Nutritional and health perspectives of mango peel

Abstract

Worldwide Mango is a common traded tropical fruits, but its peel, similar to other agricultural by-products, is often discarded. The weight of the mango peel accounts for 15% to 20% of the fruit's total weight. Prime by-products of mango juice and food processing industry is Mango peels and seed. However, mango peels, as nutrition-rich materials, have new gateways for nutrition production in the food industry and low costs for the pharmaceutical industry. Mango peels transformed into functional foods due to their historical consumption as food and medicine in certain parts of the world. The mango peel contains nutrients and natural bioactive compounds that could be utilized to create economic profit in the food industry. A significant agro-industrial waste, mango peel is rich in dietary fibre and polyphenols. The extraction of dietary fibre and polyphenols from mango peels and its correlation with improved gut health are highly relevant. In mango peel, ascorbate, fructose, and soluble (starch and rhamnogalacturonans) and insoluble (lignin and hemicellulose) dietary fibres can be found in good amounts. The aim of this article is to discuss the nutritional, functional, and essential nutraceutical properties of mango peel. The paper also discusses the future research needs in the area of mango peels for application in the food and pharmaceutical industry and wastewater treatment. Additionally, This review aims to raise awareness of the value of mango peels as a source of different nutrition.