Potencial antioxidante e antimicrobiano da casca de manga var. Tommy Atkins

Abstract

During the industrial processing of food and beverages, approximately 1.6 billion tons of waste are generated, which are often improperly disposed of in the environment, causing irreversible damage to soil, water, and the atmosphere. However, in recent years, consumers have become increasingly concerned about the sustainability of the products they purchase. In addition, waste from agroindustry is a source of phytochemical compounds that may have potential antioxidant and antimicrobial activity. Therefore, this study was developed in two stages with the objective of evaluating the antioxidant and antimicrobial potential of Tommy Atkins mango peel. First, a broad literature search was carried out to identify and evaluate the most recent research on the use of natural additives from agroindustrial waste as an alternative method to the use of synthetic antioxidants and antimicrobials. To this end, systematic review, data mining and textual techniques were applied, which allowed the development of descriptive analyses on the selected studies. In a second stage, through a Central Composite Rotational Design (CCRD), the optimization of the extraction of extract from the peel of mango (Mangifera Indica L) variety Tommy Atkins was carried out, evaluating the influence of the solvent concentration and extraction temperature on the antioxidant and antimicrobial potential of the final product obtained. The results obtained in this work indicate that the peel of mango of the Tommy Atkins variety has antioxidant and antimicrobial potential, thus being a possible source for the innovation of alternative methods to the use of synthetic additives in the food industry. In addition, with the optimization of processes it was possible to determine the best extraction points of the additives, which contributes significantly to future research, especially in food safety studies. Research on applicability in food is essential and should be evaluated for the development of a product on a commercial scale.