Food Chemistry Advances 5 (2024) 100783

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Food Chemistry Advances

journal homepage: www.elsevier.com/locate/focha

Fortification of bread with mango peel and pulp as a source of bioactive

compounds: A comparison with plain bread
Md. Mehedi Hasan , Md. Rakibul Islam , Ahmed Redwan Haque , Md. Raihan Kabir , S.M.
Kamrul Hasan *
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur-5200, Bangladesh

A R T I C L E I N F O A B S T R A C T

Keywords: In this study, fortified bread was prepared with the incorporation of mango peel powder (MPP), and mango pulp
Antioxidants powder (MPuP). Different concentrations of MPP (2.5 %, 5.0 %, and 7.5 %) and MPuP (7.5 %) were added to
Bioactive compounds improve the functional and bioactive properties of bread. Pieces of bread incorporated with MPP demonstrated a
Bread
significant improvement in bioactive properties over control and MPuP-fortified bread, where total phenol
Fruit by-products
Fortification
content elevated from 5.08 ± 0.99 to 54.29 ± 2.34 mM GAE/100 g DM and total flavonoid content raised from
Mango peel 5.7 ± 0.45 to 50.72 ± 3.40 mM QE/100 g DM. The inclusion of MPP increased antioxidant activity, with a range
of 0.585 ± 0.12 to 18.20 ± 0.87 mM TE/100 g DM in DPPH assay and 10.75 ± 0.98 to 30.24 ± 2.12 μM Fe (II)
E/g DM in FRAP assay, at the highest (7.5 %) level of MPP incorporation. However, the specific volume and
weight loss percentage of breads were decreased with the incorporation of MPP. The whiteness index (WI)
dropped, and the brownness index (BI) improved with the degree of MPP integration. Bread volume and aroma
drop considerably at the level of 7.5 % MPP incorporation, however, a slight mango flavor was noticed with the
incorporation of 7.5 % MPuP in breads. Thus, 5 % MPP inclusion in wheat bread was deemed an optimum
amount without compromising the sensory and physical characteristics along with national properties.

1. Introduction produced from the consumption and processing in the agro-industry

(García-Mahecha et al., 2023). Mango peel contains a variety of food
The global demand for functional food is quickly increasing due to supplements like protein, dietary fiber, fat, and bioactive compounds
the high proportion of people suffering from several chronic diseases including ascorbic acid, carotenoids, polyphenols, and tocopherols (Aziz
(Jadhav et al., 2023). This has led to the sourcing of new valuable in- et al., 2012; Islam et al., 2021). It has been demonstrated that consuming
gredients such as fruits, nuts, and vegetable by-products containing high phytochemicals and dietary fiber can help to protect against cardio-
levels of bioactive chemicals such as fiber and phenolics (Hasan et al., vascular disease, cancer, and other progressive illnesses (Guan et al.,
2024). Therefore, these by-products are frequently dumped into the 2021). As a result, mango peel has the potential to be a nutritious
environment resulting in the loss of valuable resources and contami- ingredient for food that may be utilized to boost food’s functional
nation of the environment. As a response, efforts should be taken toward qualities.
sustainable approaches as a means of the utilization of these by-products As a basic foodstuff, bread is the most frequently consumed food item
as valuable food ingredients to combat environmental issues and chronic worldwide, and it is also regarded as a significant source of carbohy-
diseases. drates and protein within developing nations. Consequently, bread has
Mango (Mangifera indica L.) is one of the most consumed fresh fruits the potential to be an efficient vehicle for distributing supplementary
and is considered the second most produced tropical fruit producing health-beneficial functional ingredients by fortification such as fruit
more than a hundred countries in the world (Martins et al., 2023). flour, probiotics, organic salts, and oligosaccharides (Khoozani et al.,
Mango peel represents about 7–24 % of the total weight depending on 2022). Various products, including biscuits, macaroni, pasta, and many
the variety, resulting in a large number of undesirable by-products others, contain powdered mango peel, and the findings have shown an

* Corresponding author at: Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200,
Bangladesh.
E-mail address: hasan.kamrul@hstu.ac.bd (S.M.K. Hasan).

https://doi.org/10.1016/j.focha.2024.100783
Received 19 February 2024; Received in revised form 9 July 2024; Accepted 17 July 2024
Available online 18 July 2024
2772-753X/© 2024 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
Md.M. Hasan et al. Food Chemistry Advances 5 (2024) 100783

