Extraction and evaluation of structural and physicochemical properties of dietary fiber concentrate from mango peels by using green approach

The non-conventional sources of dietary fiber such as fruit by-products have recently gained attention due to its well-known functional and physiological properties. Green extraction techniques are of major interest as it helps overcome the drawbacks associated with conventional techniques. Mango peels which are a major by-product of mango fruit are a promising raw material for the recovery of dietary fiber. The present work is focused on the comparison of enzymatic, ultrasound, and ultrasound-assisted enzymatic extraction techniques for dietary fiber concentrate from mango peels considering their structural and certain physicochemical parameters. The highest extraction yield (71%) of total dietary fiber was obtained using ultrasound-assisted enzyme extraction at 25 °C temperature, 40% amplitude, and 1:50 solid-to-liquid ratio after 9 min extraction time. The results specified that mango peels can be effectively utilized for dietary fiber recovery using ultrasound-assisted enzyme extraction.