Upcycling mango peels into a functional ingredient by combining fermentation and enzymatic-assisted extraction
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.
| Main Authors: | , , , , |
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| Format: | Article/Letter to editor biblioteca |
| Language: | English |
| Subjects: | Antioxidant activity, Enzymatic hydrolysis, Fermentation, Gallic acid (PubChem CID: 370), Mangiferin (PubChem CID: 5281647), Oligosaccharides, Phenolic compounds, |
| Online Access: | https://research.wur.nl/en/publications/upcycling-mango-peels-into-a-functional-ingredient-by-combining-f |
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