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Agro-Industrial Potential of the Mango Peel Based on its Nutritional and

Functional Properties

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DOI: 10.1080/87559129.2015.1094815

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ISSN: 8755-9129 (Print) 1525-6103 (Online) Journal homepage: http://www.tandfonline.com/loi/lfri20

Agro-industrial potential of the mango peel based

on its nutritional and functional properties

Liliana Serna-Cock, Estefanía García-Gonzales & Cristian Torres-León

To cite this article: Liliana Serna-Cock, Estefanía García-Gonzales & Cristian Torres-León (2016)
Agro-industrial potential of the mango peel based on its nutritional and functional properties,
Food Reviews International, 32:4, 364-376, DOI: 10.1080/87559129.2015.1094815

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 FOOD REVIEWS INTERNATIONAL
2016, VOL. 32, NO. 4, 364–376
http://dx.doi.org/10.1080/87559129.2015.1094815

Agro-industrial potential of the mango peel based on its

nutritional and functional properties
Liliana Serna-Cocka, Estefanía García-Gonzalesa, and Cristian Torres-Leónb
a
Facultad de Ingeniería y Administración, Universidad Nacional de Colombia Sede Palmira, Palmira, Valle del
Cauca, Colombia; bDepartamento de investigación de alimentos, Escuela de Química, Universidad Autónoma
de Coahuila, Saltillo, México

ABSTRACT KEYWORDS
The mango peel represents from 15% to 20% of the total weight of Antioxidants; by-products;
the fruit. The aim of this review is to discuss the nutritional, func- dietary fibers; natural
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tional, and nutraceutical properties of mango peel. It also shows additive; waste
several ways to add value to the mango peels, and their uses.
Mango peel contains considerable content of antioxidants and diet-
ary fiber. The mango peel offers a range of possibilities to develop
value-added products. By-products from the agro-industrial proces-
sing of mangos can potentially make a significant contribution to the
design of natural products rich in dietary fiber for widespread con-
sumption. Additionally, food rich in soluble dietary fiber from mango
peels could be designed for diabetic persons, since the mango peel
reduces the speed with which glucose reaches the blood. Optimal
extraction methods and drying technologies that do not impair the
functional properties need to be further investigated. Economic,
nutritional, and environmental benefits could be obtained with the
proper use of this processing by-product.

Introduction
Mango (Mangifera indica L.) is one of the most commonly traded tropical fruits
worldwide.(1) The Florida varieties Tommy Atkins, Kent, Keitt, and Haden (which have
a red peel) are extensively used for processing.(2) During the processing of this fruit, by-
products such as the peel are produced. The peel represents approximately 20% of the
fruit.(1) Although a small percentage of the peel is used for the production of concentrates,
most of this by-product is considered waste and becomes a source of environmental
pollution. In addition to its nitrogen and phosphorus contents, the mango peel has a
high water content, which makes it susceptible to modification by microorganisms and
creates problems such as the generation of leachates and gas emissions.(3) At the same
time, the mango peel is a source of nutrients and nutraceutical compounds that could be
used to generate economic profit in the food industry, thereby mitigating and solving
environmental problems.(4) Although the mango peel has historically been used in eastern
countries to flavor meals,(5) its use in the production of additives for human consumption
would be more cost-effective. Previous studies have shown that the fiber from the mango

CONTACT Liliana Serna-Cock lserna@unal.edu.co Facultad de Ingeniería y Administración, Universidad Nacional

de Colombia Sede Palmira, Carrera 32 vía Candelaria, oficina 3170, edificio 25, Palmira, Valle del Cauca, Colombia.

© 2016 Taylor & Francis

 FOOD REVIEWS INTERNATIONAL 365

peel can be used as a food ingredient.(6–8) The peel has also been reported to contain
compounds with antioxidant activity and phenolic compounds with anticancer effects.(9)
The mango peel is a source of biologically active substances such as polyphenols, carote-
noids, flavonoids, anthocyanins, vitamins, and enzymes.(1)
Given that the peel has more polyphenols than the pulp,(10) and constitutes approxi-
mately 15–20% of the fresh fruit,(1) the mango industry is missing out on opportunities to
generate value-added products by discarding the peel. In this context, the aim of this
review is to discuss the nutritional, functional, and nutraceutical properties of mango peel.
It also shows several ways to add value to the mango peels, and their uses.

