Mango Peel: An Eminent Food Source

Abstract

India has been cultivating mangoes for over 4000 years, and among tropical fruits, mango stands out as the most popular dessert globally. The perishable nature of mangoes, characterized by a relatively short post-harvest lifespan, makes it an ideal fruit for processing. Indeed, mango processing generates a significant amount of peel as a by-product. However, this peel, often considered waste, contributes to environmental pollution as landfills. Interestingly the peel has emerged as an eminent and underexplored food source with a multitude of potential benefits. It can be utilized to create valuable post-harvest value-added products. This review systematically examines the nutritional composition, bioactive compounds, and functional properties present in mango peel. The peel of the mango fruit is found to be rich in dietary fibers, vitamins, minerals, and various phytochemicals such as polyphenols and carotenoids, which contribute to its potential health-promoting properties. Additionally, the antioxidant and antimicrobial activities associated with mango peel highlight its potential applications in food preservation and as a natural additive. The review also discusses the potential use of mango peel extracts in the development of functional foods and nutraceuticals. Furthermore, the sustainable utilization of mango peel as a value-added product aligns with the principles of circular economy and waste reduction. This comprehensive exploration of mango peel as a valuable food source underscores the need for further research and development to unlock its full potential, promoting a more sustainable and holistic approach to food utilization.