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Plant glucanases and chitinases are defense proteins that participate in pathogenesis; however, very little is known about the glucanase (GLUC) and chitinase (CHIT) gene families in mango. Some mango cultivars are of great economic importance and can be affected by anthracnose, a postharvest disease caused by fungi of the genus Colletotrichum spp. This study identified and characterized 23 putative glucanases and 16 chitinases in the mango genome cv. Tommy Atkins. We used phylogenetic analyses to classify the glucanases into three subclasses (A, B, and C) and the chitinases into four classes (I, II, IV, and V). Information on the salicylic, jasmonic acid, and ethylene pathways was obtained by analyzing the cis-elements of the GLUC and CHIT class I and IV gene promoters. The expression profile of GLUC, CHIT class I, and CHIT class IV genes in mango cv. Ataulfo inoculated with two Colletotrichum spp. revealed different profile expression related to these fungi's level of virulence. In general, this study provides the basis for the functional validation of these target genes with which the regulatory mechanisms used by glucanases and chitinases as defense proteins in mango can be elucidated.

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The habitual consumption of snacks has the potential to enrich or harm the diet. They can contribute to excessive caloric intake and hyperglycemia. Thus, there is an increasing interest in snacks with health-promoting properties. This study aimed to demonstrate the beneficial effect of two fruit-based bars on glucose levels through in vitro, in vivo, and in silico assays. Mango (Mangifera indica L.) and pineapple (Ananas comosus L.) bars (MB and PB) were prepared, and chemical composition, postprandial glycemic response, glycemic index (GI), and glycemic load (GL) were evaluated. The inhibitory effect of fruit bar extracts on α-amylase and α-glucosidase activity and their respective molecular docking was assessed. MB and PB showed the lowest postprandial glycemic response vs. the control bar (p < 0.005), a lower GI (CB: 64.20, PB: 53.20, MB: 40.40), and a GL of 10.9 (CB), 7.9 (PB), and 6.1 (MB), (p < 0.05). MB and PB showed the highest inhibition % of α-amylase (61.44 and 59.37%, respectively) and α-glucosidase (64.97 and 64.57%). Naringenin (-1692.5985 and -2757.674 kcal/mol) and ferulic acid (-1692.8904 and -2760.3513 kcal/mol) exhibited more favorable interaction energies against α-amylase and α-glucosidase activity. The presence of polyphenols from the fruit influenced enzymatic inhibition. Likewise, the dietary fiber in the bars evaluated allowed us to observe a positive effect that favors glycemic control, making them a healthy alternative for snacking.

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Mango (Mangifera indica) is a fruit highly consumed for its flavor and nutrient content. The mango peel is rich in compounds with biological functionality, such as antioxidant activity among others. The influence of microwave-assisted extraction variables on total phenol compounds (TPC) and antioxidant activity (TEAC) of natural extracts obtained from mango peel var. Tommy and Sugar were studied using a response surface methodology (RSM) and Artificial Neural Networks (ANN). TPC of mango peel extract var. Tommy was significantly influenced by time extraction (X1), solvent/plant ratio (X2) and concentration of ethanol (X3) and while mango peel extract var. Sugar was influenced by X2. TEAC by ABTS was significantly influenced by X3. Maximum of TPC (121.3 mg GAE / g of extract) and TEAC (1185.9 µmol Trolox/g extract) for mango peel extract var. Tommy were obtained at X1=23.9s, X2=12.6mL/gand X3=63.2%, and for mango peel extract var. Sugar, the maximum content of TPC (224.86 mg GAE/g extract) and TEAC (2117.7 µmol Trolox/g extract) were obtained at X1=40s, X2=10mL/g and X3=74.9%. The ANN model presented a higher predictive capacity than the RSM (RANN2>RRSM2,RMSEANN

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As young workers prefer urban labors and migrate to USA and Canada, mango harvesting is becoming scarce on Mexican coasts. This seasonal labor is becoming expensive and when many orchards produce fruit simultaneously, grower losses increase. In this research, an innovative fruit detachment method was tested after applying a viscous paste to the pedicel of mango fruits hanging in the tree. Activated carbon or charcoal (AC), was mixed with different amounts of nitric acid to provide three AC composite blends named: light, medium, and dense. The nanomaterial was applied with a brush to the fruit pedicel/peduncle taking up to 4 h before the mango fruits felt to a net below the tree canopy. Mango detachment experiments indicated that the medium blend was the most efficient in releasing the fruit, taking an average of 2 h. The dense nano-material decreased latex exudation to 7% of the fruits. Fruit maturity emerged as a crucial factor for detachment time, followed by mango weight.

