Bioactive and Physicochemical Properties of Exotic Fruit Seed Powders: Mango (<i>Mangefiera indica</i> L.) and Rambutan (<i>Nephelium lappaceum</i> L.) Obtained by Various Drying Methods

Exotic fruits, which are becoming more and more popular in European countries, contain seeds, which are an unused and useless byproduct of fruit processing. Research conducted in recent years suggests that these unused waste products can be a source of nutrients and bioactive compounds in much more...

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Main Authors: Marta Siol, Anna Sadowska, Katarzyna Król, Katarzyna Najman
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Applied Sciences
Subjects:
Online Access:https://www.mdpi.com/2076-3417/12/10/4995
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author Marta Siol
Anna Sadowska
Katarzyna Król
Katarzyna Najman
author_facet Marta Siol
Anna Sadowska
Katarzyna Król
Katarzyna Najman
author_sort Marta Siol
collection DOAJ
description Exotic fruits, which are becoming more and more popular in European countries, contain seeds, which are an unused and useless byproduct of fruit processing. Research conducted in recent years suggests that these unused waste products can be a source of nutrients and bioactive compounds in much more concentrated amounts than those found in the flesh of the fruit. Research on the physicochemical properties and the content of bioactive compounds in fruit seeds may allow the assessment of the possibility and purposefulness of their wider application in the production of functional food. Therefore, the aim of this study was to determine the physicochemical and bioactive properties of exotic, tropical fruit seed powders, such as mango (<i>Mangefiera indica</i> L.) and rambutan (<i>Nephelium lappaceum</i> L.) seeds, obtained by convective drying (CD) and sublimation drying (FD). In the tested powders, the water-holding capacity and water solubility were determined, the color was measured using the ‘electronic eye’ instrumental method, the taste profile was determined using the ‘electronic tongue’, and the content of selected bioactive compounds—such as tannins (titration method), total polyphenols and antioxidant activity was also determined using the spectrophotometric method. It was found that the studied powders were characterized by low water-holding capacity (1.2–1.6 g/1 g of powder), low solubility in water (9.5–17.4%), neutral color and varied taste profile, depending on the origin of the tested powder. Rambutan seed powders were characterized by a more bitter taste with a higher umami-flavor intensity compared to mango seed powders, which showed a more intense acidic and sweet taste. The conducted research shows that the applied methods of powder production, i.e., drying (to similar a<sub>w</sub> values) by convection vs. sublimation, had a much greater impact on changes in the content of bioactive compounds than on the tested physicochemical parameters. The freeze-dried seed powders were characterized by a higher content of polyphenolic compounds and a higher antioxidant activity than convection-dried seed powders. Considering the high content of polyphenols and high antioxidant activity, the studied powders may find applications in the production of dietary supplements and in the design of functional foods. Due to the low water solubility index, mango and rambutan powders can be used in the design of products where particle sensitivity is indicated. The use of the investigated exotic fruit seed powders, i.e., mango and rambutan, may not only be beneficial for nutritional reasons, but also may contribute to the reduction of post-production waste, in line with the recently widespread “zero waste” trend.
