Polymers and mango (Mangifera indica L.): a systematic literature review on potential value and application

• Published in: Journal of food measurement & characterization 2024, Vol.18 (1), p.168-183
• Main Authors: Parente, Angelucia Gonçalves, Soares, William da Silva, de Oliveira, Helinando Pequeno, de Freitas, Sérgio Tonetto, Neri, David Fernando de Morais
• Format: Article
• Language: English
• Subjects: Biomedical materials; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Dietary fiber; Engineering; Fibers; Food; Food packaging; Food processing; Food Science; Fruits; Literature reviews; Mangifera indica; Mangoes; Oil recovery; Phenolic compounds; Phenols; Plant extracts; Plant tissues; Polymers; Raw materials; Renewable resources; Review Paper; Seeds; Shelf life; Sustainable practices; Systematic review
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-023-02128-8

Mango ( Mangifera indica L.) holds immense potential as a raw material in polymer science, influencing numerous applications. This systematic literature review, encompassing 74 studies published between 2018 and 2022, aims to elucidate the intrinsic relationship between polymers and mango. Polymers are extracted from mango plant tissues, and their substances are explored as reinforcing agents in polymeric materials. In turn, polymers are employed in the mango plant to extend shelf life. Mango by-products can serve as indicators of polymer presence. The diverse tissues and substances in mango offer considerable potential for extracting polymers, phenolic compounds, fats, and dietary fibers. Moreover, the substantial waste generated in mango production, including fruit peel, seed, stems, and leaves, can be utilized to extract economically valuable polymers. These polymers contribute to the adoption of sustainable practices in industries such as packaging, food processing, biomedical materials, wood manufacturing, and oil production. Graphical abstract