Mango is one of the popular fruits in the world due to its attractive color, delicious taste and excellent nutritional properties. Known for its sweet fragrance and flavor, the mango has delighted the senses for more than 4000 years. A celebrated fruit, mango, now produced in most of the tropical parts of the globe.

Monday, October 12, 2020

Mango Waste: Pomace And Peel

Mango pomace is a by-product generated during mango processing; it is usually discarded as agricultural waste. Pomace actually is a low-value by-product obtained from fruit and vegetable processing. The extracting of juices from fruits (such as apples, cranberry, orange, mango) leaves behind 20–50% of the original fruit weight (peel and pomace).

Mango peel, a by-product of the fresh-cut industry, constitutes 20–25% of the mango processing waste and is found to be a good source for the extraction of pectin, dietary fiber and powder, suitable for preparation of jelly and other food ingredients.

Mango pomace can be processed and used for human consumption, also can be used for animal feed and for manufacture of compost. With the new technology and research mango pomace as a waste product found the new application and can be used commercially.

The concentrations of phenolics and other phytochemicals present in the peels, pulp/pomace and seeds of fruit are generally substantially higher than in their respective edible tissues, suggesting these wastes and residues to be the potential sources for isolating bio-active compounds.

Mango peel has been found to be a good source of phytochemicals such as polyphenols, carotenoids, vitamin E, dietary fiber and vitamin C and it also exhibited good antioxidant properties. Studies have been shown that dry mango peel contains total polyphenol and carotenoid contents 55 to 110 mg /g and 387 to 3337mg/g respectively as well as 44-78% total dietary fiber.
Mango Waste: Pomace And Peel

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