Effects of raw material characteristics and process technology on the valorization of polyphenols and pectin from mango peels

Auteurs

• Christian H. Geerkens

Paramètres

• Manuels
• Manuels universitaires

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The rising demand for fresh mangoes and their products has led to increased mango production and processing worldwide. This industrial processing generates significant by-products, such as stones and peels, which can be costly to dispose of without effective valorization techniques. While the kernel fat from stones can be partially used as a cocoa butter substitute, viable methods for valorizing mango peels are still underdeveloped. Nevertheless, mango peels are potential low-cost sources of valuable bio- and techno-functional compounds, including polyphenols and pectin. Despite the industrial processing of both ripe and unripe mango cultivars, there is limited knowledge on the valorization potential of their by-products. To address this, the study examined the suitability of various mono- and polyembryonic mango fruits at different ripeness levels and evaluated the impact of peel stabilization methods—blanching, convective oven drying, lyophilization, and irradiation—on the quality of polyphenols and pectin. A rapid ultrasound-assisted extraction technique for polyphenols and a purification method using adsorbent technology were developed. Ultimately, the research assessed the potential of mango peels and derived products, including different pectins, for use as feed supplements, providing a comprehensive approach for the industrial utilization of mango peels.

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• Année de publication: 2015