Cristian Torres-León

Agro-industrial potential of the mango peel based on its nutritional and functional properties

ABSTRACT The mango peel represents from 15% to 20% of the total weight of the fruit. The aim of this review is to discuss the nutritional, functional, and nutraceutical properties of mango peel. It also shows several ways to add value to the mango peels, and their uses. Mango peel contains considerable content of antioxidants and dietary fiber. The mango peel offers a range of possibilities to develop value-added products. By-products from the agro-industrial processing of mangos can potentially make a significant contribution to the design of natural products rich in dietary fiber for widespread consumption. Additionally, food rich in soluble dietary fiber from mango peels could be designed for diabetic persons, since the mango peel reduces the speed with which glucose reaches the blood. Optimal extraction methods and drying technologies that do not impair the functional properties need to be further investigated. Economic, nutritional, and environmental benefits could be obtained with the proper use of this processing by-product.

Evaluación de Polvos Alimentarios obtenidos de Cáscaras de Mango (Mangifera indica) como fuente de Ingredientes Funcionales

Resumen Se evaluo el efecto del tamano de particula (250 µm y 180 µm) sobre la humectabilidad, solubilidad, capacidad de retencion de agua (CRA), capacidad de retencion de aceite (CRAC) e hinchazon en polvos liofilizados obtenidos de cascaras de mango de las variedades criollo, Keitt, y Tommy Atkins. Ademas, se evaluo el contenido de antocianinas, carotenoides, licopeno y acido ascorbico. El tamano y la variedad influyeron significativamente (p<0.05) sobre las propiedades funcionales de los polvos; a mayor diametro, menor fue el tiempo de humectabilidad y mayor CRA y CRAC; y a menor diametro mayor fue la solubilidad. El polvo de la variedad criollo mostro la mayor humectabilidad, solubilidad, contenido de antocianinas y acido ascorbico. Las variedades Tommy Atkins y Keitt presentaron valores mas altos de CRA (7.79 -8.18 g.g -1 ) y CRAC (4.15-4.71 g.g ). El estudio muestra que los polvos de cascara de mango pueden utilizarse para el desarrollo de alimentos funcionales.

Efecto de un Recubrimiento Comestible y de Diferentes Empaques durante el Almacenamiento Refrigerado de Mango Tommy Atkins Mínimamente Procesado

This objective of this work was to find the most suitable condition for the storage of fresh-cut Tommy Atkins mango. The effects of edible coating cassava starch and carnauba wax adding organic acids (1%) and calcium chloride (1%). were evaluated. Also the effect of four packaging materials was studied. The experimental design used was completely randomized with three replicates with a total of eight treatments derived from four packaging conditions and two of coatings. Descriptive statistics, ANOVA and means comparison using Tukey test were applied. The software SAS 9.3 (p <0.05) was used. The fruit was stored at 5±1°C and 90±2% of relative humidity and every four days for 24 days the quality attributes were measured. The fresh-cut mango treated with citric acid, ascorbic acid, calcium chloride and edible coating, using PET packaging (polyethylene terephthalate) is the most suitable condition for the storage of fresh-cut Tommy Atkins mango

Food Waste and Byproducts: An Opportunity to Minimize Malnutrition and Hunger in Developing Countries

Food production and processing in developing countries generate high levels of waste and byproducts, causing a negative environmental impact and significant expenses. However, these biomaterials have ample potential for generating food additives and helping to minimize malnutrition and hunger in the developing countries where they are produced. Many of these biomaterials are a source of valuable compounds such as proteins, lipids, starch, micronutrients, bioactive compounds and dietary fibers. Additionally, antinutritional factors present in some byproducts can be minimized with biotech alternatives for use as a food additive or in the formulation of balanced foods. In this context, the use of these biomaterials is a challenge and a great opportunity to improve food security. The purpose of this review is to present the potential of food waste and byproducts as a sustainable alternative to reduce malnutrition and hunger in developing countries; some examples and perspectives are mentioned.

Efecto de la Adición de Edulcorantes no Calóricos sobre las Propiedades Fisicoquímicas y la Cinética de Secado de Cáscara de Mango Liofilizado

Resumen Se evaluo el efecto de la adicion de edulcorantes no caloricos (estevia y aspartamo) sobre propiedades fisicoquimicas de cascaras de mango liofilizadas (Variedades Kent y Keitt). Se midieron las cineticas de secado y porosidad. Se midio actividad de agua, rehidratacion, pH, acidez, y contenido de fibra. Los resultados mostraron que durante el secado, las muestras tratadas con los edulcorantes presentaron menores contenidos de humedad, porosidad y rehidratacion que las muestras control. Los tratamientos con aspartame presentaron mayor porosidad y rehidratacion, que con estevia (p<0.05) . Las dos variedades de cascaras de mango presentaron altos contenidos de fibra dietaria total (17.8 para Kent y 22.4 para Keitt). Todos los tratamientos presentaron caracteristicas de producto deshidratado estable con humedad menor a 7.09% (base seca) y actividad del agua menor a 0.37. Cascaras de mango deshidratadas y con solutos no caloricos podrian ser utiles para el consumo diario o aplicacion en cereales.