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Excessive intake of sugar has become a public concern. However, it is challenging for food industries to decrease sugar level without sacrificing safety and sensory profile. Odor-induced sweetness enhancement (OISE) is believed to be a novel and promising strategy for sugar reduction. In order to investigate the OISE effect of mango aroma and evaluate its degree of sugar reduction in low-sugar beverages, a mathematical model was constructed through sensory evaluation in this study. The results showed that the maximum liking of low-sugar model beverages was 4.28 % sucrose and 0.57 % mango flavor. The most synergistic of OISE was at the concentration level of 2.24 % sucrose + 0.25 % mango flavor, which was equivalent to 2.96 % pure sucrose solution. With 32.14 % sugar reduction, the mango aroma was suggested to generate the OISE effect. However, the same level of garlic aroma was not able to enhance sweetness perception, suggesting that the congruency of aroma and taste is a prerequisite for the OISE effect to occur. This study demonstrated that the cross-modal interaction of mango aroma on sweetness enhancement in low-sugar model beverages could provide practical guidance for developing sugar-reduced beverages without applying sweeteners., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Yam bean is an important source of dietary fiber and other components that comprise the total indigestible fraction (TIF), which can be fermented by the colonic microbiota and produce metabolites with beneficial health effects. Therefore, the objective of this study was to evaluate the in vitro colonic fermentation of yam bean TIF and the changes caused by the addition of a polyphenolic extract of mango seed and the lactic acid bacteria Pediococcus acidilactici. The mango seed extract was obtained by ultrasound-assisted extraction, and the microbial growth rate and viability of P. acidilactici were determined using a Neubauer chamber. Yam bean TIF was isolated by triple enzymatic hydrolysis and subjected to in vitro colonic fermentation in combination with treatments with mango seed extract and P. acidilactici suspensions. Changes in pH, total soluble phenols (TSP), and antioxidant capacity (AOX) were evaluated. Furthermore, the production of metabolites was quantified by HPLC-DAD-MS and GC-MS. The Growth rate of P. acidilactici was 0.1097 h -1 with 97.5 % viability at 7 h of incubation. All TIF treatments showed a high capacity of fermentation, and the addition of mango seed extract increased the TSP content and AOX in DPPH and FRAP assays. A total of Forty-six volatile metabolites were detected, with highlighting the presence of esters, benzenes, aldehydes, and short-chain fatty acids. Five phenolic compounds associated with mango by-products were quantified during all fermentation process, despite the concentration of the extract. P. acidilactici did not substantially modify the fermentative profile of TIF. However, further studies such as the evaluation of the abundance of microbial communities may be necessary to observe whether it can generate changes during colonic fermentation., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

In this study, carotenoids and polyphenols were demonstrated to be the major active substances in the crude pigment extracts (CPE) of mango peels, accounting for 0.26 mg/g and 0.15 mg/g, respectively. The interactions between carotenoids and polyphenols in CPE was observed, as evidenced by that polyphenols significantly improved the antioxidant activity and storage stability of carotenoids in the CPE. Meanwhile, scanning electron microscopy showed that polyphenols are tightly bound to carotenoids. To further elucidate the interaction mechanism, the monomers of carotenoids and polyphenols were identified by HPLC and LC-MS analysis. Lutein (203.85 μg/g), β-carotene (41.40 μg/g), zeaxanthin (4.20 μg/g) and α-carotene (1.50 μg/g) were authenticated as the primary monomers of carotenoids. Polyphenols were mainly consisted of gallic acid (95.10 μg/g), quercetin-3-β-glucoside (29.10 μg/g), catechin (11.85 μg/g) and quercetin (11.55 μg/g). The interaction indexes between carotenoid and polyphenol monomer of CPE were calculated. The result indicated that lutein and gallic acid showed the greatest synergistic effect on the scavenging of DPPH and ABTS radical, suggesting the interaction between carotenoids and polyphenols in CPE was mainly caused by lutein and gallic acid. Molecular dynamics simulations and thermodynamic parameters analysis demonstrated that hydrogen bonding, electrostatic interactions, and van der Waals forces played dominant roles in the interaction between lutein and gallic acid, which was confirmed by Raman and X-ray diffraction. These results provided a new perspective on the interaction mechanism between carotenoids and polyphenols, which offered a novel strategy for the enhancement of the activities and stability of bioactive substances., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier Ltd.)