increase in the dietary fiber content and polyphenols as well as (MC28H5025VK/D2, Samsung, Korea) at 170±5 ◦ C for 50 min.
enhanced antioxidant properties (Fernandes et al., 2023). Due to the Following the baking process, the bread samples were put in sealed
powerful water absorbing capacity and food viscosity enhancing prop- LDPE packaging after being left to cool for an hour at room temperature.
erty, dietary fiber has been found to slow down the rate of digestion of
starchy foods, resulting in a reduced blood sugar response after con- 2.3. Proximate composition analysis of mango peel and pulp
sumption (Oghenewogaga et al., 2023). It has also been demonstrated
that polyphenols inhibit the digestion of starch, which assists in main- The determination of moisture content (dry basis) was done using a
taining blood sugar homeostasis after a meal (Golovinskaia & Wang, halogen moisture analyzer (XY-105MW, Wincom, China). The analytical
2023). Therefore, the use of powdered mango peel in formulating foods determinations including protein, crude fat, crude ash, and crude fiber
is a promising option although it could negatively affect the color and were measured in accordance with the methods described by the AOAC
texture of the bread, lowering its acceptance among consumers. (2000). Briefly, the protein content was determined by Kjeldahl method,
The rapid growth of the world’s population and trends towards the the ash was measured by burning the sample in a muffle furnace at 550
use of environmentally acceptable and viable agricultural by-products ◦
C, the total fat was measured using the Soxhlet method, and crude fiber
provide a stable platform for the continuation of innovation in the was evaluated by washing the sample with H2SO4 and NaOH before
production of functional food using mango by-products. Transforming incineration in a muffle furnace. The values of moisture, ash, protein,
valuable ingredients from fruit by-products can be a potential way to fiber, and fat were subtracted from 100 to get the total carbohydrate
create an eco-friendly environment for future generations (Hasan et al., content of the samples.
2024). In this context, research priority is directed towards the valori-
zation of mango peel and incorporation into the food supply chain as a 2.4. Extraction of bioactive compounds
potential ingredient that combines the properties of both polyphenols
and dietary fibers. Therefore, the goal of this study was to create func- The bioactive compounds of mango peel, pulp, and bread samples
tional bread with higher levels of dietary fiber, phenolic content, and were extracted using a solvent extraction technique (Kabir et al., 2021).
antioxidant activity by incorporating MPP and MPuP in the formulation. Accordingly, finely ground mango peel powder, pulp powder and bread
Accordingly, different percentages of mango peel powder (MPP) and samples were dissolved in 80 % methanol (80 mL methanol and 20 mL
mango pulp powder (MPuP) are used to fortify bread. The effects of the distilled water) at a proportion of 1:10 (v/w). The mixture was moved to
addition at different percentages of MPP and MPuP on the physico- a shaking water bath (VS-1205SW1, Vision Scientific Co., Korea), where
chemical properties were characterized in terms of chemical composi- it was extracted for 1 hr. Following a 10 min centrifugation (MF 300,
tion, physical attributes, bioactive properties, and antioxidant activity. Hanil Science Industrial Co., Incheon, Korea) at 4000 rpm, the mixtures
Finally, a sensory study was carried out in order to assess the overall were filtered using Whatman filter paper No. 1 to get the extracts.
quality and acceptability of the fortified products. Finally, the filtrates were ready for further analysis.

2. Materials and methods 2.5. Chemical analysis

2.1. Preparation of mango peel and pulp powder 2.5.1. Determination of total phenolic content (TPC)
The TPC was measured according to Islam et al. (2021) with minor
A specific variety of mango, locally called “Ashina mango”, was reformation. In brief, 0.5 mL of Folin-Ciocalteu reagent and 0.5 mL of
chosen in this study due to its popularity and produces large quantities. sample extract were combined in a centrifuge tube. The mixture was
Fresh and ripe mangos were procured from the local market of Dinajpur, vigorously mixed, and 1 mL sodium carbonate was added to it. Subse-
Bangladesh. The mangoes were cleaned with chlorinated and distilled quently, 8 mL of distilled water was carefully poured and vortexed
water and then patted dry with a clean cloth. Then the mangoes were again. The vortexed liquid was then centrifuged for 10 min at 4000 rpm
peeled to separate the peel and pulp which were then sliced into small and allowed for incubation in room temperature for 35 min. The
pieces. The mango peel and pulp were dried using a forced convection absorbance of the supernatant was measured at 750 nm using a spec-
drying chamber (FD-23, Binder, Germany) and accomplished at 60±5 ◦ C trophotometer (UV 1900i, Shimadzu, Japan). The results were expressed
for 12 h. After that, the dried mango peel and pulp were ground using an as mg gallic acid equivalent per 100 g of dry matter (mg GAE/100 g
electric grinder (IS-4250, Jaipan, India) and sieved using a 0.18 mm DM).
mesh. Finally, the powdered samples were then stored at − 18 ◦ C for
further examination. 2.5.2. Determination of total flavonoid content (TFC)
The TFC was evaluated following Hasan et al. (2022). Briefly, 1 mL of
2.2. Preparation of breads extract was diluted with 4 mL of distilled water, and then 0.3 mL NaNO2
(5 %, w/v) was added in the mixture and left for five min. Consequently,
A varied proportion of mango peel powder (MPP) and mango pulp 0.3 mL AlCl3 (10 %, w/v) was combined with the resultant mixture and
powder (MPuP) were mixed with flour to make the dough. Accordingly, given 1 min to rest. Following that, 2 mL of 1 M NaOH and 2.4 mL of
2.5 %, 5.0 %, 7.5 % MPP and 7.5 % MPuP were added to formulate a deionized water were added and instantly mixed. The tubes were then
total of four distinct breads, while a control bread was made without any centrifuged at 4000 rpm for 5 min before being stored in a shaded area at
additions of MPP or MPuP. Wheat flour (11–12 % gluten content) was room temperature for 15 min. The absorbance was taken at 510 nm and
collected from local grocery and the breads were prepared according to results were expressed as mg quercetin equivalent per 100 g of dry
Pathak et al. (2016), with some minor modifications. Briefly, the dough matter (mg QE/100 g DM).
was made using 100 g of premix wheat flour-peel/pulp powder, 2 g of
sugar, 1 g of salt, 12 mL of cooking oil, and 56 mL of water, along with 2 2.5.3. Determination of DPPH free radical scavenging activity
g of yeast (pre-activated). The yeast was activated using warm water. The DPPH free radical scavenging assay was carried out using the
The dough was kneaded firmly to get the desired texture and consis- spectrophotometry method (UV 1900i, Shimadzu, Japan) with slight
tency. The dough was then proofed for 45 min at room temperature. The adjustments in accordance with Islam et al. (2023). Briefly, a solution of
second proof was done at 40.2 ◦ C for 1 hour in an oil-brushed mold with 0.13 mM DPPH was made using 80 % methanol and stirred for 40 min.
a wet cloth over it to keep a steady moisture content. In the middle of After that, 50 μL of the sample was mixed with 1950 μL of DPPH solution
two proofing, the dough was punched and kneaded to get rid of the extra and kept in a shaded place for 30 min, and the absorbance was taken at
gas/CO2. The dough was then baked in a convection oven 517 nm. The results were represented as mM equivalent of Trolox per

