Mango By-products Research Articles

Beyond the Conventional. Value Proposition and Sustainable Innovation in the Transformation of the Mango Epidermis and Kernel for ASAGRAT

The main purpose of the article is to develop and implement strategies for the sustainable utilization of mango by-products, specifically the peel and the kernel, with the goal of improving the socio-economic situation of farmers associated with the Association of Farmers of Tocaima (ASAGRAT). The adopted research methodology is grounded in two complementary approaches. Firstly, the research-action methodology is employed, encouraging community participation at all stages of the process. Secondly, a mixed approach is utilized, combining qualitative and quantitative methods. Qualitative data is collected through workshops, field journals, and surveys, while technological surveillance supports decision-making through access to diverse information sources. This comprehensive approach encompasses technological surveillance of mango by-products, improvement proposals, and projections for the development of new products that integrate into the value chain of the processes studied population

Application of starch-rich mango by-product as filler for the development of an additive manufacturing filament compound

The surge in global polymeric waste underscores the imperative for biodegradable materials to substitute traditional polymers. Crucially, advancements are needed for emerging technologies like Materials Extrusion (ME) in additive manufacturing, where current biodegradable materials exhibit limitations. This work was based on the development of a biodegradable composite filament. The inner of the mango seed (kernel) and poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) were used as raw materials. The properties of PHBV and mango by-product mixture were first evaluated by direct-extrusion printing. Then, the feasibility of manufacturing the filaments was studied. Initially, the kernel seed mango was characterized thermally, chemically, and morphologically by DSC, FTIR, and SEM, respectively. It was observed that the addition of mango by-product contributed to the decrease of PHBV crystallinity, resulting in the reduction of printed parts retraction and increases the Tg, as shown by the DMA. The structure of the native starch was preserved due to non-gelatinization, even after processing steps, as indicated by thermal, chemical, and morphological analyses. Finally, PHBV filaments containing mango by-products were fabricated, and prototypes were manufactured by ME to demonstrate the potential for market acceptance and commercialization of the studied filament.

Effect of Pediococcus acidilactici and mango seed polyphenols on the fermentative profile of the indigestible fraction of yam bean

Yam bean is an important source of dietary fiber and other components that comprise the total indigestible fraction (TIF), which can be fermented by the colonic microbiota and produce metabolites with beneficial health effects. Therefore, the objective of this study was to evaluate the in vitro colonic fermentation of yam bean TIF and the changes caused by the addition of a polyphenolic extract of mango seed and the lactic acid bacteria Pediococcus acidilactici. The mango seed extract was obtained by ultrasound-assisted extraction, and the microbial growth rate and viability of P. acidilactici were determined using a Neubauer chamber. Yam bean TIF was isolated by triple enzymatic hydrolysis and subjected to in vitro colonic fermentation in combination with treatments with mango seed extract and P. acidilactici suspensions. Changes in pH, total soluble phenols (TSP), and antioxidant capacity (AOX) were evaluated. Furthermore, the production of metabolites was quantified by HPLC-DAD-MS and GC–MS. The Growth rate of P. acidilactici was 0.1097 h−1 with 97.5 % viability at 7 h of incubation. All TIF treatments showed a high capacity of fermentation, and the addition of mango seed extract increased the TSP content and AOX in DPPH and FRAP assays. A total of Forty-six volatile metabolites were detected, with highlighting the presence of esters, benzenes, aldehydes, and short-chain fatty acids. Five phenolic compounds associated with mango by-products were quantified during all fermentation process, despite the concentration of the extract. P. acidilactici did not substantially modify the fermentative profile of TIF. However, further studies such as the evaluation of the abundance of microbial communities may be necessary to observe whether it can generate changes during colonic fermentation.

Evaluation of mango residues to produce hyaluronic acid by Streptococcus zooepidemicus.

