Nutritional and technological properties of pulp and peel flours from different mango cultivars

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dc.contributor.authorIzidoro, Maiqui [UNESP]
dc.contributor.authorLeonel, Magali [UNESP]
dc.contributor.authorLeonel, Sarita [UNESP]
dc.contributor.authorLossoli, Nathalia Aparecida Barbosa [UNESP]
dc.contributor.authorCândido, Hebert Teixeira [UNESP]
dc.contributor.authorZüge, Patrícia Graosque Ulguim [UNESP]
dc.contributor.authorDe Jesus Assis, Jaciene Lopes
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.date.accessioned2023-07-29T13:36:19Z
dc.date.available2023-07-29T13:36:19Z
dc.date.issued2023-01-01
dc.description.abstractGlobal mango production generates significant agricultural and industrial waste, including non-standard fruits and peels. Herein, flours obtained from the immature fruits of four mango cultivars (Haden, Keitt, Parwin, and Tommy Atkins) were characterized for their physicochemical properties with the goal of valorization as an ingredient in functional food products. Regardless of cultivar, the peel flours represented excellent sources of fiber, with notable calcium, magnesium, manganese, carotenoids, and antioxidant contents as well as high percentage of large particles and good water retention capacity. Pulp flours exhibit high starch content, light color, and fine granulometry. The mango cultivars strongly interfered with the differentiation of the mango peel and pulp flours. The results presented herein show that understanding the characteristics of flours obtained by processing different parts of the fruits of various cultivars can produce composite mango flours with different nutritional and technological properties, expanding their possible uses in food products and driving sustainable agricultural production in terms of efficient crop waste management.en
dc.description.affiliationCentro de Raízes e Amidos Tropicais – CERAT Universidade Estadual Paulista – UNESP, SP
dc.description.affiliationDepartamento de Horticultura Faculdade de Ciências Agronômicas Universidade Estadual Paulista – UNESP, SP
dc.description.affiliationEmbrapa Mandioca e Fruticultura, BA
dc.description.affiliationUnespCentro de Raízes e Amidos Tropicais – CERAT Universidade Estadual Paulista – UNESP, SP
dc.description.affiliationUnespDepartamento de Horticultura Faculdade de Ciências Agronômicas Universidade Estadual Paulista – UNESP, SP
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipIdCNPq: 302848/2021-5
dc.identifierhttp://dx.doi.org/10.1590/fst.107922
dc.identifier.citationFood Science and Technology (Brazil), v. 43.
dc.identifier.doi10.1590/fst.107922
dc.identifier.issn1678-457X
dc.identifier.issn0101-2061
dc.identifier.scopus2-s2.0-85146027400
dc.identifier.urihttp://hdl.handle.net/11449/248166
dc.language.isoeng
dc.relation.ispartofFood Science and Technology (Brazil)
dc.sourceScopus
dc.subjectcarotenoids
dc.subjectmicrostructure
dc.subjectminerals
dc.subjectproximate composition
dc.subjecttechnological properties
dc.titleNutritional and technological properties of pulp and peel flours from different mango cultivarsen
dc.typeArtigo
unesp.departmentHorticultura - FCApt

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Botucatu - CERAT - Centro de Raízes e Amidos Tropicais
Botucatu - FCA - Faculdade de Ciências Agronômicas