Supplementing corn chips with mango cv. “Ataulfo” peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialyzed glucose

Mango processing discards phenolic‐rich by‐products. The present work evaluated the effects of supplementing corn chips with mango cv. “Ataulfo” peel (0, 10, 15, and 20%), regarding sensory acceptability, phenolic content, profile and in vitro bioaccessibility, antioxidant activity, and in vitro dialyzed glucose. Addition of up to 15% mango peel maintained or increased consumer acceptability. Phenolic content increased approximately nine‐fold (from 0.9 mg GAE/g for control chips, to 8.9 mg GAE/g for chips with 15% peel). Chips were enriched with mangiferin, quercetin and rutin, neither of which was found in control samples; antioxidant activity also increased significantly. Enriched chips had an increased bioaccessible (three‐fold) and dialyzable (two‐fold) phenolic content, and decreased in vitro dialyzed glucose. We conclude that “Ataulfo” mango peel improves sensory acceptability and phenolic content of supplemented corn chips, as well as increasing antioxidant capacity and reducing in vitro dialyzed glucose concentration, thereby exerting functional properties. PRACTICAL APPLICATIONS: Mango by‐products are generated during industrial processing that are commonly discarded. Because of its content of bioactive phenolic compounds and the need to reduce waste, mango peel has been explored as a potential ingredient in functional foods. Corn chips were selected to be enriched with mango peel in the present study, because corn‐based products are highly consumed by various populations around the world. Their versatility makes them ideal to become everyday sources of bioactive phenolic compounds, thereby increasing the consumers' intake of these health‐promoting molecules. Integrating by‐products into the food‐production chain also promotes a culture of zero food waste, which exerts positive impacts on society as a whole.