Mango processing generates significant amounts of residues (35-65%) that may represent environmental problems owed to improper disposal. The use of mango byproducts as substrates to produce hyaluronic acid (HA) is an attractive alternative to reduce the cost of substrate. In this study, we evaluated the potential of hydrolyzates from mango peels and seeds to produce HA by Streptococcus equi. subsp. zooepidemicus. The physicochemical characterization of mango residues showed that the seeds contain a higher amount of holocellulose (cellulose and hemicellulose), which amounts 54.2% (w/w) whereas it only represents 15.5% (w/w) in the peels. Mango peels, however, are composed mainly of hot water-extractives (62% w/w, that include sucrose, fructose, glucose and organic acids). A higher concentration of monosaccharides (39.8 g/L) was obtained from the enzymatic hydrolysis (with Macerex) of peels as compared to seeds (24.8 g/L with Celuzyme). From mango peels, hydrolyzates were obtained 0.6 g/L HA, while 0.9 g/L HA were obtained with hydrolyzates from mango seeds. These results demonstrate that mango byproducts have the potential to be used for production of HA.

Nutrtional and Phytochemical Characterstics of Fruits and Vegetable Wastes as Livestock Feed: A Case Study in Gamo Zone, Southern Ethiopia.

Fruit and vegetable producers were creating a large amount of waste in homes, cafeterias, and agroprocessing units. The majority of this waste is composted and disposed in landfills and waterways. Recycling these wastes as animal feedstuffs will lessen food-feed competition and minimize environmental hazards. This study was carried out in the Gamo zone of southern Ethiopia, in the heart of the southern rift valley, to ascertain the nutritional profiles of fruit and vegetable by-products in relation to livestock feed potentials. All fruit and vegetable waste (FVW) samples were collected from homes, marketing facilities, restaurants, and waste disposal facilities. Proximate, detergent fiber component, minerals, and antinutritional factors were among the analyses performed on the collected samples. The results showed that, highest CP values recorded from banana leaf, 15.8 ± 0.8 (%DM) followed by avocado peel (14 ± 0.8) among fruit by-products and that of highest values of vegetable components were obtained from Moringa oleifera strip (20.6 ± 1.25) sweet potato (18.5 ± 1.55), respectively. The highest ME (MJ/kg DM) contents obtained from avocado and mango by-products among fruit wastes, while that of highest values recorded for cassava and potato peel (12.2 ± 0.4) and (11.3 ± 0.1) among vegetable components, respectively. The antinutrients included in FVW, namely, tannin, oxalate, and phytate, did not exceed the maximum permissible level for animal needs, which is less than 5% of DM. The macro- and micromineral profiles of these by-products also show encouraging results that contribute to maintaining the mineral needs of farm animals. FVW can be a viable and alternative source of supplemental feed for farm animals that primarily rely on low-quality natural pasture and crop residues, and can partially replace more expensive feedstuffs and their efficient reuse would minimize environmental impacts associated with the disposal of such wastes.

Technical-Economic Performance, Carcass and Meat Quality of COBB500 Broilers Fed Rations Incorporating Mango By-Product Feeds in Ivory Coast (West Africa)

Technical-Economic Performance, Carcass and Meat Quality of COBB500 Broilers Fed Rations Incorporating Mango By-Product Feeds in Ivory Coast (West Africa)

Biovalorization of mango byproduct through enzymatic extraction of dietary fiber.

Mango is considered one of the most important tropical fruits worldwide in terms of its consumption and consumer acceptability. Its processing generates huge quantities of mango byproducts, which is often discarded unscrupulously into the environment and, therefore, needs effective waste management practices. The extraction of mango peels' dietary fiber using enzymatic method can be a useful valorization strategy for management of mango by-products. In the present investigation, dietary fiber (soluble and insoluble fraction) was extracted by enzymatic hydrolysis using α-amylase, protease, and amyloglucosidase. Highest yield of dietary fiber (67.5%, w/w) was obtained at 60°C temperature using recommended enzyme concentrations including α-amylase (40 µL), protease (110 µL), and amyloglucosidase (200 µL) after a treatment time of 60min. SEM analysis indicated the increased porosity of dietary fiber samples caused due to the hydrolytic effect of enzymes on its surface structure, whereas FTIR analysis confirmed the functional groups present in dietary fiber. The coexistence of crystalline and amorphous nature of polymers present in soluble and insoluble fractions of dietary fiber was assessed by XRD analysis. Further, the analysis of functional properties including WHC, OHC, and SC revealed the suitability of using extracted mango peel's dietary fiber in the food systems.

