Characterization of the physicochemical properties of mango ( Mangifera indica L., Dragon variety) kernel fat extracted via supercritical carbon dioxide and Soxhlet techniques

Effect of mango kernel fat (MKF) on antioxidant characteristics and lipolysis of Gouda cheese was investigated. Milk fat (3.5%) was partially replaced with MKF i.e. 5, 10, 15 and 20% concentrations (T1, T2, T3 and T4). Cheese prepared from 100% milk fat served as control. Cheese samples were ripened for 90days at 6±1°C and analysed at 0, 45 and 90days of ripening. Total phenolic contents of control, T1, T2, T3 and T4 were 14±0.35, 129±0.75, 188±2.52, 267±10.61 and 391±8.46mg GAE/g. Total flavonoid content of control, T1, T2, T3 and T4 were 0.22±0.03, 1.47±0.09, 3.62±0.15, 5.88±0.35, 8.29±0.63mg quercetin equivalent/ml. DPPH free radical scavenging activity of control and experimental samples increased throughout the ripening period. DPPH free radicals scavenging activity of 90days old control, T1, T2, T3 and T4 were 16.38±0.0.26e, 30.47±0.64d, 68.62±0.91c, 73.29±0.85b, 92.61±1.44a%. HPLC characterization revealed the existence of mangiferin, caffeic acid, catechin, quercetin and chlorogenic acid in MKF fortified Gouda cheese. Fortification of MKF increased the concentration of C18:1, C18:2 and C18:3 in cheese. The concentration of C18:1, C18:2 and C18:3 in control were 24.55±0.95, 1.76±0.09 and 0.31±0.02%. While, the concentration of C18:1, C18:2 and C18:3 in T4 were 30.11±1.34, 2.79±2.79 and 0.92±0.11%. MKF fortified Gouda cheese had better oxidative stability and sensory characteristics. These results evidenced that antioxidant capacity, unsaturated fatty acids and oxidative stability of Gouda cheese can be improved with MKF.

Abstract1,3‐Distearoyl‐2‐oleoyl‐glycerol, 1‐palmitoyl‐2‐oleoyl‐3‐stearoyl‐glycerol and 1‐stearoyl‐2‐oleoyl‐3‐arachidoyl‐glycerol are typical high‐melting symmetrical monounsaturated triacylglycerols (Hm‐SMT) found in cocoa butter improver (CBI). These triacylglycerols help to increase the hardness of chocolate products in tropical climates. In the present study, natural CBI products were produced from mango (Mangifera indica, Linn) kernel fat (MKF) by selective three‐stage fractionation using acetone. The second stearin (fraction I) from the first precipitate of MKF by fractionation for 180 min at 15 °C contained 86.9% of Hm‐SMT, and the third stearin (fraction II) obtained from fraction I by further fractionation for 180 min at 18 °C was enriched with 94.4% Hm‐SMT. High percentages of such triacylglycerols in these products contributed to higher slip melting points (36.5–37.7 °C) than commercial cocoa butter and cocoa butter equivalent (26.7 and 27.9 °C). Also, their differential scanning calorimetry properties and solid fat content values were superior to those in traditional confectionery fats, indicating that the tailored stearins could be used as ideal CBI. In particular, the hard fat blends consisting of 55–70% cocoa butter (CB) and 30–45% fraction II were considered as the preferred heat‐resistant chocolate ingredients. In addition, the mixture of the oleins (fraction III) was rich in diunsaturated and triunsaturated triacylglycerols and showed similar thermal properties to super palm oil, thus making it more suitable as special fat ingredients and modified fat sources.

