Processamento de frutos de diferentes cultivares de manga para obtenção e caracterização dos amidos da polpa e da amêndoa
Data
2022-02-23
Autores
Lossolli, Nathalia Aparecida Barbosa
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
A manga vem sendo considera uma das frutas mais apreciadas mundialmente, por conta das suas características sensoriais de cor, aroma e sabor, além de ser atrativa e reconhecida por seu alto valor nutricional. Durante o processamento da manga, são geradas quantidades consideráveis de resíduos. Uma alternativa de uso é o processamento para isolamento de amido, que agrega valor à cadeia produtiva. O amido apresenta características estruturais e funcionais distintas entre as espécies botânicas e até mesmo na mesma cultivar sob diferentes condições de cultivo. O objetivo deste estudo foi realizar a caracterização morfológica e físico-química de amidos isolados da amêndoa e da polpa de seis cultivares de manga. As cultivares estudadas foram Bourbon, Espada Vermelha, Keitt, Palmer, Parwin e Tommy Atkins. Os frutos foram colhidos imaturos e após padronização foram analisados quanto à porcentagem de casca, polpa e caroço, bem como, quanto ao rendimento de extração de amido. Os amidos isolados foram analisados quanto à cor, composição centesimal, amilose, minerais, morfologia, cristalinidade, tamanho de grânulo, padrão de difração de raios X, poder de inchamento e solubilidade, propriedades térmicas e de pasta. Os resultados obtidos mostraram diferenças nas porcentagens de casca, polpa e caroço das cultivares, e no rendimento de extração de amido. Os amidos isolados das amêndoas apresentaram maiores teores de componentes não amiláceos do que os isolados de polpas, destacando-se altos teores de lipídios, proteínas e açúcares totais. O fósforo foi o mineral com maior concentração nos amidos. Os amidos extraídos das polpas de todas as cultivares apresentaram baixos teores de cinzas, inferior a 0,5%. A análise morfológica mostrou que os amidos de manga obtidos das amêndoas apresentaram uma mistura de grânulos de diferentes tamanhos, com predominância de formas ovais e alongadas, independente da cultivar, possuindo padrão de cristalinidade tipo A e índice de cristalinidade variando de 26,58 a 30,78%. Os resultados também mostraram que os amidos da polpa apresentam formato esférico, de diferentes tamanhos, com padrão de difração de raios X tipo A e índice de cristalinidade variando de 30,31 a 35,35%. Os teores de amilose nos amidos das amêndoas variaram de 27,98% (‘Tommy Atkins’) a 25,09% (‘Bourbon’) e os amidos isolados das polpas tiveram menores porcentagens de amilose, valor médio de 16,2% (‘Palmer’) e 18,95% (‘Tommy Atkins’). Os amidos de amêndoas apresentaram valor médio de temperatura de pico de gelatinização em 71°C e ∆H variando de 12,54 (‘Tommy Atkins’) a 14,02 J.g-1 (‘Espada vermelha’), enquanto os amidos obtidos de polpas apresentaram temperatura de pico de gelatinização de 67°C e ∆H variando de 10,63 (‘Tommy Atkins’) a 13,13 J.g-1 para a ‘Palmer’. Os amidos de amêndoas apresentaram alto pico, quebra de viscosidade, viscosidade final e tendência à retrogradação, principalmente para 'Keitt', enquanto os amidos de polpa apresentaram alto pico, viscosidade final e tendência à retrogradação, principalmente para 'Bourbon'. Os amidos de manga verde extraídos da amêndoa e da polpa apresentaram propriedades que permitem sua utilização pela indústria.