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Md.M. Hasan et al. Food Chemistry Advances 5 (2024) 100783

100 g of dry matter (mM TE/100 g DM). { }1/2

WhitenessIndex (WI) = 100 − (100 − L)2 + a2 + b2 (3)
2.5.4. Ferric reducing antioxidant power (FRAP) assay
The FRAP assay was conducted following Hasan et al. (2022). In
2.8. Sensory analysis
short, the FRAP reagent was made by combining acetate buffer (pH 3.6)
solutions, iron (III) chloride (20 mM), and 10 mM TPTZ (in 40 mM HCl)
The sensory characteristics of the MPP and MPuP-enriched bread
at a ratio of 10:1:1 (v/v). The FRAP reagent was prepared fresh every
were assessed using a quantitative descriptive analysis (QDA) approach.
time and kept at 37 ◦ C. Then, 50 μL of sample extract was taken in a
It was conducted following ethical standards for research involving
falcon tube, and 1950 μL of FRAP reagent was added to it. Following a
human subjects. Participants were fully informed about the study’s
thorough vortex, the mixture was incubated for 4 min. Afterward, the
objectives, procedures, and potential risks. Written informed consent
absorbance was taken at 593 nm. Iron (II) sulfate (0–100μM) was used to
was obtained from all participants before participation. The panel con-
construct the calibration curve, and the outcomes were presented as μM
sisted of 25 judges, 12 ladies, and 13 males, ranging in age from 23 to 55
Fe (II) equivalent per g of dry matter (μM Fe (II) E/g DM).
years. All were graduate students and teachers with a background in
food science and technology. The panelists evaluated six features of
2.5.5. Determination of total carotenoid content (TCC)
bread for sensory evaluation, which included aroma, taste, appearance,
The TCC evaluation was performed following Hasan et al. (2022).
mouth feel, texture, and overall acceptability. Assessors were presented
The procedure involved adding 5 g of the fresh sample to 50 mL of an
with roughly 1 cm thick slices, including the crust and crumb, for
n-hexane–acetone–ethanol solution (v/v; 2:1:1) in a flask. The extrac-
evaluation. The assessors evaluated the features with the help of a he-
tion process took place in a shaking water bath at room temperature for
donic rating scale (1–9), where 1= dislike extremely, 2= dislike very
10 min at a speed of 200 rpm. After that, it was centrifuged for 5 min at 4
much, 3= dislike moderately, 4= dislike slightly, 5= neither like nor
◦
C at 6500 rpm. The supernatant was collected and diluted with the
dislike, 6= like slightly, 7= like moderately, 8= like very much, 9=like
extraction solvent to a volume of 50 mL. The absorbance was recorded at
extremely.
450 nm and the TCC was expressed as μM β-carotene equivalent per g of
dry matter (μM β-carotene/g DM).
2.9. Statistical analysis
2.6. Determination of baking characteristics of bread
The mean value standard deviation was used to express the experi-
The conventional approach of rapeseed displacement was utilized to mental design, which involved three replications. All experimental data
calculate the bread’s volume (AACC, 2000). This method is a was analyzed statistically using analysis of variance (ANOVA) using
non-destructive, simple, and effective method to determine the volume SPSS 21. An analysis of variance was also performed on the QDA scores,
of bread. According to the procedure, the bread was placed in a using one-way ANOVA as the factor. The mean values were compared at
container with a graduated scale on it. After that, the rapeseeds were a 0.05 p-value threshold using Duncan’s new multiple-range test.
poured into the container until it filled to the upper surface of the bread.
The combined volume of rapeseed and bread was noted from the 3. Results and discussions
graduated scale. Then, the bread was taken out of the container and the
volume of rapeseed was measured. The following equation was applied 3.1. Proximate compositions and bioactivity of mango peel, pulp, and
to determine the bread’s volume: wheat flour
The volume of bread = (The volume of rapeseed with bread -Volume
of rapeseed) The results of the proximate compositions and bioactive compounds
The following formulas were used to determine the bread’s specific of mango peel powder (MPP), mango pulp powder (MPuP), and wheat
volume and density, respectively:
/ Table 1
Volume of bread Proximate compositions and bioactive components (TPC, TFC, DPPH, and FRAP)
Specific volume cm3 g =
Weight of bread of MPP, MPuP, and wheat flour.
Components (%) MPP MPuP Wheat flour
Weight of the bread
Density (g / cm3) = c a
volume of the bread Moisture 5.00 ± 0.23 12.20 ± 0.55 11.79 ±
0.53b
Following the weight measurements of the dough and the baked Crude ash 3.46 ± 0.82a
1.70 ± 0.20 b
0.59 ±
bread, the percentage of weight loss was computed as follows: 0.10c
Crude fat 3.88 ± 0.32a 0.42 ± 0.12c 1.94 ±
Weight of dough − Weight of baked bread 0.82b
Weight loss (%) = × 100
Weight of dough Crude fiber 13.62 ± 0.86a 1.56 ± 0.33c 1.98 ±
0.11b
Protein 8.30 ± 01.10b 9.90 ± 1.09a 11.70 ±
0.21c
2.7. Color analysis
Carbohydrate 65.74 ± 1.12b 74.20 ± 2.32a 72.20 ±
0.27c
The crumb and crust color parameters: L* (lightness), a* (redness to TPC (mg GAE /100 g DM) 1148.26 ± 33.97 ± 2.23b 3.95 ±
bluishness), and b* (yellowness to greenness) of breads were measured 76.09a 0.63c
using a digital colorimeter (BC-110/200, Biobase, China). The brown- TFC (mg QE /100 g DM) 614.51 ± 37.34 ± 2.33c 74.92 ±
32.12a 1.22b
ness index (BI) and the whiteness index (WI) of the crust were deter-
Carotenoids (μM β-carotene/ g 1172.55 ± 1175.84 ± 2.28 ±
mined using the following equations respectively (Pathak et al., 2017): DM) 5.22a 8.12a 1.55b
DPPH (mM TE/100 g DM) 21.03±0.09a 20.19±0.06b ND
100 × (X − 0.31) 86.34 ± 0.78a 20.79 ± 0.43b
Brownness Index (BI) = (1) FRAP (μM Fe (II)E/g DM) 10.61 ±
0.17 0.15c

