Mango peel dietary fibre: Composition and associated bound phenolics

Mango pectin quality as influenced by cultivar, ripeness, peel particle size, blanching, drying, and irradiation

“…Furthermore, the degree of esterification (DE), molecular weight distribution, and gelling properties were analyzed. Besides pectin, the total dietary fiber content of the peels was examined, since mango peels were previously shown to contain valuable amounts of total dietary fiber (Ajila & Prasada Rao, 2013;.…”

Effect of Dynamic High-pressure Homogenization Conditions on Dietary Fiber from Mango Peel

“…The ratio of insoluble to soluble dietary fibre in MPDF was 7.70. TDF content in MPDF was higher than those reported previously by Ajila et al (51.20%) [19], which was potentially attributed to the different procesing methods [4], cultivars and maturity [20]. The contents of cellulose, hemicellulose and lignin in MPDF were determine as 18.38%, 24.60%, 10.5%, respectively.…”

Biotechnological Potentialities and Valorization of Mango Peel Waste: A Review

“…Mango peel dietary fibre has been shown to be associated with natural antioxidant components and therefore its antioxidant capacity is greater than that of DL-α-tocopherol and French Paradoxe (Larrauri et al 1997). A recent study indicated the presence of significant amount of bound phenolics in dietary fibre, which adds additional health benefits of antioxidant property (Ajila & Prasada Rao 2013). Mango peel powder incorporation has increased the total dietary fiber content of macaroni significantly, from 8.6% in control to 17.8% in 7.5% peel powder incorporated macaroni and therefore it can be utilized for the preparation of macaroni with improved nutritional properties (Ajila et al 2010b).…”