Mango Kernel Starch Research Articles

Characterization of mango seed kernel starch: Extraction and Analysis

During mango (Mangifera indica) processing, significant by-products like peel and kernel are generated. Mango seed kernels are cost-effective and readily available materials for starch extraction. This study explores low-cost methods to extract mango kernel starch (MKS) from Surjapuri (X) and Amrapali (Y) varieties using distilled water and alkaline solution. Proximate analysis revealed starch yield variations from 44.49 % to 62.11 %, with moisture content between 4.32 % and 5.89 %, protein content from 0.067 % to 0.069 %, fat content from 0.22 % to 0.24 %, and ash content from 0.12 % to 0.14 %. X-variety starch extracted using distilled water had a higher yield (62.11 %), foaming capacity (5.94 %), and emulsion capacity (6.36 %), while alkaline extraction showed higher water absorption (0.16 %) and oil absorption (0.15 %). Y-variety starch showed higher amylose content (23.50 %) with distilled water extraction and higher pH (7.94) with alkaline extraction. X-variety starch had higher swelling power (11.35 g g-1) with distilled water extraction and higher solubility (0.27 %) with alkaline extraction at 90 °C. Principal component analysis (PCA), Heat map, and Pearson correlation analyses highlighted significant relationships between proximate and physicochemical properties. These results suggest that distilled water extraction is an effective, low-cost method for isolating high-quality MKS, with potential applications in various industries.

Obtaining and characterization of natural extracts from mango (Mangifera Indica) peel and its effect on the rheological behavior in new mango kernel starch hydrogels

Hydrogels based on natural polymers have aroused interest from the scientific community. The aim of this investigation was to obtain natural extracts from mango peels and to evaluate their addition (1, 3, and 5%) on the rheological behavior of mango starch hydrogels. The total phenolic content, antioxidant activities, and phenolic acid profile of the natural extracts were evaluated. The viscoelastic and thixotropic behavior of hydrogels with the addition of natural extracts was evaluated. The total phenol content and antioxidant activity of the extracts increased significantly (p<0.05) with the variation of the ethanol-water ratio; the phenolic acid profile showed the contain of p-coumaric, ellagic, ferulic, chlorogenic acids, epicatechein, catechin, querecetin, and mangiferin. The viscoelastic behavior of the hydrogels showed that the storage modulus G′ is larger than the loss modulus G′′ indicating a viscoelastic solid behavior. The addition of extract improved the thermal stability of the hydrogels. 1% of the extracts increase viscoelastic and thixotropic properties, while concentrations of 3 to 5% decreased. The recovery percentage (%Re) decreases at concentrations from 0% to 1% of natural extracts, however, at concentrations from 3% to 5% increased.

Modified Starch from Mango Pickling Industry Waste: Comparison of Physical and Chemical Modification

AbstractThis study focuses on extracting, modifying, and characterizing mango kernel starch (MKS) from raw pickling mango waste. Two physical and two chemical techniques: heat‐moisture treatment (HMT), ultrasound (US), sodium tri‐metaphosphate (STMP), and octenyl succinic anhydride (OSA) are employed for modification. HMT and STMP reduce swelling power and solubility due to structural changes, while US and OSA treatments enhance these properties by disrupting intermolecular bonds and weakening hydrogen bonds within the starch granules. Fourier transform infrared spectroscopy (FTIR) spectra demonstrate changes in absorption peaks, intensities, and positions in the modified starches, confirming successful structural alterations. X‐ray diffraction patterns indicate A‐type and C‐type patterns for native and modified starches, revealing alterations in crystallinity driven by modification techniques. Water binding capacity (WBC) generally increased in modified starches compared to native starch. Changes in amylose content and pasting properties are observed. Modified starches display higher thermal stability. Furthermore, starch retrogradation is affected by these modifications, with STMP and OSA modification treatments slowing it down, HMT and US treatments promoting it. Results demonstrate that native and modified MKS can be versatile ingredients for various industries. Chemically modified MKS excelled in crystallinity and hindered retrogradation, making it beneficial for edible coatings and baked goods. Physically modified MKS demonstrated accelerated retrogradation and suited for extruded snacks.

