Search Results (134)

To investigate the differences in reactive oxygen species (ROS) metabolism and signal transduction between the illuminated and non-illuminated surfaces of mangoes exposed to red light, this study used “Tainong No.1” mangoes as the test material, setting up three groups: mango exposed to red light, mango without red light and mango in darkness. The study measured maturity physiological indicators, ROS content, antioxidant enzyme activity, non-enzymatic substances, and combinations with DIA proteomics analysis. The results showed that red light exposure promoted the overall ripening of mangoes, and there was almost no difference in ripening between mango exposed to red light and mango without red light. Red light mainly induced rapid accumulation of hydrogen peroxide in the peel of the irradiated area and stimulated the synthesis of superoxide anion in the pulp. The antioxidant capacity of both the irradiated and non-irradiated areas was enhanced. Key proteins in the ROS signaling pathways such as Rab11, LRK-RLK, and PIN3 were significantly upregulated. In summary, red light promotes synchronous ripening of mango fruits by coordinately regulating the ROS homeostasis of the tissue, and provides new insights into the use of light signals for regulating fruit metabolism. Full article

Mango (Mangifera indica L.) processing generates peel and seed by-products with high potential for valorization as sources of phenolic-rich ingredients. In this study, peel and seed from four Ecuadorian cultivars were extracted by ultrasound-assisted hydroalcoholic extraction and characterized for total phenolics, phenolic profile by HPLC-ESI-QTOF, antioxidant capacity (DPPH and ABTS), and antimicrobial activity against food-relevant bacteria. A dynamic in vitro gastrointestinal digestion model was also applied to evaluate digestion-driven changes in phenolic-related measurements and antioxidant response, and to assess colonic fermentation outputs, including short-chain fatty acids and viable microbial populations. The results showed a strong dependence on cultivar and by-product type, with total phenolics ranging from 2562.35 to 6304.35 mg GAE/100 g in peels and 212.69 to 3006.48 mg GAE/100 g in seeds. LC–MS profiles were dominated by gallotannin-related compounds and phenolic acids. Extracts displayed antioxidant activity (DPPH: 221.97–456.31 mg Trolox/100 g in peels; 43.71–530.46 mg Trolox/100 g in seeds) and dose-dependent antibacterial effects, with inhibition at 700 mg/L reaching 87.57–94.75%. Digestion markedly modulated phenolic-related indices and fermentation-associated metabolites, with peel phenolics decreasing from 284.27 to 73.95 mg GAE/L and seed extracts increasing propionic acid production up to 55.46 mM. Overall, mango peel and seed are differentiated, cultivar-sensitive sources of bioactive extracts with antioxidant and antimicrobial functionality and measurable impacts on colonic fermentation, supporting their use as sustainable ingredients for circular-economy food and nutraceutical applications. Full article

In response to the growing need for sustainable and safe postharvest strategies, plant essential oils have emerged as promising natural alternatives to synthetic fungicides. Mango (Mangifera indica L.), as a vital tropical fruit, suffers significant postharvest losses due to anthracnose caused by Colletotrichum gloeosporioides. This study investigated the antifungal efficacy of oregano essential oil (OEO) against C. gloeosporioides and its regulatory effects on the postharvest quality of mango fruit. The potent antifungal activity of OEO is demonstrated by its low MIC (0.005%) and MFC (0.01%) against C. gloeosporioides. The antifungal mechanism was primarily attributed to the disruption of plasma membrane integrity of C. gloeosporioides, as indicated by increased propidium iodide uptake, elevated extracellular conductivity, and leakage of cellular proteins. The OEO treatment inhibited peel color transformation, reduced weight loss, maintained firmness, and slowed the increase in the soluble solids content to acidity ratio. Furthermore, OEO enhanced the fruit’s antioxidant capacity by sustaining higher superoxide dismutase activity and suppressing the activities of polyphenol oxidase and peroxidase, leading to a marked reduction in malondialdehyde accumulation. These findings comprehensively demonstrate the dual functionality of OEO as a direct fungicidal agent and a systemic physiological regulator that delays senescence and preserves mango quality. This study underscores the potential of OEO as a sustainable alternative for integrated postharvest management of mango anthracnose, offering insights for its practical application in the fruit industry. Full article

