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The present work aimed to investigate the effect of film-forming solution pH on characteristics of chitosan (CH) - Piper betel L. leaf extract (PBe) coating films and their potential applications in mango preservation. The coating films were fabricated from CH-PBe solutions in the pH range of 3-5 using a solvent evaporation technique. The analysis results (DSC and FTIR) demonstrate higher miscibility, better compatibility, and tighter intermolecular interactions between CH and active compounds in the film matrix prepared at low pH. The mechanical and barrier properties of the CH-PBe film significantly decreased with increasing pH value. Varying the film-forming pH insignificantly affected the antioxidant activity and antibacterial inhibition against Staphylococcus aureus (Gram-positive) of the resultant films. However, Escherichia coli (Gram-negative) was less vulnerable to the blend film prepared at the higher pH medium. The coating solution at pH 4 proved suitable for preserving 'Tu Quy' mangoes, according to the observation of color changes, accumulated decay rate, respiration rate, ripening index, and other related factors. The findings of this work reveal the importance of pH control in producing CH-PBe coating films for mango preservation and provide more insights into pH-affected interactions between CH matrix and polyphenols in PBe., 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 B.V. All rights reserved.)

The escalating interest in bacterial cellulose (BC) confronts a substantial obstacle due to its biologically inert properties. Hence, BC was modified with ethanolic mango peel extract (EEMP) for various industrial and medical applications of the novel nanocomposite (BC/EEMP). High-performance liquid chromatography (HPLC) delineated the phenolic composition of EEMP, revealing a repertoire of polyphenolic compounds, notably chlorogenic acid, gallic acid, catechin, and ellagic acid. EEMP exhibited broad-spectrum antimicrobial activity against Candida albicans and Staphylococcus aureus, with MIC of 0.018 mg/mL and 0.009 mg/mL, respectively. The removal mechanism of Pb 2+ and Ni 2+ by BC/EEMP nanocomposite membrane via SEM, EDX, FT-IR, and XRD was characterized, indicating deposition and aggregation of heavy metals with diminished porosity. Heavy metal removal optimization using the Box-Behnken design achieved maximal removal of 95.5 % and 90 % for Pb 2+ and Ni 2+ , respectively. Moreover, BC/EEMP nanocomposite demonstrated selective dose-dependent anticancer activity toward hepatoma (HepG-2, IC 50 of 208.8 μg/mL), skin carcinoma (A431, IC 50 of 216.7 μg/mL), and breast carcinoma (MDA, IC 50 of 197.5 μg/mL), attributed to the enhanced availability of biologically active polyphenolic compounds and physical characteristics of BC. This study underscores the remarkable potential of BC/EEMP nanocomposite for multifaceted industrial and biomedical applications, marking a pioneering contribution to the field., 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 article., (Copyright © 2024 Elsevier B.V. All rights reserved.)

This study aimed to evaluate the effect of applying oxidized cassava starch-based edible coatings with addition of lemongrass essential oil emulsion on 'Palmer' mangoes stored under refrigeration. A completely randomized design was used, arranged in a 5 × 3 factorial scheme, with five types of coatings and three evaluation times. The evaluated postharvest quality parameters consisted of weight loss, pulp and peel firmness, biochemical transformations related to pigments, and pulp and peel coloration of mango. The application of edible coatings with a 0.9 % EO concentration resulted in delayed fruit ripening, evidenced mainly by a 7.25 % reduction in weight loss, a 29.23 % increase in soluble solids content, and a 24.15 % decrease in total chlorophyll, when compared to uncoated fruits, which showed 19.8 %, 48.66 %, and 82.00 %, respectively, over the storage period. This effect was also evident in the angle Hue (°h) measurement, with uncoated fruits showing a decrease of 32.2 %. The antimicrobial effect and absence of anthracnose symptoms were observed in the fruits in which the coating with 0.9 % EO was applied. Therefore, biodegradable coating with the addition of 0.9 % emulsion EO, can be used as postharvest treatments for maintenance quality of 'Palmer' mangoes during refrigerated storage., 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 B.V. All rights reserved.)

