Nutritional Characterization of Whole Mangosteen Pulp with Seeds and Its Application as an Alternate Functional Ingredient in Crackers

TL;DR

Mangosteen fruit with seeds is nutritious and can be used to make healthier crackers with added fiber and minerals.

Contribution

This study introduces mangosteen fruit with seeds as a novel functional ingredient in crackers, enhancing nutritional and medicinal benefits.

Findings

MFS-based crackers showed higher fiber, ash, and protein content compared to control crackers.

MFS crackers contained omega-6 and omega-9 fatty acids, along with higher mineral and bioactive compound levels.

Incorporating MFS reduced carbohydrates and sugars in crackers while improving their nutritional profile.

Abstract

Mangosteen (Garcinia mangostana L.) fruits are high in nutrients and phytochemical compounds. The use of fresh whole mangosteen fruit pulp, including the seeds (MFS), instead of flour and sugar in crackers not only enhances the functional nutritional and medicinal benefits for consumers but also adds value to the products. The study investigated the nutritional value of MFS and then employed MFS to formulate MFS-based crackers with varying levels of MFS substitution in order to develop crackers enriched with functional ingredients. Proximate compositions, amino acids, sugars, minerals, fatty acids, color, texture, and antiradical properties were analyzed in fresh MFS and MFS-based crackers. The results indicated that MFS can be a source of crude fiber, minerals, amino acids, omega-6, and omega-9 fatty acids. Adding 13%, 18%, and 23% ground MFS to the crackers improved their nutritional value and physical characteristics compared to the control (0% MFS). MFS-based crackers promoted significantly (p < 0.05) higher fiber (4.04 ± 0.00–5.66 ± 0.01%gdw), ash (2.45 ± 0.00–2.74 ± 0.01%gdw), and protein (4.72 ± 0.00–7.72 ± 0.05%gdw) than the control without MFS addition. Carbohydrates (including dietary fiber) and total sugar decreased significantly (p < 0.05) to 57.68 ± 0.00–55.21 ± 0.11%gdw and 2.37 ± 0.00–4.42 ± 0.01%gdw, respectively, in all MFS-based crackers compared to the control basal cracker with added sugar. Moreover, MFS-based crackers contained oleic acid (C18:1, omega-9) at 5.19–5.78%gdw and linoleic acid (C18:2, omega-6) at 0.63–0.77%gdw. Furthermore, the MFS-based crackers had higher levels of minerals (i.e., potassium, phosphorus, sulfur, calcium, and magnesium) and bioactive compounds such as total phenolic acid and total flavonoid, as well as antiradical activity. This study revealed that MFS can be applied as an alternative functional ingredient in the manufacturing of nutritious cracker products, and the findings could potentially be implemented to promote the utilization of mangosteen seed as a sustainable agricultural product and waste-reducing method.

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