POTENTIAL AVAILABILITY OF MANGO BY-PRODUCTS IN THE BOBO-DIOULASSO AND ORODARA AREAS OF BURKINA FASO: ASSESSMENT OF THE QUANTITIES OF MANGO BY-PRODUCTS AND MANGO FEED PRODUCIBLE FOR RUMINANTS

The aim of the study was to assess the potential availability of mango by-products in Bobo-Dioulasso and Orodara, with a view to scaling up technologies for their valorization into animal feed. To this end, a cross-sectional survey was conducted among 24 drying units and 17 mango producers. The potential quantities of mango by-products and feed that could be produced were calculated. The results show that the potential quantities of mango by-products in the area were 7,857t for the units surveyed and 16,180t for those in operation. The potential quantities of feed that could be produced with these by-products were 4,190t and 8,427t for the surveyed and functional drying units respectively. Cumulative losses from orchards and drying units amounted to 38,994t, and the potential mango feed that could be produced was 19,486t. The potential nutritional supply from these feeds was 18,792t of dry matter (DM), 1,438t of digestible nitrogenous matter (DNM) and 21,547 UFFV. The surveys showed that mango processing and production by-products are available in the study area. Work is needed to scale up technologies for converting mango by-products into feeds that could be used for fattening. This would create added value for the mango sector, while increasing the availability of feed for animal production.

Mangifera indica L., By-Products, and Mangiferin on Cardio-Metabolic and Other Health Conditions: A Systematic Review.

Mango and its by-products have traditional medicinal uses. They contain diverse bioactive compounds offering numerous health benefits, including cardioprotective and metabolic properties. This study aimed to explore the impact of mango fruit and its by-products on human health, emphasizing its metabolic syndrome components. PUBMED, EMBASE, COCHRANE, and GOOGLE SCHOLAR were searched following PRISMA guidelines, and the COCHRANE handbook was utilized to assess bias risks. In vivo and in vitro studies have shown several benefits of mango and its by-products. For this systematic review, 13 studies met the inclusion criteria. The collective findings indicated that the utilization of mango in various forms-ranging from fresh mango slices and mango puree to mango by-products, mango leaf extract, fruit powder, and mangiferin-yielded many favorable effects. These encompassed enhancements in glycemic control and improvements in plasma lipid profiles. Additionally, mango reduces food intake, elevates mood scores, augments physical performance during exercise, improves endothelial function, and decreases the incidence of respiratory tract infections. Utilizing mango by-products supports the demand for healthier products. This approach also aids in environmental conservation. Furthermore, the development of mango-derived nanomedicines aligns with sustainable goals and offers innovative solutions for healthcare challenges whilst being environmentally conscious.

Optimization of Extrusion Conditions for an Extruded Food Enriched with Mango By-Products (Mangifera indica var. Tommy Atkins) via Response Surface Methodology

Today, mango by-products are produced in significant amounts, posing an environmental problem. Their incorporation into food products offers a solution to this problem. An extruded food product formulated with the flours of white corn, mango peel, and mango kernel was developed. To obtain the desired quality regarding the physical and chemical characteristics of the extruded food product, an optimization study was carried out. Response surface methodology was used to evaluate the effect of the following extrusion process variables on the physical (expansion index (EI), hardness, water absorption index (WAI), water solubility index (WSI)) and chemical properties (total polyphenol content and antioxidant capacity): the die temperature (DT, 100–130 °C), the feed moisture content (FMC, 17–21%), and the screw speed (SS, 80–120 rpm). Response surface and regression models were performed to determine the responses as a function of the process variables. Model optimization was carried out with an R2 of >0.60, maximizing the WAI and minimizing the hardness and the WSI. The optimal conditions were a DT of 120.66 °C, an FMC of 21.88%, and an SS of 66.36 rpm. The extruded product’s characteristics were an EI of 1.10, a hardness of 63.66 N, a WAI of 5.41 g/g, a WSI of 16.20%, a TPC of 3402 mg GAE/100 g sample, and an antioxidant capacity of 90.09 mg Etrolox/g (measured by DPPH) and 79.38 mg Etrolox/g (measured by ABTS); the overall desirability value was 0.870.

Postharvest Management, Nutritional Profile, and Value-Added Products of Mango (Mangifera indica L.)