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Developing efficient microbiological methods to convert polysaccharide-rich materials into fermentable sugars, particularly monosaccharides, is vital for advancing the bioeconomy and producing renewable chemicals and energy sources. This study focused on optimizing the production conditions of an enzyme cocktail from Aspergillus niger ATCC 9642 using solid-state fermentation (SSF) and assessing its effectiveness in saccharifying mango peels through a simple, rapid, and efficient one-step process. A rotatable central composite design was employed to determine optimal conditions of moisture, time, and pH for enzyme production in SSF medium. The optimized enzyme cocktail exhibited cellulase activity (CMCase) at 6.28 U/g, filter paper activity (FPase) at 3.29 U/g, and pectinase activity at 117.02 U/g. These optimal activities were achieved with an SSF duration of 81 h, pH of 4.66, and a moisture content of 59%. The optimized enzyme cocktail effectively saccharified the mango peels without the need for chemical agents. The maximum saccharification yield reached approximately 81%, indicating efficient conversion of mango peels into sugars. The enzyme cocktail displayed consistent thermal stability within the tested temperature range of 30-60°C. Notably, the highest sugar release occurred within 36 h, with glucose, arabinose, galactose, and xylose being the primary monosaccharides released during saccharification. This study highlights the potential application of Aspergillus niger ATCC 9642 and SSF for enzymatic production, offering a simple and high-performance process for monosaccharide production. The optimized enzyme cocktail obtained through solid-state fermentation demonstrated efficient saccharification of mango peels, suggesting its suitability for industrial-scale applications.

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Anastrepha fraterculus (Wiedemann) and A. obliqua (Macquart) are important pests of fruit crops. In Brazil, these species cause damage to fruit growing in the South (annual average temperature of 20.9 °C) and Northeast (average yearly temperature of 24 °C). We evaluated the effect of temperature on the viability and development time of A. fraterculus and A. obliqua immature stages in their respective preferred hosts, guava (Psidium guajava L., Myrtaceae) and mango (Mangifera indica L., Anacardiaceae). The duration of egg and pupal stages, egg to pre-pupa, and viability of egg and pupal stages under different temperatures (15, 20, 25, 30, and 35 °C) were assessed. For both species, development time decreased with increasing temperature. Viability in the evaluated stages was only observed between 15 and 30 °C. However, the species responded differently to the exposure temperatures (15 and 30 °C), especially in the pupal stage and from egg to pre-pupa. Anastrepha fraterculus showed a lower tolerance to high temperatures, especially in the pupal stage and from egg to pre-pupa, which may explain its lower importance and economic impact in warmer Brazilian regions. Anastrepha obliqua had a lower tolerance at 15 °C, indicating greater adequacy for temperatures above 20 °C, characteristic of Northeast Brazil, suggesting the capacity to spread to cooler areas with rising temperatures.

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The use of fungicides in the postharvest treatment of mangoes has been widespread due to the incidence of pathogens, but awareness of the health risks arising from their use has increased, driving the search for more sustainable treatments. This study aimed to evaluate the activity of antifungal treatment of seven essential oils (EO) against four fungi that cause postharvest diseases in mangoes and define the minimum inhibitory concentration (MIC) and chemical composition, analyzed by gas chromatography (GC-MS). The results showed that the EOs of oregano, rosemary pepper, cinnamon bark, and clove inhibited 100% of the mycelial growth of the studied pathogens, with MIC ranging from 250 to 2000 µL.L-1. The main compound found in oregano was carvacrol (69.1%); in rosemary and pepper oil, it was thymol (77.2%); cinnamaldehyde (85.1%) was the main constituent of cinnamon bark, and the eugenol (84.84%) in cloves. When evaluating the antifungal activity of these compounds, thymol and carvacrol showed greater inhibitory activity against fungi. Therefore, this study showed the great potential of oregano, clove, rosemary pepper, and cinnamon bark essential oil as alternative treatments to synthetic fungicides in controlling postharvest diseases in mangoes.

