Mango powder: Production and applications

Mango powder offers several advantages over other forms of processed mango products like puree, juice and concentrate. Besides having a much longer shelf life due to a considerable reduction in water content, the transport cost is also significantly reduced.

The powder is a relatively stable preparation that can be used for flavoring confectioneries and pharmaceutical preparations as well as in the manufacture of formulated drink, flavored ingredient and baby foods. Dried mango powder is good adjunct in ice cream and bakery.

If the moisture content of fruit powders can be reduced to less than 4%, they can be used to make candy, toffee, fudge, etc. People, particularly children who do not like raw mango, may find these food products more appetizing.

Several drying technologies can be viable commercial options for the manufacture of mango powders, including freeze drying, drum drying, spray drying and Refractance Window drying.

Spray-drying is a process in which a liquid feed is finely dispersed or atomized to form droplets, which are eventually sprayed into a heated air chamber. The process facilitates the rapid evaporation of H2O from the feed droplets, thereby forming the powder particles.
Mango powder: Production and applications

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