Valorization of mango by-products into prebiotic ingredients: a critical review on functional properties and gut microbiota modulation mechanisms
L. T. Mohamad Arif Rahmat Teo, R. Nordin, N. S. A. Abidin, N. Nahar, Nur Suaidah Mohd Isa, I. N. Madzuki
Mango peels, seeds, and pulp leftovers are usually treated as waste. This review suggests they may contain a complicated food source for gut microbes, but the health promise is not yet proven in people. Mango processing can leave behind peel, seed kernel, and pomace amounting to a large share of the fruit. This review asks whether that discarded material could become a sophisticated prebiotic ingredient rather than waste.