Upcycling mango peels into a functional ingredient by combining fermentation and enzymatic-assisted extraction
Vilas Franquesa, Arnau (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Fryganas, Christos (Wageningen University)
Casertano, Melania (Wageningen University)
Montemurro, Marco (Wageningen University)
Fogliano, Vincenzo (Wageningen University)

Data:	2024
Resum:	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.
Drets:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, i la comunicació pública de l'obra, sempre que no sigui amb finalitats comercials, i sempre que es reconegui l'autoria de l'obra original. No es permet la creació d'obres derivades.
Llengua:	Anglès
Document:	Article ; recerca ; Versió publicada
Matèria:	Antioxidant activity ; Enzymatic hydrolysis ; Fermentation ; Oligosaccharides ; Phenolic compounds
Publicat a:	Food chemistry, Vol. 434 (2024) , p. 137515, ISSN 1873-7072

DOI: 10.1016/j.foodchem.2023.137515
PMID: 37741240

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