| Title | Biochemical Properties and Biotechnological Potential of Mango Biowastes for Economical Valorization in Burkina Faso |
|---|---|
| ID_Doc | 12165 |
| Authors | Sanou, M; Kanté-Traoré, H; Haro, K; Somda, S; Offei, F; Zhang, YF; Parkouda, C; Dicko, MH |
| Title | Biochemical Properties and Biotechnological Potential of Mango Biowastes for Economical Valorization in Burkina Faso |
| Year | 2024 |
| Published | |
| Abstract | The agri-food industry generates biowastes which negatively impact the environment if not managed efficiently. This article presents an overview of the work carried out on biowastes' management with a view to efficiently valorizing mango by-products in Burkina Faso. Mango processing in Burkina Faso is the largest source of biowastes, estimated between 30 and 60% of the processed quantities in fresh export and drying units, respectively. Industrial mango puree and nectar production units release between 1400 and 1500 tons of byproducts per year. Biowastes, including mango by-products are highly rich in water, antioxidant and nutraceuticals, enzymes, proteins, vitamins, and minerals. This intricate composition renders these biowastes susceptible to enzymatic and microbial reactions, contributing to the generation of greenhouse gases. However, the nutritional and biotechnological potential inherent in mango by-products can be harnessed to yield high-value compounds, thereby generating substantial financial income. Substantial work has been carried out in several countries on mango and other tropical fruit by-products for direct use as feed and food, composting, methanization, and biotechnological valorization. While composting and methanization align with the 'circular economy' principle, the direct use of biowastes as food or feed raises concerns about disease transmission due to their perishable nature. The study suggests that biotechnological valorization into high-value molecules and cellular proteins stands out as the most viable option to enhance the economic value of the by-products and mitigate the health and safety risks associated with their direct consumption. |
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