Washington, Aug 14 (ANI): A University of Alberta food researcher has found a way to turn the throwaway kernels in mangos into a natural food preservative that could protect against Listeriosis bacteria.

Christina Engels, who conducted the research to earn her master’s degree from the Department of Agricultural, Food and Nutritional Science at the U of A, says that the findings can also apply to other fruit seeds like grapes.

Listeria is a potentially deadly pathogen that infected some packaged meats and caused an outbreak of disease in Canada in 2008.

Pure tannins, a plant component extracted from otherwise useless mango kernels by Engels, have proven inhibitory effects against various strains of bacteria including Listeria.

Engels’ research focuses on a way to recycle wood-like mango kernels, which are usually thrown away or burned.

“By processing the kernels for their tannins, businesses have a way to completely utilize all fruit parts and therefore increase their profit,” she said.

The research is published in the latest Journal of Agricultural and Food Chemistry. (ANI)