Research ArticleOpen AccessGoogle Scholar indexed

Antioxidant Capacity and Bioaccessibility of Synergic Mango (cv. Ataulfo) Peel Phenolic Compounds in Edible Coatings Applied to Fresh-Cut Papaya

¹ Coordinación en Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, México
² Coordinación en Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, México
³ Coordinación en Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, México
⁴ Coordinación en Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, México
⁵ Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Chihuahua, México
⁶ Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Chihuahua, México
⁷ Coordinación en Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, México
⁸ Departamento de Nutrición Humana, Coordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, México
⁹ Departamento de Nutrición Humana, Coordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, México
¹⁰ Coordinación en Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, México

Food and Nutrition Sciences·Volume 06 (2015)·Pages 365–373·Published 9 March 2015·DOI10.4236/fns.2015.63037

Abstract

Edible coatings (EC) applied to fresh-cut fruits are used to increase their shelf-life and to deliver antioxidant bioactives such as phenolic compounds (PC) that reduce their oxidative damage while enhance their functional value. However, the combination of different PC may have synergetic, additive or antagonic effects on the final antioxidant capacity (AOXC). The aim of this study was to examine the AOXC of binary combinations of selected PC from mango peel and their bioaccessibility from 6% alginate-based EC applied to fresh-cut papaya, under simulated gastrointestinal conditions. Among equimolar (0.1 mM) combinations, gallic + protocatechuic acids (AB) were synergic in radical scavenging activity (RSA) as assayed by DPPH (90% RSA) and FRAP (0.39 mg TE/mL) methods; when assayed in 6% alginate-based EC, their RSA increased (117.85% RSA, 0.88 mg TE/mL). The application of EC + AB to papaya cubes and further in vitro digestion decreased their AOXC probably due to interactions between EC and papaya’s matrix. Therefore, further studies are needed in order to evaluate the effect of combination of phenolic and EC applied in other fruits matrix on antioxidants bioaccessibility.

KeywordsEdible CoatingPhenolic AcidsAntioxidant CapacityBioaccessibility

Kester, J. and Fennema, O. (1986) Edible Films and Coatings: A Review. Food Technology, 40, 47-59.
Alikhani, M. (2014) Enhancing Safety and Shelf Life of Fresh-Cut Mango by Application of Edible Coatings and Microencapsulation Technique. Food Science & Nutrition, 2, 210-217.
Rojas-Graü, M.A., Soliva-Fortuny, R. and Martín-Belloso, O. (2009) Edible Coatings to Incorporate Active Ingredients to Fresh-Cut Fruits: A Review. Trends in Food Science & Technology, 20, 438-447. http://dx.doi.org/10.1016/j.tifs.2009.05.002
Ponce, A.G., et al. (2008) Antimicrobial and Antioxidant Activities of Edible Coatings Enriched with Natural Plant Extracts: In Vitro and in Vivo Studies. Postharvest Biology and Technology, 49, 294-300. http://dx.doi.org/10.1016/j.postharvbio.2008.02.013
Valko, M., et al. (2007) Free Radicals and Antioxidants in Normal Physiological Functions and Human Disease. The International Journal of Biochemistry & Cell Biology, 39, 44-84. http://dx.doi.org/10.1016/j.biocel.2006.07.001
Balasundram, N., Sundram, K. and Samman, S. (2006) Phenolic Compounds in Plants and Agri-Industrial By-Products: Antioxidant Activity, Occurrence, and Potential Uses. Food Chemistry, 99, 191-203. http://dx.doi.org/10.1016/j.foodchem.2005.07.042
Sáyago-Ayerdi, S.G., et al. (2013) Mexican “Ataulfo” Mango (Mangifera indica L.) as a Source of Hydrolyzable Tannins. Analysis by MALDI-TOF/TOF MS. Food Research International, 51, 188-194. http://dx.doi.org/10.1016/j.foodres.2012.11.034
Villa-Corrales, L., et al. (2010) Numerical and Experimental Analysis of Heat and Moisture Transfer during Drying of Ataulfo Mango. Journal of Food Engineering, 98, 198-206. http://dx.doi.org/10.1016/j.jfoodeng.2009.12.026
Manthey, J.A. and Perkins-Veazie, P. (2009) Influences of Harvest Date and Location on the Levels of β-Carotene, Ascorbic Acid, Total Phenols, the in Vitro Antioxidant Capacity, and Phenolic Profiles of Five Commercial Varieties of Mango (Mangifera indica L.). Journal of Agricultural and Food Chemistry, 57, 10825-10830. http://dx.doi.org/10.1021/jf902606h
García-Solís, P., Yahia, E.M. and Aceves, C. (2008) Study of the Effect of “Ataulfo” Mango (Mangifera indica L.) Intake on Mammary Carcinogenesis and Antioxidant Capacity in Plasma of N-Methyl-N-Nitrosourea (MNU)-Treated Rats. Food Chemistry, 111, 309-315. http://dx.doi.org/10.1016/j.foodchem.2008.03.060
Wall-Medrano, A., Olivas-Aguirre, F.J., Velderrain-Rodriguez, G.R., González-Aguilar, G.A., De la Rosa, L.A., LópezDíaz, J.A. and álvarez-Parrilla, E. (2015) El mango: Aspectos agroindustriales, valor nutricional/funcional y efectos en la salud. Nutricion Hospitalaria, 31, 67-75.

Menu

Menu

Menu

Antioxidant Capacity and Bioaccessibility of Synergic Mango (cv. Ataulfo) Peel Phenolic Compounds in Edible Coatings Applied to Fresh-Cut Papaya

Abstract

References (32)