Food Waste to Food Revolution: The Role of Omics Studies in Exploring the Potential of Mango By-products

Food waste is a major global issue, with approximately one-third of all food produced in the world wasted annually. Food waste and by-products contain nutrients such as proteins, lipids, carbohydrates, and bioactive compounds. Omics technologies are emerging as a powerful tools to unlock the hidden potential of food waste and by-products, transforming them into valuable products. Omics studies are emerging in the field of living organisms as genomics, transcriptomics, proteomics, and metabolomics. Mango, a popular tropical fruit and its by-products can be used to extract dietary fibres, which are rich in bioactive components like protocatechuic acids, mangiferin, and β-carotene, which have numerous biological activities. Mango kernels are also a rich source of macronutrients and micronutrients, with high antioxidant and poly-phenolic content. Valorisation of mango by-products serves as a powerful example of how food waste can be transformed from a problem into a valuable resource. Valorising mango fruit by-products not only reduces environmental pollution but also creates job opportunities and reduces waste disposal costs for processing industries. This paper provides an overview of the nutritional composition of mango by-products and their biological activity. It further discusses how omics technologies are being employed to make mango valorisation much more efficient and how through various innovative approaches of proteomics, metabolomics, or nutriomics, we can minimize waste and recover valuable resources, support industries, and foster sustainable growth.