The present research was conducted to explore the potential of mango kernel starch from the Chaunsa variety to develop starch and starch nanoparticles (SNPs) based films. The investigation included starch isolation from mango kernel followed by the preparation of SNPs by acid hydrolysis and a thorough examination of various physicochemical properties for film formation. The properties of SNPs were found to be distinctly different from those of native starch. SNPs exhibited an aggregated form with an irregular surface, whereas native starch had an oval and elongated shape with a smooth surface. X-ray diffraction (XRD) analysis confirmed that the starch type in SNPs was of the A-type. Additionally, the pasting properties of SNPs were minimal due to the acid hydrolysis process. SNP-based composite film was developed with (5 %) SNP concentration added. This successful incorporation of SNPs enhanced biodegradability, with complete degradation occurring within three weeks. Moreover, the composite films displayed increased burst strength, measuring 1303.51 ± 73.7 g, and lower water vapor transmission rates (WVTR) at (7.40 ± 0.50) × 10 -3  g per square meter per second and reduced water solubility at 35.32 ± 3.0 %. This development represents a significant advancement in the field of eco-friendly packaging materials., Competing Interests: Declaration of competing interest No, (Copyright © 2024 Elsevier B.V. All rights reserved.)

Non-conventional starch sources have attracted substantial attention due to their preferred physicochemical and mechanical properties similar to conventional sources. This study aimed to enhance the mechanical properties of mango seed kernel starch (MSKS) based films reinforced with carboxymethyl cellulose (CMC) and gum acacia (GA). Physical modification of MSKS was carried out using microwave-assisted at 180 W for 1 min. SEM results confirmed the oval and irregular shape of starch. The particle size of native starch (NS) (754.9 ± 20.4 nm) was higher compared to modified starch (MS) 336.6 ± 88.9 nm with a surface charge of -24.80 ± 3.92 to -34.87 ± 3.92 mV, respectively. Several functional groups including hydroxyl (OH) and carboxyl (CH) were confirmed in NS and MS. Different ratios of the MS, NS, CMC, and GA were used for the fabrication of films. Results revealed the higher tensile strength of M/C/G-1 (57.45 ± 0.05 nm) and M/C/G-2 (50.77 ± 0.58), compared to control C-4 (100 % native starch) (4.82 ± 0.04) respectively. The ternary complex provided excellent permeability against moisture and the film with a higher starch concentration confirmed the uniform thickness (0.09-0.10 mm). Furthermore, selected films (M/C/G-1 and M/C/G-2) reduced the microbial growth and weight loss of the bun compared to the control (C-4) film. Thus, the ternary complex maintained the freshness of the bun-bread for 14 days. It can be potentially used as a cost-effective and eco-friendly packaging material for food applications., 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. Published by Elsevier B.V.)

Sustainable poly(butylene succinate) (PBS) films incorporating lignin nanoparticles (LN) and trans-cinnamaldehyde (CN) have been developed to preserve mango freshness and provide food safety. PBS/LN, PBS/CN, and PBS/LN/CN composite films were produced by blown film melt extrusion. This study investigated the effect of CN-LN on the CN remaining content, thermal, mechanical, and barrier properties, diffusion coefficient, and antifungal activity of PBS films both in vitro and in vivo. Results showed that LN in the PBS/LN/CN composite film contained more CN than in the PBS/CN film. The compatibility of CN-LN with PBS produced homogeneous surfaces with enhanced barrier properties. PBS/LN/CN composite films demonstrated superior antifungal efficacy, inhibiting the growth of Colletotrichum gloeosporioides and preserving mango quality during storage. Results suggested that incorporating LN into PBS composite films prolonged the sustained release of antifungal agents, thereby inhibiting microbial growth and extending the shelf life of mangoes. Development of PBS/LN/CN composite films is a beneficial step toward reducing food waste and enhancing food safety., 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 B.V. All rights reserved.)

This study aimed to extract and modify the properties of the starch from Thai mango seeds (cultivar Chok-Anan). The porous starch samples were obtained using enzymatic treatment and its potential to retain aroma compounds from coffee extract was evaluated. The physicochemical properties, structure characteristics, porosity characteristics and adsorption quantity of starches were also determined. The retention of coffee aroma compounds was investigated through combining starch or porous starch with odorants, and storing the mixtures at room temperature for 7 and 14 days, respectively. The chemical properties of aroma compounds as well as starch surface properties were observed to affect the retention of aroma compounds upon storage. Additionally, 2-furanmethanol, d-limonene and maltol were selected to be the primary target compounds to assess the retention of odorants. This study observed a noticeable decrease in d-limonene content throughout the storage period. On the contrary, after 14 days of storage, the porous starch exhibited high retention of hydroxy compounds including 2-furanmethanol and maltol. However, after prolonged storage their ability to retain 2-furanmethanol and maltol slightly decreased. Therefore, the porous starch derived from mango seeds exhibited the potential to retain coffee aroma compounds and could be a desirable green adsorbent for food and cosmetic industries., 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 B.V. All rights reserved.)

