Papaya (Carica papaya L.) processing generates by-products that can serve as sustainable sources of bioactive compounds. This study aimed to extract and characterize the bioactive compounds from the peel and seeds of different papaya varieties and evaluate their antioxidant and antimicrobial potential, as well as their behavior under simulated digestion. The results indicated that Maradol seeds possessed the highest total phenolic content and antioxidant values, demonstrating superior compositional and functional profiles, and that seed extracts overall had greater antibacterial efficacy than peel extracts, with Hawaiian seed extracts exhibiting the greatest overall inhibition. Furthermore, under simulated gastrointestinal conditions, the combined extracts from peel and seeds effectively preserved phenolics through the gastric and intestinal phases and notably enhanced the generation of acetate and propionate during colonic fermentation. These findings robustly substantiate the functional valorization of papaya by-products and suggest that selecting extracts based on their specific bioactive profiles can significantly enhance their applications as natural, functional ingredients in the food industry.

Mango (Mangifera indica L.) processing generates peel and seed by-products with high potential for valorization as sources of phenolic-rich ingredients. In this study, peel and seed from four Ecuadorian cultivars were extracted by ultrasound-assisted hydroalcoholic extraction and characterized for total phenolics, phenolic profile by HPLC-ESI-QTOF, antioxidant capacity (DPPH and ABTS), and antimicrobial activity against food-relevant bacteria. A dynamic in vitro gastrointestinal digestion model was also applied to evaluate digestion-driven changes in phenolic-related measurements and antioxidant response, and to assess colonic fermentation outputs, including short-chain fatty acids and viable microbial populations. The results showed a strong dependence on cultivar and by-product type, with total phenolics ranging from 2562.35 to 6304.35 mg GAE/100 g in peels and 212.69 to 3006.48 mg GAE/100 g in seeds. LC–MS profiles were dominated by gallotannin-related compounds and phenolic acids. Extracts displayed antioxidant activity (DPPH: 221.97–456.31 mg Trolox/100 g in peels; 43.71–530.46 mg Trolox/100 g in seeds) and dose-dependent antibacterial effects, with inhibition at 700 mg/L reaching 87.57–94.75%. Digestion markedly modulated phenolic-related indices and fermentation-associated metabolites, with peel phenolics decreasing from 284.27 to 73.95 mg GAE/L and seed extracts increasing propionic acid production up to 55.46 mM. Overall, mango peel and seed are differentiated, cultivar-sensitive sources of bioactive extracts with antioxidant and antimicrobial functionality and measurable impacts on colonic fermentation, supporting their use as sustainable ingredients for circular-economy food and nutraceutical applications.

El objetivo de esta investigación fue evaluar el color y sólidos en suspensión de panela artesanal con la aplicación de agentes clarificantes. Empleando un arreglo bifactorial AXB en DCA con tres réplicas para cada tratamiento, utilizando 25 L de jugo de caña de azúcar por cada réplica. Los tipos de agentes clarificantes naturales usados fueron: cadillo blanco y cáscara de cacao variedad nacional, en diferentes dosis de agentes clarificantes naturales (100, 130 y 160 mL/25 L), obteniendo seis tratamientos. El tratamiento con menos sólidos en suspensión el T6 (solución macerada de cáscara de cacao madura variedad nacional en 160 mL /25 L de jugo de caña de azúcar) y 0,1 g/100 g (P.A); la variable color con mejor tratamiento fue T3 (solución macerada de la corteza de tallos en estado de madurez intermedia del cadillo blanco en 160 mL/ 25 L de jugo de caña de azúcar) con 57 absorbancia y longitud de onda de 560 nm, mejorando el color de la (P.A) reduciendo los sólidos en suspensión.