## 1 Introduction  
A variety of microorganisms play an important role in the production of many foods and beverages. In many cases, these microorganisms can improve the quality and organoleptic properties of the final product. However, in other cases, some microorganisms are frequently associated with the poisoning and spoilage of foods. To overcome these problems, classical chemical preservatives have been routinely added to foods and beverages. For example, during winemaking, sulfur dioxide (SO\({}_{2}\)) is commonly used to reduce or inhibit the growth of spoilage microorganisms, particularly acetic acid bacteria (AAB) and yeast species, which can alter the wine [1,2]. Nevertheless, the use of this additive is strictly regulated due to its potential to cause organoleptic alterations in the final product and, more importantly, because of the associated health risks for consumers [3,4]. In this context, the use of plant-derived excipients is increasing and opening up new ways to solve current drug delivery challenges in the food and pharmaceutical industries [3,5]. These biocompatible and environmentally friendly alternatives have the potential to reduce microbial spoilage and enhance food safety for consumers. Moreover, the use of natural antioxidants and antimicrobials is highly valued by health-conscious consumers and also offers additional benefits to the bioeconomy by adding value to agricultural by-products [6,7]. Despite significant progress in recent years, the search for natural antimicrobial compounds remains a challenging area of research; fruit-containing polyphenols represent a particularly promising class of compounds. In this context, numerous studies conducted over many years have demonstrated the antioxidant, antibacterial and antifungal properties of plant extracts, including polyphenol-rich mango (_Mangifera indica_) by-products [6, 7, 8]. Several reviews provide a detailed analysis of their antioxidant and antimicrobial properties, as well as their possible modes of action [9,10]. Notably, plant extracts have recently been evaluated for the first time in antibacterial films for packaging applications, highlighting their potential in food preservation strategies [11]. Building on this foundation, recent studies have further explored this topic. [PERSON] et al. [12] investigated the antioxidant and antibacterial activity of mango peel extracts using ultrasound-assisted extraction (UAE) to enhance polyphenol yield, demonstrating antimicrobial activity against _Bacillus cereus_, _Geobacillus stearothermophilus_ and _Escherichia coli_. Similarly, [PERSON] al. [13] observed strong antibacterial effects against both Gram-positive (_Bacillus cereus_, _Staphylococcus aureus_) and Gram-negative bacteria (_Escherichia coli_, _Pseudomonas aeruginosa_), and identified several phenolic acids, flavonoids and mangiferin as key contributors to the observed antibacterial effects. Although numerous studies have investigated the antimicrobial properties of mango extracts, most have primarily focused on evaluating their antibacterial activity against a limited number of bacterial species, mainly associated with human health or food safety. In contrast, food spoilage microorganisms have received considerably less attention. Furthermore, while many studies provide a detailed characterization of the chemical compounds present in mango extracts, only a few have explored the correlation between antimicrobial activity and the different detected or identified chemical compounds. In the present work, we sought to address this knowledge gap by investigating the antimicrobial activity of mango by-products against 20 bacterial species, including the following: (i) six AAB species (13 strains) related to the winemaking processes; (ii) ten _Staphylococcus_ species related to fermented meat products, food safety or human and animal diseases; and (iii) fourspecies commonly associated with human infections.