What is it about?
The pericarp of mangosteen, which is rich in xanthones, has traditionally been discarded as waste. However, we recognize its significant bioactive potential. In this article, we explore the phytochemistry, pharmacology, and food science relevance of mangosteen. Mangosteen could serve as a promising model for circular innovation, potentially converting agro-industrial waste into high-value functional ingredients for sustainable health solutions.
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Why is it important?
Through this study, we suggest a practical way to turn mangosteen pericarp, which is often considered waste, into valuable, multifunctional products that can be used in food, medicine, and sustainable industries.
Perspectives
A substantial portion of the fruit, namely its thick, purple pericarp, remains largely underutilized despite constituting over 60% of the total biomass and being exceptionally rich in bioactive compounds. Mangosteen rind is emerging as a highly promising agro–industrial by-product with enormous potential for innovation in functional foods and pharmaceuticals. We propose a practical approach to converting what is often discarded—mangosteen pericarp—into valuable, multifunctional products that can revolutionize food, medicine, and sustainable industry sectors.
Dr. Sumit Kumar Singh
Patanjali Research Foundation
Read the Original
This page is a summary of: Polyphenol‐Driven Valorization of
Garcinia mangostana
L. Pericarp: Green Extraction of Xanthones for Functional Food Ingredients and Therapeutic Breakthroughs, Molecular Nutrition & Food Research, May 2026, Wiley,
DOI: 10.1002/mnfr.70496.
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