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spelling doaj.art-617a35dfd6b44f20a6f771d5a80716522023-11-23T09:56:11ZengMDPI AGApplied Sciences2076-34172022-05-011210499510.3390/app12104995Bioactive and Physicochemical Properties of Exotic Fruit Seed Powders: Mango (<i>Mangefiera indica</i> L.) and Rambutan (<i>Nephelium lappaceum</i> L.) Obtained by Various Drying MethodsMarta Siol0Anna Sadowska1Katarzyna Król2Katarzyna Najman3Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, PolandExotic fruits, which are becoming more and more popular in European countries, contain seeds, which are an unused and useless byproduct of fruit processing. Research conducted in recent years suggests that these unused waste products can be a source of nutrients and bioactive compounds in much more concentrated amounts than those found in the flesh of the fruit. Research on the physicochemical properties and the content of bioactive compounds in fruit seeds may allow the assessment of the possibility and purposefulness of their wider application in the production of functional food. Therefore, the aim of this study was to determine the physicochemical and bioactive properties of exotic, tropical fruit seed powders, such as mango (<i>Mangefiera indica</i> L.) and rambutan (<i>Nephelium lappaceum</i> L.) seeds, obtained by convective drying (CD) and sublimation drying (FD). In the tested powders, the water-holding capacity and water solubility were determined, the color was measured using the ‘electronic eye’ instrumental method, the taste profile was determined using the ‘electronic tongue’, and the content of selected bioactive compounds—such as tannins (titration method), total polyphenols and antioxidant activity was also determined using the spectrophotometric method. It was found that the studied powders were characterized by low water-holding capacity (1.2–1.6 g/1 g of powder), low solubility in water (9.5–17.4%), neutral color and varied taste profile, depending on the origin of the tested powder. Rambutan seed powders were characterized by a more bitter taste with a higher umami-flavor intensity compared to mango seed powders, which showed a more intense acidic and sweet taste. The conducted research shows that the applied methods of powder production, i.e., drying (to similar a<sub>w</sub> values) by convection vs. sublimation, had a much greater impact on changes in the content of bioactive compounds than on the tested physicochemical parameters. The freeze-dried seed powders were characterized by a higher content of polyphenolic compounds and a higher antioxidant activity than convection-dried seed powders. Considering the high content of polyphenols and high antioxidant activity, the studied powders may find applications in the production of dietary supplements and in the design of functional foods. Due to the low water solubility index, mango and rambutan powders can be used in the design of products where particle sensitivity is indicated. The use of the investigated exotic fruit seed powders, i.e., mango and rambutan, may not only be beneficial for nutritional reasons, but also may contribute to the reduction of post-production waste, in line with the recently widespread “zero waste” trend.https://www.mdpi.com/2076-3417/12/10/4995exotic fruit seed powdersmango (<i>Mangefiera indica</i> L.)rambutan (<i>Nephelium lappaceum</i> L.)convective dryingsublimation dryingtannins
spellingShingle Marta Siol
Anna Sadowska
Katarzyna Król
Katarzyna Najman
Bioactive and Physicochemical Properties of Exotic Fruit Seed Powders: Mango (<i>Mangefiera indica</i> L.) and Rambutan (<i>Nephelium lappaceum</i> L.) Obtained by Various Drying Methods
Applied Sciences
exotic fruit seed powders
mango (<i>Mangefiera indica</i> L.)
rambutan (<i>Nephelium lappaceum</i> L.)
convective drying
sublimation drying
tannins
title Bioactive and Physicochemical Properties of Exotic Fruit Seed Powders: Mango (<i>Mangefiera indica</i> L.) and Rambutan (<i>Nephelium lappaceum</i> L.) Obtained by Various Drying Methods
title_full Bioactive and Physicochemical Properties of Exotic Fruit Seed Powders: Mango (<i>Mangefiera indica</i> L.) and Rambutan (<i>Nephelium lappaceum</i> L.) Obtained by Various Drying Methods
title_fullStr Bioactive and Physicochemical Properties of Exotic Fruit Seed Powders: Mango (<i>Mangefiera indica</i> L.) and Rambutan (<i>Nephelium lappaceum</i> L.) Obtained by Various Drying Methods
title_full_unstemmed Bioactive and Physicochemical Properties of Exotic Fruit Seed Powders: Mango (<i>Mangefiera indica</i> L.) and Rambutan (<i>Nephelium lappaceum</i> L.) Obtained by Various Drying Methods
title_short Bioactive and Physicochemical Properties of Exotic Fruit Seed Powders: Mango (<i>Mangefiera indica</i> L.) and Rambutan (<i>Nephelium lappaceum</i> L.) Obtained by Various Drying Methods
title_sort bioactive and physicochemical properties of exotic fruit seed powders mango i mangefiera indica i l and rambutan i nephelium lappaceum i l obtained by various drying methods
topic exotic fruit seed powders
mango (<i>Mangefiera indica</i> L.)
rambutan (<i>Nephelium lappaceum</i> L.)
convective drying
sublimation drying
tannins
url https://www.mdpi.com/2076-3417/12/10/4995
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AT annasadowska bioactiveandphysicochemicalpropertiesofexoticfruitseedpowdersmangoimangefieraindicailandrambutaninepheliumlappaceumilobtainedbyvariousdryingmethods
AT katarzynakrol bioactiveandphysicochemicalpropertiesofexoticfruitseedpowdersmangoimangefieraindicailandrambutaninepheliumlappaceumilobtainedbyvariousdryingmethods
AT katarzynanajman bioactiveandphysicochemicalpropertiesofexoticfruitseedpowdersmangoimangefieraindicailandrambutaninepheliumlappaceumilobtainedbyvariousdryingmethods