International Journal of Food Science & Technology,
Journal Year:
2024,
Volume and Issue:
59(12), P. 9060 - 9071
Published: Sept. 17, 2024
Summary
This
study
explores
using
pitomba
peel
and
seeds
to
obtain
a
natural
extract
with
high
antioxidant
capacity,
employing
extraction
techniques
eutectic
solvents
combined
agitation
temperature
control.
The
analysis
revealed
that,
for
the
residues,
average
levels
of
phenolic
compounds
did
not
show
significant
differences
except
ethanol.
In
contrast,
extractions
performed
showed
differences,
combination
choline
chloride
lactic
acid
glycerol
providing
highest
compound
values.
For
flavonoids,
amount
was
obtained
L‐proline
levulinic
ethanol
seeds.
results
DPPH
FRAP
assays
indicate
activity,
value
achieved
glycerol.
seeds,
elevated
values
were
found
acid.
assay,
averages
between
significantly
different,
showing
also
different
demonstrate
that
extracts
from
residues
are
rich
in
valuable
potential
applications
food
pharmaceutical
industries.
They
highlight
flavonoids
extracted
emphasise
effectiveness
deep
(DES),
particularly
glycerol,
process.
Nutrition Reviews,
Journal Year:
2025,
Volume and Issue:
unknown
Published: Feb. 4, 2025
Abstract
The
edible
and
nonedible
parts
of
the
mango
(Mangifera
indica
L.)
contain
vitamins,
phytocompounds,
fiber,
fatty
acids.
This
review
highlights
uses
by-products
in
food
industry
their
effects
on
human
health.
literature
offers
many
new
possibilities
for
usage
secondary
products
industry,
such
as
production
functional
foods
bakery
products,
addition
to
potential
extraction
antioxidants
enzymes.
Furthermore,
due
antioxidant
anti-inflammatory
properties,
consumption
various
by-products,
form
peel
leaf
(powder
or
extract),
can
improve
glycemia,
plasma
lipid
levels,
satiety,
endothelial
function,
suggesting
that
these
compounds
prevent
risk
factors
cardiovascular
complications
metabolic
syndrome.
Clinical
trials
show
discarded
fruits
leaves
be
used
treat
diabetes
mellitus,
obesity,
disorders.
Moreover,
utilized
characteristics
foods,
may
incorporated
fat
replacers,
have
leverage
agribusiness
reduce
environmental
damage
resulting
from
disposal
materials,
reducing
waste
complex
chain
damage.
Mango
also
produce
nutraceutical
items.
use
technologies
bring
light
numerous
made
contributing
development
industrial
foods.
In
addition,
pharmaceutical
cosmetics
industries
developed.
Nutraceutical
could
lower
prices
could,
therefore,
by
low-income
populations.
utilization
meets
current
trend
growing
market
better
healthier
products.
However,
more
clinical
are
necessary
evaluate
effectiveness
health,
applications.
Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2025,
Volume and Issue:
24(3)
Published: April 22, 2025
Abstract
As
the
global
demand
for
sustainable
food
sources
grows,
effective
utilization
of
agro‐industrial
byproducts
has
become
increasingly
essential.
Among
these,
legume
byproducts,
which
are
often
discarded
as
waste,
hold
substantial
nutritional
and
functional
properties
that
can
significantly
contribute
to
advancing
circular
economy
goals
within
industry.
Current
research
unveiled
potential
these
enhance
both
environmental
sustainability
economic
efficiency.
Rich
in
proteins,
dietary
fibers,
bioactive
compounds,
serve
valuable
resources
developing
ingredients.
This
review
explores
profiles
various
highlights
innovative
processes
technologies
involved
their
valorization,
such
fermentation,
enzymatic
treatments,
novel
extraction
techniques.
Furthermore,
it
impact
formulations
optimizing
byproduct‐based
ingredients,
considering
on
texture,
stability,
sensory
attributes.
Consumer
perceptions
products
derived
from
ingredients
also
examined,
emphasizing
reshape
modern
preferences
toward
more
choices.
However,
despite
promising
several
challenges
remain
be
solved,
including
antinutrients
factor,
market
limitations,
limited
consumer
awareness,
complexities
scaling
up
production.
In
addition,
is
essential
integrate
principles
conduct
life‐cycle
assessments
throughout
value
chain
ensure
use
byproducts.
Addressing
critical
enhancing
valorization
promoting
a
comprehensive
approach
system
sustainability.