The surge in global polymeric waste underscores the imperative for biodegradable materials to substitute traditional polymers. Crucially, advancements are needed for emerging technologies like Materials Extrusion (ME) in additive manufacturing, where current biodegradable materials exhibit limitations. This work was based on the development of a biodegradable composite filament. The inner of the mango seed (kernel) and poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) were used as raw materials. The properties of PHBV and mango by-product mixture were first evaluated by direct-extrusion printing. Then, the feasibility of manufacturing the filaments was studied. Initially, the kernel seed mango was characterized thermally, chemically, and morphologically by DSC, FTIR, and SEM, respectively. It was observed that the addition of mango by-product contributed to the decrease of PHBV crystallinity, resulting in the reduction of printed parts retraction and increases the Tg, as shown by the DMA. The structure of the native starch was preserved due to non-gelatinization, even after processing steps, as indicated by thermal, chemical, and morphological analyses. Finally, PHBV filaments containing mango by-products were fabricated, and prototypes were manufactured by ME to demonstrate the potential for market acceptance and commercialization of the studied filament., Competing Interests: Declaration of competing interest The authors declare no potential conflict of interest., (Copyright © 2024 Elsevier B.V. All rights reserved.)

A chitosan-based nanocomposite film (CSC) was developed by mixing chitosan (CS, 2 %, v/v) and copper oxide nanoparticles (CuO NPs, 500 μg∙mL -1 ) synthesized using Alpinia officinarum extract for the safe storage of mango fruit. The effects of CuO NPs on the morphological, mechanical, thermal, physical and antifungal properties of the CS films and postharvest quality of mango fruit were determined. Scanning electron microscopy (SEM) analysis confirmed that CuO NPs were uniformly dispersed into the CS matrix. X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) profiles showed that intermolecular H-bondings occurred between CS and CuO NPs, accompanied by decreased crystallinity and increased amorphous structure. In comparison to the pure CS film, addition of CuO NPs obviously improved the morphological, mechanical, thermal, physical and antifungal properties of CSC film. CSC coating treatment obviously delayed the fruit decay and yellowing, as well as reduced losses of weight and firmness of mango (Mangifera indica L.) fruit during the storage, when compared with the control and CS coating treatment. Meanwhile, it significantly decreased the respiration rate and ethylene generation and maintained high level of ascorbic acid (AsA), titratable acid (TA) and soluble sugar content (SSC) of the fruit during the storage. Notably, Cu presented in the CSC film was restrained to the peel, indicating that the CSC coated mango fruit had good edible safety. Principal component analysis (PCA) confirmed that CSC coating played a positive role in mango preservation. Therefore, CSC coating can be considered a potential application for successfully controlling of postharvest disease and prolonging the shelf life for mango fruit., 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 B.V. All rights reserved.)

The potential of soursop, a less well-known tropical fruit, was assessed as a source of dietary fiber (DF) and compared to mango. After optimizing the conditions to maximize the extraction yield of soluble and insoluble DF, their structural, physicochemical, and functional properties were evaluated. The results showed that soursop excelled in total and insoluble DF content (50 % higher than mango). The antioxidant response and reducing sugar content obtained for soursop were significantly higher than in mango. Yet, the insoluble fraction in both fruits was characterized by higher antioxidant activity and phenolic content. The chemical composition of both fruits revealed that glucose and potassium were the main sugar and mineral, respectively. Lactic, formic, and acetic acids were the main short-chain fatty acids produced after in vitro colonic fermentation with Lacticaseibacillus casei and Lacticaseibacillus rhamnosus, and negligible amounts of butyric, propionic, and valeric acids were detected after 48-h-fermentation, independent of the fruit. Soursop is a promising rich source of DF that can be used together with mango to develop and enhance foods' textural and nutritional characteristics., 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 B.V.)

This work focused on the preparation and characterization of films and coatings based on native cassava starch cationic cassava starch and a blend of the two. The films and coatings are intended for application as coating materials for mango fruits. Due to the good miscibility between native cassava starch and cationic cassava starch, the starch blend film was more hydrophobic than films produced from unblended native cassava starch and unblended cationic cassava starch. In addition, after storage for 10 days, the mangoes coated with the starch blend film had lost the least weight and exhibited only slight changes in physical appearance. Therefore, the coating of native and cationic cassava starch blend is a promising alternative coating that presents no hazard to consumer health or the environment., (Copyright © 2022 Elsevier B.V. All rights reserved.)