Mango has been one of the most appreciated fruits worldwide, due to its sensory characteristics of color, aroma being considered and recognized for its nutritional value and recognized for its value. During mango processing, spawns are considered considerable. An alternative use is processing for isolation of starch, which adds value to the production chain. Starch has structural and different characteristics between botanical species and even the same cultivar under cultivation conditions. The objective of this study was to carry out a morphological and physicochemical characterization of starches isolated from the kernel and pulp of six mango cultivars. The cultivars studied were Bourbon, Espada Vermelha, Keitt, Palmer, Parwin and Tommy Atkins. The fruits were found in the peel and then extracted they were extracted from starch, as well as, regarding the starch yield. The isolated starches were evaluated for color, proximate composition, amylose, minerals, morphology, crystallity, granule size, X-ray diffraction pattern, swelling power and solubility, thermal and mass properties. The results obtained from the peel, pulp and seed of the cultivars, and no results from obtaining starch. The starches isolated from almonds showed levels of non-milaceous components than those isolated from pulps, especially lipids, proteins and total sugars. Phosphorus was the mineral with the highest concentration in starches. The starches extracted from the pulps of all cultivars had ash contents below 0.5%. The morphology showed that the mango starches from the almonds presented a mixture of sizes, with a predominance of oval and elongated shapes, regardless of cultivar forms, with crystallinity pattern A and crystallinity ranging from 26,58 to 30.78%. The results also correspond to the format presented by the starches in the pulp, of different sizes, with the difference in pattern X of crystallinity 5.31%. The amylose contents in the starches of the smaller almonds vary from 27.98% ('Tommy Atkins') to 25.09% ('Bourbon') and the starches isolated from the pulps had percentages of amylose, average value of 16.2% ('Palmer') and 18.95% ('Tommy Atkins'). Almond starches had an average value of peak gelatinization temperature at 71°C and ∆H ranging from 12.54 ('Tommy Atkins') to 14.02 J.g -1 (‘Espada vermelha’), while starches obtained from pulps with peak gelatinization temperature of 67°C and ∆H ranging from 10.63 ('Tommy Atkins') to 13.13 J.g -1 for 'Palmer'. Almond starches showed high peak, viscosity breakdown, final viscosity and retrogradation tendency, mainly for 'Keitt', while pulp starches showed high peak, final viscosity and retrogradation tendency, mainly for 'Bourbon'. Green mango starches extracted from almonds and pulp showed properties that allow their use by the industry.
Mango has been one of the most appreciated fruits worldwide, due to its sensory characteristics of color, aroma being considered and recognized for its nutritional value and recognized for its value. During mango processing, spawns are considered considerable. An alternative use is processing for isolation of starch, which adds value to the production chain. Starch has structural and different characteristics between botanical species and even the same cultivar under cultivation conditions. The objective of this study was to carry out a morphological and physicochemical characterization of starches isolated from the kernel and pulp of six mango cultivars. The cultivars studied were Bourbon, Espada Vermelha, Keitt, Palmer, Parwin and Tommy Atkins. The fruits were found in the peel and then extracted they were extracted from starch, as well as, regarding the starch yield. The isolated starches were evaluated for color, proximate composition, amylose, minerals, morphology, crystallity, granule size, X-ray diffraction pattern, swelling power and solubility, thermal and mass properties. The results obtained from the peel, pulp and seed of the cultivars, and no results from obtaining starch. The starches isolated from almonds showed levels of non-milaceous components than those isolated from pulps, especially lipids, proteins and total sugars. Phosphorus was the mineral with the highest concentration in starches. The starches extracted from the pulps of all cultivars had ash contents below 0.5%. The morphology showed that the mango starches from the almonds presented a mixture of sizes, with a predominance of oval and elongated shapes, regardless of cultivar forms, with crystallinity pattern A and crystallinity ranging from 26,58 to 30.78%. The results also correspond to the format presented by the starches in the pulp, of different sizes, with the difference in pattern X of crystallinity 5.31%. The amylose contents in the starches of the smaller almonds vary from 27.98% ('Tommy Atkins') to 25.09% ('Bourbon') and the starches isolated from the pulps had percentages of amylose, average value of 16.2% ('Palmer') and 18.95% ('Tommy Atkins'). Almond starches had an average value of peak gelatinization temperature at 71°C and ∆H ranging from 12.54 ('Tommy Atkins') to 14.02 J.g -1 (‘Espada vermelha’), while starches obtained from pulps with peak gelatinization temperature of 67°C and ∆H ranging from 10.63 ('Tommy Atkins') to 13.13 J.g -1 for 'Palmer'. Almond starches showed high peak, viscosity breakdown, final viscosity and retrogradation tendency, mainly for 'Keitt', while pulp starches showed high peak, final viscosity and retrogradation tendency, mainly for 'Bourbon'. Green mango starches extracted from almonds and pulp showed properties that allow their use by the industry.
Descrição
Palavras-chave
Mangifera indica L., Produto amiláceo, Variedades, Amilose, Cristalinidade, Starchy product, Varieties, Amylose, Crystallinity