Fresh fruits and vegetable products are easily perishable during postharvest handling due to
enzymatic browning reactions. This phenomenon has contributed to a significant loss of food …

Quality losses in fresh produce throughout the postharvest phase are often due to the
inappropriate use of preservation technologies. In the last few decades, besides the …

Mango (Mangifera indica) is one of the most popular fruits in the world. During processing,
the byproducts such as peel, seed and kernel are produced, which are high in bioactive …

Even though food by-products have many negative financial and environmental impacts,
they contain a considerable quantity of precious bioactive compounds such as polyphenols …

Ultrasound assisted extraction (UAE) was evaluated as a green procedure for the recovery
of phenolic compounds with antioxidant capacity from underutilized mango'criollo'(peel, pulp …

Phenolic compounds are bioactive compounds that can be used in food preservation.
During this experiment, phenolic compounds were extracted from “Haden” mango seed and …

Background Fruits and vegetables are essentials that are to be embraced in our daily diet.
Owing to elements such as limited shelf life, rapid microbial intervention and enzymatic …

Mango (Mangifera indica) has been recognized as a rich source of bioactive compounds
with potential pharmaceutical and nutraceutical applications and has attracted increasing …

Mango peel is an important agro-industrial waste that has high levels of polyphenols and
dietary fiber. There is an obvious shortage of product variety in the food sector, making …

Bioactive compounds and healthful nutrient-rich fresh fruits and vegetables enrich our lives
with nutrition and health. Discoloration due to enzymatic browning is one of the serious …