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<p>Mangosteen pericarp (MP), a commonly discarded byproduct of fruit processing, is a rich reservoir of bioactive compounds with antioxidant and antimicrobial properties. This study explores the application of pulse electric field (PEF) pretreatment combined with conventional maceration to enhance the extraction of phenolic compounds, antioxidants, and antimicrobials from MP, offering a sustainable solution for food waste valorization. Using response surface methodology, the optimal extraction parameters including ethanol concentration (% v/v), electric field strength (kV/cm), and PEF pretreatment time (s) were determined to maximize total phenolic content (TPC), ABTS radical scavenging activity (ABTS), and total anthocyanin content (TAC). Optimal conditions of PEF pretreatment, 50% ethanol, 10&#xa0;kV/cm, 90&#xa0;s, enhanced extraction efficiency approximately threefold higher TPC, fivefold higher ABTS activity, and threefold higher TAC compared to non-treated samples. This improvement was attributed to attributed to the ability of PEF to enhance cell membrane permeability via electroporation, facilitating intracellular compound release. Scanning electron microscopy confirmed structural disruption in PEF-treated samples, and liquid chromatography-mass spectrometry analysis revealed higher xanthone and flavonoid concentrations in the PEF-pretreated extract. The extract exhibited enhanced antimicrobial activity against <i>Escherichia coli</i> and <i>Staphylococcus aureus</i>, highlighting its potential as a natural food preservative. This study demonstrates PEF as an advanced, green extraction technology that enhances bioactive compound yield from MP with improve of functional properties, contributing to sustainable valorization of fruit processing waste and advancing innovation in food preservation and nutraceuticals.</p> Graphical Abstract <p></p>

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Valorization of Mangosteen Fruit Waste as a Source of Bioactive Compounds: Effect of Pulsed Electric Field Pretreatment on Antioxidant and Antimicrobial Activities

  • 期刊论文

  • 发表日期：

    2025年3月26日

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  • Fakfan Luangapai,
  • Ubonrat Siripatrawan

摘要

Mangosteen pericarp (MP), a commonly discarded byproduct of fruit processing, is a rich reservoir of bioactive compounds with antioxidant and antimicrobial properties. This study explores the application of pulse electric field (PEF) pretreatment combined with conventional maceration to enhance the extraction of phenolic compounds, antioxidants, and antimicrobials from MP, offering a sustainable solution for food waste valorization. Using response surface methodology, the optimal extraction parameters including ethanol concentration (% v/v), electric field strength (kV/cm), and PEF pretreatment time (s) were determined to maximize total phenolic content (TPC), ABTS radical scavenging activity (ABTS), and total anthocyanin content (TAC). Optimal conditions of PEF pretreatment, 50% ethanol, 10 kV/cm, 90 s, enhanced extraction efficiency approximately threefold higher TPC, fivefold higher ABTS activity, and threefold higher TAC compared to non-treated samples. This improvement was attributed to attributed to the ability of PEF to enhance cell membrane permeability via electroporation, facilitating intracellular compound release. Scanning electron microscopy confirmed structural disruption in PEF-treated samples, and liquid chromatography-mass spectrometry analysis revealed higher xanthone and flavonoid concentrations in the PEF-pretreated extract. The extract exhibited enhanced antimicrobial activity against Escherichia coli and Staphylococcus aureus, highlighting its potential as a natural food preservative. This study demonstrates PEF as an advanced, green extraction technology that enhances bioactive compound yield from MP with improve of functional properties, contributing to sustainable valorization of fruit processing waste and advancing innovation in food preservation and nutraceuticals.

Graphical Abstract