a + 1.75L Each value is expressed as mean ± SD and different small letters within the same
Here, X = (2) row indicate significant (p ≤ 0.05) differences among various samples. Note:
5.645L + a − 3.012b
MPP- mango peel powder, MPuP- mango pulp powder, ND- not detected.

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Md.M. Hasan et al. Food Chemistry Advances 5 (2024) 100783

flour were presented in Table 1. The amount of moisture in dried MPP, coronary heart disease and certain cancers (Hasan et al., 2019). In the
MPuP, and wheat flour were 5.00 ± 0.23, 12.20 ± 0.55 and 11.79 ± present study, the TPC and TFC of fortified breads were evaluated and
0.53%, respectively. The crude ash, crude fat, and crude fiber content presented in Table 2. In terms of TPC, a significant (p ≤ 0.05) progress
were observed prevalent in MPP compared to MPuP and wheat flour. was noticed at different percentages of MPP addition to the breads. The
Previous studies also evidenced significant levels of ash, fiber, and fat control bread resulted TPC accounted for only 5.08±0.99 mg GAE/100 g
content in the peel (Ajila et al., 2008; Marcillo-Parra et al., 2021). The of DM, whereas the 2.5 %, 5 %, and 7.5 % addition of MPP demonstrated
crude fat can be found in mango in the form of fatty acids and which are 21.98 ± 1.54, 37.00 ± 1.34 and 54.29 ± 2.34 mg GAE/100 g of DM,
highest at the ripening stage of mango (Maldonado-Celis et al., 2019). In respectively. The TFC of breads were also followed a similar trend as
this study, it was observed that MPP has a greater carbohydrate and MPP incorporation increased (Table 2). The addition of 7.5 % MPP in the
protein content than MPuP. Proteins were 8.30 ± 01.10 and 9.90 ± 1.09 bread improved the TFC (50.72 ± 3.4 mg QE/100 g), which is nearly
%, and carbohydrates were 65.74 ± 1.12 and 74.20 ± 2.32 % in MPP 10-fold higher as compared to the control sample. Similar results were
and MPuP, respectively. Proteins and carbohydrates are the most seen in a previous study when yogurt was fortified with extract from
abundant nutrients in mangoes. Maldonado-Celis et al. (2019) also banana peels as a source of bioactive components. The TPC of the yogurt
noticed that when mangos are ripe, an upsurge in sugar levels occurs in increased by twofold following the addition of banana peel extract
mango pulp. Moreover, sugars and starch are the majority of the car- (Kabir et al., 2021). Ajila et al. (2008) reported that the incorporation of
bohydrates in mature mango fruit, thus causing an increase in carbo- mango peel in biscuits increases the content of total polyphenols from
hydrate content (Li et al., 2022). The carbohydrate content was found 540 to 4500 µg GAE/ g biscuit. However, the results of TPC and TFC of
significant in wheat flour (72.20±0.27 %). However, protein (11.70 MPuP-incorporated bread were not distinguished. These results align
±0.21 %) was not found in similar means. A recent study by Oyeyinka with a recent study by Elkatry et al. (2023), which found that the TPC
and Bassey (2023), who tested four different varieties of wheat flour, and TFC were roughly two times greater in sweet potato peel-fortified
found similar results in terms of protein (10.82–12.75 %) and carbo- bread than sweet potato pulp-fortified bread. It can be assumed from
hydrates (75.24–77.40 %). the current and previous studies that the inclusion of MPP may promote
The TPC and TFC of MPP, MPuP, and wheat flour were reported in the TPC and TFC of bread.
Table 1. The MPP exhibited higher TPC and TFC than those of MPuP and
wheat flour, and the values were 1148.26 ± 76.09 mg GAE/100 g DM 3.2.2. Total carotenoid content (TCC) in bread
and 614.51 ± 32.12 mg QE/100 g DM respectively. The identical results Carotenoids are active provitamins that serve as reactive oxygen
were found in another study, which showed that mango pulp (0.9–9.2 scavengers and minimize oxidative stress in the human body (Hasan
mg catechin equivalent/100 g DM) has less flavonoids than mango peel et al., 2022). Mango peel is a rich source of carotenoids and most of them
(19.91–75.35 mg catechin equivalent/100 g DM) (Lebaka et al., 2021). are β-carotene and lutein. The results of TCC from the bread samples
However, the total carotenoids were approximately the same (p > 0.05) were demonstrated in Table 2. As experienced in the result of TPC and
among the mango peel and pulp but higher (p < 0.05) than in wheat TFC, a significant rise of TCC had took place after the incorporation of
