What is it about?
This study explores the valorization of mango agro-industrial waste as a sustainable source of valuable bioactive compounds. By optimizing polyphenol extraction and characterizing flavonoids using LC–MS, the research highlights the potential of mango by-products for developing value-added ingredients, reducing food waste, and promoting a circular bioeconomy.
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Why is it important?
Mango processing generates substantial amounts of waste that can negatively impact the environment. This research demonstrates how these by-products can be transformed into valuable sources of natural antioxidants and bioactive compounds, supporting sustainable food production, reducing waste, and creating new opportunities for the food, pharmaceutical, and nutraceutical industries.
Perspectives
This research opens new opportunities for the sustainable valorization of mango processing waste. Future studies should focus on scaling up extraction processes, improving the stability and bioavailability of bioactive compounds, and evaluating their incorporation into functional foods, nutraceuticals, and natural antioxidant formulations. Industrial implementation could promote circular economy practices and generate added value for the agro-food sector.
PhD Jimy Oblitas
Universidad Privada del Norte
Read the Original
This page is a summary of: Optimization of total polyphenol extraction and flavonoid screening by mass spectrometry in mango (Mangifera indica L.) waste from Peru, Food Science and Technology, January 2023, FapUNIFESP (SciELO),
DOI: 10.1590/fst.105322.
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