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Pectin recovered from mango peel biomass can be used as a potential source for pectic oligosaccharide hydrolysate with excellent probiotic growth-enhancing performance and prebiotic potentials. Consequently, the objectives of the current study were to optimise the enzyme hydrolysis treatment of mango peel pectin (MPP) and to evaluate the pectic oligosaccharide effects of Lactobacillus reuteri DSM 17938 and Bifidobacterium animalis TISTR 2195. Mango of “chok anan” variety was chosen due to its excessive volume of biomass in processing and high pectin content. The optimal treatment for mango peel pectic oligosaccharide (MPOS) valorisation was 24 h of fermentation with 0.3% (v/v) pectinase. This condition provided small oligosaccharides with the molecular weight of 643 Da that demonstrated the highest score of prebiotic activity for both of B. animalis TISTR 2195 (7.76) and L. reuteri DSM 17938 (6.87). The major sugar compositions of the oligosaccharide were fructose (24.41% (w/w)) and glucose (19.52% (w/w)). For the simulation of prebiotic fermentation, B. animalis TISTR 2195 showed higher proliferation in 4% (w/v) of MPOS supplemented (8.92 log CFU/mL) than that of L. reuteri (8.53 CFU/mL) at 72 h of the fermentation time. The main short chain fatty acids (SCFAs) derived from MPOS were acetic acid and propionic acid. The highest value of total SCFA was achieved from the 4% (w/v) MPOS supplementation for both of B. animalis (68.57 mM) and L. reuteri (69.15 mM). The result of this study therefore conclusively advises that MPOS is a novel pectic oligosaccharide resource providing the opportunity for the sustainable development approach through utilising by-products from the fruit industry.

Enzimsko posmeđivanje ozbiljno narušava kakvoću svježe rezanog voća i povrća. U novije vrijeme, potrošači i prerađivači voća i povrća zahtijevaju da se umjesto kemijskih spojeva koriste prirodni inhibitori posmeđivanja. Iz praha kore ploda manga (Mangifera indica cv. Chok Anan) tretirane tekućim dušikom izdvojeni su polifenoli, i to ekstrakcijom potpomognutom ultrazvukom i ekstrakcijom potpomognutom ultrazvukom i miješanjem. Najveći ukupni udjel fenola u ekstraktu praha kore manga dobiven je ekstrakcijom potpomognutom ultrazvukom i miješanjem tijekom 15 min. Pri skladištenju se pirea od krumpira tretiranog prahom kore manga nakon 6 sati smanjilo njegovo posmeđivanje, dok su se svjetlina (L*) i kut promjene boje povećali u usporedbi s uzorcima pirea od krumpira tretiranim askorbinskom ili limunskom kiselinom. Ekstrakt praha kore manga imao je veći inhibicijski učinak na polifenolnu oksidazu u krumpiru nego askorbinska i limunska kiselina. Njegova vrijednost IC50 bila je 0,3 mg/mL. Mangiferin, protokatehinska i galna kiselina iz ekstrakta kore manga imali su jak inhibicijski učinak na polifenolnu oksidazu u krumpiru, pa je zaključeno da se kora manga može upotrijebiti kao prirodni inhibitor enzimskog posmeđivanja., Enzymatic browning is a serious quality deterioration of fresh-cut fruits and vegetables. Recently, consumers and fruit and vegetable industrial processors have demanded the use of natural antibrowning agents to replace the use of chemicals. Mango (Mangifera indica cv. Chok Anan) peel was prepared in the form of mango peel liquid nitrogen powder. This included extraction by ultrasound or ultrasound combined with stirring. The total phenolic content of mango peel liquid nitrogen powder extract (further in the text: mango peel extract) was the highest after the extraction for 15 min using ultrasound followed by stirring for 15 min. The browning value of potato puree treated with mango peel extract was lower, while its L* value and the hue angle were larger than of samples treated with ascorbic or citric acids during storage for 6 h. Mango peel extract had a competitive inhibitory effect on potato polyphenol oxidase (PPO), which was larger than either ascorbic or citric acid. Its IC50 value was 0.3 mg/mL. Mangiferin, protocatechuic and gallic acid found in mango peel extract had high inhibitory effect on potato PPO, making mango peel a potential natural source of enzymatic browning inhibitor.

