TY - JOUR
T1 - Recent advances in extraction methodologies for the valorization of mango peel wastes
AU - Jeevitha, G. C.
AU - Ramamoorthy, Siva
AU - Ahmad, Faraz
AU - Saravanan, R.
AU - Haque, Shafiul
AU - Capanoglu, Esra
N1 - Publisher Copyright:
© 2023, Published with license by Taylor & Francis Group, LLC. © 2023 G C Jeevitha, Siva Ramamoorthy, Faraz Ahmad, R Saravanan, Shafiul Haque and Esra Capanoglu.
PY - 2023
Y1 - 2023
N2 - Mango is an important tropical edible fruit having economic importance, which is cultivated mainly in India (36.6%). It contains various macronutrients, micronutrients, antioxidants, and other bioactive compounds. It is consumed in fresh form or processed into different products namely pulp, juice, puree, pickle, jam, and nectar. It has been predicted mango processing will increase considerably reaching USD 1.8 billion in 2029.] The by-products generated during the processing of mangoes are peel, pomace, seed, and kernel which constitute 25–40% of fresh fruit. This review article describes the nutritional composition of mango peels and also provides detailed insights into different extraction methodologies for value-added compounds. This review also explores the available literature reports that prove mango peels are an excellent source of carotenoids, pectin, phenolic compounds, and volatile aroma compounds. Mango peels contain significantly higher amounts of minerals compared to pulp. It possesses antioxidant, antimicrobial, cardioprotective, anti-diabetic, and anti-cancer properties. This article emphasizes the advantages of green extraction methodologies like ultrasound or microwave-assisted deep eutectic solvents compared to conventional extraction methods. The sustainable valorization of mango peels generated during processing can be economical as well as environmentally feasible.
AB - Mango is an important tropical edible fruit having economic importance, which is cultivated mainly in India (36.6%). It contains various macronutrients, micronutrients, antioxidants, and other bioactive compounds. It is consumed in fresh form or processed into different products namely pulp, juice, puree, pickle, jam, and nectar. It has been predicted mango processing will increase considerably reaching USD 1.8 billion in 2029.] The by-products generated during the processing of mangoes are peel, pomace, seed, and kernel which constitute 25–40% of fresh fruit. This review article describes the nutritional composition of mango peels and also provides detailed insights into different extraction methodologies for value-added compounds. This review also explores the available literature reports that prove mango peels are an excellent source of carotenoids, pectin, phenolic compounds, and volatile aroma compounds. Mango peels contain significantly higher amounts of minerals compared to pulp. It possesses antioxidant, antimicrobial, cardioprotective, anti-diabetic, and anti-cancer properties. This article emphasizes the advantages of green extraction methodologies like ultrasound or microwave-assisted deep eutectic solvents compared to conventional extraction methods. The sustainable valorization of mango peels generated during processing can be economical as well as environmentally feasible.
KW - Mango peel
KW - pectin
KW - phenolic compounds
KW - valorisation
UR - http://www.scopus.com/inward/record.url?scp=85178656285&partnerID=8YFLogxK
U2 - 10.1080/10942912.2023.2281255
DO - 10.1080/10942912.2023.2281255
M3 - Review article
AN - SCOPUS:85178656285
SN - 1094-2912
VL - 26
SP - 3492
EP - 3511
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 2
ER -