Mango (Mangifera indica L.) seeds is an interesting source of fat, rich in stearic (St) and oleic (O) acid with three major triacylglycerols (TAG): StOSt, StOO, and StLSt. The kernel fat content and quality depend however on the varieties and their origin. The objective of this study was to investigate the crystallization and polymorphic behavior of mango kernel fat extracted from three selected Ivorian varieties which differ in terms of TAG composition: Kent (KT), Djakoumankoun (DN) and Brooks (BR). The isothermal crystallization behavior was examined at 15 and 20°C by pulsed nuclear magnetic resonance, differential scanning calorimetry, x‐ray diffraction (XRD) and polarized light microscope. Under static conditions, DN crystallized faster, followed by BR, then KT. At 15°C, an unusual evolution was observed for both DN and BR, which can be explained by a melt‐mediated polymorphic transition from α into more stable forms. Using a differential scanning calorimetry (DSC) stop‐and‐return technique, different crystallization behaviors were also observed. Isothermal XRD experiments confirmed that the kinetics of the polymorphic transformation was different within the three samples, even if the three fats were β‐3L‐tending. At 15°C, KT transformed from liquid state to stable form without passing through α‐form, while DN and BR crystallized first into α‐from which transformed further to β′, then into stable β‐form. At 20°C, DN and BR crystallized directly from liquid to β′, which later transformed into β‐form while KT did not crystallize under the same conditions. The huge differences observed result from the differences in the TAG profiles, mainly in the StOO and StOSt content.

SOS‐rich fats have been developed to improve heat stable properties and fat bloom‐resistant abilities of chocolates, which is highly connected with their crystallization behaviors. Shea butter stearin (SBS) and mango kernel fat (MKF) are the typical SOS‐rich fats. Both contained high levels of stearic acid (45.06%–59.67%) and oleic acid (31.85%–39.97%), while 77.00%–86.88% of the oleic acid were distributed at the sn‐2 positions of triacylglycerol molecules, contributing to forming 78.04% of SOS in SBS and 47.85% of SOS in MKF. Their SOS levels were significantly higher than that in cocoa butter (CB, 25.43%). However, MKF contained the highest levels of SOO (15.59%), which was about six to eight times as likely that in SBS and CB (1.76%–2.66%). Further crystallization tests revealed that SBS and MKF exhibited similar rod‐like growth from instantaneous nuclei at 4°C. The former was then changed to become more spherulitic growth at 20°C significantly. Specifically, large feather‐like crystals corresponding to β form were observed in SBS at the final stage of crystallization at 20 and 30°C, while MKF exhibited smaller crystals. The higher concentration of SOO in MKF was considered as the softening factor. It was further supposed that constant crystallization at 20°C may be difficult for some fats (e.g., SOS < 30%) to form adequate amounts of β crystals. The results will provide information on making cocoa butter blends and chocolate tempering.

Mango kernel fat (MKF) has received attention in recent years due to the resemblance between its characteristics and those of cocoa butter (CB). In this work, fatty acid (FA) composition, physicochemical and thermal properties and crystallization behavior of MKFs obtained from four varieties of Thai mangoes: Keaw-Morakot (KM), Keaw-Sawoey (KS), Nam-Dokmai (ND) and Aok-Rong (AR), were characterized. The fat content of the mango kernels was 6.40, 5.78, 5.73 and 7.74% (dry basis) for KM, KS, ND and AR, respectively. The analysis of FA composition revealed that all four cultivars had oleic and stearic acids as the main FA components with ND and AR exhibiting highest and lowest stearic acid content, respectively. ND had the highest slip melting point and solid fat content (SFC) followed by KS, KM and AR. All fat samples exhibited high SFC at 20℃ and below. They melted slowly as the temperature increased and became complete liquids as the temperature approached 35°C. During static isothermal crystallization at 20°C, ND displayed the highest Avrami rate constant k followed by KS, KM and AR, indicating that the crystallization was fastest for ND and slowest for AR. The Avrami exponent n of all samples ranged from 0.89 to 1.73. The x-ray diffraction analysis showed that all MKFs crystallized into a mixture of pseudo-β', β', sub-β and β structures with β' being the predominant polymorph. Finally, the crystals of the kernel fats from all mango varieties exhibited spherulitic morphology.

