Fruit Characteristics, Peel Nutritional Compositions, and Their Relationships with Mango Peel Pectin Quality

Abstract

Mango peel, a byproduct from the mango processing industry, is a potential source of food-grade mango peel pectin (MPP). Nonetheless, the influence of fruit physical characteristics and phytochemicals of peels on their correspondent pectin level has never been examined, particularly when high-quality food additives are of commercial need. Subsequently, the ultimate aim of the present study was to comprehend their relationship using chemometric data analyses as part of raw material sourcing criteria. Principal component analysis (PCA) advised that mangoes of ‘mahachanok’ and ‘nam dok mai’ could be distinguished from ‘chok anan’ and ‘kaew’ on the basis of physiology, peel morphology, and phytochemical characteristics. Only pectin extracted from mango var. ‘chok anan’ was classified as low-methoxyl type (Mox value ~4%). Using the partial least-squares (PLS) regression, the multivariate correlation between the fruit and peel properties and the degree of esterification (DE) value was reported at R2 > 0.9 and Q2 > 0.8. The coefficient factors illustrated that yields of byproducts such as seed and total biomass negatively influenced DE values, while they were positively correlated with crude fiber and xylose contents of the peels. Overall, it is interesting to highlight that, regardless of the differences in fruit varieties, the amount of biomass and peel proximate properties can be proficiently applied to establish classification of desirable properties of the industrial MPP.

Recovery of Polyphenolic Fraction from Arabica Coffee Pulp and Its Antifungal Applications

“…The coffee pulp was then dehydrated by sun-drying for 2 weeks followed by hot air drying until constant moisture content was reached (4.0–6.0%). The dried material was ground to a fine powder using a high-speed food processor for subsequent uses [ 62 ].…”

“…Coffee pulp powder was analysed for proximate compositions according to the methods of the Association of Official Analytical Chemists (AOAC, 2000) [ 62 ]. Crude fibre content was analysed using the fibre analyser (Fibertherm FT12, Gerharadt, Germany).…”

Mango Peel Pectin: Recovery, Functionality and Sustainable Uses

“…Moreover, a higher fruit ripeness leads to a greater content of pectin from fruit peel [40]. Wongkaew et al [6] reported that the physical properties of fruit physical properties (Colour, D a , D g , R a , sphericity, surface area and percentage yield of fruit parts) can be used to distinguish mango varieties.…”

“…Lactic acid production [75] Single cell protein production [76] Sugar source [77] Sources for functional ingredients Pectin [6,10,12,13] Phenolic compounds [78][79][80] Carotenoid [16,71] Functional food ingredient • Noodles, bread, biscuits, sponge cakes, other bakery products and yogurt [81,82] Dietary fibre…”

“…Mango is one of the most consumed tropical fruits, known for its high nutritive values and extensively cultivated in the tropical and sub-tropical regions. Several preserved products of mango are commercially needed such as can, dried mango, frozen slices, purée, juices and nectar [4][5][6]. It is estimated that around 200,000 tons of biomass are generated during these processing and peels account for as high as 25% of the volume [7].…”