Raw mango powder: A sustainable approach for functional and nutraceutical food development

Abstract:

Mango (Mangifera indica L.) is a nutritionally important tropical fruit rich in carbohydrates, dietary fibre, vitamins, minerals, carotenoids, polyphenols, and antioxidant compounds. However, its high moisture content makes it highly perishable, leading to significant post-harvest losses. Dehydration is considered an effective preservation technique for improving shelf life, storage stability, and product utilization. Raw mango powder prepared from unripe mangoes has gained considerable importance due to its high acidity, characteristic sour flavour, lower sugar content, and suitability for drying and instant beverage formulations. This review discusses the nutritional composition of ripe and unripe mango, processing techniques involved in raw mango powder production, and the influence of different drying methods such as hot air drying, spray drying, freeze drying, and microwave-assisted drying on product quality, nutrient retention, and physicochemical properties. The review also highlights major processing challenges including stickiness, hygroscopicity, and caking, along with the potential utilization of mango peel and kernel as sources of dietary fibre, antioxidants, pectin, and functional ingredients. Overall, raw mango powder possesses significant potential in functional food and nutraceutical applications due to its nutritional, sensory, and health-promoting properties.