Production of polyphenols and specialty flours from wastes of the mango processing industry

The mango processing industry generates tons of mango peel and seed wastes and their disposal has become a major problem of the industry. One rational solution to solve the industry's waste disposal problems is to utilize these wastes in developing high value products. The two important health enhancing products, natural phenolics powder and antioxidant-fiber-rich specialty flours, were developed from mango peel and seed wastes. The standardized process protocols for production of phenolic powders from mango peel and seed wastes were established. The natural antioxidant phenolic powders were found to have great potential in the cosmetics/cosmeceutical industry. The powers can prevent skin damages due to their high total phenolic contents that can scavenge photo-induced free-radicals and reduce metal ions reactivity. They possess whitening and anti-ageing properties owing to their tyrosinase and elastase inhibitory activities. The phenolic powders were also effective against both Gram positive and Gram negative common skin pathogens as well as a dandruff-causing fungus, Malassezia furfur. Some of the phenolic compounds initially detected in the powders are simple phenols like gallic acid and p-coumaric acid, and polyphenolics such as mangiferin quercetin and kaemferol reported to have high high sunscreen activity. Stability study conducted on irradated mango seed phenolics powder packed in polypropylene palstic bottle showed a shelf-life of 1 year at room temperature. Lotion hand sanitizer, liquid hand soap shampoo and sunscreen products with mango seed phenolics powder were formulated to utilize the above properties of the phenolics powder. Plant design for commercial production of phenolic powder from mango seed waste was proposed and the estimated cost of the phenolics powder is PhP 1,500/kg. The phenolics powder was given a trade name of 'Phenofera'. For specialty flours, the optimum conditions for enzyme modification of fine (0.25 mm) and coarse (0.25 mm)mango peel powders were established. The functional properties of both the unmodified and modified fibers were evaluated. Their incorporation into various bakery products and composite flours were were also assessed. These bakery products have acceptable sensory attributes and higher nutritive value in terms of bioactive substances. The specialty flours were given a trade name of 'Mango Fiber Plus'. Thus, utilization of fibers from both mango feel and mango kernel would not only open new business and profits, but would also contribute to give alternative uses to the huge quantities of the by-products wasted in the mango processing industry.