Mango (Mangifera indica L.) by-products and their valuable components: A review. (15th September 2015)

• Record Type: Journal Article
• Authors: Jahurul, M.H.A.; Zaidul, I.S.M.; Ghafoor, Kashif; Al-Juhaimi, Fahad Y.; Nyam, Kar-Lin; Norulaini, N.A.N.; Sahena, F.; Mohd Omar, A.K.
• Is Part Of: Food chemistry. Volume 183(2015)
• Page Start: 173
• Page End: 180
• Publication Date: 2015-09-15
• Subjects: Mango by-products -- Mango seed and peel -- Bioactive compounds -- Mango seed fats -- Cocoa butter replacers; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.03.046
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Mango by-products are major source of natural bioactive compounds. The recovery of bioactive compounds from mango by-products. Antioxidant and antimicrobial activities of mango by-products. The physico-chemical properties of mango seed fats. Cocoa butter alternative fats from mango by-products. Abstract: The large amount of waste produced by the food industries causes serious environmental problems and also results in economic losses if not utilized effectively. Different research reports have revealed that food industry by-products can be good sources of potentially valuable bioactive compounds. As such, the mango juice industry uses only the edible portions of the mangoes, and a considerable amount of peels and seeds are discarded as industrial waste. These mango by-products come from the tropical or subtropical fruit processing industries. Mango by-products, especially seeds and peels, are considered to be cheap sources of valuable food and nutraceutical ingredients. The main uses of natural food ingredients derived from mango by-products are presented and discussed, and the mainstream sectors of application for these by-products, such as in the food, pharmaceutical, nutraceutical and cosmetic industries, are highlighted.