Comprehensive Characterization of Starch from Diverse Sources: Physicochemical, and Functional Properties

AbstractThe present study is based on the comprehensive characterization of starches from pearl millet, sorghum, mango kernel, and water chestnut. The starches are analyzed to observe the difference in physicochemical, pasting, rheological, Fourier transform infrared spectroscopy (FTIR), and X‐ray diffraction (XRD) properties. The amylose content from diverse sources ranges from 17.3 to 26.3%. The swelling power and solubility of the starches are influenced by the increase in temperature. It is observed that an increase in temperature results in increased swelling power and solubility. At 90 °C, mango kernel starch shows the highest swelling power while pearl millet starch shows the lowest. The botanical sources influence the pasting and rheological properties, and a significant difference (p &lt; 0.05) is observed in all the parameters recorded. The peak viscosity (PV) of starches ranges from 1256 to 2101 cP. All the starches possess almost similar and typical starch FTIR spectra. The starches from all sources show prominent peaks at 15.2, 17, 18.3, and 23 (2θ), corresponding to a typical A‐type starch crystallinity organization.

Rheological properties, microstructure and stability of oil-in-water emulsions prepared with mango kernel starch (var. Sugar and Tommy)

In the present work, the emulsification capacity of the mango kernel starch var Sugar (Sg) and Tommy (To) was investigated. Oil-in-water emulsions were elaborated with Sg and To starch. The chemical composition of the Sg and To showed significant differences (p<0.05) in the phenolic compounds, proteins and amylose content. The microstructure of the emulsions for each concentration of Sg and To (1.5, 3.5 and 6%w/v) showed a packing of the oil droplets and a reduction in their size with increasing oil content. A phase separation was observed for a Sg and To concentration of 1.5%w/v and an oil concentration of 40 and 60%v/v, indicating that there was not a good integration of the oil within the starch gel matrix. The emulsions showed pseudoplastic behaviour (n<1). The consistency index, apparent viscosity, firmness, stickiness and spreadability were higher for the emulsions prepared with the highest oil content. The results obtained provide information on the composition of Sg and To and its capacity for the stabilisation of O/W emulsions, showing an advantage over other starches, which have to be modified to improve their emulsification capacity, thus indicating the great potential of these starches for the development and formulation of new food products

Preparation of bioplastic film from chitosan and mango (Mangifera Indica L. Anacardiaceae) kernel starch by casting method

The accumulation of plastics in landfills and oceans has encouraged the development of biodegradable plastic products from renewable sources. Natural polymers are excellent candidates that need further modification of their functional and structural properties comparable to conventional plastics. This study aims to fabricate and optimize the formulation of bioplastic films from chitosan and mango kernel starch with glycerol as a plasticizer using response surface methodology (RSM). The chitosan-to-starch mass ratio (1:0.17 to 1:5.83) and glycerol concentration per gram of dry polymer (15.86% to 44.14%) were assigned as the independent variables to design an empirical model that describes the films’ elastic modulus as the sole response. The results yielded an optimal formulation of 1:0.17 chitosan-to-starch mass ratio (2% weight by volume chitosan solution blend) with 15.86% glycerol (per gram of dry chitosan and starch). Reproduction of the optimized film was carried out to validate the empirical model. Characterization of the films’ mechanical and barrier properties, surface morphology, and biodegradability were also investigated in this work. The results suggest that the functional properties of the bioplastic film surpass other chitosan-based bioplastic film blends and can be developed further to become a more sustainable alternative to conventional plastic packaging products.

Extraction and Quality Evaluation of Starch from Sindhoora Variety Mango Seed Kernel

Mango is known as the "King of Tropical Fruits" and is one of the world's most popular fruits. Mango fruit processinggenerates 25-40% waste consisting of peels and kernels, presenting a significant opportunity for by-product recovery. A mangoseed kernel starch has been isolated using sedimentation, centrifugation, and alkali methods. The study aims to apply centrifugation,sedimentation, and alkali methods to isolate the starch from mango seed kernel and study the effects on the physiochemical,functional, and FTIR characteristics of starch. The results of this investigation revealed that the highest starch yield was observedby the alkali method (81.11%), followed by sedimentation (64.11%) and centrifugation (63.16%). The physio-chemical propertiesrevealed that the centrifugation method had high protein (1.77±0.005g) and lipid (0.78g) content.In contrast, the highest starchyield (97.32g) and amylose (28.13g) content were observed in the alkali method. The functional properties like solubility index(23.0%) and swelling power (11.36g/g) were also increased in the alkali method, which maintained this tendency throughout time.When compared to centrifugation and alkali methods, the water-binding capacity of the sedimentation (90.23%) method wassignificantly increased in the mango kernel starches (p&lt;0.05). Results of FTIR analysis showed that all starches share the samestructural properties, including O-H groups, O=C=O stretching, C-H bending, C=C bending, and -CH stretching. The studyconcludes that extraction using the alkali method had a significantly important role in the physio-chemical and functional propertiesof mango kernel starches, which may be used to improve the textural and sensory aspects in formulations of novel products

