Unripe mango kernel starch: Partial characterization

Research output: Contribution to journalArticle

Abstract

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.

Original languageEnglish
Article number105512
JournalFood Hydrocolloids
Volume101
DOIs
StatePublished - Apr 2020

Fingerprint

Mangifera
Starch
mangoes
starch
seeds
pasting properties
starch granules
Dietary Fiber
Polyphenols
polyphenols
dietary fiber
ingredients
Lipids
retrogradation
in vitro digestibility
thermal properties
Amylose
enzymatic hydrolysis
lipids
enthalpy

Keywords

  • Characterization
  • In vitro digestibility
  • Kernel
  • Starch
  • Unripe mango

Cite this

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title = "Unripe mango kernel starch: Partial characterization",
abstract = "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.",
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Unripe mango kernel starch: Partial characterization. / Patiño-Rodríguez, Omar; Agama-Acevedo, Edith; Ramos-Lopez, Gonzalo; Bello-Pérez, Luis A.

In: Food Hydrocolloids, Vol. 101, 105512, 04.2020.

Research output: Contribution to journalArticle

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AU - Patiño-Rodríguez, Omar

AU - Agama-Acevedo, Edith

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