Chulibert María Eugenia, Roppolo Pasquale, Buzzanca Carla, Alfonzo Antonio, Viola Enrico, Sciurba Lino, Tinebra Ilenia, D'Amico Angela, Farina Vittorio, Piazzese Daniela, Di Stefano Vita, Barbera Marcella, Gaglio Raimondo, Settanni Luca
Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy.
Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palermo, Italy.
Antioxidants (Basel). 2024 Oct 23;13(11):1278. doi: 10.3390/antiox13111278.
Mango, a tropical fruit celebrated for its delightful fragrance and high nutritional value, generates significant waste during processing, with approximately 35-60% of the fruit being discarded. However, this waste contains valuable components, such as fibre, carotenoids, polyphenols, and other bioactive compounds. In an effort to repurpose mango peel, this study dehydrated it to create mango peel powder (MPP), which was then incorporated into sourdough bread to produce functional breads with enhanced nutritional value. Semolina was replaced with MPP at levels of 5% (MPP-5) and 10% (MPP-10) (/). After dehydration, the mango peel had a yield of 22%, and the procedure used did not cause any organoleptic changes. The bread fermentation process was conducted at 30 °C for 8 h. During dough fermentation, the pH was monitored, showing a value of 4.14 ± 0.02 in the MPP-10 dough. Overall, the MPP-10 bread received a higher score (6.51) than the control (CTR) bread (5.6) and the MPP-5 bread (6.11). The total phenolic content of the fortified breads ranged from 44.760 to 98.931 mg gallic acid equivalents (GAE)/g, and the antiradical activity ranged from 15.213 to 29.461 mmol trolox equivalent antioxidant activity (TEAC)/100 g, depending on the percentage of enrichment.
芒果是一种以其宜人的香气和高营养价值而闻名的热带水果，在加工过程中会产生大量废弃物，大约35%-60%的果实被丢弃。然而，这些废弃物含有有价值的成分，如纤维、类胡萝卜素、多酚和其他生物活性化合物。为了将芒果皮重新利用，本研究将其脱水制成芒果皮粉（MPP），然后将其添加到酸面团面包中，以生产具有更高营养价值的功能性面包。用MPP分别以5%（MPP-5）和10%（MPP-10）的比例替代粗粒小麦粉（/）。脱水后，芒果皮的得率为22%，所采用的工艺未引起任何感官变化。面包发酵过程在30℃下进行8小时。在面团发酵过程中监测pH值，MPP-10面团的pH值为4.14±0.02。总体而言，MPP-10面包获得的评分（6.51）高于对照（CTR）面包（5.6）和MPP-5面包（6.11）。强化面包的总酚含量在44.760至98.931毫克没食子酸当量（GAE）/克之间，抗自由基活性在15.213至29.461毫摩尔 Trolox 当量抗氧化活性（TEAC）/100克之间，具体取决于强化百分比。
