Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

Postharvest losses of mango fruit in a number of developing countries in Africa and Asia have been estimated to be as high as over 50%, especially during the main harvest season. Micro, small, and medium scale food processing enterprises play an important economic role in developing economies in pro...

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Autores principales:	Willis O. Owino, Jane L. Ambuko
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	postharvest loss shelf stable nutrition bioactive byproducts Agriculture (General) S1-972
Acceso en línea:	https://doaj.org/article/3186e7c185e64ece83c489f1d784cfc9
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spelling	oai:doaj.org-article:3186e7c185e64ece83c489f1d784cfc92021-11-25T15:59:11ZMango Fruit Processing: Options for Small-Scale Processors in Developing Countries10.3390/agriculture111111052077-0472https://doaj.org/article/3186e7c185e64ece83c489f1d784cfc92021-11-01T00:00:00Zhttps://www.mdpi.com/2077-0472/11/11/1105https://doaj.org/toc/2077-0472Postharvest losses of mango fruit in a number of developing countries in Africa and Asia have been estimated to be as high as over 50%, especially during the main harvest season. Micro, small, and medium scale food processing enterprises play an important economic role in developing economies in processing of a diversity of healthy food products as a sustainable way to reduce postharvest losses and food waste, extend shelf life of food, boost food security, and contribute to national gross domestic product. Processing of mango fruit into the diverse shelf-stable products makes the seasonal fruit conveniently available to consumers all year round. Over the years, research and food product development have contributed substantially to a number of unique and diverse processed mango products with specific qualities and nutritional attributes that are in demand by a wide array of consumers. These mango products are derived from appropriate food processing and value-addition technologies that transform fresh mango into shelf-stable products with ideal organoleptic, nutritional, and other quality attributes. Some of the common processed products from mango fruit include pulp (puree), juice concentrate, ready-to-drink juice, nectar, wine, jams, jellies, pickles, smoothies, chutney, canned slices, chips, leathers, and powder. Minimum processing of mango fruit as fresh-cut product has also gained importance among health-conscious consumers. Apart from the primary products from mango fruit, mango pulp or powder can be used to enrich or flavor secondary products such as yoghurt, ice cream, beverages, and soft drinks. Byproducts of mango processing, such as the peel and kernel, have been shown to be rich in bioactive compounds including carotenoids, polyphenols, and dietary fibers. These byproducts of mango processing can be used in food fortification and manufacture of animal feeds, thereby gaining greater value from the fruit while reducing wastage. This review focuses on the current trends in processing and value addition of mango applicable to small-scale processors in developing countries.Willis O. OwinoJane L. AmbukoMDPI AGarticlepostharvest lossshelf stablenutritionbioactivebyproductsAgriculture (General)S1-972ENAgriculture, Vol 11, Iss 1105, p 1105 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	postharvest loss shelf stable nutrition bioactive byproducts Agriculture (General) S1-972
spellingShingle	postharvest loss shelf stable nutrition bioactive byproducts Agriculture (General) S1-972 Willis O. Owino Jane L. Ambuko Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries
description	Postharvest losses of mango fruit in a number of developing countries in Africa and Asia have been estimated to be as high as over 50%, especially during the main harvest season. Micro, small, and medium scale food processing enterprises play an important economic role in developing economies in processing of a diversity of healthy food products as a sustainable way to reduce postharvest losses and food waste, extend shelf life of food, boost food security, and contribute to national gross domestic product. Processing of mango fruit into the diverse shelf-stable products makes the seasonal fruit conveniently available to consumers all year round. Over the years, research and food product development have contributed substantially to a number of unique and diverse processed mango products with specific qualities and nutritional attributes that are in demand by a wide array of consumers. These mango products are derived from appropriate food processing and value-addition technologies that transform fresh mango into shelf-stable products with ideal organoleptic, nutritional, and other quality attributes. Some of the common processed products from mango fruit include pulp (puree), juice concentrate, ready-to-drink juice, nectar, wine, jams, jellies, pickles, smoothies, chutney, canned slices, chips, leathers, and powder. Minimum processing of mango fruit as fresh-cut product has also gained importance among health-conscious consumers. Apart from the primary products from mango fruit, mango pulp or powder can be used to enrich or flavor secondary products such as yoghurt, ice cream, beverages, and soft drinks. Byproducts of mango processing, such as the peel and kernel, have been shown to be rich in bioactive compounds including carotenoids, polyphenols, and dietary fibers. These byproducts of mango processing can be used in food fortification and manufacture of animal feeds, thereby gaining greater value from the fruit while reducing wastage. This review focuses on the current trends in processing and value addition of mango applicable to small-scale processors in developing countries.
format	article
author	Willis O. Owino Jane L. Ambuko
author_facet	Willis O. Owino Jane L. Ambuko
author_sort	Willis O. Owino
title	Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries
title_short	Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries
title_full	Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries
title_fullStr	Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries
title_full_unstemmed	Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries
title_sort	mango fruit processing: options for small-scale processors in developing countries
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/3186e7c185e64ece83c489f1d784cfc9
work_keys_str_mv	AT willisoowino mangofruitprocessingoptionsforsmallscaleprocessorsindevelopingcountries AT janelambuko mangofruitprocessingoptionsforsmallscaleprocessorsindevelopingcountries
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Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

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