The effects of mango active volatile components (VOCs) on protein function were investigated from the perspective of nutrient transport. The active volatile components of five varieties of mango were analyzed by headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS). The interaction mechanism between active volatile components and three carrier proteins was discussed by fluorescence spectroscopy, molecular docking and dynamic simulation. The results showed that there were 7 active components in the five mango varieties. The aroma components represented by 1-caryophyllene and β-pinene were selected for further study. The interaction between VOCs small molecules and proteins is a static binding process, and its main force is hydrophobic interaction. The results of molecular simulation and spectral experiments showed that the binding ability of 1-caryophyllene and β-pinene to β-Lg was strong, so mango VOCs could possess a certain nutritional value in dairy products, expanding its application in dairy products in the food industry., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

This work evaluated the effect of convective drying of mango impregnated with grape residue flour polyphenols under different vacuum impregnation methods with or without performing osmotic treatment and ultrasound on the global quality of dried mango in relation to chemical, microbiological and sensory aspects. Higher retention of carotenoids, phenolic compounds, and ascorbic acid was obtained with shorter drying times and lower oxygen exposure. Impregnated dried samples submitted to ultrasound-assisted vacuum impregnation showed a higher drying rate, greater retention of carotenoids (6.77 µg/g DM), and softer samples. Greater retention of phenolic compounds (1.84 mg GAE/g DM) was obtained for osmotic dehydration-assisted vacuum impregnation dried mango, while osmosonication-assisted impregnation was able to retain the highest ascorbic acid content (7.05 mg/100 g DM). Sensory evaluation showed that the impregnated samples showed good acceptance. The combination of osmotic dehydration and ultrasound could be a suitable way to produce dried mango impregnated with grape residue polyphenols., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Heat treatment during pasteurization of mango (Mangifera indica L.) pulp reduces the phenolic content and its potential health benefits. The bioactive content, phenolics profile, and antioxidant capacity of 'Ataulfo' mango pulp after ohmic heating (OH) treatment (15.0-20.0 V/cm), and conventional heating (CT, 72 °C) were evaluated. No significant differences were observed in the gallic acid and mangiferin content and its antioxidant capacity (ABTS). Mass spectrometry analysis (LC/MS-TOF) showed that all treatments produced the same profile of phenolic compounds, including 6 phenolic acids, 2 gallotannins, 1 benzophenone, 2 xanthones, and 3 flavonoids. PCA analysis confirmed that mangiferin and gallic acid were the main contributors to the ABTS antioxidant capacity. These results demonstrate that OH treatments can preserve the compositions of phenolic compounds mango pulp, thus maintaining its potential health benefits., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Extraction of polyphenolic metabolites from blood fractions can be challenging since compound recovery can be limited by chemical structure, polarity, and protein-binding affinity of analytes. Gallic acid and its metabolites exhibit particularly low recoveries from plasma and can lead to an underestimation of their bioavailability from foods. A modified method to extract free gallic acid and its metabolites from human plasma aided by sodium dodecyl sulfate and acidified methanol (SDS-MeOH) was applied to extract free gallic acid and its metabolites from human plasma after a single consumption of 400 g of mango (cv. Ataulfo) pulp by 10 healthy male and female subjects. The use of SDS-MeOH facilitated extraction of significantly (p < 0.05) more pyrogallol, free gallic acid, 4-O-methylgallic acid, and ethyl gallate with recovery rates exceeding 80% in standard recovery from human blood plasma when compared to conventional methods that rely on solvent extraction or solid phase extraction. The method was reproducible and precise for standards from 50 to 500 μg/L. In pharmacokinetic plasma samples five predominant metabolites of gallic acid were tentatively characterized by HPLC-MS and absorption kinetics evaluated over 8 h for catechol-O-sulfate, 4-O-methylgallic acid-3-O-sulfate, and pyrogallol-O-sulfate, methylpyrogallol-O-sulfate, and 4-O-methylgallic acid with AUC 0-8h of 9520 ± 3370, 6030 ± 1310, 5990 ± 1690, 4020 ± 1040, and 2790 ± 1190 μg/L h respectively. Plasma extraction was rapid and reproducible with superior recovery rates compared to conventional methods when evaluating polar phenolic metabolites., Competing Interests: Declaration of Competing Interest The authors declared that there is no conflict of interest., (Copyright © 2019. Published by Elsevier Ltd.)

