A review on valorization of different byproducts of mango (Mangifera indica L.) for functional food and human health

Mango (Mangifera indica) is one of the most popular fruits in the world. During processing, the byproducts such as peel, seed and kernel are produced, which are high in bioactive components. There is a need to utilize them to formulate food products or extract the functional components. This paper provides an overview about the nutritional composition of mango byproducts besides discussing the bioactive compounds (BACs). The manuscript also explores the existing evidences on the biological activity of BACs and the potential of mango peel and seed kernel to develop value-added foods and beverages. Mango kernel is a great source of macronutrients and micronutrients with a relatively high antioxidant and polyphenolic content, whereas mango peels are rich in protocatechuic acids, mangiferin and beta-carotene. These BACs demonstrate numerous biological activities including anti-oxidant antimicrobial, anti-diabetic, anti-cancer and anti-inflammatory properties. One of the promising strategies to utilize these byproducts is the development of different value-added food products such as bakery products, meat products, and dairy-based products for improving their phenolic compounds, fiber content, carotenoids, and antioxidant activity. This review thus illustrates the nutraceutical and pharmacological properties of mango byproducts and their appropriate use to enhance nutrition and health.

Automated summary

This article provides an overview of the nutritional composition and bioactive compounds in mango byproducts, and explores the potential of mango peel and seed kernel to develop value-added food products and beverages. Mango peel is rich in protocatechuic acids, mangiferin, and beta-carotene, exhibiting antioxidant, antimicrobial, anti-diabetic, anti-cancer, and anti-inflammatory activities. The development of different value-added food products using these byproducts has a promising future.