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Sustainable Valorization of Waste from Mango Processing Sector

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Sustainable Food Systems (Volume II)

Part of the book series: World Sustainability Series ((WSUSE))

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Abstract

Mango has high demand in processing industries. Tremendous expansion of mango processing has contributed significant amount of biowaste mainly in the form of skin and kernel. Accumulation of this agro-industrial waste pose a serious economical and environmental burden. Mango biowaste is a potential source of numerous functional and bioactive compounds including pectin, dietary fiber, polyphenols, carotenoids, etc. Presently with the advent of new sustainable technologies, value addition of biowaste has gaining popularity and playing a vital role in the growth of the food industry. Many green extraction techniques are now available for significant extraction of bioactive compounds. These compounds have promising commercial applications in food, biotechnology, pharmaceutical and cosmetic industries. Further, biowaste streams can be properly managed by using biorefinery for development of value added products such as bioenergy, biofuel, etc. This book chapter highlights the valuable mango by-products and the recent sustainable approaches for conversion of biowaste into diverse value-added products for their management.

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Authors and Affiliations

  1. Department of Food Technology, ICAR—Directorate of Cashew Research, Puttur, Karnataka, 574202, India

    Jyoti Nishad

  2. Department of Food Technology, SRCASW, University of Delhi, Delhi, 110096, India

    Aaruni Jaiswal

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  1. Jyoti Nishad
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  2. Aaruni Jaiswal
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Correspondence to Jyoti Nishad .

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  1. Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India

    Monika Thakur

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Nishad, J., Jaiswal, A. (2024). Sustainable Valorization of Waste from Mango Processing Sector. In: Thakur, M. (eds) Sustainable Food Systems (Volume II). World Sustainability Series. Springer, Cham. https://doi.org/10.1007/978-3-031-46046-3_6

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