A novel valorization strategy is proposed in this work for the sustainable utilization of a major mango processing waste (i.e. mango seed kernel, MSK), integrating green pressurized-liquid extraction (PLE), bioactive assays and comprehensive HRMS-based phytochemical characterization to obtain bioactive-rich fractions with high antioxidant capacity and antiproliferative activity against human colon cancer cells. Thus, a two steps PLE procedure was proposed to recover first the non-polar fraction (fatty acids and lipids) and second the polar fraction (polyphenols). Efficient selection of the most suitable solvent for the second PLE step (ethanol/ethyl acetate mixture) was based on the Hansen solubility parameters (HSP) approach. A comprehensive GC- and LC-Q-TOF-MS/MS profiling analysis allowed the complete characterization of the lipidic and phenolic fractions obtained under optimal condition (100% EtOH at 150 °C), demonstrating the abundance of oleic and stearic acids, as well as bioactive xanthones, phenolic acids, flavonoids, gallate derivatives and gallotannins. The obtained MSK-extract exhibited higher antiproliferative activity against human colon adenocarcinoma cell line HT-29 compared to traditional extraction procedures described in literature for MSK utilization (e.g. Soxhlet), demonstrating the great potential of the proposed valorization strategy as a valuable opportunity for mango processing industry to deliver a value-added product to the market with health promoting properties., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Mango is an important natural source of bioactive compounds with functional properties. However, factors such as variety and maturation stage can have a great influence on the bioactive composition. In this sense, a comprehensive study of chemical composition of three spanish mango varieties (Keitt, Kent and Osteen) at five ripening stages was conducted. The analysis by HPLC-DAD-q-TOF-MS revealed the presence of more than seventy compounds from different chemical families. Subsequently, PCA evidenced that ripening process entailed an important decrease on phenolic compounds which was being more accentuated in Keitt variety. On the other hand, Osteen was revealed as the poorest variety on phenolic compounds meanwhile mangoes from Keitt variety exhibited the major quantities of gallotannins and mono and di-galloyl species at the earliest maturation stages. Therefore, from a functional point of view, unripe mango from Keitt variety seems to be an excellent natural source of bioactive compounds., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

The present work evaluated the use of ultrasound to extract sequentially phenolics and pectin from mango peel. Initially, the influence of ethanol and ultrasound on the phenolics extraction was investigated. The results showed that the ultrasound did not affect the extraction yield of these compounds. The best total phenolics yield (67%) was obtained with an extraction solution consisting of 50% of ethanol in water (v/v) and without ultrasound application, according to the experimental design. As an innovative extraction methodology, the residue of this extraction was then used to extract pectin assisted by ultrasound. The use of ultrasound increased over than 50% of the pectin extraction yield and did not affect its quality, measured by the galacturonic acid content and the degree of esterification. The sequential extraction of phenolics and pectin shows to be an alternative to use the whole residue from mango peel., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Mango (Mangifera indica L.) peel (MP), is a by-product from the industrial processing to obtain juices and concentrates, and is rich in polyphenols and dietary fiber (DF). DF content of dried MP is about 40%. The aim of this study was to determine the prebiotic potential of this by-product submitting predigested mango ('Ataulfo') peel to a dynamic in vitro model of the human colon. Dried MPs were predigested following an enzymatic treatment and separating digestion products and undigested material by diafiltration. The predigested samples were fermented in a validated in vitro model of the colon (TIM-2) using human fecal microbiota and sampled after 0, 24, 48 and 72h. A carbohydrate mixture of standard ileal effluent medium (SIEM) was used as control. Production of short chain fatty acids (SCFA), branched chain fatty acids (BCFA) and ammonia profiles were determined in both lumen and dialysates. Microbiota composition was determined by sequencing 16S rRNA gene V3-V4 region. Principal component (PC) analysis of fermentation metabolites and relative abundance of genera was carried out. Fermentation of MP resulted in SCFA concentrations resembling those found in the SIEM experiments, with a 56:19:24 molar ratio for acetic, propionic and butyric acids, respectively. BCFA and ammonia were produced in similar concentrations in both samples. About 80 bacterial genera were identified after fermentation of MP, with an 83% relative abundance of Bifidobacterium at 24h. Three PC were identified; PC1 was influenced by a high Bifidobacterium abundance and low metabolites production. PC2 resulted in a decrease of other genera and an increase of metabolites studied. The relative abundance at 72h in MP was distributed over 4 genera Bifidobacterium, Lactobacillus, Dorea, and Lactococcus. Our results suggest MP as a potential prebiotic ingredient., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