Mango peel, by-products of fruit processing, is a potential source of natural pectin. In this study, pectins were extracted form peels of commonly used for processing Thai mangoes, namely ‘Rad’, ‘Tar LubNak’, ‘Mahachanok’, ‘Sampee’, ‘Chok Anan’, ‘Keaw’, and ‘Nam Dok Mai’. Qualitative parameters viz., yield, equivalent weight, methoxyl content (Meo) and degree of esterification (DE) were compared. Methanolic extracts of the bound dietary fibers were used to determine total phenolic content, 2,2-diphenyl-1-picrylhydrazyl (DPPH●) free radical scavenging activity as well as Trolox equivalent antioxidant capacity. The results illustrated that ‘Rad’ peel yield the highest amount of pectin, following by ‘Sampee’ and ‘Tar LubNak’ which are of the 500-1,000 mg mol-1 equivalent weight and lower Meo as well as DE. Pectins from peel these mangoes were, therefore of high quality low methoxyl pectin (LMP). The screening of bioactive functionality suggested that among the tested cultivars pectin of ‘Sampee’ mango gave the highest total phenolic content as well as antioxidant scavenging activities against DPPH and TEAC.

Chok Anan mango, a climacteric fruit, is easily susceptible to quality deterioration during storage. However, no research has been conducted related to the application of tapioca and sago starch coatings on Chok Anan mangoes. Therefore, the aim of this research was to study the effect of tapioca-sago starch coating towards the quality of Chok Anan mango through storage. Hard matures Chok Anan mangoes (stage 2) were coated with different ratios of tapioca (T) and sago starch (S), i.e. 25%T: 75%S, 50%T: 50%S and 75%T: 25%S. Uncoated mangoes were served as the control. Coated and uncoated Chok Anan mangoes were packed in corrugated box to ripen at ambient temperature (27±2˚C) for 13 days. Starch analysis demonstrated that sago contained higher amylose (28.15%) than tapioca starch and thus a higher percentage of sago starch in the coating solution (25%T: 75%S) contributed to higher coating’s viscosity (75.90 cP). Analysis of coated mangoes exhibited significant better fruit quality as compared to the uncoated samples. Application of starch coating solutions with high percentage of sago starch (50%T: 50%S and 25%T: 75%S) were effectively delayed the increased of disease incidence, moisture loss and total soluble solids content as well as delayed the decreased of titratable acidity content during storage. Nevertheless, towards the final day of storage (day 13), no significant difference was shown in the peel color index, firmness and ascorbic acid content of Chok Anan mangoes between all coatings formulations applied.

The aim of this work was to investigate the quality and microstructure of different frozen mango cultivars. Since freezing can cause severe textural damage to fruit, the proper selection of a ripening stage and cultivar can reduce such damage. Two mango cultivars (Nam Dok Mai and Chok Anan) were allowed to ripen for four ripening stages. During ripening, titratable acidity, alcohol-insoluble residues, and firmness significantly decreased while total soluble solids, total pectin, and water-soluble pectin levels increased. Mangoes from the three final ripening stages were frozen until the temperature of the samples reached –25°C. After thawing, the partially ripe mango samples exhibited the highest firmness, lowest drip loss, lowest water-soluble pectin, and the highest sensory firmness scores. The microstructure found using light microscopy and transmission electron microscopy showed that all frozen-thawed mangoes exhibited a swelling and folding of the cell wall due to freezing damage. The cell walls of f...

Harvest maturity was specified for the selection of ‘Chok Anan’ mango fruit for long supply chains, which require maturity stages that ensure minimum risk of ripening during reefer transport, but which have acceptable potential for subsequent ripening. The impact of harvest maturity on performance after different periods of storage (14 °C, 50–60% RH, ethylene absorption) was explored. Twelve fruit lots picked within 24 days after 83–107 days after full bloom (DAFB) were distinguished according to physiological maturity at harvest, using principle component and cluster analysis. Titratable acids (TA), mesocarp yellowness (CIE b m * > 0 ) , and dry matter (DM) contributed most to specification of harvest maturity among nine independent variables, but did not correlate with peel color despite perceivable peel color changes during maturation. Using partial least squares regression, maturity at harvest was related to post-storage quality stages that were likewise defined for different storage times. Storage was accompanied by slow ripening, but respective rates varied depending on maturity at harvest. Storage time and harvest maturity overall determined post-storage quality at 67%, equally controlling TA and total soluble solids of the stored fruit. Firmness and all- trans -β-carotene were more governed by the storage time, and post-storage mesocarp color chiefly by harvest maturity. Fruit harvested after 83 DAFB developed most slowly at 14 °C, but adequate ripening after optimized storage remained to be proven. Overall best performance in marine transport systems with optimized storage conditions was expected for fruit lots, the slow development of which at 14 °C until eating ripeness within 18 ± 1 days indicated appropriate ripening potential. When picked at defined levels of TA, CIE b m * , and DM as recorded after 89 DAFB, these fruit were clearly distinguished from less suitable maturity stages.