Nutritional properties of the mango peel

Dietary fiber
Dietary fiber (DF) is acknowledged as an essential part of the human diet, with numerous
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beneficial physiological functions. DF has two categories, namely, insoluble DF (IDF) and
soluble DF (SDF). IDF mainly acts on the intestinal tract to produce mechanical peristal-
sis, whereas SDF can also influence available carbohydrate and lipid metabolism.(11) The
mango is rich in soluble and insoluble dietary fiber and phytochemicals. shows nutritional
properties of the mango peel, including fiber content. The total dietary fiber content in the
mango peel range from 28% to 78%, in which insoluble dietary fiber (IDF) constitutes
14–50% and soluble dietary fiber (SDF) (neutral sugar and uronic acid) content is 13–28%
(Table 1). The ripe mango peel has more soluble dietary fiber than the raw mango. For
example, the peel of ripe Badami mangos from India contains 28.0% soluble dietary fiber
(Table 1), whereas the raw mango peel has 21.4%.(1)
Dietary fiber has functional properties that make it an important food additive,
including its capacity to retain water and oil, to swell, to increase viscosity, and to form
gels, all of which are essential properties for the formulation of food products with
important health benefits.(12) These additives provide multiple economic benefits to the
food, cosmetic, and pharmaceutical industries.
Pectin is a component of SDF, and it is a natural hydrocolloid that is found in higher
plants as principal structural elements of cell walls.(13) Many studies of the mango peel
have investigated its potential use as a source of pectins.(7) Arabinose (11.6 g/100 g dry
mass [dm]), galactose (4.97 g/100 g dm), and glucose (1.28 g/100 g dm) were the majority
of neutral sugars in both soluble (pectin) and insoluble mango peel. Pectins extracted from

Table 1. Nutritional properties of the ripe mango peel.

Total Insoluble Soluble Total
Variety Humidity Ash protein dietary fiber dietary fiber dietary fiber Reference
Mix Indian varieties 3.0 3.6 32.1 19.0 51.1 (3, 10)
Tommy Atkins 2.8 4.2 14.2 13.8 28 (21)
Badami No. 1 72.2 1.3 1.7 50.3 28.0 78.3 (1)
Raspuri 72.5 1.1 2.0 39.9 23.8 63.8
Haden from Cuba 43.4 28.1 71.5 (6)
Badami No. 2 49.5 23.0 72.5 (8)
Raspuri 37.7 17.2 54.9
Tommy Atkins 83.8 (22)
Tommy Atkins 83.4 0.6 1.0 (23)
Note. Reference 22 worked with a combination of pulp and peel.
 366 L. SERNA-COCK ET AL.

the mango peel can be used in the food, cosmetic, and pharmaceutical industries.(14,15)
Analyses performed on mango peels demonstrated that the pectins in the peels have a
gelling power 23% higher than those found in the apple, the most common source of
pectin, and an average time-to-gel formation of 36 seconds.(16) As such, because of its high
pectin content, the mango peel has good thickening, gelling, and emulsifying properties
that can be used in the fabrication of marmalades, sodas, dairy, and meat products.(15)

Bioactive compounds
Bioactive compounds are chemical substances found in small amounts in plants and certain
food; they include lipids, vitamins, peptides, fatty acids, antioxidants, and minerals.(17) The
peel of the Badami and Raspuri varieties of mango from India is a good source of bioactive
compounds such as polyphenols, carotenoids, and dietary fiber.(1) The peel of the Irwin
mango from Korea contains more polyphenols and flavonoids than the pulp and therefore
has effective antioxidant activity.(9) The phenolic compounds found in the mango peel are
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gallic acid, syringic acid, mangiferin, ellagic acid, protocatechuic acid, and quercetin.(18)
These authors also detected the carotenoids β-carotene, violaxanthin, and luteine in
the peel. Other important compounds found in the mango peel are terpenoids (α-pinene,
β-pinene, β-mircene, limonene, cis-ocimene, trans-ocimene, terpinene, α-guaiene, canfene,
fenchene, α-humulene), lactones, aldehydes, acids, sesquiterpenes, esters, aliphatic alcohols,
and compounds involved in the synthesis of vitamins A, K, and E.(19,20) Table 2 shows the
antioxidant compounds in ripe mango peels.