This study aimed to investigate the effect of atmospheric pressure non-thermal pin-to-plate plasma on the functional, rheological, thermal, and morphological properties of mango seed kernel starch. As cold plasma contains highly reactive species and free radicals, it is expected to cause noticeable modifications in the attributes of starch treated. The isolated mango seed kernel starch was subjected to the plasma treatment of input voltages 170 and 230 V for 15 and 30 min of exposure. Water adsorption, swelling, and solubility at lower temperatures. There has been a significant reduction (p < 0.05) in pH values of starch from 7.09 to 6.16 and also the desirable reduction in turbidity values by 42.60%. However, there has been no significant change in the oil and water binding behavior of the starch. The FTIR spectra of MSKS demonstrate the formation of amines which contributes to the better hydrophilic nature of the starch. The structural modification has been adequately confirmed by SEM images. The maximum voltage and time combination, lead to depolymerization of starch which is supported by NMR spectra thus affecting thermal and rheological properties. The application of cold plasma-modified MSKS in food would facilitate stable and smooth textural development., (Copyright © 2021 Elsevier B.V. All rights reserved.)

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 1 H 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 (ε) 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., (Copyright © 2021 Elsevier B.V. All rights reserved.)

As high-efficiency, safe, and low-drug resistant antibacterial agents, silver nanoparticles (AgNPs) have been widely applied in food and biomedicine. AgNPs was prepared using mango peel extract (MPE) as green and cheap reducing agent and stabilizer. In addition, a novel of preservative film material was developed with polylactic acid (PLA) as protective and substrate. AgNPs was characterized by XPS, XRD and TEM, and the size of AgNPs were in the range of 2.5-6.5 nm. The addition of AgNPs improved the mechanical properties of the film and its barrier ability to water vapor and oxygen. The film exhibited excellent antibacterial properties, and the inhibition rate against Escherichia coli and Staphylococcus aureus were above 95%. Furthermore, in terms of safety, the silver migration and cytotoxicity of the film met the relevant standards, and the shelf life of strawberries was significantly extended., (Copyright © 2021 Elsevier B.V. All rights reserved.)

During processing of mango (Mangifera indica) into beverages, squashes and jellies, by-products such as peel and kernel are generated. The higher generation volume of mango-seed makes it cheaper and readily available material for extraction of starch. The current article addresses the mango-seed as potential source of starch over the conventional sources. The starch isolation, its composition structural morphology along with the various physicochemical properties are well discussed. Various modifications for improving the functionality of mango-seed starch (MSS) are comprehensively investigated based on the previous findings. Digestibility profile and glycaemic index of MSS reflected the presence of more resistant starch compared to other conventional starches; making it suitable ingredient for managing diabetes. The structure of mango seed starch can be easily manipulated using biological, chemical and physical methods for improving its application in the foods. Possible utilization of the MSS at large scale will improve the economic viability of the mango processing industries., (Copyright © 2021 Elsevier B.V. All rights reserved.)

Lignin valorisation into materials such as resins is essential to increase the value obtained from biomass. However, biomass recalcitrance limits the selective isolation of lignin for economic gains. This study developed a new process for fractionating alkaline treated mango seed husk into high purity lignin and cellulose-rich pulp, using high shear homogenization-organosolv (HSHO) process. The HSHO process conditions (ethanol concentration (50-70%), temperature (130-150 °C) and homogenizing time (10-20 min)) were optimized using response surface methodology to maximize the solubilised lignin with high purity while obtaining a fibrillated cellulose-rich pulp. Optimum process conditions of 60% ethanol, 148.41 °C, and 15 min homogenization, yielded 70.23% lignin of 96.18% purity, higher than those of the non-assisted process (68.58% and 94.74%, respectively). Nuclear magnetic resonance spectroscopy showed syringyl and guaiacyl lignin units with a molecular weight of 3247 g/mol and thermal degradation temperature of 298 °C. Sulphur and nitrogen contents in the resulting lignin were lower than 0.15%. Fibrillated cellulose pulp with diameters of <1-10 μm were obtained. This study has established the proficiency of an HSHO process for biomass fractionation and more so, for the extraction of lignin with >90% purity suitable for varied applications., (Copyright © 2020 Elsevier B.V. All rights reserved.)

A 91 kDa heteropolysaccharide (F2) was isolated from Mangifera indica fruit via extraction with H 2 O, purification by C 2 H 5 OH, starch removal and ion exchange chromatography. This polymer was made up mostly of Ara, Gal, Glc, Rha, Xyl, and GalA in a 37: 29: 9:3:2:19 molar proportion. It inherited a small backbone containing GalpA and Rhap units substituted with very large side chains containing differently linked Ara and Gal units plus esterified gallic acid (GA) residue. Several enzymes generated oligosaccharides including (i) Ara 2-10 Ac 6 - 22 , (ii) Gal 1-8 Ac 5 - 26 and (iii) GA 1 Gal 1 Ac 7 were characterized. This polysaccharide, which showed dose dependent antioxidant activity, exhibited synergism with gallic acid, and formed a complex (K = 1.2 × 10 6  M -1 ) with β-lactoglobulin. Accordingly, H 2 O treatment produces a polysaccharide with desired biochemical properties; this could be effective in designing innovative functional food with flexible makeup., (Copyright © 2020 Elsevier B.V. All rights reserved.)

