Utilization of mango processing industrial waste into value added products

Abstract

Around the world, the food processing industries produce significant amounts of food wastes or byproducts each year. The industries that process plant-based foods, such as those that process fruits and vegetables, cereals and pulses, nuts and oil seeds, etc., mostly create byproducts including bran, husk, pomace, seed, peel, shell, seeds, stems, and seed coat. When these waste products are disposed of as waste or used as cattle feed, they pollute the ecosystem and lose important nutrient components. By-products from the food processing industry are a prospective source of bioactive and functional chemicals that can be used for medicinal and nutritional purposes. Due to rising health consciousness among consumers, there is a tremendous increase in demand for novel functional foods. Functional foods are utilised to improve health quality and health maintenance while lowering health risks for conditions like cardiovascular disease, cancer, osteoporosis, obesity, diabetes, and metabolic disease. India is the world's secondlargest producer of fruits and vegetables. 10% of the fruit produced worldwide comes from it. Fruit wastes are a great source of phytochemicals and antioxidants. As a result, the functional characteristics of the waste from the processing of fruit can be used. The study's goal is to create sustaining and useful food products based on by-products from Tamil Nadu's mango processing industry. This study contributes to a more efficient use of mango processing industries economically. Key words: sustaining,phto-chemicals, Antioxidants,therapeutic