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Mango processing generates significant amounts of residues (35-65%) that may represent environmental problems owed to improper disposal. The use of mango byproducts as substrates to produce hyaluronic acid (HA) is an attractive alternative to reduce the cost of substrate. In this study, we evaluated the potential of hydrolyzates from mango peels and seeds to produce HA by Streptococcus equi. subsp. zooepidemicus. The physicochemical characterization of mango residues showed that the seeds contain a higher amount of holocellulose (cellulose and hemicellulose), which amounts 54.2% (w/w) whereas it only represents 15.5% (w/w) in the peels. Mango peels, however, are composed mainly of hot water-extractives (62% w/w, that include sucrose, fructose, glucose and organic acids). A higher concentration of monosaccharides (39.8 g/L) was obtained from the enzymatic hydrolysis (with Macerex) of peels as compared to seeds (24.8 g/L with Celuzyme). From mango peels, hydrolyzates were obtained 0.6 g/L HA, while 0.9 g/L HA were obtained with hydrolyzates from mango seeds. These results demonstrate that mango byproducts have the potential to be used for production of HA.

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This study investigated the potential uses of discarded mango peel and seed parts by analyzing their water sorption behavior, hydration kinetics, and stability when converted into extract powders at pH 3 and 10. The results revealed that peel extracts had a higher water adsorption capacity compared with seed extracts due to differences in their composition. Peel extracts were primarily composed of carbohydrates (approximately 75%) with a low protein content, while seed extracts contained fewer carbohydrates (less than 30%) but higher levels of proteins (more than 30%) and lipids. The critical water content for maintaining the glassy state of peel extract powders during storage was found to be 0.025 and 0.032 g of water/g for extracts obtained at pH 3 and 10, respectively. In contrast, the Tg values of seed extracts remained relatively unchanged across different water content levels, suggesting that proteins and lipids inhibited the water's plasticizing effect in the solid matrix. These findings indicate that both mango waste fractions exhibit distinct hygroscopic behaviors, necessitating different approaches to processing and utilization. These extracts hold potential applications for various food products such as beverages, gels, sauces, or emulsions, contributing to the reduction in waste and the creation of value-added products from mango residues.

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The growing demand for cellulosic pulp presents an opportunity to explore alternatives to this material, focusing on utilizing agro-industrial residues. Mango's tegument is a rich source of cellulose, making it a valuable raw material for manufacturing single-use articles or blends with biopolymers. In this sense, employing conventional alkaline and acid chemical treatments, the mango's tegument was treated to obtain cellulosic pulp. The teguments were subjected to treatment with alkaline solutions (2% and 4% NaOH w/v) at 80 °C for 1 or 2 h or with an acetic acid solution (1:1 or 1:2 CH3COOH:H2O2) at 60-70 °C for 1 or 2 h. After treatment, an evaluation was conducted to assess the yield, color, chemical analysis, and structural, thermal, and morphological properties. The alkali treatments produced cellulosic pulps with a light color with 37-42% yield and reduced hemicellulose content. The acid treatments produced orange-brown cellulosic pulp with 47-48% yield and higher hemicellulose content. The acid pulps were thermally more stable (maximum decomposition at 348-357 °C) than the alkali pulps (maximum decomposition at 316-321 °C). The crystallinity index demonstrated that both treatments increased the crystallinity of the cellulose pulps compared with the untreated tegument. The thermal stability of cellulosic pulp at the processing temperatures of disposable tableware (50-120 °C) revealed that plates, bowls, trays, and cups could be produced. Another potential application is as a component of blends with biopolymers to make straws or rigid food packaging (trays) with reinforced structures.