Mango (Mangifera indica L.), known as the king of fruits, has an attractive taste and fragrance and high nutritional value. Mango is commercially important in India, where ~55% of the global crop is produced. The fruit has three main parts: pulp, peel, and kernel. The pulp is the most-consumed part, while the peel and kernel are usually discarded. Mango pulp is a source of a variety of reducing sugars, amino acids, aromatic compounds, and functional compounds, such as pectin, vitamins, anthocyanins, and polyphenols. Mango processing generates peels and kernels as bio-wastes, though they also have nutraceutical significance. Functional compounds in the peel, including protocatechuic acids, mangiferin and β-carotene are known for their antimicrobial, anti-diabetic, anti-inflammatory, and anti-carcinogenic properties. The mango kernel has higher antioxidant and polyphenolic contents than the pulp and peel and is used for oil extraction; it’s possible usage in combination with corn and wheat flour in preparing nutraceuticals is being increasingly emphasized. This review aims to provide nutraceutical and pharmacological information on all three parts of mango to help understand the defense mechanisms of its functional constituents, and the appropriate use of mangoes to enhance our nutrition and health.

Lactic acid, an organic acid produced by numerous microorganisms, has many applications in the food, chemical, pharmaceutical, and polymer industries, with novel applications being developed particularly in the chemical industry. The lactic acid market has steadily grown with the introduction of novel and environmentally friendly products. Therefore, developing novel technologies for lactic acid production, with improved yield and reduced production costs, has become a major research goal. Utilization of inexpensive and renewable biomass is a major strategy for economically producing lactic acid. However, most lactic acid bacteria cannot directly utilize lignocellulosic biomass and require hydrolysis, which is costly. Immobilization techniques for large-scale production can enhance fermentation yield. Moreover, novel techniques, such as cell recycling systems and simultaneous saccharification, will enable microorganisms to produce lactic acid with increased concentration, yield, and productivity. Recently, genetic and metabolic engineering methods have been used for key solving problems, such as product inhibition, by-product formation, and suboptimal culture conditions, and for the effective use of cheap substrates. This review presents comprehensive insights into the most recent advances in the biological production of lactic acid from different substrates, bioprocess techniques for yield improvement, lactic acid purification, and applications of lactic acid for human welfare.