{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T15:08:17Z","timestamp":1791299297955,"version":"4.1.0"},"reference-count":48,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2024,9,20]],"date-time":"2024-09-20T00:00:00Z","timestamp":1726790400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Plant Genetics Conservation Project"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Mangosteen (Garcinia mangostana L.) fruits are high in nutrients and phytochemical compounds. The use of fresh whole mangosteen fruit pulp, including the seeds (MFS), instead of flour and sugar in crackers not only enhances the functional nutritional and medicinal benefits for consumers but also adds value to the products. The study investigated the nutritional value of MFS and then employed MFS to formulate MFS-based crackers with varying levels of MFS substitution in order to develop crackers enriched with functional ingredients. Proximate compositions, amino acids, sugars, minerals, fatty acids, color, texture, and antiradical properties were analyzed in fresh MFS and MFS-based crackers. The results indicated that MFS can be a source of crude fiber, minerals, amino acids, omega-6, and omega-9 fatty acids. Adding 13%, 18%, and 23% ground MFS to the crackers improved their nutritional value and physical characteristics compared to the control (0% MFS). MFS-based crackers promoted significantly (p &lt; 0.05) higher fiber (4.04 \u00b1 0.00\u20135.66 \u00b1 0.01%gdw), ash (2.45 \u00b1 0.00\u20132.74 \u00b1 0.01%gdw), and protein (4.72 \u00b1 0.00\u20137.72 \u00b1 0.05%gdw) than the control without MFS addition. Carbohydrates (including dietary fiber) and total sugar decreased significantly (p &lt; 0.05) to 57.68 \u00b1 0.00\u201355.21 \u00b1 0.11%gdw and 2.37 \u00b1 0.00\u20134.42 \u00b1 0.01%gdw, respectively, in all MFS-based crackers compared to the control basal cracker with added sugar. Moreover, MFS-based crackers contained oleic acid (C18:1, omega-9) at 5.19\u20135.78%gdw and linoleic acid (C18:2, omega-6) at 0.63\u20130.77%gdw. Furthermore, the MFS-based crackers had higher levels of minerals (i.e., potassium, phosphorus, sulfur, calcium, and magnesium) and bioactive compounds such as total phenolic acid and total flavonoid, as well as antiradical activity. This study revealed that MFS can be applied as an alternative functional ingredient in the manufacturing of nutritious cracker products, and the findings could potentially be implemented to promote the utilization of mangosteen seed as a sustainable agricultural product and waste-reducing method.<\/jats:p>","DOI":"10.3390\/foods13182987","type":"journal-article","created":{"date-parts":[[2024,9,20]],"date-time":"2024-09-20T10:49:48Z","timestamp":1726829388000},"page":"2987","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Nutritional Characterization of Whole Mangosteen Pulp with Seeds and Its Application as an Alternate Functional Ingredient in Crackers"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0288-5557","authenticated-orcid":false,"given":"Nisa","family":"Saelee","sequence":"first","affiliation":[{"name":"School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7657-3302","authenticated-orcid":false,"given":"Roberto","family":"Castro-Mu\u00f1oz","sequence":"additional","affiliation":[{"name":"Department of Sanitary Engineering, Faculty of Civil and Environmental Engineering, Gda\u0144sk University of Technology, G. Narutowicza St. 11\/12, 80-233 Gdansk, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9170-9765","authenticated-orcid":false,"given":"Worawan","family":"Panpipat","sequence":"additional","affiliation":[{"name":"School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand"},{"name":"Food Technology and Innovation Research Center of Excellence, Walailak University, Nakhon Si Thammarat 80160, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3839-8942","authenticated-orcid":false,"given":"Manat","family":"Chaijan","sequence":"additional","affiliation":[{"name":"School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand"},{"name":"Food Technology and Innovation Research Center of Excellence, Walailak University, Nakhon Si Thammarat 80160, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,9,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"463","DOI":"10.1007\/s12603-023-1925-x","article-title":"The Effect of Crackers Enriched with Camelina Sativa Oil on Omega-3 Serum Fatty Acid Composition in Older Adults: A Randomized Placebo-Controlled Pilot Trial","volume":"27","author":"Tomasinelli","year":"2023","journal-title":"J. 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