flour. Ajila et al. (2008) noticed a significant amount of total carotenoids MPP in a minimum percentage and it amplified gradually as the MPP
in mango peel which were comparable to this study. Peel plays the inclusion raised. The highest value was resulted 303.12 ± 8.54 µM
functions of UV radiation resistance, fruit propagation attractors, and β-carotene/g DM at 7.5 % MPP incorporation, whereas the control had a
chemical shield against microbes and animal threads. As a result, value of 63.68±2.32 µM β-carotene/g MD, which is about 4.7 times
phenolic compounds may tend to concentrate in the dermal tissues of higher. On the other hand, MPuP-fortified bread showed 101.24±2.45
plants, which agreed with the results of the earlier research (Islam et al., µM β-carotene/g DM of TCC. When biscuits were subjected to fortify
2021). The maximum DPPH radical scavenging capacity was found in with MPP, a similar pattern to our present study was noticed. For
the MPP (21.03±0.09 mM TE/100 g DM), and the lowest in the MPuP instance, the TCC in biscuits amplified from 17 to 247 mg/g biscuit,
(20.19±0.06 mM TE/100 g DM). The FRAP assay displayed results in a which is 14-fold than the control sample (Ajila et al., 2008). However,
similar pattern. The higher antioxidant activity might result from the the number of carotenoids in MPP may vary by its cultivars and
increased TPC and TFC in the samples, as previous studies explained the extraction techniques (Hasan et al., 2022).
correlation of antioxidant activity with phenol and flavonoids (Kabir
et al., 2021). However, the wheat flour’s weak antioxidant activity may 3.2.3. Antioxidant activity in bread
be explained by its low amount of TPC (3.95 ± 0.63 mg GAE /100 g Two different methods such as DPPH and FRAP assay were followed
DM), though it is TFC (74.92 ± 1.22 mg QE/100 g DM) was noteworthy. to measure the antioxidant activity, and the results were given in
In a previous study, the total flavonoid concentration of wheat flour was Table 2. As expected, the incorporation of MPP and MPuP with wheat
stated as 570.7 μg RE/g, which is a significant value (Li et al., 2015). flour increased the antioxidant activities of breads, and MPP-fortified
Wheat contains a variety of flavonoids, which include flavones, flavo- bread showed better results than control and MPuP-fortified bread.
nols, and anthocyanins. Specific flavonoids identified in wheat include Regarding the DPPH radical scavenging characteristic, the control
apigenin, luteolin, quercetin, kaempferol, and their glycosides. These sample showed a value of 0.585±0.12 mM TE/100 g DM, and it grad-
compounds are predominantly found in the bran and germ of the wheat ually raised to 10.12 ± 0.35, 18.07 ± 0.78, 18.20 ± 0.87 mM TE/100 g
kernel, contributing to the antioxidant properties of whole wheat DM for 2.5 %, 5 % and 7.5 % MPP addition, respectively. Similarly, the
products (Suchowilska et al., 2020) highest result (30.24 ± 2.12 μM Fe (II) E/g DM) of FRAP assay was
found in 7.5 % MPP incorporated bread, which was almost three-fold
3.2. Bioactive compounds in bread higher compared to the control sample. In a previous study, Kabir
et al. (2024) reported greater antioxidant activity in noodles when it was
3.2.1. Total phenol content (TPC) and total flavonoid content (TFC) prepared with MPP. The antioxidant activity is proportionate to the
Phenolic compounds are metabolic by-products that contain several amount of phenol and flavonoids presents in foods (Hasan et al., 2022).
phenol groups and are extraordinarily effective in neutralizing free However, it may varied by the catalysts that are present in flour such as
radicals (Golovinskaia & Wang, 2023; Hasan et al., 2024). In addition to dietary fiber, protein, etc. (Kabir et al., 2021). The results from the
their antioxidant properties, phenols possess anticancer, antimicrobial, current study led to the assumption that mango peel incorporation may
and antimutagenic properties (Guan et al., 2021). Flavonoids are promote the number of polyphenols in bread and other bakery products
another class of natural phenolic chemicals that is diverse and wide- like biscuits, cake, etc. (Ajila et al., 2008; Hasan et al., 2024). On the
spread. These chemicals are recognized for their ability to scavenge free contrary, the result of MPuP-incorporated bread was not promising
radicals. They are good for human health, as they protect against compared to the MPP incorporation. This may be due to the existence of

