1. From mango by-product to food packaging: Pectin-phenolic antioxidant films from mango peels
- Author
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Edy Sousa de Brito, Larissa Morais Ribeiro da Silva, Men de Sá Moreira de Souza Filho, Henriette M.C. Azeredo, Adriano Lincoln Albuquerque Mattos, Arcelina Pacheco Cunha, Ana Carolina Barbosa Ribeiro, and Nágila M.P.S. Ricardo
- Subjects
chemistry.chemical_classification ,Mangifera ,Aqueous solution ,Antioxidant ,food.ingredient ,Pectin ,DPPH ,medicine.medical_treatment ,Food Packaging ,Membranes, Artificial ,General Medicine ,Polysaccharide ,Biochemistry ,Antioxidants ,Food packaging ,chemistry.chemical_compound ,food ,chemistry ,Structural Biology ,medicine ,By-product ,Pectins ,Thermal stability ,Food science ,Molecular Biology - Abstract
The objective of the study was to prepare active films based on pectin and polyphenol-rich extracts from Tommy Atkins mango peels. Aqueous and methanolic extracts showed a variety of phenolic compounds that were identified by UPLC-MS analysis, and a high content of total phenolics that were quantified by the Folin-Ciocalteau method. The methanolic extract showed better results in antioxidant tests and was more effective in inhibiting the growth of Gram-positive and Gram-negative bacteria. The pectin extracted from mango peels showed good thermal stability and a degree of methoxylation of 58.3% by 1H NMR. The films containing the phenolic extracts showed lower water vapor permeability when compared to the control film (without any phenolic extracts). The incorporation of the extracts led to an increase in elongation (e) and a decrease in tensile strength (σ) and modulus of elasticity (Y). The films with aqueous or methanolic extracts showed higher antioxidant activity in terms of inhibition of the DPPH radical. Therefore, the films developed in this work are presented as a promising alternative for food packaging and/or coating applications.
- Published
- 2021