Mango by-products as a natural source of valuable odor-active compounds.

BACKGROUND: The aromatic potential of mango by-products was evaluated to seek natural and cheap sources of odor-active compounds. Volatile compounds in mango peel and seed were chemically characterized and compared with those in mango pulp using headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME/GC-MS). RESULTS: More than 60 volatile compounds were detected in mango by-products, whose aromatic activity was estimated using odorant activity values (OAVs). The results indicated that mango peel was a valuable matrix of odor-active compounds, which were found in even larger quantities than in edible mango fractions. 3-Carene was the predominant compound, although other compounds such as decanal, 1-octen-3-one, nonanal, limonene, ß-damascenone, and 2-nonenal were the most odor-active compounds in mango peel. The greatest aromatic impact was obtained from mango peel, with sensorial features described as fresh / herbaceous, fruity, floral and resinous. CONCLUSION: The exceptional flavoring potential of mango peel by-product opens a door for its use and revalorization as a natural flavoring ingredient in the food and cosmetic industries. © 2020 Society of Chemical Industry.

Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry.

According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro studies and epidemiological studies like the controversial Southampton study published in 2007) have pointed out that several synthetic additives may lead to health issues for consumers. In that sense, the actual consumer searches for "Clean Label" foods with ingredient lists clean of coded additives, which are rejected by the actual consumer, highlighting the need to distinguish synthetic and natural codded additives from the ingredient lists. However, this natural approach must focus on an integrated vision of the replacement of chemical substances from the food ingredients, food contact materials (packaging), and their application on the final product. Hence, natural plant alternatives are hereby presented, analyzing their potential success in replacing common synthetic emulsifiers, colorants, flavorings, inhibitors of quality-degrading enzymes, antimicrobials, and antioxidants. In addition, the need for a complete absence of chemical additive migration to the food is approached through the use of plant-origin bioactive compounds (e.g., plant essential oils) incorporated in active packaging.