Health Benefits of Mango By‐products

Wall‐Medrano, Abraham; Olivas-Aguirre, Francisco J.; Ayala‐Zavala, J. Fernando; Domínguez-Ávila, J. Abraham; González‐Aguilar, Gustavo A.; Herrera-Cazares, Luz Abril; Gaytán–Martínez, Marcela

doi:10.1002/9781119534167.ch6

Cited by 31 publications

(21 citation statements)

References 94 publications

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“…Potential health benefits have also been studies, including antibiotic capacity, prebiotic effects, and their effect in non-communicable chronic diseases such as obesity, diabetes mellitus, cancer, cardiovascular, neurological, and inflammatory diseases [151].…”

Section: Mangomentioning

confidence: 99%

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Sáyago‐Ayerdi

García-Martínez

Ramírez-Castillo

et al. 2021

Foods

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Tropical and subtropical fruits are recognized as a source of a high content of bioactive compounds and health promoting properties due to their nutritional composition. These beneficial health effects are related to the content of several of these bioactive compounds, mainly flavonoids and non-flavonoid phenolics. Many of these compounds are common in different tropical fruits, such as epicatechin in mango, pineapple, and banana, or catechin in pineapple, cocoa or avocado. Many studies of tropical fruits had been carried out, but in this work an examination is made in the current literature of the flavonoids and non-flavonoid phenolics content of some tropical fruits and their coproducts, comparing the content in the same units, as well as examining the role that these compounds play in health benefits.

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Section: Mangomentioning

confidence: 99%

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Sáyago‐Ayerdi

García-Martínez

Ramírez-Castillo

et al. 2021

Foods

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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%

“…Furthermore, the volumes of mango processing waste are on the rise due to growth in the mango fruit production and processing industry [65]. The current standard waste disposal for industrial mango agro wastes and by products comprise of recovery (e.g., co product processing), recycling (e.g., internal upcycling of industrial side-streams into animal feeds or composting into manure), or solid waste disposal (e.g., into land fill or dried and incinerated as a source of energy) [66]. Food processing solid waste disposal has an adverse effect on the environment, such as water pollution, unpleasant odors, asphyxiation, vegetation damage, and greenhouse gas emissions.…”

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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“…Agricultural wastes, mainly fruits and vegetables are rich in probiotics, dietary fiber, carotenoids, fatty acids, phenolic compounds, isoprenoids, lipids, proteins, saponins, and phytoestrogens making them an important source for development into functional foods, nutraceuticals and cosmetics. Various parts of these wastes (stem, leaves, peel, seed, and roots) and the residues from their juices, oils, starch, and sugars contain these compounds in large quantities [36]. Carotenoids and phenolics are among the key components responsible for the bioactivity against cancer, as well as inflammatory and cardiovascular diseases [25].…”

Section: Green Extractionmentioning

confidence: 99%

Value-Added Metabolites from Agricultural Waste and Application of Green Extraction Techniques

et al. 2021

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The agricultural sector generates approximately 1300 million tonnes of waste annually, where up to 50% comprising of raw material are discarded without treatment. Economic development and rising living standards have increased the quantity and complexity of waste generated resulting in environmental, health and economic issues. This calls for a greener waste management system such as valorization or recovery of waste into products. For successful implementation, social acceptance is an essential component with involvement of all local stakeholders including community to learn and understand the process and objective of the implementation. The agricultural waste product manufacturing industry is expected to increase with the growing demand for organic food. Thus, proper livestock and crop waste management is vital for environmental protection. It will be essential to successfully convert waste into a sustainable product that is reusable and circulated in the system in line with the green concept of circular economy. This review identifies the commercially produced crops by-product that have been considered for valorization and implemented green extraction for recovery. We highlight the importance of social acceptance and the economic value to agricultural waste recycling. Successful implementation of these technologies will overcome current waste management problems, reduce environmental impacts of landfills, and sustainability issue for farm owners.

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Health Benefits of Mango By‐products

Cited by 31 publications

References 94 publications

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

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

Value-Added Metabolites from Agricultural Waste and Application of Green Extraction Techniques

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