Effect of microwave treatment on technological, physicochemical, rheological and microstructural properties of mango (Mangifera indica) kernel starch variety Tommy and Sugar

Mango is a tropical fruit used in various agricultural food products. The purpose of the research was to analyze the application of microwave treatment on the, technological, physicochemical, thermal, morphological, pasting, and rheological properties of mango kernel starch from the varieties Tommy and Sugar. The microwave treatment at 900 W and 1 min was evaluated. After microwave treatment, the water absorption capacity (WAC) and amylose content increased significantly, being the highest values for the microwave-modified starch of mango var Tommy (To-MW). The Fourier transform infrared (FT-IR) spectroscopy results show that microwave treatment does not modify the chemical structure of starch. The rheological behavior showed that microwave-modified starches have higher values of consistency index and yield stress than native starches. The pasting test showed that the microwave treatment did not modify the pasting temperature of the mango kernel starch, while the peak, setback, breakdown and final viscosity showed a significant increase. The results obtained show that the application of microwave treatment increases the rheological and pasting properties of mango kernel starches without modifying their chemical composition, which is of great interest for its application in the formulation of new products in the food industry.

Ultrasound-Assisted Extraction of Mango (Mangifera indica) Kernel Starch: Chemical, Techno-Functional, and Pasting Properties

(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.

Ex-ante life cycle assessment framework and application to a nano-reinforced biopolymer film based on mango kernel

This article proposes a framework for ex-ante life cycle assessment (LCA) of biopolymers at low TRL, including: (i) scale-up; (ii) scenarios for processes and modelling choices; (iii) comparison with a fossil-based polymer, considering material substitution factors. The framework was applied to analyse a mango kernel starch (MKS) film and compare it with low-density polyethylene (LDPE). Mango seeds (feedstock) were modelled as burden-free since they do not have economic value (baseline). An industrial-scale model was built for the production of starch nanocrystals (SNC) and MKS film using process calculations based on experimental data. Most impacts occur at starch and SNC extraction due to steam and acid consumption. Compared to LDPE, MKS performs better in non-renewable energy use but worse in climate change, freshwater eutrophication, and terrestrial acidification. Scenario analysis showed that yield enhancement and acid shifting could considerably reduce impacts. The proposed framework shows potential to support sustainable innovation of biopolymers.

Development and Characterization of Edible Film Made from Mango Kernel Starch

Development and Characterization of Edible Film Made from Mango Kernel Starch

Development of Starch Nanoparticle from Mango Kernel in Comparison with Cereal, Tuber, and Legume Starch Nanoparticles: Characterization and Cytotoxicity

AbstractStarch nanoparticles (SNPs) are developed from mango kernel starch and are compared with wheat, potato, mungbean, and water chestnut starch nanoparticles. The synthesized SNPs are investigated for their thermal properties, particle size, degree of relative crystallinity and cytotoxicity. The average particle size of SNPs from different botanical sources range from 100 to 514 nm. Mango kernel starch nanoparticles show the highest particle size. Starch nanoparticles from all botanical sources show X‐ray diffraction (XRD) patterns similar to their native counterpart starches. SNPs from wheat, mango kernel, and water chestnut show A‐type XRD patterns but the relative crystallinity of SNPs is observed to be higher as compared to native starches. From the thermogravimetric analysis, it is observed that degradation temperature for 10% loss weight vary significantly. The study reveals that mango kernel SNPs show good biocompatibility with human HeLa cell lines as compared to all other sources except water chestnut SNPs.

Development and evaluation of novel nanofibers based on mango kernel starch obtained by electrospinning

This work reports on the development of fibers based on natural mango kernel starch (MKS) with diameters in the nanoscalse by means of the electrospinning technique. MKS was extracted from mango kernels and two synthetic polymers, namely polyvinyl alcohol (PVA) and polyvinylpyrrolidone (PVP), were blended with MKS in order to improve its spinnability, obtaining MKS/PVA and MKS/PVP fibers with a 10 wt% of total polymer concentration. Several electrospinning conditions (voltage and flux) were tested in solutions of MKS concentrations ranging from 0 to 5 wt% for both group of fibers. The morphology of all the fibers was evaluated by field emission scanning electron microscopy (FESEM) and their topography was analysed by means of atomic force microscopy (AFM). MKS/PVA nanofibers were obtained with a diameter range from 0.146 to 0.315 μm, with a “smooth fiber concentration threshold” of 3 wt%, while MKS/PVP, fibers with diameters from 0.080 to 0.339 μm were produced, but 5 wt% MKS concentration fibers were beaded fibers, as a result of an excess in starch concentration. Finally, the roughness of the optimal fibers showed quite a similar trend to that of fiber diameter, presenting roughnessess between 80 and 343 nm.

