Isolation and Partial Characterization of Mango (Magnifera indica L.) Starch:Morphological, Physicochemical and Functional Studies

Abstract

Mango (Mangifera indica) is a fruit that grows in tropical regions. The aim of this work was to isolate the starch from two varieties of mango highly consumed in Mexico ("criollo" and "manila"), and to evaluate its chemical composition, along with some morphological, physicochemical and functional properties. Mango starch had an amylose content of about 13%, the fat content of "criollo" variety starch (0.1-0.12%), was similar to that of commercial corn starch used as control (0.2%); both mango starches had higher ash amount (0.2-0.4%) than corn starch. Mango starches presented a smaller granule size (10 microm) than corn starch (15 microm), along with an A-type X-ray diffraction pattern with slight tendency to a C-type. All values of water retention capacity (WRC) increased with the temperature. When the temperature increased, solubility and swelling values increased and in general, mango starches had higher values than corn starch. Both mango starches had gelatinization temperatures lower than the control, but "criollo" variety starch presented higher enthalpy values than "manila" variety and corn starches. Overall, it was concluded that due to its morphological, physicochemical and functional properties, mango starches could be a feasible starch source with adequate properties, suitable for using in the food industry.

Effect of Different Thermal Treatments and Storage on Starch Digestibility and Physicochemical Characteristics of Unripe Banana Flour

“…This pattern agrees with the microscopy results, because some swollen starch granules and aggregates were seen. The sample cooked plus HMT + S showed the lowest values of amylose leached at 80 and 95C, indicating higher reorganization of starch granules gelatinized or disorganized during cooking and HMT that was reported in extruded gels of banana starch (Bello‐Perez et al . 2005).…”

“…There are different sources for obtaining starch, such as corn, potato and rice. In certain regions of the world, natural resources such as tubers, legumes and some unripe fruits like banana and mango have been exploited to isolate this polysaccharide (Bello‐Perez et al . 1999, 2005; Espin et al .…”

Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 1: Properties of retrograded starch (RS3) produced under various conditions and its susceptibility to acetylation

“…Authors of many papers have addressed the issue of changes in swelling power and solubility in water of various starch preparations (Bello-Perez, Aparicio-Saguilán, Méndez-Montealvo, Solorza-Feria & Flores-Huicochea, 2005;Mukerjea, Slocum, & Robyt, 2007).…”

Study of thermodynamic water properties and moisture sorption hysteresis of mango skin

“…The fruit, which surrounds the kernel containing the seed, presents a yellow or orange flesh with a fibril structure. Mango pulp contains about 14% of total sugars, with sucrose being the main constituent followed by vitamin C (37 mg/100 g), minerals such as riboflavin, niacin, calcium, phosphorus, iron and a considerable amount of carotenes (Vaughan & Geissler, 2009;Rangel-Marrón et al, 2011;Bello-Pérez et al, 2005). Mango processing produces byproducts such as peels and kernels.…”