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Title:           Upcycling mango peels into a functional ingredient by combining fermentation and enzymatic-assisted extraction
Subject:         Food Chemistry, 434 (2024) 137515. doi:10.1016/j.foodchem.2023.137515
Keywords:        Fermentation,Enzymatic hydrolysis,Phenolic compounds,Antioxidant activity,Oligosaccharides
Author:          Arnau Vilas-Franquesa
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      Title: Upcycling mango peels into a functional ingredient by combining fermentation and enzymatic-assisted extraction
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        Title: 1 Introduction
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        Title: 2 Materials and methods
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          Title: 2.1 Bacterial preparation
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          Title: 2.2 Experimental design
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           Item: 
            Title: 2.2.1 Mango peel source and composition
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            Title: 2.2.2 Mango peel solution preparation and preliminary experiment
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            Title: 2.2.3 Main experiment
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          Title: 2.3 Microbiological growth and pH
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          Title: 2.4 Dry matter, EPM and ESM
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          Title: 2.5 Antioxidant activity (DPPH, FRAP)
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          Title: 2.6 Total phenolics
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          Title: 2.7 LC-MS/MS quantification of gallic acid and mangiferin
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          Title: 2.8 Quantification of sugars, galacturonic acid (GalA) and glucuronic acid (GluA)
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            Title: 2.8.1 Percentage of oligosaccharides
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          Title: 3.1 Microbiological growth and pH
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          Title: 3.2 Dry matter and ethanol precipitable matter (EPM)
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          Title: 3.3 Antioxidant activity
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          Title: 3.4 Phenolic profile
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          Title: 3.6 Oligosaccharide estimation
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          Title: 3.7 Production of ESM and EPM fractions: ADF potential
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        Title: 4 Conclusions
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        Title: Funding sources
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        Title: Declaration of Competing Interest
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        Title: Data availability
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        Title: Acknowledgements
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        Title: Appendix A Supplementary data
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   Type: CRC32
  Checksum: d204131dc73fee63e9be45beccc4b7dd
   Type: MD5
  Checksum: dd43fc1d23a94a3602e1ecebcb0af468ce4cfdda
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