Mango is widely consumed and traded due to its health benefits, excellent fiber sources, and bioactive compounds. However, mangoes are climacteric fruits and, therefore, highly perishable, thus, requiring proper postharvest management and adequate processing into value-added and more stable products with a longer shelf life in order to make the fruits available and marketable all year round. Vital information on postharvest losses and management of mango, nutritional and health benefits of mango fruits, value addition to green mature mango and ripe mango, and utilization of mango by-products were presented in this review. The aims of this review are to motivate farmers to increase mango cultivation, to explore processors new products of mango, and to keep consumers abreast of nutritious products from mango.

Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar.

Mango purée is a byproduct of the current production processes (such as freeze-drying, dehydration) after the product shaping stage or grades II and III mangoes. Currently, fruit bar is a convenient and highly nutritious snack made from fruit. The objective of this study is to utilize mango byproduct in order to develop a fruit bar processing technology, which is based on evaluating the quality (color, break force, vitamin C content, and sensory) when varying the pH of mango purée and the concentration of added pectin. Additionally, total soluble solids (TSS) after blending at 80°C were also investigated. The increase in pH, pectin concentration of mango purée, and TSS after blending showed that vitamin C content in fruit bars tended to decrease. TSS results revealed that at TSS = 63°Bx, pH 3.3, and a pectin concentration of 1.3%, the product received a high rating of 6.3. Additionally, the vitamin C content of the product reached 7.82 mg/100 gDW. The results of this study are expected on the diversification of products from mango. Solving the situation that grades II and III mangoes are difficult to be commercialized and making the most of the byproduct mango flesh after certain production processes.

Enhanced extraction of phenolic compounds from mango by-products using deep eutectic solvents

Deep eutectic solvents (DESs) potential for the extraction of polyphenolic compounds (PC) from mango by-products (peel and seed) was evaluated. Ultrasound (US) and agitation were applied to evaluate the effects of solvent and extraction methodology. The extracts were characterized with antioxidant capacity and HPLC-DAD profile. A theoretical study was performed using density functional theory and the QTAIM approach. β-alanine and choline chloride based DESs were effective to extract PC from peel and seed. Some DES increased PC extraction up to three times for peel (23.05 ± 1.22 mg/g DW) and up to five time for seeds (60.01 ± 1.40 mg/g DW). The PC profile varied with the solvent (DES vs EtOH/MeOH), procedure (US vs agitation) and material (peel or seed). Mangiferin extraction from peels was significantly increased with β-alanine based DES (676.08 ± 20.34 μg/gDW). The strength of H-bonds had a determining effect on the viscosity of DESs. The solute-solvent solvation energy was suitable to estimate the strength of H-bond interactions between DES and target compounds. This study demonstrates the remarkable capacity of DESs to extract PC from mango by-products and provides insights into the factors controlling extraction properties.

Bioactive Compounds in Extracts from the Agro-Industrial Waste of Mango

Mango by-products are important sources of bioactive compounds generated by agro-industrial process. During mango processing, 35-60% of the fruit is discarded, in many cases without treatment, generating environmental problems and economic losses. These wastes are constituted by peels and seeds (tegument and kernel). The aim of this review was to describe the extraction, identification, and quantification of bioactive compounds, as well as their potential applications, published in the last ten years. The main bioactive compounds in mango by-products are polyphenols and carotenoids, among others. Polyphenols are known for their high antioxidant and antimicrobial activities. Carotenoids show provitamin A and antioxidant activity. Among the mango by-products, the kernel has been studied more than tegument and peels because of the proportion and composition. The kernel represents 45-85% of the seed. The main bioactive components reported for the kernel are gallic, caffeic, cinnamic, tannic, and chlorogenic acids; methyl and ethyl gallates; mangiferin, rutin, hesperidin, and gallotannins; and penta-O-galloyl-glucoside and rhamnetin-3-[6-2-butenoil-hexoside]. Meanwhile, gallic acid, ferulic acid, and catechin are reported for mango peel. Although most of the reports are at the laboratory level, they include potential applications in the fields of food, active packaging, oil and fat, and pharmaceutics. At the market level, two trends will stimulate the industrial production of bioactive compounds from mango by-products: the increasing demand for industrialized fruit products (that will increase the by-products) and the increase in the consumption of bioactive ingredients.

