TY - JOUR
T1 - Recovery of mango starch from unripe mango juice
AU - Lagunes-Delgado, Carolina
AU - Agama-Acevedo, Edith
AU - Patiño-Rodríguez, Omar
AU - Martinez, Mario M.
AU - Bello-Pérez, Luis A.
N1 - Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2022/1
Y1 - 2022/1
N2 - Unripe mango contains an important amount of starch that has been conventionally isolated by the wet milling of pulp/pomace. Nevertheless, wet milling is costly and requires a vast amount of water that leads to an increased environmental footprint. In this project, mango starch was isolated using centrifugal sedimentation of cold-pressed juice or wet milling of dry pulp, and the starch fractions were comparatively investigated in terms of starch yield, purity and morphology. Furthermore, since the efficiency of extraction and starch properties might be dependent on the mango cultivar, the molecular structure and functionality of juice-extracted starches from two widely cultivated varieties (Haden and Palmer) were comparatively investigated. Centrifugal sedimentation showed 26 and 9% higher starch yields than conventional wet-milling for Haden and Palmer, respectively. Juice-extracted starches presented a lower degree of damage and aggregation than wet-milled counterparts. Mango starches presented C-type crystalline pattern and subtle differences gelatinization temperatures and molecular weight (ranging from 1.1 to 1.7 × 108 gmol−1).
AB - Unripe mango contains an important amount of starch that has been conventionally isolated by the wet milling of pulp/pomace. Nevertheless, wet milling is costly and requires a vast amount of water that leads to an increased environmental footprint. In this project, mango starch was isolated using centrifugal sedimentation of cold-pressed juice or wet milling of dry pulp, and the starch fractions were comparatively investigated in terms of starch yield, purity and morphology. Furthermore, since the efficiency of extraction and starch properties might be dependent on the mango cultivar, the molecular structure and functionality of juice-extracted starches from two widely cultivated varieties (Haden and Palmer) were comparatively investigated. Centrifugal sedimentation showed 26 and 9% higher starch yields than conventional wet-milling for Haden and Palmer, respectively. Juice-extracted starches presented a lower degree of damage and aggregation than wet-milled counterparts. Mango starches presented C-type crystalline pattern and subtle differences gelatinization temperatures and molecular weight (ranging from 1.1 to 1.7 × 108 gmol−1).
KW - Mango
KW - Pasting
KW - Starch isolation
KW - Thermal properties
UR - http://www.scopus.com/inward/record.url?scp=85116079009&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2021.112514
DO - 10.1016/j.lwt.2021.112514
M3 - Artículo
AN - SCOPUS:85116079009
SN - 0023-6438
VL - 153
JO - LWT
JF - LWT
M1 - 112514
ER -