Mango processing generates high amounts of unexploited kernels. Lipid profiles and thermal behaviour of kernel fats from seven Mangifera indica L. cultivars originating from Latin America and Thailand were characterised. Total lipid contents ranged between 5.4 and 11.9%. Detailed GC-FID, GC-MS, and HPLC-DAD-ESI-MS n analyses revealed two fatty acids and five triacylglycerols as novel mango kernel constituents. Owing to the prevailing saturated fatty acids and triacylglycerols, 'Maha Chanook' fat had a significantly higher melting point, the highest solid fat indices at all temperatures, and densely packed crystals as shown by DSC and light microscopy, respectively. In contrast, 'Falan' exhibited high proportions of polyunsaturated fatty acids and triacylglycerols with low equivalent carbon numbers (40-46), resulting in lower melting and crystallisation temperatures and a loosened crystal network. 'Keitt' and 'Palmer' fats showed high proportions of triacylglycerols with medium equivalent carbon numbers (44-52). Mango kernels represent a sustainable source for liquid to semi-solid edible fats suitable for numerous potential applications, e.g., in food and cosmetics., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Fruits are important food commodities that can be consumed either raw or processed and are valued for their taste, nutrients, and healthy compounds. Mangifera pajang Kosterm (bambangan) is an underutilized fruit found in Malaysia (Sabah and Sarawak), Brunei, and Indonesia (Kalimantan). It is highly fibrous and juicy with an aromatic flavour and strong smell. In recent years, bambangan fruit has been gaining more attention due to its high fibre, carotenoid content, antioxidant properties, phytochemicals, and medicinal usages. Therefore, the production, trade, and consumption of bambangan fruit could be increased significantly, both domestically and internationally, because of its nutritional value. The identification and quantification of bioactive compounds in bambangan fruit has led to considerable interest among scientists. Bambangan fruit and its waste, especially its seeds and peels, are considered cheap sources of valuable food and are considered nutraceutical ingredients that could be used to prevent various diseases. The use of bambangan fruit waste co-products for the production of bioactive components is an important step towards sustainable development. This is an updated report on the nutritional composition and health-promoting phytochemicals of bambangan fruit and its co-products that explores their potential utilization. This review reveals that bambangan fruit and its co-products could be used as ingredients of dietary fibre powder or could be incorporated into food products (biscuits and macaroni) to enhance their nutraceutical properties., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Mango industry processing generates high quantities of mango by-products such as peels and seeds (35%-60% of the fruit). Indeed, it is known that mango and its by-products contain different families of bioactive compounds that possess several health benefits. Thus, the aim of this study has been the determination of different families of phenolic derivatives (free and bound phenolic compounds and alk(en)ylresorcinols (ARs)) in mango edible part and its by-products (peel, seed and seed husk) from three different cultivars. This is the first study that evaluates the phenolic compounds and ARs in the four fractions of mango of three different cultivars. Special attention has been paid to the determination of anthocyanins and ARs, because these families of compounds had not been studied in depth in mango. In fact, petunidin rutinoside-(p-coumaric acid) gallate was found in mango pulp, peel, seed and seed husk of the three cultivars and, it had never been described in mango before. It is also important to highlight that this is the first time that the identification and quantification of ARs have been performed in mango seed and seed husk; besides, four and five out of eleven alk(en)ylresorcinols detected in peel and pulp, respectively, were identified for the first time in these mango fractions. Furthermore, antioxidant activity was measured by ABTS and FRAP assays. Seed free and bound phenolic extracts showed the highest antioxidant capacity., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

The aim of the present work was to model the effect of combined pressure-temperature processing on spoilage-causing enzymes in mango pulp; which conventionally are inactivated using high temperatures leading to inevitable quality losses. The inactivation of enzymes pectin methylesterase (PME), polyphenol oxidase (PPO) and peroxidase (POD) was studied in mango pulp within the pressure, temperature and hold-time ranges of 0.1 to 600MPa, 40 to 70°C and 1s to 90min, respectively. The enzyme inactivation was described as a dual process: initial change in activity during dynamic pressure build-up phase and subsequent decrease under isobaric-isothermal conditions. The former led to considerable increase in activities of all the three enzymes (p<0.05); however, the increased activity reduced with increased intensity of applied pressure-temperature. On the other hand, isobaric-isothermal conditions led to substantial inactivation (p<0.05), with 600MPa/70°C/20min treatment being most effective in reducing the activities of PME, PPO and POD to 32, 15 and 26%, respectively. The enzyme inactivation data was non-linear under isobaric-isothermal conditions and fitted to the nth-order reaction model, indicative of the occurrence of series of reactions possibly due to pressure-temperature interaction effects. The estimated reaction order 'n' was 0.815, 1.106 and 1.137 for PME, PPO and POD, respectively. The estimated reaction rate constant k (min -1 ) depicted PME to be the most baroresistant enzyme followed by POD and PPO. Temperature and pressure dependency of k was expressed in terms of activation energy and activation volume using the Arrhenius- and Eyring-type relations, respectively. An empirical model with good correlation between actual and predicted data (R 2 >0.90) was proposed to simulate the rate of enzyme inactivation under isobaric-isothermal conditions as a function of pressure and temperature., (Copyright © 2017 Elsevier Ltd. All rights reserved.)