Mango Seed Kernel Fat as a Cocoa Butter Substitute Suitable for the Tropics

Abstract

Cocoa butter is a key ingredient in many chocolate products but its partial substitution with mango (Mangifera indica L.) seed kernel fat (MSKF) has the potential to reduce chocolate production costs and improve shelf‐life. Here, MSKF was extracted from three cultivars of mango grown in Pakistan: Lal Badshah, Anwar Retual, and Chaunsa. Physicochemical and antioxidant properties of the MSKF samples were studied at 0, 30, and 60 days of storage at 30 °C, a temperature reflecting typical storage conditions in the tropics. Overall, the Lal Badshah MSKF had the most favorable physicochemical properties, including the highest DPPH antioxidant activity among the three cultivars. Thus, Lal Badshah MSKF was used to formulate cocoa butter substitute chocolate (CBSC), substituting the cocoa butter at 20 to 80 g/100 g. CBSC had a lower value for hardness (3.80 N) compared with the control chocolate (4.42 N). Color values L*, a*, and b* were not significantly affected by the different rates of substitution or by length of storage. Oxidative stability and antioxidant potential of CBSC increased with both higher substitution levels of MSKF and length of storage. The results suggest that MSKF can be utilized as a cocoa butter substitute at levels up to 60 g/100 g. This potential for substitution is particularly valuable for tropical regions where refrigerated storage may not be available or financially viable. Practical Application Mango seed kernel fat (MSKF) has potential to be used as a cocoa butter substitute in confectionery products, particularly chocolate. The mango industry could utilize fat extraction from mango seeds, which are normally a waste product, for value adding.

Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular Economy

“…In the fruit and vegetable sector, 45% of the total production is lost in post-harvest, processing, distribution, and consumptions chains [12]. Therefore, it is necessary to find new technological and environmentally friendly solutions to utilize fruit wastes as new raw materials and develop scale-ups for the production of high value-added products [13,14,15,16,17].…”

Effect of cinnamon ultrasound‐assisted extract on chemical and microbial properties of hamburger meat under different temperatures and time conditions during storage

“…Afterward, 5 ml of the sample solution with 5 ml of the TBA reactor was poured into a special tube and was shaken well. Then, the tubes were placed in a water bath at 95°C for 2 hr and absorption of samples at 530 nm was measured with a spectrophotometer, and TBA values was measured by the equation (Naeem, Shabbir, Khan, Ahmad, & Roberts, 2019). …”

Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high‐speed homogenizer

“…Mango seed kernel fat (MSKF) is a promising source of edible fat since its fatty acid and triglyceride profiles are similar to that of cocoa butter. Therefore, legislation allowed MSKF to be used as a cocoa butter equivalent in food manufacturing (Naeem et al, 2019).…”

“…Mango seed kernel fat (MSKF) is a promising source of edible fat since its fatty acid and triglyceride profiles are similar to that of cocoa butter. Therefore, legislation allowed MSKF to be used as a cocoa butter equivalent in food manufacturing (Naeem et al, 2019). The oxidative stability of butter can be enhanced by blending with MSKF as natural fat, used without refining or bleaching, and is free of trans ‐fatty acids and thermal processing contaminants found in refined oils (Almoselhy et al, 2020; Nadeem et al, 2017).…”

“…United Nations Food and Agriculture Organization (FAO) estimated fruit and vegetable waste as the highest among all types of foods constituting 25% to 30% of a whole commodity group (Sagar et al, 2018). Mango industry could utilize fat extraction from mango seeds kernels, which are normally a waste product, for value‐adding (Naeem et al, 2019) as potential plant‐derived butter replacer in food industry (Gutiérrez‐luna et al, 2022). Mango seed kernel fat (MSKF) is a promising source of edible fat since its fatty acid and triglyceride profiles are similar to that of cocoa butter.…”