It was important to extract compounds from citrus peel pomaces and find suitable preparation methods to improve their yield and physicochemical properties. Grapefruit peel pomace (GP) and navel orange peel pomace (OP) were used as raw materials in this study to prepare green and edible soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). Analysis was done on the effects of solid–liquid ratio, cellulase hydrolysis time, cellulase dosage, and ultrasonic time on dietary fiber (DF) yield. To obtain the best DF preparation conditions, we used range analysis, variance analysis, and orthogonal experimental design. We also analyzed the structural, physicochemical, and rheological characteristics of SDF and IDF. According to the study's findings, SDF and IDF showed a loose and expansive structure with reduced particle size, higher specific surface area, and noticeably better physical and chemical properties after treating GP and OP with ultrasound‐assisted composite enzyme method. Both SDF solution and IDF suspension were discovered through rheological analysis to be non‐Newtonian pseudoplastic fluids, which was advantageous for expanding their applications in the field of food packaging. In conclusion, DF prepared using the ultrasound‐assisted composite enzyme method was an excellent source of edible packaging materials, offering a benchmark for the recycling of other citrus peel wastes and ultimately paving the way for new methods of recycling citrus waste.

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Extraction and evaluation of structural and physicochemical properties of dietary fiber concentrate from mango peels by using green approach

Cited by 19 publications

References 40 publications

Quantum Yield Enhancement of Carbon Quantum Dots Using Chemical-Free Precursors for Sensing Cr (VI) Ions

Quantum Yield Enhancement of Carbon Quantum Dots Using Chemical-Free Precursors for Sensing Cr (VI) Ions

Dietary fiber, polyphenols and sensory and technological acceptability in sliced bread made with mango peel flour

Dietary fiber extraction from citrus peel pomace: Yield optimization and evaluation of its functionality, rheological behavior, and microstructure properties

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