The Wound-Healing Effect of Mango Peel Extract on Incision Wounds in a Murine Model

Mangifera indica can generate up to 60% of polluting by-products, including peels. However, it has been shown that flavonoids and mangiferin are mainly responsible for the antioxidant, anti-inflammatory, and antibacterial activities closely related to the wound-healing process. The chemical composition of MEMI (methanolic extract of M. indica) was analyzed by HPLC-DAD, as well as concentrations of total phenol (TPC) and flavonoids (TFC) and antioxidant activity (SA50). Wound-healing efficacy was determined by measurements of wound contraction, histological analysis, and tensiometric method; moreover, anti-inflammatory, antibacterial, and acute dermal toxicity (OECD 402) were also evaluated. Phenol, resorcinol, conjugated resorcinol, and mangiferin were detected. TPC, TFC, and SA50 were 136 mg GAE/g, 101.66 mg QE/g, and 36.33 µg/mL, respectively. Tensile strength and wound contraction closure did not show significant differences between MEMI and dexpanthenol groups. Histological analysis (after 14 days) shows a similar architecture between MEMI treatment and normal skin. MEMI exhibits a reduction in edema. Staphylococcus epidermidis had an MIC of 2 mg/mL, while Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli reached 4 mg/mL. The MEMI showed no signs of toxicity. Therefore, this study demonstrates multiple targets that flavonoids and mangiferin of MEMI may present during the healing process.

Effect of extraction ph and temperature on the physicochemical properties and pectin yield from mango peel (Mangifera indica L.)

Objective: To evaluate the effect of the pH and extraction temperature on the pectin yield from mango (Mangifera indica) peel, cultivar Banilejo, and its physicochemical properties. Design/methodology/approach: Pectin extraction was done by acid hydrolysis, using hydrochloric acid and ethyl alcohol to precipitate and purify. A randomized design with a factorial arrangement was used, evaluating the effect of pH (1.5, 2.0, and 2.5) and temperature (70, 80, and 90 ºC) on the yield and quality of pectin. Quality was determined by measuring pH, viscosity and moisture content, ash, methoxyls, and esterification degree. Their means were compared using Tukey's test at 95 % confidence. Results: The best results were obtained at pH 2.0 and 80 ºC, reporting an 18.159 % yield, 6.766 % moisture, 2.630 % ash, 0.085 Pa.s of viscosity, 26.307 % methoxyl, and 64.753 % esterification. Study limitations/implications: The different treatment combinations demonstrate that pH, ash, methoxyl content, and esterification degree vary as a function of the assessed pH and extraction temperatures; while viscosity, moisture and yield were not influenced by these variables. Findings/conclusions: It is concluded that mango peel is a viable source to obtain quality pectin.

Mango Peel Pectin: Recovery, Functionality and Sustainable Uses

Concerns regarding the overconsumption of natural resources has provoked the recovery of biopolymers from food processing biomass. Furthermore, the current market opportunity for pectin in other areas has increased, necessitating the search for alternative pectin resources. This is also a step towards the sustainable and circular green economy. Mango peel is the byproduct of agro-processing and has been used for high value-added components such as polysaccharide biopolymers. Pectin derived from the peel is yet to be exploited to its greatest extent, particularly in terms of its separation and physiochemical properties, which limit its applicability to dietary fiber in culinary applications. The functionality of the mango peel pectin (MPP) strongly depends on the molecular size and degree of esterification which highlight the importance of isolation and characterisation of pectin from this novel resource. This article therefore provides a useful overview of mango peel as a potential biomaterial for the recovery of MPP. Different extraction techniques and the integrated recovery were also discussed. The utilisation of MPP in different industrial schemes are also detailed out from different perspectives such as the pharmaceutical and biotechnology industries. This review convincingly expresses the significance of MPP, providing a sustainable opportunity for food and pharmaceutical development.

Standardization of Mango (Mangifera Indica L.) Peel Simplisia of Gadung Variety

Mango peel (Mangfera indica L.) has many pharmacological effects as a traditional medicine. Therefore, standardization of mango peel simplisia needs to be done as a preparation of phytopharmaca raw material. This research aimed to obtain standardization of mango peel simplisia include specific and non-specific parameter. The research procedures include plant determination, simplisia preparation as well as specific standardization test (includes organoleptic, water-soluble compound concentration, and ethanol solution compound concentration) and nonspecific standardization test (includes moisture content, dried shrinkage, total ash content and acid insoluble ash content). The specific organoleptic parameters of dried mango peel simplisia have a distinctive sweet aroma, bitter taste, and brownish yellow colour. Water-soluble and ethanol-soluble concentrations are 22,36% ± 1,17% and 9,56% ± 0,07%. Moisture content is 9,09% ± 1,44%. Dried shrinkage rate is 0,19% ± 0,04%. Total ash and acid insoluble ash contents are 4,11% ± 0,10% and 0,14% ± 0,03%. The mango peel simplisia has met the quality standard of the raw material.

