Recent Trends in the Management of Mango By-products

Kaur, Brahmeet; Panesar, Parmjit S.; Anal, Anil Kumar; Ky, Son Chu

doi:10.1080/87559129.2021.2021935

Cited by 20 publications

(13 citation statements)

References 113 publications

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“…For total phenolic content (TPC), results showed significant difference among mango peel, kernel, oat flour, and barley flour. Similar results were observed from the research findings of Kaur et al (2022). Chen et al (2019) also studied the effect of mango peel powder on overall quality of bread.…”

Section: Resultsmentioning

confidence: 99%

“…The maximum flavonoid content was observed in mango peel followed by mango kernel powder, while least flavonoid contents were noted in oat flour. These results are in corroboration of the research study of Kaur et al (2022).…”

Section: Resultsmentioning

confidence: 99%

“…High amounts of minerals (Mg, Ca, and K) and vitamins (vitamin A and vitamin E) as well as phenolic compounds including (caffeic acid, ferulic acid, tannins, and gallic acid) are also present in mango kernel (Ali et al, 2020; Kaur et al, 2022). Because of the refreshing and pleasant aroma as well as nutritional properties, mango peel and kernel powder can be incorporated as a functional ingredient in various food products.…”

Section: Introductionmentioning

confidence: 99%

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Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies

Aamir

Saleem

Rakha

et al. 2022

Food Processing Preservation

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Present study was conducted to investigate the functional properties of multigrain cookies with the addition of mango waste as a source of bioactive compounds.Purposely, fortified cookies were prepared using mango peel and kernel powder in 2%, 4%, and 6% ratio in simple wheat flour along with 10% oat and 10% barley flour.The prepared cookies were analyzed for proximate, antioxidant, physical, and sensory

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies

Aamir

Saleem

Rakha

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…The antioxidant activity of carotenoids is explained because of their electron abundance in the long polyene chain with conjugated double bonds. These are highly reactive and susceptible to electrophilic attack, resulting in stabilized radicals [ 4 , 59 ]. Carotenoids also act as antioxidants by quenching singlet oxygen and excited sensitizers.…”

Section: Extraction Of Bioactive Compoundsmentioning

confidence: 99%

“…Mango is considered the most popular consumed tropical fruit, containing rich nutritional compounds such as carbohydrates, lipids, and fatty acids, proteins, organic acids, vitamins, minerals, and bioactive compounds. The last are known for their biological properties presented by phenolic compounds (phenolic alcohols, phenolic acids, and flavonoids) and carotenoids (α- and β-carotene), among others [ 4 , 5 , 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

Bioactive Compounds in Extracts from the Agro-Industrial Waste of Mango

et al. 2023

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Mango by-products are important sources of bioactive compounds generated by agro-industrial process. During mango processing, 35–60% of the fruit is discarded, in many cases without treatment, generating environmental problems and economic losses. These wastes are constituted by peels and seeds (tegument and kernel). The aim of this review was to describe the extraction, identification, and quantification of bioactive compounds, as well as their potential applications, published in the last ten years. The main bioactive compounds in mango by-products are polyphenols and carotenoids, among others. Polyphenols are known for their high antioxidant and antimicrobial activities. Carotenoids show provitamin A and antioxidant activity. Among the mango by-products, the kernel has been studied more than tegument and peels because of the proportion and composition. The kernel represents 45–85% of the seed. The main bioactive components reported for the kernel are gallic, caffeic, cinnamic, tannic, and chlorogenic acids; methyl and ethyl gallates; mangiferin, rutin, hesperidin, and gallotannins; and penta-O-galloyl-glucoside and rhamnetin-3-[6-2-butenoil-hexoside]. Meanwhile, gallic acid, ferulic acid, and catechin are reported for mango peel. Although most of the reports are at the laboratory level, they include potential applications in the fields of food, active packaging, oil and fat, and pharmaceutics. At the market level, two trends will stimulate the industrial production of bioactive compounds from mango by-products: the increasing demand for industrialized fruit products (that will increase the by-products) and the increase in the consumption of bioactive ingredients.

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