using sensory evaluation to determine the highest acceptable concentration of mango seed extract as antibacterial and antioxidant agent in fresh-cut mango

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ID: 148160
2018
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Abstract
Plant extracts have the potential to be used as food additives; however, their use have been limited by causing undesirable changes in the sensory attributes of foods. We characterized the mango seed extract as a preserving agent for fresh-cut mangoes. We established the maximum concentration of extract that, while increasing the antioxidant activity, and limiting microbial contamination of the fruit, did not negatively affect fruit sensory acceptability. The extract contained 277.4 g gallic acid equivalent (GAE)/kg dw (dry weight) of polyphenols and 143.7 g quercetin equivalent (QE)/kg dw of flavonoids. Antioxidant capacity values were 2034.1 and 4205.7 μmol Trolox equivalent (TE)/g against 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radicals, respectively. Chromatographic analysis revealed the presence of gallic and chlorogenic acids. The extract (16 g/L) inhibited the growth of Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes. The highest concentration with sensory acceptability was 6.25 g/L. At such concentration, the extract preserved fresh-cut fruits, increasing polyphenols (0.427 g GAE/kg fw (fresh weight)), flavonoid content (0.234 g QE/kg fw) and antioxidant activity (DPPH = 2.814 and ABTS = 0.551 mol TE/kg fw). It also reduced inoculated bacteria (range: 5.50 × 103 to 1.44 × 105 colony forming units (CFU)/g). These results showed the importance of considering consumer acceptability to determine the effective concentration of plant extracts as additives.
Reference Key
bernal-mercado2018foodsusing Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Ariadna Thalia Bernal-Mercado;Jesus Fernando Ayala-Zavala;Manuel Reynaldo Cruz-Valenzuela;Gustavo A. Gonzalez-Aguilar;Filomena Nazzaro;Florinda Fratianni;Maria Raquel Alcantara de Miranda;Brenda A. Silva-Espinoza
Journal journal of biological chemistry
Year 2018
DOI
10.3390/foods7080120
URL
http://www.mdpi.com/2304-8158/7/8/120
Keywords
Antimicrobial activity antioxidant activity phenolic compounds

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