Value-added Processing and Utilization of Mango By-products

This chapter covers topics related to commercial waste generation, its implications for the environment, and value‐added processing and utilization. Pectinase/polygalacturonase has been prepared using Aspergillus awamori MTCC by the solid state fermentation process using fruit waste and mango peel. Research on mango peel and seeds has shown that they can potentially impart health benefits, because of their higher contents of dietary fiber and antioxidant compounds Mango peel is a good source of pectin, at around 10‐15%. Mango peel at the level of 7% (w/v) has been used for carboxymethyl cellulase production, using Paenibacilluspolymyxa. Phenolic compounds, tannins, and flavonoids in mango seed are shown to exhibit antimicrobial properties. They prevent microorganisms by inhibiting extracellular microbial growth and by reducing oxidative phosphorylation.