Background It was estimated that each year, 15–25 million tons of mango peels and stones
are generated. The deposition of mango byproducts in landfills cause severe environmental …

Mango by-products are important sources of bioactive compounds generated by agro-
industrial process. During mango processing, 35–60% of the fruit is discarded, in many …

This study aims to describe and compare the distribution of bioactive compounds, the fatty
acids profiles, and the TEAC hydrophilic and lipophilic antioxidant activities in different fruit …

The increase in the global population has led to a substantial increase in the demand for
food supply as well as food manufacturing industries that regularly produce large amounts of …

Mango “Ataulfo” peel is a rich source of polyphenols (PP), with antioxidant and anti-cancer
properties; however, it is unknown whether such antiproliferative activity is related to PP's …

The United Nations 2030 Agenda for Sustainable Development has created more pressure
on countries and society at large for the development of alternative solutions for synthetic …

This study was performed to determine the possibility of using mango fruit (Mangifera indica)
in brewing technology. The aim of using the SPME-HS-GC-MS technique was to assess …

Mango purée is a byproduct of the current production processes (such as freeze‐drying,
dehydration) after the product shaping stage or grades II and III mangoes. Currently, fruit bar …

The increasing production of tropical fruits followed by their processing results in tons of
waste, such as skins or seeds. However, these by-products have been reported to be rich in …

In recent years, food manufacturers are increasingly utilizing enzymes in the production of
fruit-based (unfermented and fermented) products to increase yield and maximize product …