Mango, a tropical fruit celebrated for its delightful fragrance and high nutritional value, generates significant waste during processing, with approximately 35–60% of the fruit being discarded. However, this waste contains valuable components, such as fibre, carotenoids, polyphenols, and other bioactive compounds. In an effort to repurpose mango peel, this study dehydrated it to create mango peel powder (MPP), which was then incorporated into sourdough bread to produce functional breads with enhanced nutritional value. Semolina was replaced with MPP at levels of 5% (MPP-5) and 10% (MPP-10) (w/w). After dehydration, the mango peel had a yield of 22%, and the procedure used did not cause any organoleptic changes. The bread fermentation process was conducted at 30 °C for 8 h. During dough fermentation, the pH was monitored, showing a value of 4.14 ± 0.02 in the MPP-10 dough. Overall, the MPP-10 bread received a higher score (6.51) than the control (CTR) bread (5.6) and the MPP-5 bread (6.11). The total phenolic content of the fortified breads ranged from 44.760 to 98.931 mg gallic acid equivalents (GAE)/g, and the antiradical activity ranged from 15.213 to 29.461 mmol trolox equivalent antioxidant activity (TEAC)/100 g, depending on the percentage of enrichment.

Calcium is an essential and critical component of human health. However, most people do not cover daily calcium recommendations. Therefore, a calcium-based drink, called BEVERAGE, is developed in order to offer an alternative source of this mineral to the population. A combination of kefir, eggshell, citric fruits, and tap water were investigated. Orange was selected because it provides the highest amount of carbohydrates for fermentation, and it is accessible to the population. The proportion of components that produce the highest concentration of calcium in the BEVERAGE was with 10 g of kefir, 6 g of eggshell, 200 ml of orange juice, and 800 ml of tap water, 20 ºC, and 72 h of incubation. With these conditions, the BEVERAGE was fortified with 600 mg calcium/liter. In addition, the intestinal absorption of calcium was evaluated through an ex vivo model of the everted small intestinal sacs, proving to be higher than the control solutions (water+CaCl2, juice+CaCl2). This study provides a methodology to prepare at home a beverage that could contribute to increase daily calcium intake.