Recovery of mango starch from unripe mango juice

Carolina Lagunes-Delgado; Edith Agama-Acevedo; Omar Patiño-Rodríguez; Mario Martinez-Martinez; Luis A. Bello-Pérez

doi:10.1016/j.lwt.2021.112514

Recovery of mango starch from unripe mango juice

Carolina Lagunes-Delgado, Edith Agama-Acevedo^*, Omar Patiño-Rodríguez, Mario Martinez-Martinez, Luis A. Bello-Pérez

^*Corresponding author for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

15 Citations (Scopus)

Abstract

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).

Original language	English
Article number	112514
Journal	LWT - Food Science and Technology
Volume	153
Number of pages	7
ISSN	0023-6438
DOIs	https://doi.org/10.1016/j.lwt.2021.112514
Publication status	Published - Jan 2022

Keywords

Mango
Pasting
Starch isolation
Thermal properties
DIGESTION
AMYLOPECTIN
SIZE
STRUCTURAL CHARACTERISTICS
DIGESTIBILITY

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10.1016/j.lwt.2021.112514Licence: CC BY-NC-ND

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title = "Recovery of mango starch from unripe mango juice",

abstract = "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).",

keywords = "Mango, Pasting, Starch isolation, Thermal properties, DIGESTION, AMYLOPECTIN, SIZE, STRUCTURAL CHARACTERISTICS, DIGESTIBILITY",

author = "Carolina Lagunes-Delgado and Edith Agama-Acevedo and Omar Pati{\~n}o-Rodr{\'i}guez and Mario Martinez-Martinez and Bello-P{\'e}rez, {Luis A.}",

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AU - Lagunes-Delgado, Carolina

AU - Agama-Acevedo, Edith

AU - Patiño-Rodríguez, Omar

AU - Martinez-Martinez, Mario

AU - Bello-Pérez, Luis A.

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

KW - DIGESTION

KW - AMYLOPECTIN

KW - SIZE

KW - STRUCTURAL CHARACTERISTICS

KW - DIGESTIBILITY

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DO - 10.1016/j.lwt.2021.112514

M3 - Journal article

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SN - 0023-6438

VL - 153

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

M1 - 112514

ER -

Recovery of mango starch from unripe mango juice

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Keywords

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