| Autor: |
Sarker MS; College of Food Science & Technology, Shanghai Ocean University, Shanghai, China., Alam MM; College of Food Science & Technology, Shanghai Ocean University, Shanghai, China., Jiao C; College of Food Science & Technology, Shanghai Ocean University, Shanghai, China., Shuqi W; College of Food Science & Technology, Shanghai Ocean University, Shanghai, China., Xiaohui L; College of Food Science & Technology, Shanghai Ocean University, Shanghai, China., Ali N; Department of Mathematics, COMSATS University Islamabad, Vehari Campus, Pakistan., Mallasiy LO; Muhayil Asir, Applied College, King Khalid University, Abha, Saudi Arabia., Alshehri AA; Biology Department, College of Science, Abha, King Khalid University, Abha, Saudi Arabia. |
| Abstrakt: |
This study investigated the ultrasound-assisted extraction (UAE) techniques used to enhance the polyphenols and antioxidants of mango peel extract (MPE). Additionally, it explored the bacteriostatic activity of MPE against various microorganisms. The UAE method was optimized using response surface methodology (RSM) at different times, temperatures, and ratios, with optimal conditions found to be 35 minutes, 45 °C, and a 1:35 ratio. The optimized yield results for total polyphenol content (TPC) were 17.33 ± 1.57 mg GAE/g, total flavonoid content (TFC) was 12.14 ± 0.29 mg QE/g, and radical scavenging activity (RSA) was 72.11 ± 2.19%. These response models were extremely significant with p-values less than 0.05. MPE showed selective effectiveness against Bacillus cereus, Geobacillus stearothermophilus, and Escherichia coli (E. coli). The results highlight the potential of mango peel as a sustainable source of bioactive compounds, contributing to waste reduction in the food industry and the development of natural antimicrobial agents. This study contributes to further research on the application of MPE in processed foods. |
