Mangosteen processing: A review

Abstract

The fruit of the mangosteen tree (Garcinia mangostana L.) has gained increasing acceptance as a distinctively flavored commodity that is also a rich source of nutrients and health-promoting phytochemicals, including prenylated and oxygeneated xanthones, flavonoids, flavanols, tannins, anthocyanins, ascorbic acid, carotenoids, and other bioactive compounds. The short shelf-life of fresh mangosteen fruit hinders distribution from producing regions in tropical or sub-tropical zones to distant markets. Consequently, several processing techniques are applied in the manufacture of food products that exploit the unique gustatory and nutritional properties of mangosteen. The present review summarizes the chemical properties of mangosteen and processing technologies applied in the manufacture of minimally processed (fresh- cut), frozen, canned, juiced, fermented (wine), dried, and miscellaneous other food products derived from this unique tropical fruit. Practical applications The review summarizes current processing technologies applied in the manufacture of food products from mangosteen fruit, including minimally processed (fresh-cut), frozen, canned, juiced, fermented (wine), dried, and miscellaneous other food products. It is intended to provide a single source of information to guide research and development of food products formulated with mangosteen as a primary ingredient.