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Extraction, composition, and stabilization strategies on mangosteen pericarp bioactive compounds for sustainable natural colorants and functional foods

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Ijod, G., Nawawi, N. I. M., Kamarol Zaman, N. A. H., Rosli, N. A. M., Ismail-Fitry, M. R., Khalid, N. I., Rahim, M. H. A., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Adzahan, N. M. and Azman, E. M. (2026) Extraction, composition, and stabilization strategies on mangosteen pericarp bioactive compounds for sustainable natural colorants and functional foods. Food Chemistry, 512. 148881. ISSN 1873-7072 doi: 10.1016/j.foodchem.2026.148881

Abstract/Summary

The global increase in agricultural by-products contributes significantly to environmental pollution and greenhouse gas (GHG) emissions. Mangosteen pericarp, typically discarded as an agricultural by-product, is a rich source of anthocyanins, xanthones, and other bioactive compounds, offering strong potential for valorization as a natural colorant in functional foods. This review highlights both conventional and emerging extraction techniques, with a focus on anthocyanins and xanthones. High-pressure processing (HPP) enabled higher anthocyanin recovery (6.01 mg/g), whereas supercritical carbon dioxide (SC-CO2) extraction showed greater selectivity for xanthones (65.93% w/w). Copigmentation with tartaric acid (1,5, w/w) combined with HPP (300–500 MPa for 10 min) further enhanced anthocyanin stability at 60 ◦C. Despite advances, copigmented mangosteen anthocyanins remain underexplored in real food systems, and their effects on gut health are largely unknown. Future studies should address these gaps to unlock the full potential of mangosteen pericarp for the development of sustainable functional foods.

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Item Type Article
URI https://centaur.reading.ac.uk/id/eprint/129064
Identification Number/DOI 10.1016/j.foodchem.2026.148881
Refereed Yes
Divisions Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher Elsevier
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