Rheological and Microstructural Properties of Oil-in-Water Emulsion Gels Containing Natural Plant Extracts Stabilized with Carboxymethyl Cellulose/Mango (Mangiferaindica) Starch

Emulsion gels are an alternative to developing food products and adding bioactive compounds; however, different stabilizers have been employed considering natural ingredients. In this work, stabilization of emulsion gels with blends of carboxymethylcellulose and kernel mango starch was performed with the addition of mango peel extracts, evaluating their physical, rheological and microstructural properties. Phenolic extract from mango peels (yields = 11.35 ± 2.05% w/w), with 294.60 ± 0.03 mg GAE/100 g of extract and 436.77 ± 5.30 µMol Trolox/g of the extract, was obtained by ultrasound-assisted extraction (1:10 peel: Ethanol w/v, 200 W, 30 min), containing pyrogallol, melezitose, succinic acid, γ-tocopherol, campesterol, stigmasterol, lupeol, vitamin A and vitamin E. In addition, mango kernel starch (yields = 59.51 ± 1.35% w/w) with 27.28 ± 0.05% of amylose was obtained, being the by-product of mango (Mangiferaindica var fachir) an alternative to producing natural food ingredients. After that, stable emulsions gels were prepared to stabilize with carboxy methylcellulose–kernel mango starch blends and mango peel extracts. These results provide an ingredient as an alternative to the development of gelled systems. They offer an alternative to elaborating a new multifunctional food system with bioactive properties with potential application as a fat replacement or delivery system in the food industry.

Study on enhanced mechanical, barrier and optical properties of chemically modified mango kernel starch films

The main aim of this study was to chemically modify mango kernel starch (MKS) and assess its impact on packaging film properties. MKS exhibited limited application due to low solubility, retrogradation, higher gelatinization temperature and hydrophilicity. These limitations could be effectually overcome by integrating modifications to native starch. Chemical modifications of MKS were performed by oxidation and benzylation with a low degree of substitution. X‐ray diffractogram presented A‐type pattern of crystal structure which was in accordance to endosperm starch. Fourier‐transform infrared (FTIR) spectra of the native and modified starch samples exhibited strong bands in the regions corresponding to OH and CH stretching. Additionally, absorption bands were found in the regions for carbonyl and aromatic phenyl vibrations signifying the substitution of functional groups within native starch. Modified starch films presented increased lightness L* representing that the films were lighter in colour than native film. Tensile strength (TS) of modified films was found to increase more than twice that of native starch film. Starch recrystallization was interrupted by oxidation thereby preventing retrogradation. Benzylation lowered the water vapour permeability by 58% and improved UV absorption by 80% when compared with native film.

Agro-Industrial Waste Valorization: Transformation of Starch from Mango Kernel into Biocompatible, Thermoresponsive and High Swelling Nanogels

Mango industry processing disposes 40-60% of this fruit as residues, such as peels and kernels. The exploration of bioproducts from these industrial rejects can reduce environmental impact besides of producing high value-added materials. In this scenario, carboxymethyl starch nanoparticles were produced from mango (Mangifera indica L.) kernel starch. These nanoparticles were then decorated with thermoresponsive chains of the amino terminated poly(N-isopropylacrylamide) (PNIPAM‑NH2), with the intention of evaluating their applicability in the biomedical area. Elemental analysis, Fourier transform infrared (FTIR) and 1H nuclear magnetic resonance (NMR) spectroscopy confirmed successful grafting of PNIPAM-NH2 onto the carboxymethyl starch backbone. Scanning electron microscopy (SEM) images and dynamic light scattering (DLS) data showed sizes of 100 and 112 nm in the dry state and of 744 and 598 nm in the hydrated state, when the grafting degree (GD) was of 6 and 14.3%, respectively. The degree of swelling was of 41,100 and 15,100% for GD of 6 and 14.3% respectively, suggesting that the nanogels are suitable for drug incorporation. The toxicity of the nanogels to human adipose-derived stem cells (ADSCs) and red blood cells (RBCs) was evaluated by lactate dehydrogenase (LDH), alamarBlue and hemolysis assays. Both nanogels were non-cytotoxic and non-hemolytic, suggesting the suitability of these biomaterials for cell- and blood-contacting applications.

