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...
Autores principales: | , , , , , , , |
---|---|
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 |