TY  - JOUR
T1  - Mango Peel as a Substrate for the Production of Citric Acid
A1  - Nelly Escobar Tovar
A1  - Elen Jaqueline Veliz Méndez
A1  - Wendy Xitlaly Citalan Cruz
A1  - Daniela Citlally Guzmán Rodríguez
A1  - Naomi Sujey Zarate Ramos
A1  - Brandon Jahir Gaza Gómez
A1  - Antonio de Jesús Palula de León
A1  - Víctor Jesús Albores Flores
A1  - Julieta Grajales Conesa
A1  - José Alfonso López García
JF  - World Journal of Environmental Biosciences
JO  - World J Environ Biosci
SN  - 2277-8047
Y1  - 2023
VL  - 12
IS  - 2
DO  - 10.51847/QbPrzL5dj1
SP  - 43
EP  - 47
N2  - Citric acid production is important at an industrial level because flavored most of the food products. In the present century, the re-use of agro-industrial waste products has become very important, nonetheless in Mexico, a high amount of agricultural residues is discarded, among which are non-marketed such as mango fruits. The mango fruit is an important income for families that sustain themselves from this crop and contains viable amounts of fiber, carbohydrates, ash, and carotenes, among others. Thus the objective of this work was to evaluate the production of citric acid using the mango peel of six commercial varieties from southern Chiapas, as a substrate in fermentation, using Penicillium spp. During fermentation, a reduction in the pH value was observed in all treatments below 5.0 and Brix degrees less than 2.0. Two points of maximum acidity were observed in the growing medium, on day 3 with the manila, criollo, and tomy varieties, and on day 6, the rest of the treatments. The maximum concentration of soluble protein was found with the ataúlfo variety and the maximum concentration of citric acid obtained was found with the ataúlfo variety. The mango fruit peel could be a substrate with potential use for citric acid production.
UR  - https://environmentaljournals.org/article/mango-peel-as-a-substrate-for-the-production-of-citric-acid-utmyxp8leprg3gs
ER  -