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The Addition of Mango and Papaya Peels to Corn Extrudates Enriches Their Phenolic Compound Profile and Maintains Their Sensory Characteristics

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Abstract

Purpose

To determine the viability of using fruit peels to supplement extruded snacks that are rich in phytochemicals, and of good sensory characteristics and acceptability, thereby minimizing agro-industrial waste while also obtaining a value-added product.

Methods

Corn extrudates with 15% mango or papaya peel and their combinations were formulated; phenolic compounds, total carotenoids, antioxidant capacity, physicochemical characteristics, sensory acceptability, bioaccessibility and apparent absorption of their bioactive compounds were analyzed.

Results

Corn extrudates with mango peel (15%) showed higher overall acceptability, their total phenolic content increased approximately fourteen times (from 0.24 to 3.33 mg GAE/g) and their antioxidant capacity up to 5.3 times, as compared to the control. They were also enriched with catechin, mangiferin and quercetin-3-β-glucoside, neither of which were found in control samples. Papaya peel increased their carotenoid concentration (17.46 µg β-CE/g). During in vitro digestion, the release of bioactive compounds and antioxidant capacity was highest during the intestinal stage. Extrudates that contained more mango peel showed higher percentages of bioaccessibility, apparent absorption of bioactive compounds and antioxidant capacity during in vitro digestion.

Conclusion

Mango and papaya peels can be successfully incorporated into corn-based extruded snacks, resulting in higher concentration of bioactive compounds and without compromising sensory acceptability.

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Data Availability

Available from the corresponding author upon reasonable request.

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Funding

This work was funded by Consejo Nacional de Ciencia y Tecnología (CONACYT), through Project number 563: ‘Un Enfoque Multidisciplinario de la Farmacocinética de Polifenoles de Mango Ataulfo: Interacciones Moleculares, Estudios Preclínicos y Clínicos’ and through project “De los subproductos alimenticios de vegetales a nuevos productos de valor agregado, el papel de la tecnología en la bioeconomía” (320351).

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Authors and Affiliations

  1. Centro de Investigación en Alimentación y Desarrollo A. C, Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, 83304, Hermosillo, Mexico

    Alejandro Fontes-Zepeda, M. Reynaldo Cruz-Valenzuela, Norma J. Salazar-López, Mónica A. Villegas-Ochoa & Gustavo A. González-Aguilar

  2. CONACYT-Centro de Investigación en Alimentación y Desarrollo A. C, Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, 83304, Hermosillo, Sonora, Mexico

    J. Abraham Domínguez-Avila & Leticia X. Lopez-Martinez

  3. Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Col Centro, 83000, Hermosillo, Sonora, Mexico

    R. Maribel Robles-Sánchez & Benjamín Ramírez-Wong

  4. Facultad de Medicina de Mexicali, Universidad Autónoma de Baja California, Dr. Humberto Torres Sanginés S/N, Centro Cívico, 21000, Mexicali, Baja California, Mexico

    Norma J. Salazar-López

  5. Departamento de Ciencias de la Salud, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Ciudad Juárez, Chihuahua, México

    José Alberto López-Díaz

  6. Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana, 131028, India

    Sunil Pareek

Authors
  1. Alejandro Fontes-Zepeda
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  2. J. Abraham Domínguez-Avila
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  3. Leticia X. Lopez-Martinez
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  4. M. Reynaldo Cruz-Valenzuela
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  6. Norma J. Salazar-López
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  7. Benjamín Ramírez-Wong
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  8. José Alberto López-Díaz
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  10. Mónica A. Villegas-Ochoa
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  11. Gustavo A. González-Aguilar
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Correspondence to J. Abraham Domínguez-Avila.

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Fontes-Zepeda, A., Domínguez-Avila, J.A., Lopez-Martinez, L.X. et al. The Addition of Mango and Papaya Peels to Corn Extrudates Enriches Their Phenolic Compound Profile and Maintains Their Sensory Characteristics. Waste Biomass Valor 14, 751–764 (2023). https://doi.org/10.1007/s12649-022-01898-4

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