Dietary fiber and phenolic compounds are key bioactives in gastrointestinal and metabolic health; however, their compositional features and metabolic implications have rarely been studied as an integrated system within realistic food matrices. Mango bagasse confectionery previously demonstrated prebiotic potential, and its reformulation with extruded mango peel showed hepatoprotective effects linked to gut microbiota modulation. In this study, mango bagasse and peel confectionery (MBPC) was characterized and its metabolic impact was evaluated in vivo. Wistar rats were fed standard or high-fat diets with or without MBPC supplementation, followed by fecal fatty acid analysis. MBPC exhibited a high dietary fiber content for a confectionery product (25 g total fiber per 100 g), with monomeric profiles indicative of cell wall-derived polysaccharides and pectic components. The fiber fraction showed a low Mw (14.71 ± 0.02 kDa), suggesting a matrix favorable for fiber–phenolic interactions. Phenolic profiling revealed substantial concentrations of free (9.0 mg/mL) and bound (16.7 mg/mL) phenolic compounds. Fecal fatty acid profiles were diet-dependent, with palmitic acid showing the highest relative abundance, followed by stearic, oleic, and linoleic acids, associated with dietary fiber intake. This study elucidates the structural and metabolic relevance of dietary fiber–phenolic interactions within a formulated food matrix. Full article

Mango peels have great potential for upcycling in the food industry. This study addressed important knowledge gaps regarding mango peel drying, namely, the effect of drying on mango peels’ bound phenolics, and the impact of prior freezing on the composition of hot air-dried mango peels. Hence, the effect of freeze drying (FD) (0.10 mbar; −63 °C (condenser temperature); 25 °C (shelf temperature); 96 h), hot air drying (HAD) (65 °C; 48 h), and HAD preceded by freezing (FZ + HAD) (−20 °C; 30 days) on mango peels’ composition, antioxidant capacity, and technological properties was evaluated. Drying did not affect fiber content; however, it caused slight modifications in carbohydrate composition of fiber. Regarding antioxidant compounds, FD, HAD, and FZ + HAD reduced vitamin C by 9%, 53%, and 71%, respectively. FD preserved all free phenolics, while HAD and FZ + HAD decreased most of them, with reductions ranging from 20 to 42% and 17 to 71%, respectively. However, FD, HAD, and FZ + HAD reduced 9, 2, and 6 of the 10 bound phenolics identified, respectively, and decreased their antioxidant capacity. Finally, all identified carotenoids were reduced by FZ + HAD, whereas FD and HAD decreased only violaxanthin. Regarding technological properties, FD showed the highest and lowest oil and water absorption capacities. In conclusion, these findings demonstrated that prior freezing exacerbated the loss of antioxidants during HAD. Full article

Comprehensive characterization of the mango peel volatilome is essential to revealing its aromatic potential and enabling its revalorization as a natural flavoring. The volatile profile of Mangifera indica L. var. Osteen peels at three ripening stages (green, ripe, overripe) was analyzed before and after thermal drying (45 °C, 18 h): an unavoidable stabilization step for valorization applications. HS–SPME/GC–MS enabled the identification of 76 volatile compounds across different key aroma-contributing families: monoterpenes, sesquiterpenes, alcohols, aldehydes, ketones, esters, furanics and norisoprenoids. The ripening stage significantly influenced the qualitative and quantitative volatilome in fresh samples but drying heavily reduced those differences. Multivariate analyses confirmed that the drying process is the dominant factor shaping the stabilized peels’ volatilome. These findings underscore the industrial relevance of this side-stream: regardless of ripening stage, mango peels can be uniformly stabilized to be upcycled into aroma-rich ingredients. It simplifies raw material sourcing and supports food waste revalorization strategies in flavor and fragrance developments. Full article