Starch nanoparticles (SNP) were prepared from different botanical sources (wheat, potato, mung bean, water chestnut and mango kernels) and these were further coupled with zinc oxide (ZnO) to form starch nanocomposites. The nanocomposites were characterized for their particle size, morphological properties, energy dispersive X-ray spectroscopy (EDX) and their biocompatibility was analyzed by MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide] assay, using HeLa cells. From the morphological results, it was observed that ZnO forms super molecules with SNP. Further, EDX studies also confirmed the presence of zinc in coupled molecules. The size distribution of ZnO coupled SNP from different botanical sources revealed that the average diameter of nanocomposites ranged between 506 and 1209 nm. ZnO coupled starch nanocomposites were found to be biocompatible with 77-90% cell viability up to 24 h on HeLa cells. Among all botanical sources studied, ZnO coupled mung bean starch nanocomposite showed the highest cell viability (75% up to 50 h) while ZnO coupled potato starch nanocomposite showed the lowest cell viability (65% up to 50 h)., Competing Interests: Declaration of competing interest The authors declare no conflict of interest., (Copyright © 2020 Elsevier B.V. All rights reserved.)

The effect of high pressure (HP) processing at selected pressures (300, 450 & 600 MPa) for 10 min on physico-chemical and morphological properties of mango kernel starch (MKS) were studied. Peak viscosity of MKS increased with the increase in pressure up to 400 MPa, and then decreased at 600 MPa. During frequency sweep, native and pressurized pastes exhibited predominantly solid-like behaviour in frequency range (0.1-100 rad/s), with G' > G″. Temperature sweep test showed G' and G″ values of native MKS of 1568 and 224 Pa, respectively; pressurization decreased values for both the moduli. tan δ of starches was <1, indicating their elastic behaviour. Shear stress versus shear rate plots for all starch pastes showed shear-thinning behaviour. Thermal properties showed elevation in onset and peak temperatures after pressurization. HP treatment also resulted in narrowing the range (T c -T o ) for pressurized MKS. Native MKS had ∆H gel of 5.23 J/g, which upon pressurization reduced significantly (p < 0.05). The endothermic peak, even at 600 MPa did not completely disappear, indicating incomplete gelatinization of starch. The granular structure was not affected by pressure treatment even after 600 MPa. The surface of native MKS appeared smooth whereas HP treatment resulted in rough surface of the starch granules., (Copyright © 2019 Elsevier B.V. All rights reserved.)

This study investigated effects of mango peel powder on starch digestion properties and quality characteristics of bread, and discussed underneath mechanisms. Starch digestion rate and extent of bread were evaluated in vitro, and bread quality characteristics, including moisture content, volume, color and texture, were evaluated. The results showed that adding mango peel powder could significantly reduce starch digestion rate and digestion extent in bread, and the reduction degree was positively related to the amount of mango peel powder applied. Bread moisture content was improved by mango peel powder, while bread volume was reduced. Bread color was also impacted, showing increased L*, a* and b* values. And incorporation of mango peel powder apparently affected bread texture, resulting in increased hardness and chewiness, as well as decreased cohesiveness. These influences were generally proportional to the amount of mango peel powder applied. When <5% of mango peel powder was incorporated, bread quality was not dramatically changed, although starch digestibility was significantly inhibited. More mango peel powder could further reduce starch digestion; however, bread quality might be deteriorated. These results would provide guidelines for the development of low glycemic index foods, and be beneficial in facilitating comprehensive application of mango peel., (Copyright © 2019 Elsevier B.V. All rights reserved.)

Health hazards associated with usage of plastic films for food preservation demands for development of active films from non-toxic and antioxidant rich bio-sources. The reported work highlights the development, characterization and application studies of chitosan films enhanced for their antioxidant activity by mango leaf extract (MLE) incorporation. Effect of MLE variation (1-5%) on the morphology, optical nature, water exposure and mechanical characteristics of the chitosan-MLE composite films was studied. Increase in the MLE concentration resulted in films with increased thickness and decreased moisture content. Contact angle, water solubility and vapor permeability analysis demonstrated the reduced hydrophilicity and water vapor penetrability of the films due to MLE inclusion. MLE films possessed better tensile strength (maximum of 23.06 ± 0.19 MPa) with reduced elongation ratio than the pure chitosan film (18.14 ± 0.72 MPa). Antioxidants assessment in terms of total phenolic content, DPPH radical scavenging, ferric reducing power and ABTS radical scavenging showed improved antioxidant activity with the incremental amounts of MLE in the chitosan films. Microscopic studies revealed the smooth, compact and dense nature of the MLE-chitosan films favouring low oxygen transport rates. Application studies to cashew nuts preservation for 28 days storage indicated 56% higher oxidation resistance for the 5% MLE film than a commercial polyamide/polyethylene film. Results highlight the potential and promising nature of MLE impregnated chitosan films as suitable alternative for active packaging films for food preservation., (Copyright © 2018 Elsevier B.V. All rights reserved.)

