Co-crystallized carotenoid extract from mango (Mangifera indica L.) peel as innovative ingredient dye and sweetener in gelatin

Abstract

Mango (Mangifera indica L.) by-products, such as peels, are promising sources of carotenoids. This study focused ultrasound assisted ethanol-based extraction of carotenoids from ‘Tommy Atkins’ mango peel, followed by their encapsulation using co-crystallization with sucrose, saccharin, and xylitol. The use of co-crystals as a natural dye in gelatin was also evaluated over 42 days (powder) and 7 days (ready-to-serve). Three gelatin formulations were developed: 100 % sucrose (GSC), 75 % sucrose with 25 % saccharin (GSS), and 100 % xylitol (GLX), aiming to provide reduced and sugar-free products. An extraction yield of 139.08 μg g⁻¹ of dry matter was achieved (94.42 % extraction efficiency), β-carotene was identified as the predominant carotenoid in mango peel. The encapsulation efficiency of the co-crystallized carotenoids ranged between 50.62 and 51.86. Scanning electron microscopy of the co-crystals revealed the formation of agglomerates and a porous surface, suggesting carotenoid entrapment. The co-crystals exhibited moisture content ranging from 0.22 % to 1.37 % and water activity between 0.59 and 0.68. During storage, the color of the co-crystals shifted towards more yellowish tones with reduced saturation. FTIR spectra of the co-crystals indicated matrix integrity, with absorption band shifts. DSC and XRD analyses demonstrated the influence of carotenoids on the crystalline structure of the co-crystals. Xylitol cocrystals and powder GSC showed the least color variation. All ready-to-serve gelatins demonstrated similar total color differences over 7 days. The findings confirmed the feasibility of ultrasound-assisted ethanol extraction and the application of carotenoids in a hydrophilic food matrix, highlighting their potential as a natural dye and an innovative dual-function ingredient.