{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,19]],"date-time":"2026-10-19T23:14:15Z","timestamp":1792451655039,"version":"4.5.0"},"reference-count":270,"publisher":"PeerJ","license":[{"start":{"date-parts":[[2026,5,11]],"date-time":"2026-05-11T00:00:00Z","timestamp":1778457600000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"abstract":"<jats:p>\n                    Mango (\n                    <jats:italic>Mangifera indica<\/jats:italic>\n                    L.) processing generates large amounts of by-products, mainly peel and seed kernel, which are rich in phenolic compounds, carotenoids, vitamins, and dietary fiber. These bioactive compounds exhibit significant biological activities, including antioxidant, antidiabetic, anti-inflammatory, and anticancer properties, making them valuable for the development of functional foods. However, the efficient extraction of these bioactive compounds with minimal losses remains a challenge. This review explores the potential of incorporating mango by-products into the food industry, with a focus on their application in juice formulations to enhance nutritional and functional properties. It also discusses sustainable extraction techniques, including microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), pressurized liquid extraction (PLE), supercritical fluid extraction (SFE), pulsed electric fields (PEF), high voltage electrical discharges (HVED), and enzyme-assisted extraction (EAE). Additionally, high-pressure processing (HPP) is discussed as a non-thermal alternative that preserves the integrity of bioactive compounds while ensuring microbial safety. The valorisation of mango by-products aligns with circular economy principles, offering a sustainable strategy to reduce waste and meet consumer demand for health-promoting, clean-label beverages.\n                  <\/jats:p>","DOI":"10.7717\/peerj.21235","type":"journal-article","created":{"date-parts":[[2026,5,11]],"date-time":"2026-05-11T08:40:32Z","timestamp":1778488832000},"page":"e21235","source":"Crossref","is-referenced-by-count":2,"title":["New insights into the development and biological activity evaluation of mango products processed by sustainable emerging technologies"],"prefix":"10.7717","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0002-1248-7533","authenticated-orcid":true,"given":"Adri\u00e1n","family":"Domene-Vallero","sequence":"first","affiliation":[{"name":"Faculty of Pharmacy, Complutense University of Madrid (UCM), Madrid, Spain"},{"name":"Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elena","family":"Rodr\u00edguez-Rodr\u00edguez","sequence":"additional","affiliation":[{"name":"Faculty of Pharmacy, Complutense University of Madrid (UCM), Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M. Luisa","family":"Ruiz del Castillo","sequence":"additional","affiliation":[{"name":"Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gracia P.","family":"Blanch","sequence":"additional","affiliation":[{"name":"Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4913-5171","authenticated-orcid":true,"given":"Bego\u00f1a","family":"Olmedilla-Alonso","sequence":"additional","affiliation":[{"name":"Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luc\u00eda","family":"Gim\u00e9nez","sequence":"additional","affiliation":[{"name":"Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bego\u00f1a","family":"de Ancos","sequence":"additional","affiliation":[{"name":"Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Concepci\u00f3n","family":"S\u00e1nchez-Moreno","sequence":"additional","affiliation":[{"name":"Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"4443","published-online":{"date-parts":[[2026,5,11]]},"reference":[{"issue":"4","key":"10.7717\/peerj.21235\/ref-1","doi-asserted-by":"publisher","first-page":"1134","DOI":"10.1016\/j.foodchem.2006.10.017","article-title":"Egyptian mango by-product 1. 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