Physicochemical, Structural, Thermal, and Rheological Properties of Mango Seed Starch from Five Cultivars
Large quantities of seeds are generated and discarded during agro-industrial mango processing. However, mango seeds still contain valuable components such as starch, which has applications in various industries. This study aimed to obtain and characterize starches from the seeds of five mango cultiv...
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MDPI AG
2024-12-01
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| author | Ndahita De Dios-Avila Mario Alberto Morales-Ovando Paul Baruk Zamudio-Flores Juan Carlos Bustillos-Rodríguez Magali Ordóñez-García Kati Beatriz Medina-Dzul Teresa Romero-Cortes Jaime Alioscha Cuervo-Parra Juan Manuel Tirado-Gallegos |
| author_facet | Ndahita De Dios-Avila Mario Alberto Morales-Ovando Paul Baruk Zamudio-Flores Juan Carlos Bustillos-Rodríguez Magali Ordóñez-García Kati Beatriz Medina-Dzul Teresa Romero-Cortes Jaime Alioscha Cuervo-Parra Juan Manuel Tirado-Gallegos |
| author_sort | Ndahita De Dios-Avila |
| collection | DOAJ |
| description | Large quantities of seeds are generated and discarded during agro-industrial mango processing. However, mango seeds still contain valuable components such as starch, which has applications in various industries. This study aimed to obtain and characterize starches from the seeds of five mango cultivars (Ataulfo, Manililla, Piña, Tapana, and Tommy Atkins). The isolated starches were evaluated for their physicochemical, morphological, structural, thermal, and rheological characteristics. The starches showed creamy white colorations, and their granules had spherical and oval shapes. This starch source contains a high percentage of apparent amylose, greatly influencing its thermal, rheological, and functional properties. Structural and molecular studies showed that all starches presented an A-type X-ray diffraction pattern, impacting their water absorption and viscosity. The transition temperatures were relatively high, which could be influenced by the length of the amylopectin chains and their intermediate components, the apparent amylose content, and other components such as lipids and anomalous amylopectin. The starches evaluated behaved as pseudoplastic materials, while oscillatory tests revealed that the pastes formed with mango starches are more elastic than viscous. In conclusion, research on the seed starch properties of different mango cultivars provides interesting results for their potential application in foods. It could contribute to the value-added processing of mango seeds as a potential starch source. |
| format | Article |
| id | doaj-art-d86c4d2dce9c4e849371b92429253b6d |
| institution | DOAJ |
| issn | 2673-4176 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polysaccharides |
| spelling | doaj-art-d86c4d2dce9c4e849371b92429253b6d2025-08-20T02:43:20ZengMDPI AGPolysaccharides2673-41762024-12-015487289110.3390/polysaccharides5040054Physicochemical, Structural, Thermal, and Rheological Properties of Mango Seed Starch from Five CultivarsNdahita De Dios-Avila0Mario Alberto Morales-Ovando1Paul Baruk Zamudio-Flores2Juan Carlos Bustillos-Rodríguez3Magali Ordóñez-García4Kati Beatriz Medina-Dzul5Teresa Romero-Cortes6Jaime Alioscha Cuervo-Parra7Juan Manuel Tirado-Gallegos8Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Av. Universidad S/N Campus 1, Chihuahua C.P. 31310, MexicoFacultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Libramiento Norte Poniente No. 1150, Tuxtla Gutiérrez C.P. 29039, MexicoFisiología y Tecnología de alimentos de la Zona Templada, Unidad Cuauhtémoc, Centro de Investigación en Alimentación y Desarrollo A. C., Av. Río Conchos S/N Parque Industrial, Ciudad Cuauhtémoc C.P. 31570, MexicoInstituto Tecnológico de Ciudad Cuauhtémoc, Tecnológico Nacional de México, Av. Tecnológico # 137, Ciudad Cuauhtémoc C.P. 31500, MexicoInstituto Tecnológico de Ciudad Cuauhtémoc, Tecnológico Nacional de México, Av. Tecnológico # 137, Ciudad Cuauhtémoc C.P. 31500, MexicoInstituto Tecnológico de Conkal, Tecnológico Nacional de México, Av. Tecnológico S/N, Conkal C.P. 97345, MexicoEscuela Superior de Apan, Universidad Autónoma del Estado de Hidalgo, Carretera Apan-Calpulalpan Km. 8, Chimalpa Tlalayote S/N, Colonia Chimalpa, Apan C.P. 43900, MexicoEscuela Superior de Apan, Universidad Autónoma del Estado de Hidalgo, Carretera Apan-Calpulalpan Km. 8, Chimalpa Tlalayote S/N, Colonia Chimalpa, Apan C.P. 43900, MexicoFacultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada Km. 1, Chihuahua C.P. 31453, MexicoLarge quantities of seeds are generated and discarded during agro-industrial mango processing. However, mango seeds still contain valuable components such as starch, which has applications in various industries. This study aimed to obtain and characterize starches from the seeds of five mango cultivars (Ataulfo, Manililla, Piña, Tapana, and Tommy Atkins). The isolated starches were evaluated for their physicochemical, morphological, structural, thermal, and rheological characteristics. The starches showed creamy white colorations, and their granules had spherical and oval shapes. This starch source contains a high percentage of apparent amylose, greatly influencing its thermal, rheological, and functional properties. Structural and molecular studies showed that all starches presented an A-type X-ray diffraction pattern, impacting their water absorption and viscosity. The transition temperatures were relatively high, which could be influenced by the length of the amylopectin chains and their intermediate components, the apparent amylose content, and other components such as lipids and anomalous amylopectin. The starches evaluated behaved as pseudoplastic materials, while oscillatory tests revealed that the pastes formed with mango starches are more elastic than viscous. In conclusion, research on the seed starch properties of different mango cultivars provides interesting results for their potential application in foods. It could contribute to the value-added processing of mango seeds as a potential starch source.https://www.mdpi.com/2673-4176/5/4/54by-productmango seedrevaluationamyloseX-ray diffraction |
| spellingShingle | Ndahita De Dios-Avila Mario Alberto Morales-Ovando Paul Baruk Zamudio-Flores Juan Carlos Bustillos-Rodríguez Magali Ordóñez-García Kati Beatriz Medina-Dzul Teresa Romero-Cortes Jaime Alioscha Cuervo-Parra Juan Manuel Tirado-Gallegos Physicochemical, Structural, Thermal, and Rheological Properties of Mango Seed Starch from Five Cultivars Polysaccharides by-product mango seed revaluation amylose X-ray diffraction |
| title | Physicochemical, Structural, Thermal, and Rheological Properties of Mango Seed Starch from Five Cultivars |
| title_full | Physicochemical, Structural, Thermal, and Rheological Properties of Mango Seed Starch from Five Cultivars |
| title_fullStr | Physicochemical, Structural, Thermal, and Rheological Properties of Mango Seed Starch from Five Cultivars |
| title_full_unstemmed | Physicochemical, Structural, Thermal, and Rheological Properties of Mango Seed Starch from Five Cultivars |
| title_short | Physicochemical, Structural, Thermal, and Rheological Properties of Mango Seed Starch from Five Cultivars |
| title_sort | physicochemical structural thermal and rheological properties of mango seed starch from five cultivars |
| topic | by-product mango seed revaluation amylose X-ray diffraction |
| url | https://www.mdpi.com/2673-4176/5/4/54 |
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