Mango skin flour, potential input for the food industry
This is an ingredient with high antioxidant content with great potential for the meat processing, ice cream (dairy) and bakery industries.Bogotá D. C., 19 de febrero de 2015 — Agencia de Noticias-
Pulverized mango skin is a potential source for producing functional foods. Photos: Víctor Manuel Holguín/ Unimedios
Mango flour has great water and oil retention capability and is produced by means of a lyophilization process.
The UNal-Palmira Acid Lactic Bacteria and its Biotechnological Applications Research Group developed a new product using Keitt and Tommy Atkins variety mango skin. The non-perishable product is obtained through a lyophilization process (freeze drying) and is a great source of soluble and insoluble fiber, also known as dietary fiber.
The idea behind the project is to produce a food product with prebiotic (substances which nurture microorganisms that live in the lower abdomen) and probiotic (live microorganisms which can be added to different kinds of products) potential.
UNal Faculty of Engineering and Business Administration Professor Liliana Serna Cock says it is possible to turn this waste product into a food product which may last for years thanks to its yield, total phenolic compound content and proximate composition (dry matter, protein, ash, dietary fiber and others).
By means of lyophilization researchers obtained flour from mango skin which may be used as a food ingredient, thanks to its water and oil retention capacity.
“Considering that Colombia produces 221,000 tons of mangoes a year, this development turns into a new potential input for the meat processing , dairy and bakery industries which require ingredients with increased retention capabilities,” said Serna.
Based on the results, they inferred that using pulverized mango skin, especially from the Keitt mango variety, is a good source for antioxidants or total phenolic compounds. The red coloring of the skin is a direct indication of the high antioxidant content of mangoes.
Furthermore, the carbohydrate and protein content of the skin of Tommy Akins variety also indicates that it could be used as a source of carbon and nitrogen in organic sourced fermentation substrates; diminishing the costs of using inorganic sources.
Although a minimum percentage of the mango skin is currently used for concentrates, greater part is considered as waste and ends up being a source of environmental pollution.
Therefore the research project besides showing the nutritional potential also highlights the environmental importance of this process to mitigate pest propagation, foul odors, and soil and water body contamination.
Results of this project took the research group a year and a half. However there are other research groups at UNal-Palmira currently working on different properties of this fruit. The purpose is for the productive sector to be benefitted from the progress obtained by academia.(Por: FIN/VMH/DMH/SYC