Physicochemical, antioxidant, and sensory properties of functional mango (Mangifera indica L.) leather fermented by lactic acid bacteria

Processing mango (Mangifera indica L.) is one of the ways of minimizing post-harvest mango losses. Lactic acid bacteria (LAB) fermentation is a promising processing method to expand the diversity of processed mango products. The aim of this study was to develop fermented mango leathers and to evaluate the effect of LAB fermentation of mango pulp on the physicochemical, antioxidant, and sensory properties of mango leathers. Pulps of two mango varieties (apple and ngowe) were fermented at 37 degrees C for 24, 48, and 72 h using two LAB strains; Lactobacillus plantarum (DCRUST PKLP4) and Lactobacillus casei (LC-1) and its effect on physicochemical [pH, total soluble solids (TSS), titratable acidity (TA), moisture content (MC), fibre, and ash], antioxidant [vitamin C and total phenolic content (TPC)], and sensory properties on the mango leather determined. LAB fermentation significantly reduced pH, TSS and fibre content (p<0.05), while increasing TA, TPC and ash contents but with no effect on vitamin C. L. plantarum had superior fermentation properties with regard to TPC compared to L. casei. In all the treatments, fermentation for 24 h was appropriate since extended fermentation (up to 72 h) did not significantly alter the physicochemical and antioxidant properties of the leathers or rather lead to reduced nutritional content. The mango variety and LAB strain significantly (p<0.05) affected (individually and interactively) the physicochemical, antioxidant, and sensory properties of the mango leathers. Use of LAB fermentation is therefore recommended to enhance nutritional benefits and functional properties of dried fruit leathers as a way to increase their shelf life and minimize their post-harvest losses.