Present investigation was aimed to characterize the influence of alkali treatment on physicochemical, pasting, morphological and structural properties of mango kernel starches from three cultivars viz. Safeda, Chausa, Dussheri when treated with 0.1, 0.25 and 0.5% NaOH for 0, 5 and 10 days at 25 °C. Alkali treated starches have shown significant reduction (p < 0.05) in water binding capacity and amylose content whereas significant increase was observed in solubility and swelling power when compared with their native counterparts. Pasting properties of modified starches have shown significant changes from their respective native ones with highest reduction observed in Dussheri. Morphology was slightly affected by alkali treatment reflected as dents and grooves on the surface of starch granules. X-ray diffraction patterns were typically A-type, similar to native starches with decrease in crystallinities. IR spectra remained unaffected even after prolonged treatment. Thus, the time duration and concentration of alkali had played critical role in changing the physicochemical, pasting and morphological properties of mango kernel starches that could be potentially utilized for application in innovative products to enhance their textural and sensory attributes., (Copyright © 2018 Elsevier B.V. All rights reserved.)

Response surface methodology was used to optimize the extraction conditions for ultrasonic-assisted extraction of polysaccharides from mango pomace. The Optimum extraction conditions consisted of extraction temperature of 74 °C, ultrasonic power of 170 W, extraction time of 100 min, and raw material-to-water ratio of 1:40 g/mL. Under these conditions, the extraction yield was 3.71 ± 0.07%. Three novel polysaccharide fractions, MG-1, MG-2 and MG-3 were purified from the crude polysaccharides by using DEAE-52 cellulose and Sephadex G-100 column chromatography. The molecular weight and monosaccharide composition of polysaccharide fractions (MPFs) were analyzed by high performance liquid gel permeation chromatography (HPGPC) and HPLC analysis, respectively. The characterizations of MPFs were conducted with FT-IR, 1 H NMR and SEM. Furthermore, the anticancer activities of the polysaccharide fractions were also investigated in vitro. Results showed that MG-1, MG-2 and MG-3 exhibited significant anticancer activities against HepG2, MCF-7, A549, HeLa, A2780, HCT-116 and BGC-823 cells in a dose-dependent manner. MPFs were also showed to promote apoptosis as seen in the nuclear morphological examination study using calcein acetyl methoxy methyl easter (calcein-AM) and propidium iodide (PI) staining. This research could serve as a theoretical reference for the efficient utilization of MPFs in biomedical and functional food., (Copyright © 2018 Elsevier B.V. All rights reserved.)

In this study mango kernel starch (MKS) based heat sealable pouches were developed for packing of red chili powder. The films were prepared by casting technique using glycerol, sorbitol and 1:1 mixture of glycerol and sorbitol and were sealed. All films showed better heat sealing capacity but glycerol films plasticized exhibited higher seal strength than their counterparts. The red chili powder was packed in the MKS film pouches while commercially available polyethylene (PE) film was used as control. The pungency and color of red chili powder was monitored during six months storage at 40°C. The capsaicinoid content was extracted from the red chili with acetonitrile and evaluated quantitatively using spectrophotometric method. The extractable color was measured by ASTA method using acetone. The results showed significant differences in color and pungency of chili packed in MKS and PE pouches. The highest reduction in capsaicinoid content (pungency) of chili powder was observed in PE pouch (25.9%) while lowest was observed in MKS pouch containing sorbitol (15.7%). Similarly color loss was also highest in chili packed in PE pouch while lowest in MKS-sorbitol pouch., (Copyright © 2018 Elsevier B.V. All rights reserved.)