Other compounds
The mango peel is also a source of minerals and vitamins. Potassium, copper, zinc,
manganese, iron, and selenium are some of the minerals that have been found in the
mango peel.(20) High levels of minerals important for human nutrition have been found in
the peel of the Haden mango, including calcium (4.445 mg/kg), potassium (2910 mg/kg),
manganese (950 mg/kg), iron (175 mg/kg), and zinc (32.5 mg/kg).(6) This significant mineral
content makes the mango peel a better source of dietary nutrients than the pulp.(20)

Table 2. Antioxidants in ripe mango peels.

Flavonoids Anthocyanin Vitamin C
Variety Total phenols (mg/g) Carotenoids (µg·g−1) (mg RE·g−1) (mg·100 g−1) (mg/g) Reference
Mix Indian varieties 96.2 3092 (3, 10)
Badami 54.6 194 565 (1, 10)
Raspuri 100 436 360
Irwin 92.62 22.16 (9)
Tomy Atkins 16.14 (21)
Badami 33.31 1520 392 (10)
Raspuri 46.31 3337 349
Haden 70 (6)
Keitt 92-98 3.3 (24)
Tommy Atkins 31.85 45 754 (22)
Ubá 57.24 (20)
Ataulfo 68.13 (25)
Tommy Atkins 42.40
Note. Reference 21 worked with a combination of pulp and peel.
 FOOD REVIEWS INTERNATIONAL 367

In addition, more than 334 proteins involved in cell defense processes and membrane activity
have been found in the mango peel.(5)

Functional and technological properties of the mango peel

Water-holding capacity (WHC) and oil-holding capacity (OHC)
WHC is the ability of a moist material to retain water when subjected to an external
centrifugal gravity force or compression.(26) WHC is closely related to fiber content; high
levels of SDF are associated with high WHC. The hydration properties of dietary fibers are
related to the chemical structure of the polysaccharide component and other factors such
as porosity, extraction condition, pH, the IDF/SDF ratio, temperature, ionic strength, type
of ions in solution, vegetable source, and stresses upon fibers.(27) The WHC of the dietary
fiber is important in product formulation, since this determines the amount of water
incorporated in a formulation. The dietary fiber in the mango has a number of functional
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properties, including WHC.(13) As shown in Table 1, the dietary fiber composition of the
mango peel ranges from 51.2% to 78.4% depending on the variety and place of origin of
the mango. The mango peel is rich in pectin, which is a SDF with higher WHC than other
materials such as cellulose. In addition, dietary fiber has oil-holding capacity (OHC),
which is a technological property related to the chemical structure of plant polysacchar-
ides and depends on surface properties, overall charge density, thickness, and the hydro-
phobic nature of the fiber particle.(26) Mango peel has low OHC (Tommy Atkins mango
1.5 g/g, Zebda variety 2.0 g/g, Hayden variety 2.7 g/g).(6,21,28) Because of its low OHC, the
dietary fiber of mango peel is a potential ingredient for fried products, since it would not
provide a greasy sensation.
In fiber extracted from Haden mangoes from Cuba, WHC of 11.4 (g/g) and OHC of
2.7 (g/g) were reported.(6) In a mix of pulp and peel from Tommy Atkins mango, WHC
of 16 and OHC of 1.5 (g/g) were reported.(21) In pulp of Mango Tommy Atkins variety,
WHC of 4.98 and OHC of 3.1 (g/g) were found.(22) Values of mango peel are higher
than mango pulp, since mango pulp is low in DF (28%) compared with mango peel.(21)
The by-products of pear and apple have higher values of DF (75.4% and 69.0%,
respectively), similar to mango peel, but with a low WHC (5.2 and 8.5 g/g, respectively).
The pectin content of pear by-products was low considering that pear itself has a high
pectin content. These differences may be due to differences in the structure of DF of the
by-products.(12)