In this study, the effect of growing conditions in different harvest years on the physicochemical properties of various Ivorian mango kernel fat (MKF) varieties was investigated. The fats extracted from mango kernels were analysed with respect to their fatty acid composition (FAC) and triacylglycerol (TAG) composition, melting profile, and solid fat content (SFC). The results indicate that variations in MKF content between non-consecutive harvest years (2021 and 2023) were influenced by environmental conditions, particularly rainfall and genetic factors, demonstrating the diverse response to environmental changes. Traditional varieties showed a decrease in fat content in the drier year (2023), while commercial varieties exhibited an increase. FAC was also affected, with changes in oleic- and stearic-acid levels, depending on water availability. This impacted the TAG composition, which in turn influenced the physical characteristics of the MKF. These findings highlight the importance of climatic factors in determining the quality and characteristics of MKF, which have significant implications for industrial applications. This suggests that it is necessary to take into account such factors when implementing logistic chains for the supply of quality raw materials.

This study was set out to determine the total fat content, physicochemical properties, and crystal morphology of mango kernel fat (MKF) obtained from three popular mango varieties cultivated in Sabah, Malaysia. The total fat contents of the MKFs were 7.02, 9.50, and 8.41% for Air, Manila, and Harumanis. Gas chromatography with flame ionization detector analyses revealed three major fatty acids namely, palmitic (6.67 to 7.51%), stearic (42.32 to 48.95%), and oleic (32.91 to 38.14%) acids in studied MKFs as novel mango kernel constituents. The iodide, saponification, acid, peroxide, and slip melting point values of the MKFs were found to be 47.79–52.27 g I2/100 g, 181.4–194.5 mg KOH/g, 5.15–6.26 mg KOH/g, 1.05–1.32 meq O2/kg, and 31.0–35.2°C, respectively. The crystals of the three MKFs were spherulites and densely packed. With respect to the characteristics, MKFs potentially can be applied as cocoa butter equivalents and ideal for use in confectionery industry. Practical applications Exploitation of fat from mango kernel is still attracting considerable interest in recent year since it is a source of valuable ingredients that suitable for wide applications in food processing, especially as cocoa butter equivalent (CBE). Different mango varieties and cultivation regions would give rise to variations in characteristics of MKFs. Most of the results indicated that MKFs had the potential to be applied as CBEs and useful in chocolate industry.

Mango kernel fat-based oleogel via the emulsion-template method associated with soybean protein: Multiple characterizations, in vitro digestion and potential application.

Red palm oil (RPO), which is rich in micronutrients, especially carotenoids, is different from its deodorized counterpart, palm oil. It is considered as one of the most promising food ingredients, owing to its unique compositions and nutritional values, while its usage could be further developed by improving its thermal behaviors. In this article, two typical commercial RPOs, HRPO (H. red palm oil) and NRPO (N. red palm oil), were evaluated by analyzing their fatty acids, triacylglycerols, micronutrients, oxidative stability index (OSI), and solid fat contents (SFCs). Micronutrients, mainly carotenes, tocopherols, polyphenols, and squalene, significantly increased the oxidative stability indices (OSIs) of the RPOs (from 10.02 to 12.06 h), while the OSIs of their micronutrient-free counterparts were only 1.12 to 1.82 h. HRPO exhibited a lower SFC than those of NRPO. RPOs softened at around 10 °C and completely melted near 20 °C. Although the softening problem may limit the usages of RPOs, that problem could be solved by incorporating RPOs with mango kernel fat (MKF). The binary blends containing 40% RPOs and 60% MKF exhibited desirable compatibilities, making that blend suitable for the manufacture of aerated emulsions with improved whipping performance and foam stabilities. The results provide a new application of RPOs and MKF in the manufacture of aerated emulsions with improved nutritional values and desired whipping capabilities.

