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Mango (Mangifera indica L.) by-products and their valuable components: a review

Jahurul, Md. Haque Akanda and Sarker, Md. Zaidul Islam and Ghafoor, Kashif and Al-Juhaimi, Fahad Y. and Kar-Lin, Nyam and Norulaini, N.A.N. and Ferdosh, Sahena and Mohd Omar, Ab. Kadir (2015) Mango (Mangifera indica L.) by-products and their valuable components: a review. Food Chemistry, 183. pp. 173-180. ISSN 0308-8146

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Abstract

The large amount of waste produced by the food industries causes serious environmental problems and also results in economic losses if not utilized effectively. Different research reports have revealed that food industry by-products can be good sources of potentially valuable bioactive compounds. As such, the mango juice industry uses only the edible portions of the mangoes, and a considerable amount of peels and seeds are discarded as industrial waste. These mango by-products come from the tropical or subtropical fruit processing industries. Mango by-products, especially seeds and peels, are considered to be cheap sources of valuable food and nutraceutical ingredients. The main uses of natural food ingredients derived from mango by-products are presented and discussed, and the mainstream sectors of application for these by-products, such as in the food, pharmaceutical, nutraceutical and cosmetic industries, are highlighted.

Item Type: Article (Journal)
Additional Information: 6605/42650
Uncontrolled Keywords: Mango by-products, Mango seed and peel, Bioactive compounds Mango seed fats, Cocoa butter replacers
Subjects: Q Science > Q Science (General)
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): Kulliyyah of Pharmacy > Department of Pharmaceutical Technology
Kulliyyah of Science > Department of Plant Science
Depositing User: Professor Dr. Md. Zaidul Islam Sarker
Date Deposited: 27 Apr 2015 09:07
Last Modified: 08 Nov 2017 15:49
URI: http://irep.iium.edu.my/id/eprint/42650

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