Summary
This study evaluated the potential of mango pulp and processing by-products (peel, kernels) converted into functional flours via three drying methods as sustainable ingredients for bakery applications. Mango flours were incorporated at 35% substitution level into cupcakes and assessed for bioactive compound retention and digestive bioaccessibility using standardised in vitro methods. The findings demonstrate that drying method and mango plant part significantly influence both initial bioactive composition and post-digestion availability, with foam mat drying particularly effective for lipophilic compound preservation, supporting the technical feasibility of this upcycling approach.
Regional applicability
Whilst conducted in Spain (mango sourcing and processing context differs from United Kingdom), the methodology and findings are transferable to UK bakery manufacturing and formulation practice. The INFOGEST digestion model and bioaccessibility approach align with international standards applicable to UK food product development and nutritional claims substantiation.
Key measures
Phenolic compounds, carotenoids, isoprenoids, galloyl derivatives, flavonols, mangiferin, tocopherols; bioaccessibility measured using INFOGEST in vitro digestion model
Outcomes reported
The study characterised five mango flours (from pulp, peel and kernels using different drying methods) incorporated into cupcakes, measuring their phenolic compounds, carotenoids and isoprenoids, and evaluating bioaccessibility of these compounds following simulated digestion.
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