Cultivars and Fruit Part as Differentiating Factors of Physicochemical Characteristics of Mango Starches

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dc.contributor.authorLossolli, Nathalia Aparecida Barbosa [UNESP]
dc.contributor.authorLeonel, Magali [UNESP]
dc.contributor.authorLeonel, Sarita [UNESP]
dc.contributor.authorIzidoro, Maiqui [UNESP]
dc.contributor.authorde Paula, Gustavo Veiga [UNESP]
dc.contributor.authordos Santos, Thais Paes Rodrigues [UNESP]
dc.contributor.authorde Oliveira, Luciana Alves
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.date.accessioned2023-07-29T13:39:00Z
dc.date.available2023-07-29T13:39:00Z
dc.date.issued2023-01-01
dc.description.abstractFruit production has increased, which has led to an increase in fruit wastage, opening up new opportunities for the use of non-standard fruits as starch sources. Herein, the physicochemical properties of mango starches isolated from the pulp and kernel of four cultivars were investigated. The pulp starches showed higher purity with total starch ranging from 97.84 to 98.09% (dry basis). The kernel starches had a higher percentage of other components (ash, fiber, lipids, protein, sugars). The main mineral in the starches was potassium (0.37 to 1.32 g/kg). Pulp starches were circular and smaller (15–79 to 16.70 µm) and kernel starches were oval and larger (19.75 to 25.33 µm). Differential scanning calorimetry and rapid viscosity studies showed that the kernel starches had higher gelatinization properties. The mango starches were A-type with varying crystallinity levels (28.37–32.35%). PCA analysis showed the greater impact of gelatinization properties on the grouping of cultivars. These findings would be useful for adding commercial value to mango agricultural and industrial waste and for industries in terms of using the starch as an ingredient in food products and other industrial applications.en
dc.description.affiliationCenter for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP), SP
dc.description.affiliationSchool of Agriculture São Paulo State University (FCA/UNESP), SP
dc.description.affiliationEmbrapa Cassava and Fruits, BA
dc.description.affiliationUnespCenter for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP), SP
dc.description.affiliationUnespSchool of Agriculture São Paulo State University (FCA/UNESP), SP
dc.identifierhttp://dx.doi.org/10.3390/horticulturae9010069
dc.identifier.citationHorticulturae, v. 9, n. 1, 2023.
dc.identifier.doi10.3390/horticulturae9010069
dc.identifier.issn2311-7524
dc.identifier.scopus2-s2.0-85146817370
dc.identifier.urihttp://hdl.handle.net/11449/248262
dc.language.isoeng
dc.relation.ispartofHorticulturae
dc.sourceScopus
dc.subjectchemical composition
dc.subjectfruit starch
dc.subjectkernel
dc.subjectMangifera indicaL
dc.subjectmesocarp
dc.subjectstructure
dc.subjecttechnological properties
dc.titleCultivars and Fruit Part as Differentiating Factors of Physicochemical Characteristics of Mango Starchesen
dc.typeArtigo
unesp.author.orcid0000-0001-7896-2398[2]
unesp.author.orcid0000-0002-1192-1046[4]
unesp.author.orcid0000-0002-7337-6397[6]
unesp.author.orcid0000-0002-6601-5884[7]

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Botucatu - CERAT - Centro de Raízes e Amidos Tropicais