RESUMO
In mango pickle industry, a significant quantity of mango seed kernels is discarded as solid wastes. These seed kernels can be an ideal source for obtaining extracts rich in bioactive polyphenolic compounds with good antioxidant properties. The potential of mango kernel phenolic extract (MKPE) was investigated as a natural and effective antimicrobial agent for controlling major postharvest fungal pathogen infections, a significant threat to global food supply chains. Fungal pathogens contribute to the deterioration of fruits, vegetables, and grains during storage and transportation, leading to economic losses and compromised food safety. MKPE was obtained from pickling variety 'Ramkela' raw mango kernels, and its phenolic composition was characterized using LC-MS. The in vitro antifungal activity of MKPE against Botrytis cinerea, Colletotrichum gloeosporoides, and Rhizopus stolonifer was evaluated in vitro. A concentration-dependent inhibition of fungal radial growth against all three pathogens was observed, exhibiting the potential of MKPE as a valuable natural resource for addressing postharvest losses caused by fungal pathogens. The extraction process yielded a total phenolic content of 2128 mg GAE/100 g. Major polyphenolic bioactive compounds present were mangiferin, quercetin, and rhamnetin. The in-vitro antimicrobial assay showed reduction in the radial growth and inhibition percent of the pathogens. EC50 values of MKPE for B. cineria, C. gloeosporoides, and R. stolonifer was found to 364.17, 963.8 and 926 ppm, respectively. Our results demonstrate an economical, sustainable, and eco-friendly approach to manage post-harvest diseases rendered by fungi using mango MKPE from pickling industry waste.
RESUMO
Vacuum impregnation (VI) is a novel, non-thermal treatment that aims to modify the composition of food material by partially removing water and air and impregnating it with physiologically active compounds without affecting the structural integrity of food matrix. Application of VI accelerates the mass transfer processes, which leads to few changes in food composition and improves dehydration. Large volumes in intracellular spaces of fruit and vegetable tissues make it suitable to introduce different agents like nutrients, cryoprotectants, browning inhibitors, enzymes, and chemicals; enhancing texture profile and inhibiting tissue softening, or compounds lowering water activity and pH. water activity Thus, the VI may help to achieve new product quality associated with physicochemical features and sensory attributes. This review highlights the evolution and mechanism of VI technique, major factors affecting VI of fruits and vegetables and their responses to processing, and industrial relevance. Vacuum impregnation consists ability to revolutionize various aspects of food processing and preservation. VI serves as a versatile tool that enhances the quality, shelf life, and nutritional content of processed fruits and vegetables. It offers unique advantages of altering product composition by introducing desired compounds while preserving structural integrity. VI improves mass transfer processes, reduces water content, enhances the absorption of nutrients, antioxidants, and preservatives. This technology finds application in producing fortified foods, extending shelf life, and creating innovative products with improved sensory attributes. VI's ability to efficiently impregnate substances into porous materials, combined with its energy-saving potential and compatibility with other processing methods, makes it a valuable tool in the food industry. As consumers demand healthier and long-lasting products, VI emerges as a promising solution for meeting market demands.