Influence of Sorbent Type on Drying Efficiency, Production Costs and Nutritional Values of Mango By-Products Feeds for Livestock

Influence of Sorbent Type on Drying Efficiency, Production Costs and Nutritional Values of Mango By-Products Feeds for Livestock

In vitro bioaccessibility and uptake of β-carotene from encapsulated carotenoids from mango by-products in a coupled gastrointestinal digestion/Caco-2 cell model

β-carotene is a carotenoid with provitamin A activity and other health benefits, which needs to become bioavailable upon oral intake to exert its biological activity. A better understanding of its behaviour and stability in the gastrointestinal tract and means to increase its bioavailability are highly needed. Using an in vitro gastrointestinal digestion method coupled to an intestinal cell model, we explored the stability, gastrointestinal bioaccessibility and cellular uptake of β-carotene from microparticles containing carotenoid extracts derived from mango by-products. Three types of microparticles were tested: one with the carotenoid extract as such, one with added inulin and one with added fructooligosaccharides. Overall, β-carotene was relatively stable during the in vitro digestion, as total recoveries were above 68 %. Prebiotics in the encapsulating material, especially inulin, enhanced the bioaccessibility of β-carotene almost 2-fold compared to microparticles without prebiotics. Likewise, β-carotene bioaccessibility increased proportionally with bile salt concentrations during digestion. Yet, a bile salts level above 10 mM did not contribute markedly to β-carotene bioaccessibility of prebiotic containing microparticles. Cellular uptake experiments with non-filtered gastrointestinal digests yielded higher absolute levels of β-carotene taken up in the epithelial cells as compared to uptake assays with filtered digests. However, the proportional uptake of β-carotene was higher for filtered digests (24 – 31 %) than for non-filtered digests (2 – 8 %). Matrix-dependent carotenoid uptake was only visible in the unfiltered medium, thereby pointing to possible other cellular transport mechanisms of non-micellarized carotenoids, besides the concentration effect. Regardless of a filtration step, inulin-amended microparticles consistently resulted in a higher β-carotene uptake than regular microparticles or FOS-amended microparticles. In conclusion, encapsulation of carotenoid extracts from mango by-products displayed chemical stability and release of a bioaccessible β-carotene fraction upon gastrointestinal digestion. This indicates the potential of the microparticles to be incorporated into functional foods with provitamin A activity.

Biochemical Characterization of Mango Kernel (Mangifera indica) Grown in Côte d’Ivoire and Formulation of Butter for Cosmetic Use

Aims: The peel and the kernel of mangoes of KENT and KEIT varieties, although presenting enormous nutritive and technological potentialities, are considered as waste and, as a result, rejected in nature causing environmental pollution. This study therefore set itself the general objective of contributing to the development of mango by-products (Mangifera indica) by incorporating them into formulations of products for cosmetic use.
 Study Design: Almond butter was obtained from the fresh and dried almonds of two varieties of mangoes (KENT and KEIT).
 Place and Duration of Study: Fruits of mango (KENT and KEIT) varieties at commercial maturity used in this study came from Banco fruit market (Abidjan, Côte d'Ivoire). The tests were carried out at the laboratory of food biochemistry of Nangui Abrogoua University, between May and July 2020.
 Methodology: The mango kernels (Mangifera indica) were extracted and the biochemical characterization of both fresh kernels and almond powders was carried out on parameters such as lipids, ash, fibers, etc. Then, mango kernel powder of KENT with good potential was used for the formulation of butter. Following the control formulation, different formulations were made by reducing volume of extraction solvent (sunflower oil) and varying the amount of beeswax used at 10% and 35% of the mass of macerate used. Finally, physicochemical properties of butter were determined.
 Results: The study showed that mango kernels produced in Côte d’Ivoire, specifically mango kernel powders, were rich in lipids (8-9%), proteins (2-7%), fiber (9-11%), carbohydrates (35-76%), ash (2.99-5.66%), vitamin C (35-104 mg/100g) and many other biomolecules, which made possible the production of butter. The physicochemical properties of butter gave results of acid numbers of 8.24 to 9.03 mg KOH/g oil and saponification of 189.45 to 212.09 mg KOH/g oil. These indices combined with pH (4.6 to 5.2), density (0.3 to 0.91) and color are indicators of the good quality of butter. Finally, the KE 1/3 formulation, with 35% beeswax added, gave the most satisfaction.
 Conclusion: These physical and chemical properties obtained would suggest a finished product of quality and good conservation and good scent pleasant and would have various applications in the cosmetic field in particular in the nutrition of the skin and the hair.

