Cargando…

Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango

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 ext...

Descripción completa

Detalles Bibliográficos
Autores principales: Bernal-Mercado, Ariadna Thalia, Ayala-Zavala, Jesus Fernando, Cruz-Valenzuela, Manuel Reynaldo, Gonzalez-Aguilar, Gustavo A., Nazzaro, Filomena, Fratianni, Florinda, de Miranda, Maria Raquel Alcantara, Silva-Espinoza, Brenda A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6111737/
https://www.ncbi.nlm.nih.gov/pubmed/30061481
http://dx.doi.org/10.3390/foods7080120
_version_ 1783350719821119488
author Bernal-Mercado, Ariadna Thalia
Ayala-Zavala, Jesus Fernando
Cruz-Valenzuela, Manuel Reynaldo
Gonzalez-Aguilar, Gustavo A.
Nazzaro, Filomena
Fratianni, Florinda
de Miranda, Maria Raquel Alcantara
Silva-Espinoza, Brenda A.
author_facet Bernal-Mercado, Ariadna Thalia
Ayala-Zavala, Jesus Fernando
Cruz-Valenzuela, Manuel Reynaldo
Gonzalez-Aguilar, Gustavo A.
Nazzaro, Filomena
Fratianni, Florinda
de Miranda, Maria Raquel Alcantara
Silva-Espinoza, Brenda A.
author_sort Bernal-Mercado, Ariadna Thalia
collection PubMed
description 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 × 10(3) to 1.44 × 10(5) colony forming units (CFU)/g). These results showed the importance of considering consumer acceptability to determine the effective concentration of plant extracts as additives.
format Online
Article
Text
id pubmed-6111737
institution National Center for Biotechnology Information
language English
publishDate 2018
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-61117372018-08-28 Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango Bernal-Mercado, Ariadna Thalia Ayala-Zavala, Jesus Fernando Cruz-Valenzuela, Manuel Reynaldo Gonzalez-Aguilar, Gustavo A. Nazzaro, Filomena Fratianni, Florinda de Miranda, Maria Raquel Alcantara Silva-Espinoza, Brenda A. Foods Article 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 × 10(3) to 1.44 × 10(5) colony forming units (CFU)/g). These results showed the importance of considering consumer acceptability to determine the effective concentration of plant extracts as additives. MDPI 2018-07-30 /pmc/articles/PMC6111737/ /pubmed/30061481 http://dx.doi.org/10.3390/foods7080120 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Bernal-Mercado, Ariadna Thalia
Ayala-Zavala, Jesus Fernando
Cruz-Valenzuela, Manuel Reynaldo
Gonzalez-Aguilar, Gustavo A.
Nazzaro, Filomena
Fratianni, Florinda
de Miranda, Maria Raquel Alcantara
Silva-Espinoza, Brenda A.
Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango
title Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango
title_full Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango
title_fullStr Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango
title_full_unstemmed Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango
title_short Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango
title_sort using sensory evaluation to determine the highest acceptable concentration of mango seed extract as antibacterial and antioxidant agent in fresh-cut mango
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6111737/
https://www.ncbi.nlm.nih.gov/pubmed/30061481
http://dx.doi.org/10.3390/foods7080120
work_keys_str_mv AT bernalmercadoariadnathalia usingsensoryevaluationtodeterminethehighestacceptableconcentrationofmangoseedextractasantibacterialandantioxidantagentinfreshcutmango
AT ayalazavalajesusfernando usingsensoryevaluationtodeterminethehighestacceptableconcentrationofmangoseedextractasantibacterialandantioxidantagentinfreshcutmango
AT cruzvalenzuelamanuelreynaldo usingsensoryevaluationtodeterminethehighestacceptableconcentrationofmangoseedextractasantibacterialandantioxidantagentinfreshcutmango
AT gonzalezaguilargustavoa usingsensoryevaluationtodeterminethehighestacceptableconcentrationofmangoseedextractasantibacterialandantioxidantagentinfreshcutmango
AT nazzarofilomena usingsensoryevaluationtodeterminethehighestacceptableconcentrationofmangoseedextractasantibacterialandantioxidantagentinfreshcutmango
AT fratianniflorinda usingsensoryevaluationtodeterminethehighestacceptableconcentrationofmangoseedextractasantibacterialandantioxidantagentinfreshcutmango
AT demirandamariaraquelalcantara usingsensoryevaluationtodeterminethehighestacceptableconcentrationofmangoseedextractasantibacterialandantioxidantagentinfreshcutmango
AT silvaespinozabrendaa usingsensoryevaluationtodeterminethehighestacceptableconcentrationofmangoseedextractasantibacterialandantioxidantagentinfreshcutmango