Mango peels as food ingredient / additive: nutritional value, processing, safety and applications

Marçal, S.; Pintado, Manuela

doi:10.1016/j.tifs.2021.06.012

Cited by 65 publications

(48 citation statements)

References 85 publications

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“…It has been reported that the mango seed is among the dominant agroindustrial wastes, generating about 123,000 metric tons of wastes annually in the world. Mango peels account for 7-24% of the fruit's weight [65,66]. Hence in general, mango processing generates millions of tons of solid waste approximated at 30−50% of the raw material.…”

Section: Utilization Of Mango Processing Wastementioning

confidence: 99%

Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

Owino

Ambuko

2021

Agriculture

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Postharvest losses of mango fruit in a number of developing countries in Africa and Asia have been estimated to be as high as over 50%, especially during the main harvest season. Micro, small, and medium scale food processing enterprises play an important economic role in developing economies in processing of a diversity of healthy food products as a sustainable way to reduce postharvest losses and food waste, extend shelf life of food, boost food security, and contribute to national gross domestic product. Processing of mango fruit into the diverse shelf-stable products makes the seasonal fruit conveniently available to consumers all year round. Over the years, research and food product development have contributed substantially to a number of unique and diverse processed mango products with specific qualities and nutritional attributes that are in demand by a wide array of consumers. These mango products are derived from appropriate food processing and value-addition technologies that transform fresh mango into shelf-stable products with ideal organoleptic, nutritional, and other quality attributes. Some of the common processed products from mango fruit include pulp (puree), juice concentrate, ready-to-drink juice, nectar, wine, jams, jellies, pickles, smoothies, chutney, canned slices, chips, leathers, and powder. Minimum processing of mango fruit as fresh-cut product has also gained importance among health-conscious consumers. Apart from the primary products from mango fruit, mango pulp or powder can be used to enrich or flavor secondary products such as yoghurt, ice cream, beverages, and soft drinks. Byproducts of mango processing, such as the peel and kernel, have been shown to be rich in bioactive compounds including carotenoids, polyphenols, and dietary fibers. These byproducts of mango processing can be used in food fortification and manufacture of animal feeds, thereby gaining greater value from the fruit while reducing wastage. This review focuses on the current trends in processing and value addition of mango applicable to small-scale processors in developing countries.

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Section: Utilization Of Mango Processing Wastementioning

confidence: 99%

Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

Owino

Ambuko

2021

Agriculture

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“…The values in this study differed from those in Hincapié et al [42], who reported that differences in fiber content may be due to the water removal process, pre-harvest conditions, and the ripeness of the mango, although in all cases, the fiber content can be considered high. 1 White corn flour, 2 mango peel flour, 3 mango kernel flour, 4 Expansion Index, 5 Water Absorption Index and 6 Water Solubility Index, 7 N.S. : Not Significant.…”

Section: Hardnessmentioning

confidence: 99%

“…One of the most promising strategies for reusing mango by-products is to convert them into powders. Mango by-product powders have been incorporated into bakery products, pastas, and jellies, increasing their content of fiber, phenolic compounds, and carotenoids, and improving their antioxidant activity and glycemic index [5].…”

Section: Introductionmentioning

confidence: 99%

“…Extruded cereal-based snacks are popular products, however, many snacks on the market are currently high in salt, fat and sugar, with an overall low nutritional value [9]. Incorporation of mango peel powders in food could help to enhance the nutritional, physicochemical and sensory characteristics of food products [4,5]. Thus, this is where a significant research opportunity is present.…”

Section: Introductionmentioning

confidence: 99%

“…EI: Expansion Index (-), 2 H: Hardness (N),3 WAI: Water Absorption Index (g wet/g sample),4 WSI: Water Solubility Index (%),5 TP: Total Polyphenol (mg EAG/100 g sample),6 DPPH (mg Etrolox/g sample),7 ABTS (mg Etrolox/g sample),8 FM: Feed Moisture,9 N.E. : Not Evaluated.…”

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confidence: 99%

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Production of Extrudate Food with Mango By-Products (Mangifera indica): Analysis of Physical, Chemical, and Sensorial Properties

et al. 2021

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The novelty of this work is the use of two mango by-products, mango peel and kernel, to obtain an extruded food. As well as the development of this food through a design of mixtures, we conducted sensorial analysis of the food through a hedonic test, in order not only to develop an extruded food with mango by-products, but also to develop a food that will be accepted by the consumer. A simple lattice mixture design was carried out with 14 mixtures, where the components were white corn flour (WCF), mango peel flour (MPF) and mango kernel flour (MKF), both from the Tommy Atkins mango variety. Physical and chemical properties such as the expansion index (EI), hardness, water absorption index (WAI), water solubility index (WSI), total phenols, DPPH and ABTS were evaluated. An optimization region was found that included 3 design points. Mixtures 1, 6 and 12 were evaluated using a nine-point hedonic scale to determine the acceptability of the product. Appearance, taste, and texture of the extrudates was evaluated. The extrudate with the best overall acceptability and the optimum physical and chemical properties contained 58.33% white corn flour, 33.33% mango peel flour and 8.33% mango kernel flour.

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Valorization of tropical fruit‐processing wastes and byproducts for biofuel production

Gebre,

Gebremariam,

Keneni

et al. 2023

Biofuels Bioprod Bioref

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Global energy demand is expanding due to an increasing population and the use of energy‐intensive technologies. Fossil‐based energy and transportation sectors have been blamed for greenhouse gas emissions and price fluctuations. Biofuel production has been suggested as a possible solution to this problem, despite the cost of production and difficulties with the availability of feedstocks, and the food versus energy debate, which is still a challenging issue. For many decades, researchers have been investigating how to valorize low‐cost and non‐edible biomass resources, including fruit‐processing waste and its byproducts, to produce various biofuels using innovative, cost‐effective, and green technologies to overcome these challenges. However, exhaustive studies and comprehensive and structured knowledge related to the biofuel production potential of fruit waste and byproducts are lacking because most of the research that has been done so far was specific to a single fruit, location, and method. As a result, this review paper emphasizes the evaluation of the physicochemical compositions of the wastes and byproducts derived from tropical fruit production and processing to determine their suitability in the production of different biofuels via various valorization techniques. The results of the review showed that fruit waste is a potential alternative raw material for producing different biofuels, like biodiesel, biogas, biohydrogen, and fuel pellets.

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Mango peels as food ingredient / additive: nutritional value, processing, safety and applications

Cited by 65 publications

References 85 publications

Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

Production of Extrudate Food with Mango By-Products (Mangifera indica): Analysis of Physical, Chemical, and Sensorial Properties

Valorization of tropical fruit‐processing wastes and byproducts for biofuel production

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