Characterization and Antimicrobial Activity of Silver Nanoparticles Synthesized with the Peel Extract of Mango

The green synthesis of silver nanoparticles (AgNPs) from biological waste, as well as their excellent antibacterial properties, is currently attracting significant research attention. This study synthesized AgNPs from different mango peel extract concentrations while investigating their characteristics and antibacterial properties. The results showed that the AgNPs were irregular with rod-like, spherical shapes and were detected in a range of 25 nm to 75 nm. The AgNPs displayed antibacterial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), showing a more significant impact when synthesized with 0.20 g/mL of mango peel extract. Therefore, the antibacterial effect of different diluted AgNP concentrations on the growth kinetic curves of E. coli and S. aureus after synthesis with 0.20 g/mL mango peel extract was analyzed. The results indicated that the AgNP antibacterial activity was higher against S. aureus than against E. coli, while the AgNP IC50 in these two strains was approximately 1.557 mg/mL and 2.335 mg/L, respectively. This research provides new insights regarding the use of postharvest mango byproducts and the potential for developing additional AgNP composite antibacterial materials for fruit and vegetable preservation.

The utilization of agro-industrial waste for soil amendment and liquid biofertilizer mixed bacterial antagonist in eggplant production

This research aimed to improve soil fertility with soil amendment, prepared from agro-industrial waste, and application of antagonistic bacteria for controlling bacterial wilt disease. The experiments were tested on sandy-to-sandy loam soil with low organic matter and nutrients for planting eggplants. Besides the soil improvement with spent mushroom waste and mango peel mixed kernel, the results showed that soil pH, soil organic matter, nitrogen, phosphorus, and potassium increased as available levels. Also, two species of bacterial antagonist named Bacillus subtilis and B. amyloliquifaciens were cultured and mixed in liquid biofertilizer. It was spiked for soil preparation before planting and during crop growth every week, which was affected by eggplant survival from bacterial wilt by 100% and 97% in plot and field-tested, respectively. The results from testing on sandy loam with the use of liquid biofertilizer three times/week showed that Ralstonia solanacearum in soil suppressed to the reduction of 1,000-10,000 times. The yield increased by 25.9%. The optimum harvesting time was 12-15 days of fruit growth with the antioxidant activity. Finally, this study has excellent potential to be extended for farmers who organically grown.

Production of Extrudate Food with Mango By-Products (Mangifera indica): Analysis of Physical, Chemical, and Sensorial Properties

The novelty of this work is the use of two mango by-products, mango peel and kernel, to obtain an extruded food. As well as the development of this food through a design of mixtures, we conducted sensorial analysis of the food through a hedonic test, in order not only to develop an extruded food with mango by-products, but also to develop a food that will be accepted by the consumer. A simple lattice mixture design was carried out with 14 mixtures, where the components were white corn flour (WCF), mango peel flour (MPF) and mango kernel flour (MKF), both from the Tommy Atkins mango variety. Physical and chemical properties such as the expansion index (EI), hardness, water absorption index (WAI), water solubility index (WSI), total phenols, DPPH and ABTS were evaluated. An optimization region was found that included 3 design points. Mixtures 1, 6 and 12 were evaluated using a nine-point hedonic scale to determine the acceptability of the product. Appearance, taste, and texture of the extrudates was evaluated. The extrudate with the best overall acceptability and the optimum physical and chemical properties contained 58.33% white corn flour, 33.33% mango peel flour and 8.33% mango kernel flour.

Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues

The effect of temperature (60, 70, 80, and 90 °C) and time (30, 45, 60, 75, and 90 min) on citric acid extraction of Haden mango (Mangifera indica L. cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process and the characteristics of the pectin (obtained from an agro-industrial waste) for a future scaling process, the following characterizations were performed: (1) Kinetic, with the maximum extraction times and yields at all evaluated temperatures; (2) thermodynamic, obtaining activation energies, enthalpies, entropies, and Gibbs free energies for each stage of the process; (3) physicochemical (chemical analysis, monosaccharide composition, degree of esterification, galacturonic acid content, free acidity, Fourier-transform infrared spectroscopy, thermogravimetric and derivative thermogravimetric analyses); and (4) economical, of the pectin with the highest yield. The Haden mango peel pectin was found to be characterized by a high-esterified degree (81.81 ± 0.00%), regular galacturonic acid content (71.57 ± 1.26%), low protein (0.83 ± 0.05%) and high ash (3.53 ± 0.02%) content, low mean viscometric molecular weight (55.91 kDa), and high equivalent weight (3657.55 ± 8.41), which makes it potentially useful for food applications.