Mango (cv. Nam Dokmai) peel as a source of pectin and its potential use as a film-forming polymer

Chaiwarit, Tanpong; Masavang, Supuksorn; Mahe, Joaquim; Sommano, Sarana Rose; Ruksiriwanich, Warintorn; Brachais, Claire‐Hélène; Chambin, Odile; Jantrawut, Pensak

doi:10.1016/j.foodhyd.2019.105611

Cited by 51 publications

(23 citation statements)

References 32 publications

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“…The CJP film without RPE had a contact angle of 39.35 • , indicating that CJP film is partially wettable. Previously, Chaiwarit et al [31] reported that the contact angle of pectin films was 34.27 • . The hydrophilic property of pectin films is due to the hydration and water-binding property of pectins [32].…”

Section: Contact Anglementioning

confidence: 98%

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Development and Characterization of Citrus Junos Pomace Pectin Films Incorporated With Rambutan (Nephelium Lappaceum) Peel Extract

Song

2020

Coatings

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New packaging materials using biopolymers have been studied to substitute synthetic packaging materials that lead to environmental pollution. In this study, a new biodegradable packaging material was developed using the pectin extracted from Citrus junos pomace, which is considered a food processing byproduct. Rambutan peel extract (RPE), at different concentrations (0.25%, 0.5%, and 1.0%), was added as an active material, and the functional properties of the C. junos pectin (CJP) films were evaluated. The incorporation of RPE enhanced the extensibility of the CJP films and their light-blocking ability by decreasing light transmittance. As the concentration of RPE increased, antioxidant activities of the CJP films increased, along with an increase in total phenolic content. Subsequently, the CJP prepared in this study can be used as a low-cost active biodegradable film material, and RPE can be added as a natural antioxidant for the CJP films to confer antioxidant activity.

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Section: Contact Anglementioning

confidence: 98%

“…A contact angle above 90 • indicates that the surface is not wettable (hydrophobic), whereas an angle below 30 • represents that the surface is completely wettable, (hydrophilic) and an angle between 30 • and 90 • indicates that the surface is partially wettable [31]. The contact angles of the CJP films are shown in Table 3.…”

Section: Contact Anglementioning

confidence: 99%

Development and Characterization of Citrus Junos Pomace Pectin Films Incorporated With Rambutan (Nephelium Lappaceum) Peel Extract

Song

2020

Coatings

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“…During processing, it is estimated that almost 200,000 tons of food loss is generated, and mango peels account for as much as 24% of those volumes [7]. More importantly, poor management of this industrial loss could have a great impact on the environment; therefore, attempts have been made in order to add value to these byproducts such as biomass from mango processing [8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

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

Wongkaew

Kittiwachana

Phuangsaijai

et al. 2021

Plants

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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.

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“…For Thai 'Sampee' mango variety, Sommano et al [22,34] reported the improved recovering yield of mango peel pectin (MPP) by moderate microwave radiation and the process could also preserve bound phenolic content and antioxidant scavenging activities. Chaiwarit et al [37] reported that MPP from 'Nam Dok Mai' variety could be a potential biopolymer for film formulation in drug delivery systems or edible film for food packaging. There is however, no research conducted on the functionality of MPP as a food additive in particular as fat replacer.…”

Section: Introductionmentioning

confidence: 99%

Mango Peel Pectin by Microwave-Assisted Extraction and Its Use as Fat Replacement in Dried Chinese Sausage

Wongkaew

Sommano

Tangpao

et al. 2020

Foods

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In this research, low-fat dried Chinese sausage was formulated with mango peel pectin (MPP; 0%, 5%, 10%, and 15% (w/w)) extracted by microwave assisted extraction (MAE). The extractable yield of pectin attained from peel of Nam Dok Mai variety was achieved at 13.85% using 700-watt power. The extracted MPP were of high equivalent weight (1485.78 mg/mol), degree esterification (77.19%) and methoxyl content (19.33%) with a structure of greater porosity as compared to that of the conventional method. Spectrum scans by Fourier transform infrared spectrophotometer (FT-IR) indicated that the extracted MPP gave similar wave number profiles as the commercial pectin. Quality attributes of the Chinese sausages were assessed and compared with the control formula (CTRL). At higher concentrations of MPP, the intensity of redness and yellowness in sausage increased. The texture profile of the sausage illustrated that only the hardness value was comparable with the CTRL, while springiness, cohesiveness, gumminess and chewiness were statistically lower (p < 0.05). Furthermore, the sensory evaluation by experienced panellists (n = 12) indicated that 5% MPP similarly represented overall acceptability with the CTRL. Consequently, MPP can be effectively incorporated in the formula at low level to replace fat in Chinese sausage, allowing colour improvement and production of a healthier option.

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Mango (cv. Nam Dokmai) peel as a source of pectin and its potential use as a film-forming polymer

Cited by 51 publications

References 32 publications

Development and Characterization of Citrus Junos Pomace Pectin Films Incorporated With Rambutan (Nephelium Lappaceum) Peel Extract

Development and Characterization of Citrus Junos Pomace Pectin Films Incorporated With Rambutan (Nephelium Lappaceum) Peel Extract

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

Mango Peel Pectin by Microwave-Assisted Extraction and Its Use as Fat Replacement in Dried Chinese Sausage

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