Resource Utilization Enhancement and Life Cycle Assessment of Mangosteen Peel Powder Production

Alisa Soontornwat (), Zenisha Shrestha, Thunyanat Hutangkoon, Jarotwan Koiwanit, Samak Rakmae and Pimpen Pornchaloempong ()
Additional contact information
Alisa Soontornwat: Department of Food Engineering, School of Engineering, King Mongkut’s Institute of Technology, Ladkrabang, Bangkok 10520, Thailand
Zenisha Shrestha: Department of Food Engineering, School of Engineering, King Mongkut’s Institute of Technology, Ladkrabang, Bangkok 10520, Thailand
Thunyanat Hutangkoon: Department of Industrial Engineering, School of Engineering, King Mongkut’s Institute of Technology, Ladkrabang, Bangkok 10502, Thailand
Jarotwan Koiwanit: Department of Industrial Engineering, School of Engineering, King Mongkut’s Institute of Technology, Ladkrabang, Bangkok 10502, Thailand
Samak Rakmae: Department of Food Engineering, School of Engineering, King Mongkut’s Institute of Technology, Ladkrabang, Bangkok 10520, Thailand
Pimpen Pornchaloempong: Department of Food Engineering, School of Engineering, King Mongkut’s Institute of Technology, Ladkrabang, Bangkok 10520, Thailand

Sustainability, 2025, vol. 17, issue 14, 1-22

Abstract: In alignment with the United Nations’ Sustainable Development Goals (SDGs) 12 (Responsible Consumption and Production) and 13 (Climate Action), this research explores the sustainable valorization of mangosteen peels into mangosteen peel powder (MPP), a value-added product with pharmaceutical properties. Mangosteen peels are an abundant agricultural waste in Thailand. This study evaluates six MPP production schemes, each employing different drying methods. Life Cycle Assessment (LCA) is utilized to assess the global warming potential (GWP) of these schemes, and the quality of the MPP produced is also compared. The results show that a combination of frozen storage and freeze-drying (scheme 4) has the highest GWP (1091.897 kgCO 2 eq) due to substantial electricity usage, whereas a combination of frozen storage and sun-drying (scheme 5) has the lowest GWP (0.031 kgCO 2 eq) but is prone to microbial contamination. Frozen storage without coarse grinding, combined with hot-air drying (scheme 6), is identified as the optimal scheme in terms of GWP (11.236 kgCO 2 eq) and product quality. Due to the lack of an onsite hot-air-drying facility, two transportation strategies are integrated into scheme 6 for scenarios A and B. These transportation strategies include transporting mangosteen peels from orchards to a facility in another province or transporting a mobile hot-air-drying unit to the orchards. The analysis indicates that scenario B is more favorable both operationally and environmentally, due to its lower emissions. This research is the first to comparatively assess the GWP of different MPP production schemes using LCA. Furthermore, it aligns with the growing trend in international trade which places greater emphasis on environmentally friendly production processes.

Keywords: Life Cycle Assessment; mobile processing; agricultural waste; mangosteen peel; sustainable food processing (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
References: Add references at CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/17/14/6423/pdf (application/pdf)
https://www.mdpi.com/2071-1050/17/14/6423/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:17:y:2025:i:14:p:6423-:d:1701032

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().