Production of sn-1,3-distearoyl-2-oleoyl-glycerol-rich fats from mango kernel fat by selective fractionation using 2-methylpentane based isohexane

(1) Background: Starch is the main component of mango (Mangifera indica) kernel, making it an alternative to obtain an ingredient from a non-conventional source with potential application in food and other industrial applications; however, reports on the use of new extraction techniques for this material are scarce. The main objective of this research was to evaluate the effect of ultrasound-assisted extraction (UAE) on the yield, chemical, techno-functional, rheological, and pasting properties of starch isolated from a non-conventional source such as a mango kernel. (2) Methods: Different power sonication conditions (120, 300, and 480 W) and sonication time (10, 20, and 30 min) were evaluated along with a control treatment (extracted by the wet milling method). (3) Results: Ultrasound-assisted extraction increases starch yield, with the highest values (54%) at 480 W and 20 min. A significant increase in the amylose content, water-holding capacity, oil-holding capacity, solubility, and swelling power of ultrasonically extracted starches was observed. Similarly, mango kernel starch (MKS) exhibited interesting antioxidant properties. The sol-gel transition temperature and pasting parameters, such as the breakdown viscosity (BD) and the setback viscosity (SB), decreased with ultrasound application; (4) Conclusion: indicating that ultrasound caused changes in physical, chemical, techno-functional, rheological, and pasting properties, depending on the power and time of sonication, so it can be used as an alternative starch extraction and modification technique, for example, for potential application in thermally processed food products such as baked goods, canned foods, and frozen foods.

The unique physicochemical properties of cocoa butter (CB) provide the desired physical properties in chocolate. Due to its high demand, increasing price, and limited supply, people are looking for cocoa butter alternatives (CBAs). In this study, CBA was prepared using enzymatic acidolysis on mango kernel fat stearin with rice bran oil blend. Reaction parameters (time (4-8 h), temperature (50-70°C), and enzyme load (6-10%, w/w)) were optimized using response surface methodology to produce similar triacylglycerol (TAG) composition as CB, and the properties of different proportions of CBAs with CB were assessed. Triacylglycerol content, melting behavior, solid fat content, crystal morphology, and polymorphism were investigated by high-performance liquid chromatography, differential scanning calorimetry, pulse nuclear magnetic resonance, polarized light microscopy, and X-ray diffraction, respectively. The optimum reaction condition to produce comparable percentages of monounsaturated TAGs in the final product was 8 h time, 8% enzyme load, and 50°C. After blending of CBA with CB in different proportions, no significant differences in terms of polymorphism, melting profile, and solid fat content were observed up to 20% CBA replacement. However, the TAG profile was similar up to 10% replacement of CB with CBA. In summary, the enzymatically produced CBA can potentially be used as a cocoa butter replacer up to 20% in the confectionery industry.

Saturated and trans fats remain a major concern due to their association with cardiovascular disease. This study developed low-saturated trans-free margarines from enzymatically modified soybean oil (EMSO) and mango kernel fat (MKF), and demonstrated cost-effective, scalable potential for industrial application. EMSO was produced through lipase-catalyzed acidolysis with C16:0. The C16:0 content was adjusted to 30% through linear interpolation. EMSO:MKF blends that matched the melting profile of commercial soft margarine were used for margarine production. Trans-Fat was not detected in margarines. EMSO:MKF (13:4) margarine had melting profile (-43.27°C to 37.15°C) and β' crystal form comparable to the control. After 28 d of storage at 60°C, total oxidation values were lower in margarines with higher MKF contents. Saturated fatty acid content in EMSO and EMSO:MKF margarines was ∼35%, compared to the control (48.47%). Results showed EMSO:MKF (13:4) as a viable alternative to partially hydrogenated oils in soft margarine.

Antioxidant films from mango kernel components

Blending of supercritical carbon dioxide (SC-CO 2) extracted palm kernel oil fractions and palm oil to obtain cocoa butter replacers