Antioxidant capacity
Antioxidant capacity is the ability to scavenge 2,2-diphenyl-1-picrylhydrazyl radical
(DPPH•), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid radical (ABTS•+), and
hydroxy radical (OH•) radicals, superoxide radicals, and other reactive forms of oxygen.
It inhibits oxidation of low-density lipoprotein (LDL).(29,30) Free radicals are generally
reactive oxygen species (ROS) as well as reactive nitrogen species (RNS) that result from
the cellular redox process. Biological free radicals are thus highly unstable molecules that
have electrons available to react with various organic substrates such as lipids, proteins,
and DNA.(31) Oxidative stress plays a major part in the development of chronic and
 368 L. SERNA-COCK ET AL.

Table 3. Antioxidant capacity of ripe mango peel varieties and fruits.

Scavenging Scavenging
activity % DPPH activity % DPPH
Mango peel variety (DPPH) (µM TE/g) Reference Fruit (DPPH) (µM TE/g) Reference
Indian mango peel 79.6 (18) Pepino fruit 91.53 (38)
mix
Zebda 93.8 (28) Grapefruit 45.0 (39)
Criollo from 95.0 (40) Sour orange 57.0 (39)
Colombia
Criollo from Perú 76.8 (41) Mango Irwin 6.0 (9)
Haden 63.0 (20) Apple 61.7 (42)
Tommy Atkins 64.0 (20) Guava 15.18 (43)
Palmer 57.0 (20) Papaya 1.83 (43)
Ubá 95.0 (20) Peach 2.38 (43)
Tommy Atkins and 47.1 (34) Watermelon 2.64 (43)
Haden mix (red pulp)

degenerative ailments such as cancer, arthritis, aging, autoimmune disorders, and cardi-
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ovascular and neurodegenerative diseases.(32) The antioxidant activity is extremely impor-

tant for protection against diseases related to oxidative stress.(20) Many bioactive
compounds have antioxidant properties and favorable effects on diseases. The antioxidant
compounds are associated with dietary fiber (DF) and thus both may be approached
jointly in nutrition and health.(12)
Table 3 shows the antioxidant capacity of Mangifera indica peel varieties compared
with the values of some fruit pulp, which is higher in the skin, Haden, Tommy Atkins,
Palmer, Ubá varieties have 63, 64, 57, and 95%, respectively, average inhibition of
DPPH.(20) The reason is probably because the plants are exposed to different stress factors
in orchard, such as diseases, pests, and lack of mineral nutrients, which induce accumula-
tion of phenolic compounds.(33) The value of mango peel varieties are similar compared
with the antioxidant capacity of fruit pulp: values of 93.7, 68.0, and 94.6% in pineapple,
Banana Pisang mas, and Guava fruit have been reported,(34) respectively, indicating the
high antioxidant capacity mango peel. On the other hand, the antioxidant capacity of
mango peel compared with some fruits peels presents high values. The Dragon fruit
(Hiylocereus polyrhizus) peel has a scavenging capacity of 50.1%,(35) banana peel tissue
52.1%,(36) and quince peel 28%.(37)

Nutraceutical potential of mango peel

The content of soluble and insoluble fiber in the mango peels may have direct effect on
cholesterol, since an important characteristic of dietary fiber is its ability to promote the
absorption of biliary salts.(14) This effect increases the demand for cholesterol via the
synthesis of biliary acids that divert cholesterol away from the lipoprotein synthesis
pathways. These actions reduce plasma cholesterol, and the effect is proportional to the
swelling capacity of the fiber.(27) In addition, the dietary fiber from mango peels could
improve the digestive mobility of ingested food, thus helping to reduce high blood glucose
levels, and constipation.
The mango peel has a significant amount of phenolic compounds bound to dietary
fiber.(8) This mixture of compounds has been reported to have an antioxidant effect; thus,
the fiber in the mango peel is referred to as antioxidant dietary fiber.(44) The synergy
 FOOD REVIEWS INTERNATIONAL 369

between physicochemical properties of fiber and the bioactive components of fruits

produces positive nutritional effects.(45) This is an important concept because it was
recently demonstrated that antioxidant fiber has a protective effect against the develop-
ment of colon cancer.(46) Fiber with antioxidant activity can also be used as a stabilizing
ingredient in fatty food products, as it can reduce oxidation and extend the shelf life of the
product.(47)