This study investigated the effect of treatment of guar gum coating coupled with essential oils. Harvested unripe green mangoes (UGM) were preserved using edible coatings containing essential oils of Nigella sativa, Coriandrum sativum, Foeniculum vulgare and Laurus nobilis derived using two different solvents (methanol and ethanol) and stored at refrigeration temperature (10°C, 80-85% relative humidity). Physiological and biochemical parameters that assess the quality of fruits were determined. Microbiological analysis was also performed at the start and end of shelf life. Generally, it was observed that ethanolic essential oils supplemented coatings conferred a greater retention of fruit quality as compared to both controls. Bacterial counts were significantly reduced in fruits that were coated with ethanolic essential oil edible coatings. Secondly, the coatings supplemented with ethanolic and methanolic essential oils extended shelf life up to 24days whereas treated and untreated control decayed after 10 and 6days respectively (P<0.05). These results suggested the application of these edible coatings for preservation of unripe green mangoes during cold storage., (Copyright © 2018 Elsevier B.V. All rights reserved.)

A central composite design was used to determine effects of pH (1.16-2.84), extraction temperature (63-97°C) and time (35-85min) on the yield, degree of degree of esterification (DE) and viscosity of pectins extracted. For pectin extraction, the previously sanitized mango shells were dried and crushed to obtain the flour that was treated with an ethanol solution obtaining the alcohol insoluble residue (AIR). Subsequently, the AIR was mixed in ethanol with the extraction solution of hydrochloric acid. Pectin yields ranged from 18.8 to 32.1g/100g of AIR, whereas the degree of esterification (DE) and viscosity values ranged from 62.2 to 86.2% and from 1.58 to 45.85mPa·s, respectively. An inverse correlation was found between extraction yield and viscosity. Relying upon the desirability function, two optimum conditions were determined: 35min30% from the AIR, DE≥70.0% and η≥20.0mPa·s., (Copyright © 2018 Elsevier B.V. All rights reserved.)

Mango kernel starch (MKS) coatings containing different plasticizers were used to extend the shelf life of tomato. The coating slurry was prepared by gelatinizing 4% mango kernel starch, plasticized with glycerol, sorbitol and their 1:1 mixture (50% of starch weight; db). The samples were kept at room temperature (20°C) and analyzed for shelf life. Significant difference in coated and control fruits were observed and all the coated fruits delayed ripening process that was characterized by reduction in weight loss and restricted changes in soluble solids concentration, titratable acidity, ascorbic acid content, firmness and decay percentage compared to uncoated sample. The formulations containing sorbitol were found to be the most effective followed by combined plasticizers (glycerol: sorbitol) and glycerol. Sensory evaluation conducted to monitor the change in color, texture and aroma also proved the efficacy of MKS coating containing sorbitol by retaining the overall postharvest quality of tomato during the storage period. The results showed that MKS could be a promising coating material for tomatoes that delayed the ripening process up to 20days during storage at 20°C with no adverse effect on postharvest quality., (Copyright © 2017 Elsevier B.V. All rights reserved.)

Composite films were developed by the casting method using mango kernel starch (MKS) and guar and xanthan gums. The concentration of both gums ranged from 0% to 30% (w/w of starch; db). Mechanical properties, oxygen permeability (OP), water vapor permeability (WVP), solubility in water and color parameters of composite films were evaluated. The crystallinity and homogeneity between the starch and gums were also evaluated by X-ray diffraction (XRD) and scanning electron microscopy (SEM). The scanning electron micrographs showed homogeneous matrix, with no signs of phase separation between the components. XRD analysis demonstrated diminished crystalline peak. Regardless of gum type the tensile strength (TS) of composite films increased with increasing gum concentration while reverse trend was noted for elongation at break (EAB) which found to be decreased with increasing gum concentration. The addition of both guar and xanthan gums increased solubility and WVP of the composite films. However, the OP was found to be lower than that of the control with both gums. Furthermore, addition of both gums led to changes in transparency and opacity of MKS films. Films containing 10% (w/w) xanthan gum showed lower values for solubility, WVP and OP, while film containing 20% guar gum showed good mechanical properties., (Copyright © 2017 Elsevier B.V. All rights reserved.)

The effects of different concentrations of guar and xanthan gums on functional properties of mango kernel starch (MKS) were studied. Both guar and xanthan gum enhanced the water absorption of MKS. The addition of xanthan gum appeared to reduce the SP (swelling power) and solubility at higher temperatures while guar gum significantly enhanced the SP as well as solubility of MKS. The addition of both gums produced a reinforcing effect on peak viscosity of MKS as compared to control. Pasting temperature of MKS was higher than that of starch modified by gums indicating ease of gelatinization. Guar gum played an accelerative effect on setback but xanthan gum delayed the setback phenomenon during the cooling of the starch paste. Both gums were found to be effective in reducing the syneresis while gel firmness was markedly improved., (Copyright © 2016 Elsevier B.V. All rights reserved.)