The peels of rambutan, durian, santol, longan, longong, Kaeo mango, and Chok Anan mango were evaluated for their potential to be used as dietary fiber for food enrichment. All dietary fiber samples prepared from selected fruit peels showed high content of total dietary fiber (52–84 g/100 g dry matter) and also exhibited the significant difference in dietary fiber quality. All dietary fiber samples were safe for consumption, which was ensured by the results of an acute toxicity test. In summary, peels of tropical fruits used in this study had a great potential to be used as low-caloric functional ingredients for dietary fiber enrichment.

The purpose of this research was to determine the firmness of mango fruit at different stages of maturity. Immature, mature, and over mature fruit from two Thai mango cultivars (Nam Dokmai and Chok Anan) were subjected to two firmness measuring techniques: a slow compression technique using the Universal Testing Machine and a high-speed impact sensing technique using the low-mass impact tester. The firmness of a mango as determined by the compression test was expressed by the slope of the force-deformation graph, while firmness values derived from the impact test were defined by the ratio between maximum acceleration and the corresponding time (the firmness index). A very good correlation between the two indicators was obtained. Each firmness indicator of the two cultivars remained relatively unchanged from the immature through to the fully mature stage, although firmness rapidly decreased as the fruit ripened. The Chok Anan cultivar was firmer than the Nam Dokmai type throughout the development period. T...

The influence of cultivar and fruit ripeness on sensory properties and all-trans-β-carotene contents of dried mango slices was evaluated. Different ripeness stages, quantitatively defined by a ripening index (RPI), were generated from a single lot per cultivar by subjecting mature-green mangoes of the cultivars ‘Nam Dokmai’, ‘Kaew’, and ‘Chok Anan’ to different postharvest ripening regimes. Fruits were ripened for 2 and 3 days at 24±2 °C/45–60% relative humidity (RH) and 33±2 °C/50–70% RH, with application of calcium carbide (CaC2) or 2-chloroethylphosphonic acid (CEPA, Ride®) beside the control, terminating postharvest ripening when fruit firmness allowed proper peeling and slicing. After ripening, fruits were washed, peeled, sliced and subsequently dried in a conventional tray dryer at 70 °C for 8–10 h, until the water activity of the dried fruits was below 0.65. Mangoes cv. ‘Kaew’, followed by ‘Chok Anan’, were more suitable for drying than cv. ‘Nam Dokmai’ because of superior all-trans-β-carotene contents of the products. Maximum β-carotene contents of dried mango slices from cvs. ‘Chok Anan’ and ‘Kaew’ corresponded to retinol equivalents of 333–383 and 483–905 per 100 g of edible portion (dry weight), meeting daily mean requirements of vitamin A for adults according to FAO/WHO. Similar to the fresh fruit, exponential rise of all-trans-β-carotene contents with increasing fruit ripeness was also observed for the dried products of cvs. ‘Nam Dokmai’ and ‘Chok Anan’. Consistently, accelerated ripening at 33 °C, instead of 24 °C, resulted in higher all-trans-β-carotene contents of dried fruits. Both good sensory acceptance and cultivar-specific maximum all-trans-β-carotene contents of 13–16 and 20–23 mg kg−1 usually characterised the products of ‘Nam Dokmai’ and ‘Chok Anan’ fruits with RPI levels between 3 and 4. Conversely, fruits cv. ‘Kaew’ of RPI levels above 6 generally yielded products inferior in sensory acceptance and β-carotene contents, while superior product quality was found at higher RPI levels than for the other two cultivars.