Value-added products from the mango peel

The high levels of bioactive compounds in the mango peel makes this by-product a
potentially valuable raw material for the formulation of additives and supplements for
the food industry. Products made from mango peels have a high nutritional value and the
potential to meet the current demand for natural, nutraceutical, and fiber-rich products. A
growing market for this type of products offers opportunities for new products and
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business development. The potential added value is high, as mango peels are a low-cost
resource currently considered industrial waste.(4) However, the final valuation of mango
peels as an important by-product to generate added value, will mostly depend on the
combination of multidisciplinary scientific research and technological innovations, which
consequently promote new business initiatives.

Design of prebiotic products

Because of its high levels of soluble dietary fiber, the mango peel is a suitable raw material
for the development of prebiotic foods. The recommended intake of dietary fiber for
adults ranges from 25 to 35 g/day,(48) but it is generally recommended that fiber intake in
the population should be increased. Therefore, by-products from the agro-industrial
processing of mangos can potentially make a significant contribution to the design of
natural prebiotic products, rich in dietary fiber for widespread consumption. Numerous
studies have looked at this. For example, incorporation of up to 5% of mango peel into the
formulation of macaroni yielded an acceptable product with improved nutraceutical
properties.(18) Acceptable biscuits with mango flavor were obtained by incorporating up
to 10% of mango peel flour.(28) Bakery products prepared with mango dietary fiber
conserved the balance of SDF and IDF and most of its antiradical efficiency.(21) Bakery
products are most frequently enriched with fiber additives; consequently, studies have
been proposed to incorporate mango peel flour into cookies. The incorporation of mango
peel powder (10%) improves the nutraceutical properties of cookies, increasing their total
dietary fiber content from 6.5% to 20.7%, their polyphenol content from 0.5 to 4.5 mg/g,
and their carotenoid content from 17 to 247 mg/g without affecting their organoleptic
properties.(3)
Food rich in soluble dietary fiber from mango peels could be designed for diabetic
persons, since the soluble fiber of mango peel reduces the speed with which glucose
reaches the blood.(49) Potential explanations for the reduction of hyperglycemia by viscous
fibers include (i) decreased amylase activity; (ii) a direct delaying effect on glucose
absorption in the gastrointestinal tract due to alteration in the diffusion of the digestion
product, within the lumen;(50) and (iii) decrease in the rate of insulin secretion.(14,51) Food
 370 L. SERNA-COCK ET AL.

for the control and treatment of obesity could also be developed using the dietary fiber
from mango peel.
As shown in Table 1, the high fiber content of the mango peel satisfies the requirements
of the Codex Alimentarius, that foods be a source of fiber (at least 3 g of fiber for every 100
g or 1.5 g fiber for every 100 kcal).(52) The direct incorporation of mango peels in food
represents a good way to increase consumers’ intake of fiber. However, additional studies
are needed to evaluate customer acceptance.
On the other hand, recently, oligosaccharides derived from pectins have been identified
as a new class of prebiotics.(53) Interest in the identification, evaluation, and commercia-
lization of new products with functional properties and new sources of soluble dietary
fiber has grown. These results are explained by the fact that pectins are not hydrolyzed by
digestive enzymes and are therefore able to reach the colon and be used by the
microflora.(54) The pectin is conformed for neutral sugars and uronic acid. In mango
peels, the neutral sugars are erythrose, rhamnose, fucose, arabinose, xylose, mannose,
galactose, and glucose.(6) These sugars and uric acid make oligosaccharides, prebiotics of
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great industrial importance.(50) The presence of pectin in the mango peel represents an
additional functional value that can be utilized to design new prebiotic foods, and further
studies of this potential use are warranted.

