Utilization of Seed and Peel of Mango

Mitra, S.; Pathak, Prateek; Devi, H. Lembisana; Chakraborty, Ipsita

doi:10.17660/actahortic.2013.992.74

Cited by 14 publications

(4 citation statements)

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“…Mango processing yields 13% seeds, 11% peels, and about 18% of unusable pulp [75]. A report available has indicated stone and peel of mango to contribute up to 45% of total wastes [81]. Reports on grapes have indicated that seed, stem, and stalk contribute for 20% of the biomass as waste [77].…”

Section: Fruit and Vegetable Wastesmentioning

confidence: 99%

Dietary Fiber from Underutilized Plant Resources—A Positive Approach for Valorization of Fruit and Vegetable Wastes

2020

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Agri-food industries generate enormous amounts of fruit and vegetable processing wastes, which opens up an important research area aimed towards minimizing and managing them efficiently to support zero wastes and/or circular economy concept. These wastes remain underutilized owing to a lack of appropriate processing technologies vital for their efficient valorization, especially for recovery of health beneficial bioactives like dietary fibers. Dietary fiber finds wide applications in food and pharmaceutical industries and holds high promise as a potential food additive and/or as a functional food ingredient to meet the techno-functional purposes important for developing health-promoting value-added products. Based on this, the present review has been designed to support ‘zero waste’ and ‘waste to wealth’ concepts. In addition, the focus revolves around providing updated information on various sustainability challenges incurred towards valorization of fruit and vegetable wastes for extraction of health promoting dietary fibers.

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Section: Fruit and Vegetable Wastesmentioning

confidence: 99%

Dietary Fiber from Underutilized Plant Resources—A Positive Approach for Valorization of Fruit and Vegetable Wastes

2020

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“…Mango peel which constitutes about 10-20 percent of the fruit is rich in dietary fibre, pectin, carotenoids, polyphenols and enzymes. Good quality jelly grade pectin may be extracted from the peel [16,17].…”

Section: Economic Value Of Mangomentioning

confidence: 99%

Effect of Irradiation process on mango

Sultana¹,

Maraz²,

Ahmed³

et al. 2021

GSC Adv. Res. Rev.

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Mango (Mangifera indica L.) is one of the choicest tropical fruit of the world and rightly designated as "King" of all fruits. It is a nutritionally important fruit being a good source of vitamin A, B and C and minerals. Post-harvest losses in mangoes have been estimated in the range of 25 to 40% from harvesting to consumption stage. Improved practices and preservation have a great impact on retaining mango fruit quality and on the supply chain. Nowadays food irradiation process is an engrained technology for the preservation of foods and food products. Three different kinds of ionizing radiation are applicable for food irradiation processes (Gamma-rays which is emitted from the radio-isotopes Cobalt-60 and Caesium-137, or electron beams and X-rays). Food irradiation can be considered an evolving technique that is capable of increasing the shelf-life, deferring the ripening and senescence of fruits, and thwart of microorganism activity along with insect infestation. Irradiated food is save for human health. This review article is focusing on irradiation effects on mango and the adoption of improved practices by the farmer for export besides that of food safety.

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“…These fruits have a substantial amount of waste as rinds and peels i.e. Mango flesh 60 -75%, skin 11 -18%, seed 14 -22% [16], Jackfruit flesh 30 -35%, rind 55 -62% and seed 8 -10% [17] and Papaya flesh 80 -90%, skin 10 -20% and seed 15 -22% [18,19]. The disposal of this waste without proper treatment can be a suitable breeding ground for bacteria and causes greenhouse gas emissions [20].…”

Section: Introductionmentioning

confidence: 99%

Unlocking the Potential of Tropical Fruit Waste to Develop a Biobased Material: An Environment-Friendly Approach

Vadakeveetil Josroy,

Sundervel

2024

Text Leather Rev

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For the sustainable fashion manifesto, biobased material is a novel creation that is made from leftovers and growing biological cells. As the need to develop sustainable biomaterials is on the rise many researchers have focused their studies on microbes and other biological organisms such as plants to offer cleaner, greener processes and entirely new products. The majority of leather items are produced from the skins of cows and calves, that are killed for their flesh. Bio-based materials with Tropical fruit waste were developed using Bacterial Cellulose (Gluconacetobacter) and leftover peels and rinds of mango, papaya and jackfruit. For the production of Bacterial Cellulose (BC), the use of agricultural leftovers can be a cheap and sustainable method. The basic physical tests show that matrices with BC have higher physical and abrasion resistance compared to the other samples. The research indicates that the presence of BC in the matrix increases the biobased material's strength and elongation twofold. The manufacturing processes are using up the natural resource and cause negative environmental effects, this can be reduced by using waste as raw materials. This study has opened new ways of creating biomaterials without using up resources and meeting consumers' sustainability concerns.

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Utilization of Seed and Peel of Mango

Cited by 14 publications

References 0 publications

Dietary Fiber from Underutilized Plant Resources—A Positive Approach for Valorization of Fruit and Vegetable Wastes

Dietary Fiber from Underutilized Plant Resources—A Positive Approach for Valorization of Fruit and Vegetable Wastes

Effect of Irradiation process on mango

Unlocking the Potential of Tropical Fruit Waste to Develop a Biobased Material: An Environment-Friendly Approach

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