Abstract
Concerns regarding the overconsumption of natural resources has provoked the recovery of biopolymers from food processing biomass. Furthermore, the current market opportunity for pectin in other areas has increased, necessitating the search for alternative pectin resources. This is also a step towards the sustainable and circular green economy. Mango peel is the byproduct of agro-processing and has been used for high value-added components such as polysaccharide biopolymers. Pectin derived from the peel is yet to be exploited to its greatest extent, particularly in terms of its separation and physiochemical properties, which limit its applicability to dietary fiber in culinary applications. The functionality of the mango peel pectin (MPP) strongly depends on the molecular size and degree of esterification which highlight the importance of isolation and characterisation of pectin from this novel resource. This article therefore provides a useful overview of mango peel as a potential biomaterial for the recovery of MPP. Different extraction techniques and the integrated recovery were also discussed. The utilisation of MPP in different industrial schemes are also detailed out from different perspectives such as the pharmaceutical and biotechnology industries. This review convincingly expresses the significance of MPP, providing a sustainable opportunity for food and pharmaceutical development.
Highlights
Fruits are widely used in agri-food industry in which large quantity of by-products including pomace, peel, rind and seeds are generated [1,2]
This review provides a useful baseline for substantial production of mango peel pectin (MPP) as well as a guidance for the global policy of zero-waste processing and sustainable used of natural resource
Et al [106] found that the Ultrasound-Assisted Extraction (UAE) provided an alternative choice for pectin extraction from mango peel because through this technique an MPP yield as high as 50% can be achieved without interfering the physicochemical properties
Summary
Fruits are widely used in agri-food industry in which large quantity of by-products including pomace, peel, rind and seeds are generated [1,2] This biomass is a potential source for valuable bioactive compound recovery such as dietary fibres, carotenoids, polyphenols, oils, vitamins and many other compounds [3]. The yield and the physiological attributes are diverse, depending on their gene pools and further interaction with environmental conditions [32,33] Physical characteristics such as fruit weight, size and peel colour have been used to describe mango varieties.
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
