Circular economy: development of a bioactive ingredient from mango industry by-product

• Grant number: 19/10470-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): August 01, 2019
• Effective date (End): July 31, 2020
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Fernanda Maria Vanin
• Grantee: Sabrina Oliveira Batista
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

Mango is one of the most consumed fruits in the world, with Brazil being the seventh largest producer in the world. Its consumption is given by means of flavored drinks, jellies, pulps, syrups and even canned mango, so as to have great space in the fruit market. Containing high content of antioxidants, in addition to fibers and vitamins, is a very important food in the context of healthy eating. However, mango processing produces residues that are accumulated in nature but could be reused in order to add value and decrease the loss of nutrients that would otherwise be discarded. Thus, as an alternative to reduce waste, in addition to producing foods with functional qualities, the objective of this project is the reuse of the mango core through the production of a meal and evaluation of its nutritional characteristics (dietary fibers, carbohydrates, protein, lipids , ash), physical properties (flour microstructure, particle size) and functional properties (foaming, emulsifying properties). The study will be extremely important, since it aims to reuse waste generated by the mango producing industries, using important nutrients that would be rejected generating environmental problems.