Pectin was extracted from 'Tainong No. 1' mango peels, using a chelating agent-citric acid as extraction medium by ultrasound-assisted extraction (UAE) and conventional extraction (CE) at temperatures of 20 and 80°C. Chemical structures, rheological and emulsifying properties of mango peel pectins (MPPs) were comparatively studied with laboratory grade citrus pectin (CP). All MPPs exhibited higher protein content (4.74%-5.94%), degree of methoxylation (85.43-88.38%), average molecular weight (Mw, 378.4-2858kDa) than the CP, but lower galacuronic acid content (GalA, 52.21-53.35%). CE or UAE at 80°C resulted in significantly higher pectin yield than those at 20°C, while the extraction time for UAE-80°C (15min) was significantly shorter compared to CE-80°C (2h) with comparable pectin yield. Moreover, MPPs extracted at 80°C were observed with higher GalA and protein content, higher Mw, resulting in higher viscosity, better emulsifying capacity and stability, as compared to those extracted at 20°C and the CP. Therefore, these results suggested that MPPs from 'Tainong No. 1' may become a highly promising pectin with good thickening and emulsifying properties, using ultrasound-assisted citric acid as an efficient and eco-friendly extraction method., (Copyright © 2016 Elsevier B.V. All rights reserved.)

The optimisation of an edible coating based on low acyl (L)/high acyl (H) gellan gum for ready-to-eat mango bars was performed through a central composite rotatable design (CCRD). The independent variables were the concentration of gellan (L/H90/10) and the concentration of Ca(2+) in the coating solution, as well as the storage time after coating application. The response variables studied were the coating thickness, mango bars firmness, syneresis, and colour alterations. Gellan concentration was the independent variable that most influenced the thickness of the coating. Syneresis was quite low for the conditions tested (<1.64%). Similarly, the colour alterations were low during the entire storage time (ΔE<5). Considering the model predictions, 1.0%wt L/H90/10 with addition of 6 mM Ca(2+) could represent the optimal coating formulation for the mango bars. The release of eight volatile compounds from the uncoated and coated mango bars with the selected formulation was analysed by Headspace - Solid Phase Micro Extraction-Gas Chromatography during 9 days of refrigerated storage. This work showed that the coating can improve mango bars sensory characteristics (appearance and firmness) and stability in terms of syneresis, colour and volatiles content during storage increasing the commercial value of the final product., (Crown Copyright © 2015. Published by Elsevier B.V. All rights reserved.)

A water-soluble polysaccharide (WSP) extracted from mango (Mangifera indica L.) fruits has been suggested as a new alternative to mutan for mutanase induction in Trichoderma harzianum. Structural analyses revealed that the purified WSP was a (1→3),(1→4)-α-D-glucan with the molecular mass of ca. 760 kDa in which the (1→4)-linked and (1→3)-linked α-Glcp residues were in a ratio of 1:2.4. When the strain T harzianum CCM F-340 was grown in the presence of WSP, the maximal enzyme productivity obtained after 3 days of cultivation was 34 mU/mL. The mango WSP proved to be a very effective stimulus of mutanase expression giving a 5.1-fold higher than without WSP, transcription. It was shown that the mixture of WSP-induced mutanase and commercial dextranase had a high hydrolytic potential in the reaction with streptococcal mutan, where maximal degrees of solubilization and saccharification of this biopolymer (93.4% and 80%, respectively) were reached within 9h (solubilization) and 24h (saccharification). The mixed enzymatic preparation was also effective in degradation of streptococcal mutan and its removal from cariogenic biofilms. After 3h hydrolysis, only 18.2% of the biofilm remained adhered to the glass surface., (Copyright © 2013 Elsevier B.V. All rights reserved.)

The recognition mechanism of DNA with small drugs/ligands is an important field of research from pharmacological point of view. Such studies are ample with DNAs extracted from animal cells, but are rare for those extracted from plant cells. However, such a study is strongly demanding for the formulation of pesticides and other agrochemicals. In this contribution, for the first time, we report the interaction of two well-known DNA binder ethidium bromide (EB) and Hoechst 33258 (H33258) with two genomic DNAs extracted from the leaves of Ricinus communis L. (castor bean) and Mangifera indica (mango) using steady-state and picosecond-resolved fluorescence spectroscopy. The purity of the extracted DNAs is confirmed from gel electrophoresis and optical absorption studies. As evidenced from the circular dichroism (CD) measurements the DNAs retain physiologically relevant B forms. The well-known DNA intercalator EB has been found to show an additional electrostatic mode of binding with the DNAs, which is not present in the conventional animal DNAs. The binding affinity of EB is found to be even weaker for the DNA extracted from M. indica compared to that in R. communis L. On the other hand, the binding affinity of H33258 with the plant DNAs is found to be comparable to that of animal DNAs. The difference in interaction could be rationalized from the possible differences in the base sequences.