Phenolic-rich extracts from acerola, cashew apple and mango by-products cause diverse inhibitory effects and cell damages on enterotoxigenic Escherichia coli

This study aimed to evaluate the inhibitory effects of phenolic‐rich extracts from acerola (Malpighia emarginata D.C., PEA), cashew apple (Anacardium occidentale L., PEC) and mango (Mangifera indica L., PEM) by‐products on distinct enterotoxigenic Escherichia coli (ETEC) strains. The capability of PEA and PEC of impairing various physiological functions of ETEC strains was investigated with multiparametric flow cytometry. Procyanidin B2, myricetin and p‐coumaric acid were the major phenolic compounds in PEA, PEC and PEM, respectively. PEA and PEC had lower minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) (MIC: 31·25 mg ml−1; MBC: 62·5 mg ml−1) on ETEC strains than PEM (MIC and MIC: >1000 mg ml−1). PEA and PEC (15·6, 31·2, 62·5 mg ml−1) caused viable count reductions (P < 0·05) on ETEC strains after 24 h of exposure, notably the ≥3 log reductions caused by 62·5 mg ml−1. The 24 h exposure of ETEC strains to PEA and PEC (31·2, 62·5 mg ml−1) led to high sizes of cell subpopulations with concomitant impairments in cell membrane polarization and permeability, as well as in enzymatic, respiratory and efflux activities. PEA and PEC are effective in inhibiting ETEC through a multi‐target action mode with disturbance in different physiological functions.

Fruit residues as diet ingredients for Symphysodon discus: nutrient digestibility

The selection of ingredients is an important aspect for diets formulation for fish in captivity. The use of fruit industry by-products can be an alternative for inclusion in diets for ornamental fish, as discus fish case, to improve health and reduction of production costs, further to reducing the environmental impacts of fruits industries residues. The objective the studies was to evaluate the bioavailability of fruit industry by-products in the diet for discus fish by coefficients of digestibility. The digestibility of three by-products: pineapple by-product, mango by-product, and passion fruit by-product were evaluated. Thirty-two discus fish (106 ± 26.6 g) were distributed in 4 tanks for feeding and fecal collection, constituting an experimental design in Latin square (4 diets test- x 4 periods of fecal collection x 4 replicates). The three by-products had digestibility coefficients above 80%, 70%, and 69% for dry matter, protein, and fat, respectively, being possible to use them as a source of these nutrients in diets for the discus fish. However, it was observed that the mango and passion fruit by-product had the lowest energy digestibility coefficient, with bioavailabilities less than 50% of utilization. The co-products of the fruit processing industry tested in this work have nutritional conditions to be used as food for root discs. The use of these co-products as food for ornamental fish can be an alternative use and value.

A review on valorization of different byproducts of mango (Mangifera indica L.) for functional food and human health

Mango (Mangifera indica) is one of the most popular fruits in the world. During processing, the byproducts such as peel, seed and kernel are produced, which are high in bioactive components. There is a need to utilize them to formulate food products or extract the functional components. This paper provides an overview about the nutritional composition of mango byproducts besides discussing the bioactive compounds (BACs). The manuscript also explores the existing evidences on the biological activity of BACs and the potential of mango peel and seed kernel to develop value-added foods and beverages. Mango kernel is a great source of macronutrients and micronutrients with a relatively high antioxidant and polyphenolic content, whereas mango peels are rich in protocatechuic acids, mangiferin and β-carotene. These BACs demonstrate numerous biological activities including anti-oxidant antimicrobial, anti-diabetic, anti-cancer and anti-inflammatory properties. One of the promising strategies to utilize these byproducts is the development of different value-added food products such as bakery products, meat products, and dairy-based products for improving their phenolic compounds, fiber content, carotenoids, and antioxidant activity. This review thus illustrates the nutraceutical and pharmacological properties of mango byproducts and their appropriate use to enhance nutrition and health.