Background/Objectives: Insufficient dietary fiber intake contributes to gut microbiota dysbiosis, systemic inflammation, and the onset of obesity-related metabolic disorders. Agro-industrial by-products have emerged as sustainable sources to restore microbial and metabolic balance. This study aimed to evaluate the effects of a mango bagasse- and peel-based confectionery (MC) on gut microbiota composition, short-chain fatty acids (SCFAs), and hepatic gene expression in Wistar rats fed either a standard diet (STD) or a high-fat diet (HFD). Methods: Twenty-four rats were randomly assigned to four groups (STD, MC-STD, HFD, MC-HFD) and treated for 11 weeks. Eating behavior, body composition, microbiota composition, SCFAs, and hepatic transcriptomics were evaluated. Results: MC supplementation did not significantly alter weight gain or SCFA levels but shifted clustering patterns in principal component analysis, indicating a distinct dietary response. Microbiota analysis revealed a trend toward lower relative abundances of obesogenic species such as Phascolarctobacterium faecium and Ruminococcus torques, while Intestimonas butyriciproducens and Anaerostipes hadrus were modulated according to diet type. Transcriptomic profiling demonstrated consistent downregulation of lipid metabolism–related genes (Cyp4a14, Hmgcs1, Cyp51, Fads1), linked to PPAR signaling pathways. Conclusions: MC supplementation may beneficially modulate the gut–liver axis and highlights the nutritional potential of fruit by-products as functional ingredients to promote metabolic health under high-fat dietary conditions. Full article

Single-use plastic cups and packaging materials pose severe environmental challenges due to their persistent nature and harmful impact on ecosystems and wildlife. Simultaneously, the indiscriminate disposal and burning of agricultural and food processing biomass contribute significantly to pollution. Among this biomass, waste generated from corn and fruit processing is produced in substantial quantities and is rich in natural fibres, making it a potential source for developing biodegradable products. This study focuses on the development of biodegradable cups using corn cob powder, mango peel powder, and pineapple peel powder through hot-press compression and moulding technology. The formulation was optimized using response surface methodology, with independent variables, i.e., corn cob (20–40 g), mango peel (30–50 g), and pineapple peel (20–30 g). The responses evaluated including hardness, colour (L* value), and water-holding capacity. The model was fitted using a second-order polynomial equation. Optimum results were achieved with 34 g of corn cob, 40 g of mango peel, and 26 g of pineapple peel powder, yielding a maximum hardness of 2.41 kg, an L* value of 47.03, and a water-holding capacity of 18.25 min. The optimized samples further underwent characterization of physical properties, functional groups, lattice structure, surface morphology, and biodegradability. Colour parameters were recorded as L* = 47.03 ± 0.021, a* = 10.47 ± 0.041, and b* = 24.77 ± 0.032. Textural study revealed a hardness of 2.411 ± 0.063 and a fracturability of 2.635 ± 0.033. The developed biodegradable cup had a semicrystalline nature with a crystallinity index of 44.4%. Soil burial tests confirmed that the developed cups degraded completely within 30 days. These findings highlight the potential of corn and fruit processing waste for developing eco-friendly, biodegradable cups as sustainable alternatives to single-use plastics. Full article

The development of biodegradable films with antioxidant properties offers a promising approach to food preservation. This study focused on creating and characterising mango starch-based films enriched with mango peel extract (MPE) at concentrations of 0, 1, and 2%, using peels from mangoes (Mangifera indica var. Corazon) at organoleptic maturity, obtained as residual byproducts (peel and seed) for active food packaging applications. An MPE extraction yield of 35.57 ± 2.74% was achieved using ultrasound-assisted extraction (UAE), confirming its rich phenolic content and antioxidant activity as a natural alternative to synthetic preservatives. Rheological analysis revealed that the films exhibited pseudoplastic behavior, with complex viscosity reducing as angular frequency increased. Incorporating MPE at concentrations up to 1% enhanced the films’ viscoelastic properties, while a 2% addition significantly altered their frequency and temperature dependence. The rheological modeling showed that the fractional Maxwell model with two springpots described the films more accurately than the generalized Maxwell model. This approach offered a clearer understanding of their viscoelastic response, especially under changes in frequency and temperature. Mechanical characterization indicated that adding MPE improved film strength while reducing solubility. Although film thickness remained unchanged, increasing MPE concentration led to greater opacity and darker coloration. These changes offer advantages in food packaging by enhancing UV protection and reducing oxidative degradation. Crucially, the incorporation of MPE significantly increased the phenolic content and antioxidant capacity of the films, as confirmed by ABTS assays. These findings strongly support the potential of MPE-based films for active packaging, providing a sustainable and functional alternative for preserving light-sensitive food products. Among the tested formulations, films with 1% MPE demonstrated the most effective balance of rheological stability, mechanical strength, and antioxidant capacity. Full article

