New insights into the development and biological activity evaluation of mango products processed by sustainable emerging technologies.

Mango (Mangifera indica L.) processing generates large amounts of by-products, mainly peel and seed kernel, which are rich in phenolic compounds, carotenoids, vitamins, and dietary fiber. These bioactive compounds exhibit significant biological activities, including antioxidant, antidiabetic, anti-inflammatory, and anticancer properties, making them valuable for the development of functional foods. However, the efficient extraction of these bioactive compounds with minimal losses remains a challenge. This review explores the potential of incorporating mango by-products into the food industry, with a focus on their application in juice formulations to enhance nutritional and functional properties. It also discusses sustainable extraction techniques, including microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), pressurized liquid extraction (PLE), supercritical fluid extraction (SFE), pulsed electric fields (PEF), high voltage electrical discharges (HVED), and enzyme-assisted extraction (EAE). Additionally, high-pressure processing (HPP) is discussed as a non-thermal alternative that preserves the integrity of bioactive compounds while ensuring microbial safety. The valorisation of mango by-products aligns with circular economy principles, offering a sustainable strategy to reduce waste and meet consumer demand for health-promoting, clean-label beverages.