Extraction of antioxidant compounds

As shown in Table 2, the mango peel is a good source of antioxidant compounds such as
polyphenols and carotenoids. The extraction of antioxidants is the most important step in
recovering these compounds from the mango peel.(24) The complete extraction of anti-
oxidant compounds from a complex matrix such as the mango peel requires several steps
and a mixture of various solvents. Various methods have been developed with different
types of extracting agents, including ethanol, acetone, and hexane.(7) Recently, microwave
technology has been used to accelerate the mango peel extraction, with a yield of pectin of
28.86%.(55) Supercritical fluid technology has been successfully used to extract
antioxidants.(56) Nonpolar flavonoids and carotenoids present in mango peel by-product
have been extracted by supercritical CO2, whereas polar polyphenolic compounds have
been extracted by pressurized ethanol.(40)
Bioavailability is a very important topic in future research of phenolic compounds. The
direct incorporation of mango peels in food represents a good way to increase consumers’
intake of antioxidants. However, additional studies are needed to evaluate the bioavail-
ability of the antioxidant compounds.

Extraction of enzymes
Mango peels contain distinct types of enzymes, including a significant amount of protease
(811173 U/g), peroxidase (275 U/g), polyphenol oxidase (108 U/g), xylanase (9.3 U/g), and
amylase (2.8 U/g).(1,57) The high content of proteolytic enzymes in the mango peel and
advances in technical methods that have simplified and improved the purification of these
enzymes have made the mango peel a good potential source of these enzymes. Protease
enzymes have been used widely in different types of industries and biotechnological
applications. Serine proteases are one of the most important groups of protease enzymes
 FOOD REVIEWS INTERNATIONAL 371

in the mango peel and very few substances interfere with the purification process. In
addition, amylase from mango peel has potential application in various kinds of industries
such as food, detergent, and pharmaceutical and biotechnological applications.(58) One of
the technologies that has optimized the extraction and subsequent conservation of
enzymes has been the encapsulation. The extraction and encapsulation of serine proteases
from the Chokanan variety of mango has been shown to be very effective,(59) with 96.7%
recovery and a purification factor of 11.6.(60)

Drying mango peel

Drying is essential for the preservation of mango peel, as the drying process inactivates the
enzymes responsible for the degradation of bioactive compounds and decreases the rate of
microbial growth. However, care should be taken during the drying process, as heat
exposure could significantly damage bioactive compounds.(7) In mango peel drying,
methods such as hot air drying (HA), infrared drying (ID), vacuum drying (VD), and
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freeze-drying (FD) have been used.(22) Freeze-drying and oven-drying to 70 °C with forced
air led to an increase (1.6 times) in anthocyanin content (3.3 mg/100 g dm from FD and
2.2 mg/100 g dm from OD) compared with undried peel (1.5 mg/100 g dm). Additionally,
these methods favored the chlorophyll extraction from mango peel. Mango peel can be
stabilized through freeze-drying without reducing its antioxidant activity.(24) Total phe-
nolic compounds (3185, 2320, 2032, and 3049 mg/100 g dm from FD, HA, VD, and ID,
respectively), carotenoids (4.05, 2.70, 2.60, and 1.80 mg/100 g dm from FD, HA, VD, and
ID, respectively), and ascorbic acid (75.4, 84.7, 68.5, and 71.4 mg ascorbic acid/100 g dm
from FD, HA, VD, and ID, respectively) can be obtained with freeze-drying.(22) However,
research on alternative mango peel drying methods such as heat pumps or refractance
windows (which are already used in the processing of mango pulp) is needed.(60) It is also
important to assess the impact of these methods on the nutrients, dietary fiber, antiox-
idants, and functional properties of the peel.(22)
By drying mango peel, powders can be obtained with good solubility. These can be
directly used in drinks, since the solubility of mango peel powders has been reported to
range from 64.1%(22) to 89.7%.(61)
Given the nutraceutical properties of mango peel flour, this matrix can be incorporated
into any food that uses flour or powder as main ingredients. Traditional pasta is an
example; the addition of 7.5% of mango peel flour to macaroni (traditionally elaborated
with wheat flour) produced an increase in total dietary fiber content, polyphenol content,
and carotenoid content of 8.6–17.8%, 0.46–1.8 mg/g, and 5–84 mg/g, respectively.(18)

