Mango (Mangifera indica L.) by-products and their valuable components: A review

被引：254

作者：

Jahurul, M. H. A. ^{[1
]}

Zaidul, I. S. M. ^{[2
]}

Ghafoor, Kashif ^{[3
]}

Al-Juhaimi, Fahad Y. ^{[3
]}

Nyam, Kar-Lin ^{[1
]}

Norulaini, N. A. N. ^{[4
]}

Sahena, F. ^{[5
]}

Omar, A. K. Mohd ^{[6
]}

机构：

[1] UCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia

[2] Int Islamic Univ, Fac Pharm, Kuantan 25200, Pahang, Malaysia

[3] King Saud Univ, Dept Food Sci & Nutr, Riyadh 11451, Saudi Arabia

[4] Univ Sains Malaysia, Sch Distance Educ, Minden 11800, Penang, Malaysia

[5] Int Islamic Univ, Fac Sci, Kuantan 25200, Pahang, Malaysia

[6] Univ Sains Malaysia, Sch Ind Technol, Minden 11800, Penang, Malaysia

来源：

FOOD CHEMISTRY | 2015年 / 183卷

关键词：

Mango by-products; Mango seed and peel; Bioactive compounds; Mango seed fats; Cocoa butter replacers; COCOA BUTTER REPLACERS; BIOACTIVE COMPOUNDS; FUNCTIONAL-PROPERTIES; SEED KERNEL; PALM OIL; PEEL; ANTIOXIDANT; FAT; WASTE; EXTRACTION;

D O I：

10.1016/j.foodchem.2015.03.046

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The large amount of waste produced by the food industries causes serious environmental problems and also results in economic losses if not utilized effectively. Different research reports have revealed that food industry by-products can be good sources of potentially valuable bioactive compounds. As such, the mango juice industry uses only the edible portions of the mangoes, and a considerable amount of peels and seeds are discarded as industrial waste. These mango by-products come from the tropical or subtropical fruit processing industries. Mango by-products, especially seeds and peels, are considered to be cheap sources of valuable food and nutraceutical ingredients. The main uses of natural food ingredients derived from mango by-products are presented and discussed, and the mainstream sectors of application for these by-products, such as in the food, pharmaceutical, nutraceutical and cosmetic industries, are highlighted. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：173 / 180

页数：8

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