Mango processing produces significa

Mango processing produces significant amount of waste (peels and kernels) that can be utilized for the production of value-added ingredients for various food applications.
Mango peel and kernel were dried using different techniques, such as freeze drying, hot air, vacuum and infrared.
Freeze dried mango waste had higher antioxidant properties than those from other techniques.
The ORAC values of peel and kernelvaried from 418–776 and 1547–1819 lmol TE/g db.
The solubility of freeze dried peel and kernel powderwas the highest.
The water and oil absorption index of mango waste powders ranged between 1.83–6.05 and 1.66–3.10, respectively.
Freeze dried powders had the lowest bulk density values among differenttechniques tried.
The cabinet dried waste powders can be potentially used in food products to enhance their nutritional and antioxidant properties