Agro-industrialization prospects of mango peel

Due to the nutritional, nutraceutical, and functional properties of the mango peel, it can
be argued that this is a raw material with significant industrial potential and numerous
applications in the food industry. Mango peel contains considerable content of antiox-
idants and dietary fiber. Mango peel can be converted into powders, using various drying
technologies, and the powders can be used as a food supplement. Mango peel powder
could be used in bakery products (bread, cookies, cakes), ice cream, breakfast cereals,
pasta products (macaroni, spaghetti), beverages (instant powders), extruded food (snacks),
 372 L. SERNA-COCK ET AL.

and meat products. In addition, the mango skin may be used as a substitute for fat in dairy
products such as cream, cheese, and yogurt (staple foods consumed by the population).
Promoting research and innovative initiatives in order to develop new alternatives of
processing of mango peel is necessary. The research should focus on the application of
appropriate technology to stabilize and preserve the nutritional, nutraceutical, and func-
tional properties of mango peel. Also, the research should focus on the extraction
techniques that give high yield and are friendly to the environment.
The current economic challenges generated by developments such as the free trade
agreements are forcing companies and production chains to rethink their strategies and
plans of action to improve competitiveness. Diversification is one of the major factors
contributing to improved sales. Factors such as the depletion of renewable resources, the
growth of the global population, large amounts of residues, and environmental pollutants
could contribute to the future success of new business opportunities that involve processing
mango peel waste. Currently, many incentives are in place for entrepreneurs who wish to
develop new business ventures, including assistance from specific government agencies,
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consultants, investors, and venture capitalists. The scientific research generates new possi-
bilities of translating scientific results into profitable enterprises. To this end, studies on
functional foods derived from the mango peel must be complemented with feasibility and
marketing studies to eventually generate a product with high added value. Further
researches on agro-industrial processing and new product development are needed, as
there is an evident lack of product diversification in the commercial landscape. Extensive
research in this field should be conducted, as only the mango pulp is currently used in food
products, and important functional compounds present in other parts of the fruit are
wasted. The use of other parts of the fruit could generate major benefits to the industry,
producers, and consumers. In developing countries such as Colombia, the Ministry of
Agriculture has highlighted the need to identify methods of making full use of the mango
plant; however, they fund only research on bioactive compounds in the stem and leaves.
Product diversification is one factor that helps improve competitiveness. Factors such
as the depletion of renewable resources, the growth of the global population, large
amounts of residues, and environmental pollutants could contribute to the future success
of new business opportunities that involve processing mango peel. Currently, many
incentives are in place for entrepreneurs who wish to develop new business ventures,
and the scientific research generates new possibilities of translating scientific results into
profitable enterprises.

Conclusions
The mango peel contains considerable amounts of antioxidants and dietary fiber.
Therefore, it can be used as a supplement in various food preparations (bakery
products, ice cream, breakfast cereals, pasta products, beverages, and meat products).
Additionally, it can be used as replacement in products such as cream, cheese, and
yogurt. However, promoting research and innovative initiatives in order to develop
new alternatives for processing of mango peel is necessary. The research should focus
in the extraction techniques friendly to the environment, which achieve higher yields,
and on the topic of bioavailability of phenolic compounds in the body. Researches on
new product development are needed, as there is an evident lack of product
 FOOD REVIEWS INTERNATIONAL 373

diversification in the commercial landscape. Extensive research in this field should be

conducted, as only the mango pulp is currently used in food products, and important
functional compounds present in other parts of the fruit are wasted. The use of other
parts of the fruit could generate major benefits to the industry, producers, and
consumers. In developing countries, the need to identify methods of making full use
of the mango plant have been highlighted; however, they fund only research on
bioactive compounds in the stem and leaves. In addition, studies on functional foods
derived from the mango peel must be complemented with feasibility and marketing
studies to eventually generate a product with high added value.

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