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

作　　者：Alok Kumar Gupta Pawan Singh Gurjar Karma Beer Alemwati Pongener S.C.Ravi Smita Singh Anil Verma Abha Singh Mamta Thakur Soubhagya Tripathy Deepak Kumar Verma 

机构地区：[1]Division of Post-harvest Management,ICAR-Central Institute for Subtropical Horticulture(Ministry of Agriculture and Farmers Welfare,Government.of India),Lucknow,UP,226101,India [2]ICAR-Central Institute for Arid Horticulture,Bikaner,Rajasthan,India [3]ICAR-Indian Agricultural Research Institute,Assam,India [4]Department of Nutrition and Dietetics,University Institute of Applied Health Sciences,Chandigarh University,Chandigarh,140413,Punjab,India [5]Department of Food Technology,School of Sciences,ITM University,Gwalior,474001,Madhya Pradesh,India [6]Agricultural and Food Engineering Department,Indian Institute of Technology Kharagpur,Kharagpur,721302,West Bengal,India

出　　处：《Food Bioscience》2022年第4期665-692,共28页食品生物科学（英文）

摘　　要：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 andβ-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.

关 键 词：Mango peel and kernel Nutritional composition Bioactive compounds Flavonoids MANGIFERIN Carotenoids Food utilization Biological properties 

分 类 号：TS201.4[轻工技术与工程—食品科学]