Upcycling of Mango Pulp and By-Products into Functional Flours: Effects on Bioactive Composition and Bioaccessibility in Cupcakes.
- 1Faculdade de Nutrição, Universidade Federal do Estado do Rio de Janeiro, Rio de Janeiro 22290-240, Brazil.
- 2Food Color & Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
- 3Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
Abstract
The valorization of mango pulp and processing by-products as functional ingredients requires preserving bioactive compounds while ensuring their bioaccessibility after food processing and digestion. Five mango flours derived from pulp (freeze-drying, conventional drying and foam mat drying), peel and kernels were characterized and incorporated into cupcakes at a 35% wheat flour substitution level. The flours and cupcakes were evaluated for color, phenolic compounds and isoprenoids. Additionally, the bioaccessibility of these compounds was evaluated using the standardized INFOGEST in vitro digestion model. The pulp flours showed higher carotenoid content, whereas the kernel and peel flours were richer in galloyl derivatives and flavonols. After digestion, phenolic acids and mangiferin exhibited the highest bioaccessibility, while carotenoid and tocopherol bioaccessibility was strongly influenced by the drying process, with foam mat drying showing the highest values for lipophilic compounds. Overall, the results demonstrate that the nutritional functionality of mango-derived flours depends not only on their initial bioactive composition but also on the combined effects of mango part, drying process and food matrix on compound bioaccessibility. These findings support the use of mango-derived flours as sustainable functional ingredients for bakery applications.
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BibTeX
@article{lobo2026upcycling,
title = {{Upcycling of Mango Pulp and By-Products into Functional Flours: Effects on Bioactive Composition and Bioaccessibility in Cupcakes.}},
author = {Francine Albernaz Lobo and Carla M Stinco and Ana M Benítez-González and Dolores Hernanz and María José Jara-Palacios},
journal = {Foods (Basel, Switzerland)},
year = {2026},
month = oct,
doi = {10.3390/foods15193527},
url = {https://europepmc.org/article/MED/42883634},
note = {CC BY},
}
RIS
TY - JOUR
TI - Upcycling of Mango Pulp and By-Products into Functional Flours: Effects on Bioactive Composition and Bioaccessibility in Cupcakes.
AU - Francine Albernaz Lobo
AU - Carla M Stinco
AU - Ana M Benítez-González
AU - Dolores Hernanz
AU - María José Jara-Palacios
PY - 2026
DA - 2026/10/02
JO - Foods (Basel, Switzerland)
DO - 10.3390/foods15193527
UR - https://europepmc.org/article/MED/42883634
AB - The valorization of mango pulp and processing by-products as functional ingredients requires preserving bioactive compounds while ensuring their bioaccessibility after food processing and digestion. Five mango flours derived from pulp (freeze-drying, conventional drying and foam mat drying), peel and kernels were characterized and incorporated into cupcakes at a 35% wheat flour substitution level. The flours and cupcakes were evaluated for color, phenolic compounds and isoprenoids. Additionally, the bioaccessibility of these compounds was evaluated using the standardized INFOGEST in vitro digestion model. The pulp flours showed higher carotenoid content, whereas the kernel and peel flours were richer in galloyl derivatives and flavonols. After digestion, phenolic acids and mangiferin exhibited the highest bioaccessibility, while carotenoid and tocopherol bioaccessibility was strongly influenced by the drying process, with foam mat drying showing the highest values for lipophilic compounds. Overall, the results demonstrate that the nutritional functionality of mango-derived flours depends not only on their initial bioactive composition but also on the combined effects of mango part, drying process and food matrix on compound bioaccessibility. These findings support the use of mango-derived flours as sustainable functional ingredients for bakery applications.
SN - 2304-8158
ER -