| Title |
Comprehensive research on mango by-products applications in food industry |
| ID_Doc |
13950 |
| Authors |
Oliver-Simancas, R; Labrador-Fernández, L; Díaz-Maroto, MC; Pérez-Coello, MS; Alañón, ME |
| Title |
Comprehensive research on mango by-products applications in food industry |
| Year |
2021 |
| Published |
|
| DOI |
10.1016/j.tifs.2021.09.024 |
| Abstract |
Background: Mango (Mangifera indica) is the world most harvested tropical fruit whose processing generates unavoidable amounts of by-products which are rich in valuable compounds. This fact generates a need but also an opportunity to revalorize them with the intention of creating new value-added products to be exploited in food industry encouraging a circular economy. Scope and approach: The latest scientific evidence regarding mango by-products application in food industry have been compiled. Food packaging and fat and oil industries are the frameworks where mango by-products are being most explored. However, by virtue of the significance of mango by-products chemical composition, fresh research horizons are being unfolded in other food fields. Industries seeking for the functional foods development and claiming for clean label implementation uncover in mango by-products a niche of possibilities. Key findings and conclusions: Components from mango by-products are being postulated as new sources of sustainable packing materials, as well as they can be implemented as active constituents. Mango kernel also offers a distinctive lipid fraction potentially useable in food industry for its technological and health properties. In addition, antioxidant and antimicrobial activities of mango kernel and peel can be harnessed to replace traditional additives extending shelf-life food products. On the other hand, it should be emphasized the feasibility of bioactive compounds comprised in mango by-products to be envisaged for innovative functional food developments. However, it should be highlighted that mango by-products revalorization is a novel issue in its infancy, thus remain scientific gaps that should be addressed in the future whilst new challenges must be faced. |
| Author Keywords |
Mango by-products; Revalorization; Applications; Food industry |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:000706419600013 |
| WoS Category |
Food Science & Technology |
| Research Area |
Food Science & Technology |
| PDF |
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