Transforming Mango Waste into Wellness: Advancing Phytochemical and Nutritional Utilization for a Circular Food Economy

Abstract

Mango, often referred to as the “King of fruits”, is renowned worldwide for its delightful flavour, distinctive aroma and rich nutritional profile, as well as its vital role in the agri-food sector. While the edible pulp is extensively consumed and processed into diverse products, the peels and kernels, often discarded as waste, represent valuable sources of nutrients and bioactive phytochemicals. This review explores the phytochemical and nutritional potentials of mango peel and seed kernel, highlighting their importance for circular food economy approaches. Mango peel is a rich source of polyphenols, carotenoids, dietary fibres and vital vitamins, which contribute to its strong antioxidant, antimicrobial, anti-inflammatory and antidiabetic activities. It accounts for about 7-24% of the total fruit weight and contains a greater amount of phenolics and dietary fibre than the pulp. Mango kernels, accounting for 9-40% of the fruit’s weight, are rich in starch, proteins, lipids and polyphenols, and surpass the pulp and peel in antioxidant capacity. Both by-products contain significant quantities of mangiferin, quercetin, gallic acid and other phenolic compounds, making them promising for the preparation of functional foods and nutraceuticals. Technological advances in extraction and processing now enable the effective valorization of mango waste, supporting sustainability and minimizing environmental impact. Comprehensive use of all parts of the mango, pulp, peel and kernel can improve nutritional value, generate economic gains and foster innovation across food, pharmaceutical and cosmetic sectors.