Open access
Oct 2026
Upcycling of Mango Pulp and By-Products into Functional Flours: Effects on Bioactive Composition and Bioaccessibility in Cupcakes
The valorization of mango pulp and processing by-products as functional ingredients requires preserving bioactive compounds while ensuring their bioaccessibility after food processing and digestion. Five mango flours derived from pulp (freeze-drying, conventional drying and foam mat drying), peel and kernels were chara...
F. Lobo, C. Stinco, Ana M. Benítez-González et al.
· Foods · 0 citations