Kombucha is a fermented beverage usually commercialized in liquid form. This study developed a powdered kombucha, flavored with grape (GKP) and mango (MKP) peel extracts—derived from fruit processing by-products—through spray drying with 20% (w/v) maltodextrin as a carrier. The spray drying conditions were set to 160 °C inlet temperature and 0.5 L/h feed flow, yielding a maximum powder recovery of 34% for GKP. All powders presented moisture contents below 5%, with values of 4.2% for KP and GKP and 4.02% for MKP, ensuring microbiological safety and long-term stability. Water activity (aw) was also significantly lower in MKP (0.283) compared to KP and GKP (both 0.317). After spray drying, GKP retained up to 93% of TPC, while MKP retained 87%, and KP 82%. Morphological analysis by Scanning Electronic Microscopy (SEM) showed that flavored powders, especially GKP, presented spherical particles with fewer surface defects. Powder flow test showed that MKP presented the best flowability (flow index I_f = 2.55) compared to GKP (I_f = 1.71) and KP (I_f = 1.64 ± 0.02). The results demonstrate that incorporating fruit residues into kombucha and applying spray drying improves the functional and technological properties of this product, with potential applications in functional food formulations and dietary supplements. Full article

Mango (Mangifera indica L.) is a very popular tropical drupe that can be consumed fresh or dried. It is rich in essential nutrients such as vitamins, dietary fibre, and minerals, as well as biologically active substances, with a positive effect on health. However, it can also contain potentially toxic elements, which justifies the need of properly investigating this food product. Commercially available samples of dried mango, as well as the mesocarp and peel of fresh mango, were analysed. Prior to the multi-element analysis by inductively coupled plasma mass spectrometry (ICP-MS), the microwave-assisted sample digestion method using various reagents and reagent mixtures was optimised, showing that a mixture of nitric acid and hydrogen peroxide gave the best recoveries. The results obtained were processed by chemometric methods. The content of elements in the peel was higher than in the mesocarp. The macroelements Ca, K, Mg, and Na were found in the largest proportion, and the micronutrients present in significant quantities were Cu, Zn, and Mn (>3 mg/kg), while toxic elements, which according to the guidelines of The European Food Safety Authority) would represent a danger to human health, were not found in mass fractions above the permissible values. Full article

Micellar or mycelial membranes from medicinal mushrooms are self-growing fibrous polymeric biocomposites that are biocompatible, biodegradable, cost-effective, and environmentally friendly. In this study, the cultivation process for the medicinal mushrooms Ganoderma lucidum and Pleurotus ostreatus has been optimized via submerged cultivation to maximize growth and promote the formation of micellar membranes with high water-absorption capacity. Optimal growth conditions were achieved at an alkaline pH in a medium containing malt extract for G. lucidum, while for P. ostreatus, these were in a glucose-enriched medium. The hydrophilic underside of the micellar membranes led to a high-water uptake capacity. These membranes exhibited a broad spectrum of functional groups, thermal stability with decomposition temperatures above 260 °C, and a fibrous and porous structure. The micellar membranes from both mushrooms were additionally functionalized with mango peel extract (MPE), resulting in a uniform and gradual release profile, which is an important novelty. They also showed successful antimicrobial activity against Escherichia coli and Staphylococcus aureus growth. MPE-functionalized micellar membranes are, therefore, innovative biocomposites suitable for various biomedical applications. As they mimic the extracellular matrix of the skin, they are a promising material for tissue engineering, wound healing, and advanced skin materials applications. Full article

