Aprovechamiento de los subproductos del mango, como fuente de compuestos bioactivos, para la elaboración de rollos comestibles

Mango is a fruit with high nutritional value, it has a large amount of vitamins, fiber, antioxidants and other micronutrients. The mango peel and seed are considered waste, but studies show that they are a source of bioactive compounds. Therefore, the objective of this study was to develop a food product (edible rolls) based on mango pulp (Mangifera indica L.) with the addition of bioactive components (polyphenols and Vitamin C) present in the mango peel. The extraction of polyphenols was done by supercritical fluids, after vacuum drying (40ºC, 33mbar, for 7.5 hours) and cryogenic grinding of the mango peel. The yield of the extraction process was 56.67%, so it was established to add the dehydrated and ground mango husk directly to the food product. Subsequently, the formulation to produce an edible roll from mango pulp was determined, by means of a factorial design, varying the addition of ascorbic acid (0.3-0.5% w/w) and dehydrated mango peel (1- 3% w/w), having as response variables physicochemical and sensory properties. It was established as a suitable formulation: 0.5% ascorbic acid and 1% mango peel, as well as the addition of citric acid 0.5%, sugar 3.5%, maltodextrin 10%, CMC 1% and pulp 83.5%; the rolls were obtained by convective drying until to reach a moisture content less than 24% w.b. This allowed obtaining a product with appropriate quality (pH 4.39, aw 0.8275, moisture content 23.47% w.b, color parameters L * 46.9, a * 2.86, b * 37.89 and high sensory quality), besides to containing bioactive substances: vitamin C (48.38mg / 100g) and polyphenols (antioxidant capacity 63.63%).

• Autores: Rubiano Charry, Karla Daniela; Circo Velásquez, Héctor José; Aristizabal Torres, Iván Darío
• Tipo de recurso: Article of journal
• Fecha de publicación: 2019
• Institución: Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
• Repositorio: Repositorio Institucional UDCA
• Idioma: spa
• OAI Identifier: oai:repository.udca.edu.co:11158/2897
• Acceso en línea: https://revistas.udca.edu.co/index.php/ruadc/article/view/1078; https://doi.org/10.31910/rudca.v22.n2.2019.1078
• Palabra clave: Mangifera indica; Producto alimenticio; Diseño; Subproducto; Mangífera índica; Subproductos
• Rights: openAccess
• License: Derechos Reservados - Universidad de Ciencias Aplicadas y Ambientales