Effect of Starch Laurate Addition on the Properties of Mango Kernel Starch Films

Abstract In this work, starch obtained from mango kernel seeds was applied in the preparation of films in combination with its hydrophobic derivatives. Chemical modification of starch was carried out at two different concentrations of vinyl laurate, in dimethyl sulfoxide, under basic catalysis. The degrees of substitution of the starch laurates were 2.4 and 0.3, respectively. None of the products formed films when dispersed in water. However, blends of starch/starch laurate (degree of substitution = 0.3) formed films after microfluidization of their aqueous suspensions. The blends with up to 15% wt of starch laurate (degree of substitution = 0.3) resulted in films of higher elongation at break, higher opacity and lower tensile strength and elastic modulus. The microfluidization of biopolymer suspensions was crucial to obtain films with lower water vapor permeability. X-ray diffraction results corroborated to the mechanical properties of the films, showing that the incorporation of starch laurate reduced the starch films crystallinity.

Physicochemical, morphological and antioxidant properties of spray-dried mango kernel starch

Abstract Recovery of starch from mango processing wastes is an excellent alternative for byproducts production. Starch is a polysaccharide that finds use on several applications, so its final properties are critical for performance. Therefore, the objective of our work was to study the properties of starch extracted from mango kernel wastes after spray drying. An experimental design comprising 11 experiments were used with variations on inlet drying temperature, feed flow rate, and atomization pressure. Starch physicochemical, morphological, and antioxidant properties were assessed. Results revealed that drying below 6% of relative humidity increased process yield and could induce the formation of amylose-lipids complexes. From FTIR, it was found a high content of amylopectin short-chains, which could have lowered the gelatinization temperature. A-type, B-type, and V-type starches were found, revealing the presence of the amylose-lipid complex. The first two types of starch granules morphology were also identified by SEM. Spray-dried mango kernel starch revealed antioxidant and lipid oxidation properties, which started at concentrations of 0.5 mg/mL and 0.05 mg/mL, respectively.

A novel starch from Pongamia pinnata seeds: Comparison of its thermal, morphological and rheological behaviour with starches from other botanical sources

Pongamia pinnata seed (PPS) starch was studied for its physicochemical, thermal, rheological and morphological properties. As PPS starch is a novel starch, it was compared with corn, mung bean, potato, pearl millet and mango kernel starches. Peak, trough and final viscosity of PPS starch was found the lowest as compared to other starches. Plots of shear stress versus shear rate for starch pastes were plotted and fitted to Herschel-Bulkley model. Yield stress and consistency index value of starch pastes varied between 6.5 and 58.9 Pa and 1.4–10.6 Pa s, respectively. During frequency sweep testing, G′ and G′′ values of starch pastes varied between 33 and 484 Pa and 18–71 Pa, PPS starch paste had the lowest values. Transition temperatures (Tο, Tp, Tc) for PPS starch was 61.5, 72.1 and 82.9 °C, respectively. Scanning electron microscopy of PPS starch showed small to large and round to oval shape starch granules with small pitches on their surface.

Unripe mango kernel starch: Partial characterization

Although a rich source of polyphenols, starch and dietary fibre, unripe mango has been identified as a functional ingredient. The kernel of unripe mango is rich in starch and certain compounds such as non-starch polysaccharides (components of dietary fibre), polyphenols and lipids. The isolation of starch from unripe mango kernel can be an alternative to obtain non-conventional ingredients to diverse end-uses. The aim of this study was the isolation of starch from unripe mango kernel and its partial characterization. The isolated starch was studied in morphology with microscopic methods, X-ray diffraction, thermal properties, pasting profile, and in vitro digestibility. The starch granules were distinguished as oval and round-with a mean size of 50 μm and some debris of lipids in the surface. The amylose content of the starch granule was 23 g/100 g and A-type diffraction pattern was observed. The temperature and enthalpy of gelatinization are similar to conventional starch as maize with a low tendency to retrogradation. The pasting profile of mango kernel starch was identified as typical of native starch with gel formation upon cooling. The in vitro enzymatic hydrolysis of mango kernel starch was different from that of conventional starches with slow digestion rate in the cooked sample. The starch from unripe mango kernel can be an alternative to starchy raw materials like as cereals or pulses in food and non-food applications.