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Thailand is a prominent global producer of mangoes, providing a wide range of mango cultivars and dealing with the challenge of managing biomass. Thus, biorefining mango peel to extract valuable components has the potential to reduce organic waste and create a new revenue source for the mango processing sector. This study aims to examine the physiology, physiochemical, and chemical characteristics in peel of nine Thai mango cultivars, along with the relationship between their characteristics. The Thai mango cultivars Mahachanok, Chok anan, and Rad exhibited a yellow appearance, while the other six cultivars appeared yellow-green. However, the firmness of the fruit was directly correlated with the firmness of the pulp. A proximate composition study revealed that the predominant constituent of mango peel was carbohydrates, comprising up to 75% of its composition. This was followed by fibre, which accounted for up to 13%. The Nga mango had the highest levels of total phenolic content (220 mgGAE/g) and total flavonoid content (5.5 mgCE/g). The primary phenolic acids identified in Thai mango peel were epicatechin, caffeic acid, catechin, and gallic acid. The Mahachanok cultivar exhibited the highest antioxidant activity, as determined by the ABTS and DPPH assays, with values of 85.67% and 85.78%, respectively. This study demonstrated the connections between the physiochemical characteristics of mangoes and their chemical compositions in different cultivars, indicating the possibility of choosing particular cultivars for extracting targeted bioactive compounds. The multivariate analyses revealed that there was no correlation between the physiochemical and chemical profiles of mangoes. This study highlights the significance of mango peel as a valuable by-product that has significant environmental and economic ramifications for the mango processing industry. [ABSTRACT FROM AUTHOR]

Garlic, a common culinary spice, is cultivated and used around the globe. Consumption of garlic and its supplements reduces the risk of diabetes and cardiovascular disease and boosts the immune system with antibacterial, antifungal, anti-aging, and anti-cancer properties. Diallyl sulfide, diallyl disulfide, triallyl trisulfide, phenolics, flavonoids, and others are the most commercially recognized active ingredients in garlic and its products. In recent years, global demand for medicinal or functional garlic has surged, introducing several products such as garlic oil, aged garlic, black garlic, and inulin into the market. Garlic processing has been demonstrated to directly impact the availability of bioactive ingredients and the functionality of products. Depending on the anticipated functional qualities, it is also recommended that one or a combination of processing techniques be deemed desirable over the others. This work describes the steps involved in processing fresh garlic into products and their physicochemical alterations during processing. Their nutritional, phytochemical, and functional properties are also reviewed. Considering the high demand for functional food, this review has been compiled to provide guidance for food producers on the industrial utilization and suitability of garlic for new product development., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2023 Sunanta, Kontogiorgos, Pankasemsuk, Jantanasakulwong, Rachtanapun, Seesuriyachan and Sommano.)