{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T14:00:41Z","timestamp":1792504841768,"version":"4.5.0"},"reference-count":143,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2020,7,22]],"date-time":"2020-07-22T00:00:00Z","timestamp":1595376000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Comp Rev Food Sci Food Safe"],"published-print":{"date-parts":[[2020,9]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Mango (\n                    <jats:italic>Mangifera indica<\/jats:italic>\n                    L.) is a fruit plant of family Anacardiaceae, widely grown all over the world, and is a very popular fruit in the world market. Mango fruit is the second most traded tropical fruit and fifth in terms of production globally. Large quantities of mango processing coproducts are generated (peels and seeds), which usually are discarded as waste, yet are a potential source of fat, protein, carbohydrate, and certain bioactive compounds. Mango kernel is a remarkably rich source of macronutrients and micronutrients including calcium, potassium, magnesium, phosphorus, and vitamins A, E, K, and C. Phytochemicals with a notable therapeutic potential such as tocopherols, phytosterols, carotenoids, polyphenols (gallotannins, flavonols, benzophenone derivatives, mangiferin, homomangiferin, isomangiferin, anthocyanins, kaempferol, and quercetin), and phenolic acids (4\u2010caffeoylquinic acids, caffeic, coumaric, ellagic, gallic, and ferulic acid) are reported. The phytochemicals have high antioxidant, antimicrobial, anticancer, and, antiproliferation activities and could be used for food, cosmetic, and pharmaceutical applications. The nutritional composition of mango kernel constitutes 32.34% to 76.81% carbohydrate, 6% to 15.2% fat, 6.36% to 10.02% protein, 0.26% to 4.69% crude fiber, and 1.46% to 3.71% ash on a dry weight basis. The nutritional profile of the kernel suggests its usability as a food ingredient in the development of value\u2010added products such as mango kernel oil, mango kernel butter, mango kernel flour, and biofilms among other diverse products. This comprehensive systematic review explores mango kernel as a potential and novel food ingredient to meet the needs of a health\u2010conscious population. The review also provides a remedy to waste management and environmental pollution.\n                  <\/jats:p>","DOI":"10.1111\/1541-4337.12598","type":"journal-article","created":{"date-parts":[[2020,7,22]],"date-time":"2020-07-22T08:57:31Z","timestamp":1595408251000},"page":"2421-2446","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":132,"title":["Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review"],"prefix":"10.1111","volume":"19","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0623-169X","authenticated-orcid":false,"given":"Peter Waboi","family":"Mwaurah","sequence":"first","affiliation":[{"name":"Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University  Hisar Haryana 125 004 India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0309-6728","authenticated-orcid":false,"given":"Sunil","family":"Kumar","sequence":"additional","affiliation":[{"name":"Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University  Hisar Haryana 125 004 India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1754-4034","authenticated-orcid":false,"given":"Nitin","family":"Kumar","sequence":"additional","affiliation":[{"name":"Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University  Hisar Haryana 125 004 India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3925-7631","authenticated-orcid":false,"given":"Anil","family":"Panghal","sequence":"additional","affiliation":[{"name":"Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University  Hisar Haryana 125 004 India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0937-2850","authenticated-orcid":false,"given":"Arun Kumar","family":"Attkan","sequence":"additional","affiliation":[{"name":"Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University  Hisar Haryana 125 004 India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vijay Kumar","family":"Singh","sequence":"additional","affiliation":[{"name":"Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University  Hisar Haryana 125 004 India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mukesh Kumar","family":"Garg","sequence":"additional","affiliation":[{"name":"Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University  Hisar Haryana 125 004 India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2020,7,22]]},"reference":[{"key":"e_1_2_13_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.10.017"},{"key":"e_1_2_13_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bjp.2018.06.008"},{"issue":"2","key":"e_1_2_13_4_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.21608\/ajfs.2012.20219","article-title":"Characteristics of mango seed kernel butter and its effects on quality attributes of muffins","volume":"9","author":"Abdel\u2010Razik M. 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