The gut microbiota plays a significant role in metabolic diseases such as obesity. We extracted and purified a new type of pectin polysaccharide (mango peel pectin, MPP) from mango (Mangifera indica L.) peel. The structural analysis results reveal that MPP has a molecular weight (Mw) of 6.76 × 10⁵ Da and the mass fractions of the main components were galacturonic acid (21.36%), glucose (8.85%), and arabinose (5.97%). The results of methylation and NMR analyses reveal that the backbone of MPP consisted of →6)-α-D-GalpAOMe-(1→ and →4)-β-D-Glcp-(1→ linkages. Based on the above structural analysis, we further explored the therapeutic effect of MPP on high-fat diet-induced obese mice. The results demonstrate that MPP significantly suppressed body weight and dyslipidemia, reduced liver damage and lipid accumulation, attenuated changes in adipocyte hypertrophy, and improved glucose homeostasis and insulin resistance, with fasting blood glucose (FBG) levels decreasing by more than 12.8%. Furthermore, the modulatory impact of MPP on gut microbiota composition was investigated. MPP treatment significantly enhanced the levels of short-chain fatty acids (SCFAs) by decreasing the amount of Bacillota and reducing the Bacillota/Bacteroidota ratio, especially with an increase in the total SCFA content of over 64%. Meanwhile, MPP treatment encouraged beneficial bacteria to grow (e.g., Bacteroidota, Akkermansia, and Nanasyncoccus), altered the gut microbiome profiles in mice, and decreased the abundance of harmful bacteria (e.g., Paralachnospira, Coproplasma, Pseudoflavonifractor, Parabacteroides, Acetatifactor, and Phocaeicola). Overall, the findings demonstrate for the first time that MPP treats obesity by alleviating dyslipidemia, improving insulin resistance, and regulating gut microbiota to improve the intestinal environment. Full article

B-box (BBX) transcription factors are critical regulators of light-mediated anthocyanin biosynthesis, influencing peel coloration in plants. To explore their role in red mango cultivars, we identified 32 BBX genes (MiBBX1–MiBBX32) in the mango (Mangifera indica L.) genome using a genome-wide analysis. Phylogenetic and structural analyses classified these genes into five subfamilies based on conserved domains. A collinearity analysis revealed segmental duplication as the primary mechanism of MiBBX gene family expansion, with purifying selection shaping their evolution. A promoter analysis identified numerous light- and hormone-responsive cis-elements, indicating regulatory roles in the light and hormonal signaling pathways. Expression profiling in the ‘Sensation’ cultivar revealed organ-specific patterns, with several MiBBX genes showing higher expression in the peel than in the flesh. Many of these genes also consistently exhibited elevated expression in the peel of red-skinned cultivars (‘Sensation’ and ‘Guifei’) compared to yellow and green cultivars, suggesting their role in red peel pigmentation. Furthermore, postharvest light treatment of ‘Hongmang No. 6’ fruit significantly upregulated multiple MiBBX genes, suggesting their involvement in light-induced anthocyanin accumulation in red mango peel. These findings provide valuable insights into the molecular mechanisms governing light-regulated peel coloration in mango and establish a foundation for functional studies of MiBBX genes in fruit pigmentation. Full article

Mango peel (MP), an abundant agro-industrial residue, was evaluated as a solid biofuel using combined physicochemical characterisation and non-isothermal thermogravimetric kinetics (TGA). Fourier transform infrared (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM) revealed hydroxyl-rich surfaces and porous microstructures. Thermogravimetric combustion, conducted at heating rates of 20–80 K min⁻¹, displayed three distinct stages. These stages correspond to dehydration (330–460 K), hemicellulose/cellulose oxidation (420–590 K), and cellulose/lignin oxidation (540–710 K). Kinetic analysis using six model-free methods (Friedman (FR), Flynn–Wall–Ozawa (FWO), Kissinger–Akahira–Sunose (KAS), Starink (STK), Kissinger (K), and Vyazovkin (VY)) yielded activation energies (E_a) of 52–197 kJ mol⁻¹, increasing with conversion (mean E_a ≈ 111 kJ mol⁻¹). Coats–Redfern (CR) fitting confirmed a three-dimensional diffusion mechanism (D3, R² > 0.99). Thermodynamic analysis revealed that the formation of the activated complex is endothermic, with activation enthalpy (ΔH) values of 45–285 kJ mol⁻¹. The process was found to be non-spontaneous under the studied conditions, with Gibbs free energy (ΔG) values ranging from 83 to 182 kJ mol⁻¹. With a high heating value (HHV) of 21.9 MJ kg⁻¹ and favourable combustion kinetics, MP is a promising supplementary fuel for industrial biomass boilers. However, its high potassium oxide (K₂O) content requires dedicated ash management strategies to mitigate slagging risks, a key consideration for its practical, large-scale application. Full article