Exploring the potential of mango byproducts in the development of functional foods: A comprehensive review

Abstract:

Fruits with high acceptance worldwide, mangoes, known for their characteristic aroma, flavor, nutritional abundance, and antioxidant property, belong to one of the most appreciated tropical fruits. Unfortunately, a great source of environmental turmoil and economic reasons, around some by-products like peel, seed, and kernel may be discarded. This work thus reflects the potential of many bioactive compounds that are included in mango by-products, which are being harnessed in the manufacture of functional foods. This article reviews studies published in recent years, focusing on the nutritional compositions, antioxidant activity, and possible health benefits of mango residues and by-products, as well as their use in functional food. The findings reveal a good opportunity to convert mango by-products into value-added ingredients capable of promoting human health and well-being, with an added attraction of providing a sustainable method to reduce food wastages and, hence, an increase in food functionality. Being among the most consumed tropical fruits worldwide, mango processing generates ample quantities of wastes, including peels, seeds, kernels, and pulp residues. The byproducts hold bioactive compounds, polyphenols, carotenoids, and dietary fiber, which hold great potential for health benefits and sustainable food innovation. This review discusses the nutritional and functional properties of mango byproducts and their use in some functional foods, along with the importance of integrating these byproducts into sustainable food systems. Key challenges and future research directions are discussed to exploit the full potential of mango byproducts.