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Md.M. Hasan et al. Food Chemistry Advances 5 (2024) 100783

Table 2
Bioactive components (TPC, TFC, DPPH, FRAP, and TCC) of control, MPP and MPuP incorporated bread samples.
Bread Samples Percentage (%) Bioactive Components Antioxidant activity

TPC TFC TCC DPPH FRAP

(mM GAE/100 g DM) (mg QE/100 g (μM β-carotene/g DM) (mM TE/100 g (μM Fe (II) E/g
DM) DM) DM)

Control 0.0 5.08±0.99d 5.7 ± 0.45e 0.585±0.12e 10.75±0.98d 63.68±2.32e

S1 2.5 21.98±1.54c 18.37 ±1.56c 10.12±0.35c 16.46±1.23c 132.70±6.34c
S2 5.0 37.00±1.34b 32.27±2.34b 18.07±0.78b 23.26±1.64b 191.46±5.23b
S3 7.5 54.29±2.34a 50.72±3.40a 18.20±0.87a 30.24±2.12a 303.12±8.54a
S4 7.5 4.17±0.12e 11.57±1.11d 1.41±0.20d 10.42±0.76e 101.24±2.45d

Each value is expressed as mean ± SD and different small letters within the same column indicate significant (p ≤ 0.05) differences among various samples. Note:
Control (0 %) - denotes bread without MPP, and S1= 2.5 %, S2=5.0 %, S3=7.5 % denotes bread incorporated with 2.5, 5.0, and 7.5 % of MPP, respectively, and S4=
7.5 % MPuP incorporated bread.

a lower concentration of phenolic properties in pulp than in peel. A bread. The specific volume of the control bread was 3.76 ± 0.1 cm3/g,
previous study also found similar results in terms of pulp, and justified and it reduced to 2.62 ± 0.34 cm3/g when 7.5 % MPP was added.
that the phenolic compounds present in the dermal tissue of fruits, and Therefore, it was noted that the substitution of MPP and MPuP in bread
work as a defense substance against external stress, leading to higher formulation decreases the volume, height, and specific volume of the
phenolic properties (Abdul Aziz et al., 2012). final baked products. Both the MPP and MPuP contain a respectable
quantity of fiber. As fiber absorbs more water, it may hinder the for-
mation of gluten, which is necessary for the dough to rise correctly (Xu
3.3. Baking characteristics of bread et al., 2021). Additionally, fiber may disrupt the gluten network,
impairing the structure and capacity of the dough to expand completely.
Table 3 shows the changes in baking characteristics of the bread Furthermore, fibers may restrict the amount of fermentable sugars that
sample with the addition of MPP and MPuP. The weight loss percentage yeast can access, which would result in less gas generation and a lower
of bread is an indispensable factor of baking and is inversely related to rise in dough (García et al., 2023). The results match with those of
the moisture content of bread. Less weight loss defines more moisture Pathak et al. (2017), who found similar behavior in bread by the addi-
content in breads (Pathak et al., 2016). In the current study, the weight tion of 1.0 %, 3.0 %, and 5.0 % of MPP. As opposed to bread fortified
loss percentage gradually declined from 14.83±0.9 to 10.46±0.43 as with MPP, MPuP-fortified bread also experienced a reduction of specific
MPP incorporation increased to the level of 7.5 %. This phenomenon volume and moisture, but to a lesser extent. Density and specific volume
could be linked to the addition of fibers that are present in MPP, which are inversely correlated, and it gradually grew as the MPP addition
the yeast might find difficult to metabolize throughout the fermentation increased. Peel contains both soluble and insoluble fibers, and their
process, causing an inhibitor in the supply of fermentable sugars (Khalid features such as water retention capacity might contribute to the high
et al., 2022). The findings also demonstrated that MPP had a noticeable density of bread (Parafati et al., 2020).
