Mango peel pectin as a high-ester emulsifier for carotenoid delivery: Structural characterization and application in...

Mango peel, an agricultural byproduct rich in liposoluble carotenoids and pectin, presents challenges for valorization due to the poor bioavailability of carotenoids. This study proposes an innovative strategy termed 'pectin-pigment co-utilization,' which employs peel-derived high-ester pectin (DE = 78.58%) as a natural emulsifier to encapsulate endogenous carotenoids. Compared to commercial pectins, mango peel pectin demonstrates superior emulsifying properties, including a lower molecular weight, higher hydrophobicity (water contact angle: 71.86°), reduced surface tension (41.25 mN/m), and an enhanced oil-holding capacity. These characteristics confer excellent stability to the resulting emulsion. In vitro digestion studies revealed that this emulsion increased carotenoid bioaccessibility by 61.09% compared to free carotenoids, significantly outperforming commercial pectin-based systems. When used as a fat replacer in ice cream, the emulsion enhanced viscosity, reduced melting rate, and improved antioxidant activity. Volatile profiling indicated a shift from dairy-dominant to plant-derived aroma, characterized by increased terpene alcohols, aldehydes, and esters. Sensory evaluation indicated optimal overall acceptability at 50% substitution, where enhanced texture and color were balanced with maintained flavor acceptance. This work presents an integrated strategy for valorizing mango peel into a functional delivery system, contributing to the development of nutritious, low-fat ice cream with improved physicochemical and sensory properties.