Mango seed starch: A sustainable and eco-friendly alternative to increasing industrial requirements

Bangar, Sneh Punia; Kumar, Manoj; Whiteside, William Scott

doi:10.1016/j.ijbiomac.2021.05.157

Cited by 36 publications

(17 citation statements)

References 70 publications

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“…The setback viscosity (SV) of millet starches ranged between 810 and 1906 cP; the lowest value was found for little millet starch. Bangar et al [37] explained that the…”

Section: Pasting Propertiesmentioning

confidence: 99%

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Structural and Film-Forming Properties of Millet Starches: A Comparative Study

et al. 2021

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Millets are an underutilized and important drought-resistant crop, which are mainly used for animal feed. The major constituent in millet is starch (70%); millet starch represents an alternative source of starches like maize, rice, potato, etc. This encouraged us to isolate and characterize the starches from different millet sources and to evaluate the application of these starches in edible film preparation. In the present study, the physicochemical, morphological, and film-forming characteristics of millet starches were studied. The amylose content, swelling power, and solubility of millet starches ranged from 11.01% to 16.61%, 14.43 to 18.83 g/g, and 15.2% to 25.9%, respectively. Significant differences (p < 0.05) were found with different pasting parameters, and the highest peak (2985 cP), breakdown (1618 cP), and final viscosity (3665 cP) were observed for barnyard, proso, and finger millet starch, respectively. Little millet starch achieved the highest pasting temperature. All starches showed A-type crystalline patterns, and relative crystallinity was observed at levels of 24.73% to 32.62%, with proso millet starch achieving the highest value. The light transmittance of starches varied from 3.3% to 5.2%, with proso millet starch showing the highest transparency. Significant differences (p < 0.05) were observed in the water solubility, thickness, opacity and mechanical characteristics of films. The results of the present study facilitate a better assessment of the functional characteristics of millet starches for their possible applications in the preparation of starch films.

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“…The setback viscosity (SV) of millet starches ranged between 810 and 1906 cP; the lowest value was found for little millet starch. Bangar et al [37] explained that the…”

Section: Pasting Propertiesmentioning

confidence: 99%

“…The setback viscosity (SV) of millet starches ranged between 810 and 1906 cP; the lowest value was found for little millet starch. Bangar et al [37] explained that the low value of SV demanded by frozen food requires a lower syneresis value. The highest final viscosity (FV) value was achieved by finger millet starch.…”

Section: Pasting Propertiesmentioning

confidence: 99%

Structural and Film-Forming Properties of Millet Starches: A Comparative Study

et al. 2021

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“…Currently the mango seed has not been used. Despite the fact that these mango seeds can deliver items that are extremely helpful as food (Bangar et al, (2021), Choudhary et al, (2023), and Kaur et al, (2022) or other uses such as for biosorbent (Wang et al, 2022), biodiesel (Reddy et al, 2021), and also electrochemical energy (Wickramaarachchi et al, 2021). Dextrin, is useful as an adhesive for cardboard, paper, adhesive on labels on glass, adhesive for envelopes, and adhesive for stamps (Juma, (2022) and Sharma et al, (2021)).…”

Section: Introductionmentioning

confidence: 99%

Mango Seeds as Raw Materials for Dextrin

Ali

2023

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Wasted seeds are sometimes scattered all over the place during the mango season to spoil the beauty and pollute the environment. Mango seeds can be processed into dextrin, so efforts must be made to process them in order for them to be useful. Specifically, by hydrolyzing mango seed flour with an HCl catalyst. The mango seed flour is 20 grams in weight; 10 milliliters of HCl are added, and water is added until the volume reaches 200 milliliters. Additionally, heat at the temperature of heating: 70 o C; 80oC; _90°C; 100°C; 110°C, and the concentration of HCl: 0.1N; 0.15N; 0.20N; 0.25N; Hydrolysis time was used to produce 0.3N: 15 seconds; 20 seconds; 25, 30, and 35 minutes, respectively. As a result, it is anticipated that a lot of dextrin yields will be obtained. The treatment that was used in the previous study yielded the best results, with a dextrin yield of 8.16 percent at a hydrolysis temperature of 100 degrees Celsius, a concentration of 0.25 N HCl, and a hydrolysis time of 35 minutes.

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“…), a fruit native of China Southern, [11] and mango (Mangifera indica), a very popular food waste [12] in the United States, Mexico, Central America, The islands of the Caribbean, South America, Indian Subcontinent, Afro-Arabs Peninsula, and Indochina. [13] Similarly, canistel, a member of the Sapotaceae cultivated in tropical regions in Southeast Asia and South America [14] and seeds from the fruit of the Tamarind tree (Tamarindus indica L.) widely harvested in Bangladesh, India, Myanmar, Malaysia, Sri Lanka, Thailand, Australia, and several African, Central, and South American countries. [15] Another agro-industrial waste is the achiote seed (Bixa orellana L.), belonging to a perennial tree native to the Neotropics.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties and Potential Food Applications of Starches Isolated from Unconventional Seeds: A Review

et al. 2023

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Starch is a natural carbohydrate that is commonly isolated from conventional sources such as corn, cassava, potato, wheat, and rice. However, in recent years new sources of starch have been studied, named as unconventional sources, usually from seeds and legumes, which have comparable properties to traditional starch sources. In recent years, new sources of starch from various seeds have been observed, including durian (Durio zibethinus Murr.), jackfruit (Artocarpus heterophyllus), loquat (Eriobothrya japonica), lychee (Litchi chinensis Sonn.), mango (Mangifera indica), tamarind (Tamarindus indica L.), pine, or pinhão (Araucaria angustifolia), etc. On a laboratory scale, the extraction of starch from unconventional sources has generally been carried out with water, however, despite being an old method, good efficiencies have been obtained. In this review, it is shown that starches from unconventional sources have promising physicochemical properties, good digestibility performance, and applicability in the food area.

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Mango seed starch: A sustainable and eco-friendly alternative to increasing industrial requirements

Cited by 36 publications

References 70 publications

Structural and Film-Forming Properties of Millet Starches: A Comparative Study

Structural and Film-Forming Properties of Millet Starches: A Comparative Study

Mango Seeds as Raw Materials for Dextrin

Physicochemical Properties and Potential Food Applications of Starches Isolated from Unconventional Seeds: A Review

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