impact on bread volume. Prior research also found considerable changes
in the bread’s baking characteristics after fortification (Chen et al., 3.4. Color of fortified breads
2019; Parafati et al., 2020). In this study, the volume, height, and spe-
cific volume of bread gradually declined as the amount of MPP increased To assess the acceptability of bread, it is crucial to identify the color
and the trend was: control>2.5 % MPP>5 % MPP> 7.5 % MPuP> 7.5 % of the crust and crumb. The color of bread depends on several variables,
MPP, except bread height at the level of 5 % MPP. A concave air pocket including baking time and temperature, kind of flour, quantity, quality
was formed in between the mold and dough while making 5 % of ingredients, etc. The brownness index (BI) and whiteness index (WI)
MPP-added bread. This unwanted air pocket deformed the shape of the of bread’s crumb and crust are important factors in measuring the color
bread, which might result in an increase of height in 5 % MPP-added attribute of bread. The values of lightness (L*), redness (a*), and yel-
lowness (b*), which are obtained using a digital colorimeter and results
Table 3 shown in Table 4, can be used to calculate both BI and WI. The bread
Baking characteristics of bread samples with different proportions of MPP prepared by the incorporation of MPP showed a significant difference in
substituted. BI and WI compared to the control and pulp-fortified bread. The BI value
Baking Bread Samples increased both in crumb and crust as the MPP inclusion increased, which
Characteristics indicates that BI has a linear relationship with a* and b* value, and an
Control S1 S2 S3 S4
opposite relationship with the L* value. The corresponding BI values of
0.0 % 2.5 % 5.0 % 7.5 % 7.5 %
control bread, 2.5 %, 5 %, and 7.5 % MPP incorporated bread were
Bread volume 559.61 541.21 530.03 410.51 489.27 20.08 ± 0.98, 40.70 ± 1.98, 49.09 ± 2.12, and 70.43 ± 1.22, respec-
(cm3) ±3.15a ±5.45c ±3.45b ±5.41e ±4.45d
Bread height 9.70 ± 7.80 ± 8.10 ± 5.20 ± 6.50 ±
tively. As the MPP contains a substantial amount of protein and reducing
(cm) 1.45a 2.35c 0.55b 0.48d 1.05c sugar, those may affect the color of bread due to Maillard’s reaction
Weight loss (%) 14.83 ± 12.66 ± 11.87 ± 10.46 ± 12.93 ± (Maldonado-Celis et al., 2019), thus resulting in high BI value in breads
0.9a 0.53c 0.67d 0.43e 0.45b fortified with MPP. Moreover, the high baking temperature can cause a
Specific volume 3.76 ± 3.53 ± 3.44 ± 2.62 ± 3.22 ±
caramelization reaction, that may darken the bread and give desirable
(cm3/g) 0.14a 0.23b 0.67c 0.34e 0.54d
Density (g/cm3) 0.27 ± 0.28 ± 0.29 ± 0.38 ± 0.31 ± brown color (Fig. 1) (Ktenioudaki & Gallagher, 2012). On the other
0.08c 0.01b 0.01b 0.02a 0.06ab hand, the L* value is reported to be proportionate with the WI value.
When the MPP was included at a range of 0 %, 2.5 %, 5 %, and 7.5 %, the
Each value is expressed as mean ± SD and different small letters within the same
row indicate significant (p ≤ 0.05) differences among various samples. Note: corresponding L* values for crumb were 65.25 ± 1.67, 55.86 ± 1.37,
MPP- mango peel powder, MPuP- mango pulp powder, Control (0 %) - denotes 51.66 ± 3.36 and 43.71 ± 1.64, and corresponding WI values were
bread without MPP, and S1= 2.5 %, S2=5.0 %, S3=7.5 % denotes breads 63.47 ± 1.22, 52.67 ± 2.19, 48.18 ± 2.42 and 39.92 ± 1.34. Accord-
incorporated with 2.5, 5.0 and 7.5 % of MPP, respectively, and S4= 7.5 % MPuP ingly, the crumb and crust turned darker, tended to brown, and took on a
incorporated bread. more vibrant color as compared to the control bread. Kabir et al. (2024)

