Valorization of mango by-products into prebiotic ingredients: a critical review on functional properties and gut microbiota modulation mechanisms

Abstract The growing demand for sustainable functional ingredients has intensified interest in valorizing agro-industrial by-products as prebiotic sources. Mango ( Mangifera indica ) processing generates substantial residues, including peel, seed kernel, and pomace, which are rich in dietary fiber and polyphenols. This review critically evaluates the potential of mango by-products as prebiotic ingredients by integrating compositional characteristics, processing strategies, and mechanisms of gut microbiota modulation. Mango-derived substrates exhibit structural complexity due to the coexistence of polysaccharides and polyphenols, enabling multifunctional mechanisms beyond conventional carbohydrate-based prebiotics. Key components such as pectin, pectic oligosaccharides (POS), and resistant starch (RS) resist gastrointestinal digestion and undergo microbial fermentation, leading to short chain fatty acid (SCFA) production and bioactive metabolite formation. Polyphenol–microbiota interactions further contribute through biotransformation and cross-feeding mechanisms. Processing strategies significantly influence prebiotic functionality by modifying molecular structure and fermentability, although trade-offs between structural integrity and microbial accessibility remain. Despite promising functional properties, including gut barrier support and metabolic modulation, current evidence is largely derived from in vitro and animal studies, with limited human clinical validation. Overall, mango by-products represent promising but emerging prebiotic systems. Future research should focus on standardized processing, mechanistic validation, and well-designed clinical studies to support their application as functional food ingredients.