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Md.M. Hasan et al. Food Chemistry Advances 5 (2024) 100783

Table 4 scored 5.8. (Protonotariou et al., 2020) reported that a uniform porosity
Color of the bread samples substituted with MPP and MPuP at different levels. and smooth color provide a good appearance to the bread. It could be
Crumb Color claimed that the low intensity of porosity and brownness in color ac-
cording to the colorimetry might be the reasons for the low score in
Sample Conc. L* a* b* WI BI
appearance (Fig. 1).
Control 0.0 % 65.25 ± 1.58 ± 11.13 ± 63.47 ± 20.08 ± While observing the aroma descriptors, it was noticed that the
1.67a 0.44d 1.12e 1.22a 0.98e
S1 2.5 % 55.86 ± 5.20 ± 16.27 ± 52.67 ± 40.70 ±
typical yeasty fragrance of bread was fading away gradually as the MPP
S2 1.37b 2.14b 3.12c 2.19b 1.98c addition increased. In terms of MPP incorporation, evaluators found a
S3 5.0 % 51.66 ± 5.34 ± 18.00 ± 48.18 ± 49.09 ± satisfactory value of 6.8 in 2.5 % MPP. The other elements of the MPP
3.36d 1.90b 2.54b 2.42d 2.12b might be the reason to musk up the typical flavor of bread. Previous
7.5 % 43.71 6.42 ± 20.00 ± 39.92 70.43 ±
± ±
studies also stated the influence of MPP incorporation on aroma attri-
1.64e 0.08a 0.31a 1.34e 1.22a
S4 7.5 % 54.18 ± 3.63 ± 13.63 ± 52.06 ± 33.40 ± butes (Pathak et al., 2017). On the contrary, panelists mentioned a fruity
1.09c 0.16c 0.98d 0.95c 1.12d aroma in MPuP-incorporated bread and surprisingly rated 7.2, which
Crust Color was the highest value of this character descriptor.
Control 0% 69.61 ± 8.09 ± 27.24 ± 58.39 ± 57.22 ± Adding MPP slightly lowered the ratings of taste, texture, and mouth
0.60a 0.52e 0.53b 0.44a 0.38e
S1 2.5 % 54.24 ± 11.60 ± 27.45 ± 45.39 ± 84.17 ±
feel, which may involve characteristics like bitterness, hardness, and
S2 8.86c 2.01d 0.54b 5.81c 4.34c stickiness. The taste was rated as high as 6.4 and as low as 6.0 in 2.5 %
S3 5.0 % 58.34 ± 12.21 ± 28.46 ± 48.63 ± 77.18 ± and 7.5 % MPP, respectively. In terms of texture and mouth feel criteria,
9.17b 2.28c 0.58a 3.11b 4.71d it was observed as before that panelists tended to rate the lower con-
7.5 % 47.77 14.77 ± 26.99 ± 40.24 96.31 ±
± ±
centration of MPP better. The addition of MPP in bread showed an
0.99d 0.44a 0.50d 0.40e 0.43a
S4 7.5 % 55.90 ± 13.54 ± 28.59 ± 45.73 ± 87.25 ± adverse effect on its physical attributes in a previous study. It was
2.63c 0.39b 0.65c 1.63d 1.36b mentioned that the addition of 20 % MPP made the sample five times
harder and four times stickier than the control sample (Chen et al.,
Each value is expressed as mean ± SD and different small letters within the same
column indicate significant (p ≤ 0.05) differences among various samples. Note:
2019). Bread hardness increases probably because of the substitution of
MPP- mango peel powder, Control (0 %) - denotes bread without MPP, and S1= MPP in place of wheat flour, which lowers the gluten level and prevents
2.5 %, S2=5.0 %, S3=7.5 % denotes bread incorporated with 2.5, 5.0, and 7.5 % the creation of a three-dimensional network structure (Rodri-
of MPP, respectively, and S4= 7.5 % MPuP incorporated bread; WI- whiteness guez-Sandoval et al., 2017).
index, and BI- brownness index. Overall acceptability is a key component of sensory analysis and is
based on consumer perceptions of the food as well as the sensory
noticed a similar trend of color change in noodles incorporated with characteristics of the product (Fiorentini et al., 2020). In terms of overall
MPP. According to Pathak et al. (2017), found analogous results when acceptability, evaluators ranked the sample bread as follows: control
fortified with MPP. Customers frequently favor darker bread on menus >2.5 % peel > 5 % peel >7.5 % pulp > 7.5 % peel. According to the
due to high fiber (de Wijk et al., 2018). In this point of view, the in- present findings, adding MPP has a negative impact on bread quality
clusion of MPP in bread which is rich in fiber might satisfy this particular from this standpoint. However, considering the significant improvement
requirement. However, considering its ideal hue and nutritional content, in the nutritional quality of bread by the incorporation of MPP, the
the addition of 5.0 % MPP might be the best option. physical attributes are suggested to be studied more in the future.

4. Conclusions
3.5. Sensory evaluation
This investigation underscores the potential utilization of mango by-
Based on the evaluation ratings provided by the designated evalua- products as a promising enhancer of antioxidant properties in bread. The
tors, Fig. 2 depicts the sensory analysis score of the samples. The sensory proximate and chemical analyses of MPP revealed its richness in phy-
results revealed significant changes in bread samples when different tochemicals such as polyphenols and carotenoids. The incorporation of
amount of MPP was added, none of them scored below the minimum MPP into bread flour resulted in remarkable improvements in TPC, TFC,
satisfactory level of 5 on a 9-point hedonic scale. A visual appearance and TCC. Furthermore, assessments through DPPH and FRAP assays
degradation of the bread was observed as the MPP was added to it. The demonstrated enhanced antioxidant activities in the fortified bread. As
lowest result was found in the 7.5 % MPP incorporated sample, which

Fig. 1. Photograph of bread with the incorporation of different levels of MPP and MPuP.

6
Md.M. Hasan et al. Food Chemistry Advances 5 (2024) 100783

Fig. 2. Influence of MPP and MPuP on the sensory acceptability of bread samples.
Influence of MPP and MPuP on the sensory acceptability of bread samples.
Note: MPP- mango peel powder, MPuP- mango pulp powder, Control (0 %) - denotes bread without MPP, and S1= 2.5 %, S2=5.0 %, S3=7.5 % denotes bread
incorporated with 2.5, 5.0 and 7.5 % of MPP, respectively, and S4= 7.5 % MPuP incorporated bread.

the proportion of MPP increased, a discernible decrease in the whiteness S M Kamrul Hasan reports financial support was provided by Gov-
index and an improvement in the brownness index were observed. ernment of the People’s Republic of Bangladesh Ministry of Science and
However, it was noted that both bread volume and the characteristic Technology. If there are other authors, they declare that they have no
yeast aroma of traditional bread exhibited significant declines at a 7.5 % known competing financial interests or personal relationships that could
MPP incorporation level. Consequently, it is deduced that the optimal have appeared to influence the work reported in this paper.
amount of MPP inclusion in wheat bread is 5 %, as it allows for the
enhancement of antioxidant properties without compromising the Data availability
sensorial and physical characteristics of the bread. The findings
emphasize the potential of utilizing the by-product of this mango variety Data will be made available on request.
as an effective antioxidant enhancer in bread formulations. However, to
further refine and expand upon these findings, it is recommended that
future studies delve into optimizing the processing techniques for MPP Acknowledgments
extraction and incorporation into bread formulations that may offer
avenues for maximizing its antioxidant potential while addressing The corresponding author would like to acknowledge the Ministry of
sensorial and physical attributes. Science and Technology, The People’s Republic of Bangladesh for sup-
porting this work under the special allocation program for Science and
Ethics statement Technology (Project ID: SRG-233470 FY 2023-2024).

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