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

Detalhes bibliográficos
Autor(a) principal: Lossolli, Nathalia Aparecida Barbosa [UNESP]
Data de Publicação: 2023
Outros Autores: Leonel, Magali [UNESP], Leonel, Sarita [UNESP], Izidoro, Maiqui [UNESP], de Paula, Gustavo Veiga [UNESP], dos Santos, Thais Paes Rodrigues [UNESP], de Oliveira, Luciana Alves
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.3390/horticulturae9010069
http://hdl.handle.net/11449/248262
Resumo: Fruit 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.
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spelling Cultivars and Fruit Part as Differentiating Factors of Physicochemical Characteristics of Mango Starcheschemical compositionfruit starchkernelMangifera indicaLmesocarpstructuretechnological propertiesFruit 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.Center for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP), SPSchool of Agriculture São Paulo State University (FCA/UNESP), SPEmbrapa Cassava and Fruits, BACenter for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP), SPSchool of Agriculture São Paulo State University (FCA/UNESP), SPUniversidade Estadual Paulista (UNESP)Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)Lossolli, Nathalia Aparecida Barbosa [UNESP]Leonel, Magali [UNESP]Leonel, Sarita [UNESP]Izidoro, Maiqui [UNESP]de Paula, Gustavo Veiga [UNESP]dos Santos, Thais Paes Rodrigues [UNESP]de Oliveira, Luciana Alves2023-07-29T13:39:00Z2023-07-29T13:39:00Z2023-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.3390/horticulturae9010069Horticulturae, v. 9, n. 1, 2023.2311-7524http://hdl.handle.net/11449/24826210.3390/horticulturae90100692-s2.0-85146817370Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengHorticulturaeinfo:eu-repo/semantics/openAccess2024-04-12T13:50:02Zoai:repositorio.unesp.br:11449/248262Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-06T00:03:07.002660Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Cultivars and Fruit Part as Differentiating Factors of Physicochemical Characteristics of Mango Starches
title Cultivars and Fruit Part as Differentiating Factors of Physicochemical Characteristics of Mango Starches
spellingShingle Cultivars and Fruit Part as Differentiating Factors of Physicochemical Characteristics of Mango Starches
Lossolli, Nathalia Aparecida Barbosa [UNESP]
chemical composition
fruit starch
kernel
Mangifera indicaL
mesocarp
structure
technological properties
title_short Cultivars and Fruit Part as Differentiating Factors of Physicochemical Characteristics of Mango Starches
title_full Cultivars and Fruit Part as Differentiating Factors of Physicochemical Characteristics of Mango Starches
title_fullStr Cultivars and Fruit Part as Differentiating Factors of Physicochemical Characteristics of Mango Starches
title_full_unstemmed Cultivars and Fruit Part as Differentiating Factors of Physicochemical Characteristics of Mango Starches
title_sort Cultivars and Fruit Part as Differentiating Factors of Physicochemical Characteristics of Mango Starches
author Lossolli, Nathalia Aparecida Barbosa [UNESP]
author_facet Lossolli, Nathalia Aparecida Barbosa [UNESP]
Leonel, Magali [UNESP]
Leonel, Sarita [UNESP]
Izidoro, Maiqui [UNESP]
de Paula, Gustavo Veiga [UNESP]
dos Santos, Thais Paes Rodrigues [UNESP]
de Oliveira, Luciana Alves
author_role author
author2 Leonel, Magali [UNESP]
Leonel, Sarita [UNESP]
Izidoro, Maiqui [UNESP]
de Paula, Gustavo Veiga [UNESP]
dos Santos, Thais Paes Rodrigues [UNESP]
de Oliveira, Luciana Alves
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (UNESP)
Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.contributor.author.fl_str_mv Lossolli, Nathalia Aparecida Barbosa [UNESP]
Leonel, Magali [UNESP]
Leonel, Sarita [UNESP]
Izidoro, Maiqui [UNESP]
de Paula, Gustavo Veiga [UNESP]
dos Santos, Thais Paes Rodrigues [UNESP]
de Oliveira, Luciana Alves
dc.subject.por.fl_str_mv chemical composition
fruit starch
kernel
Mangifera indicaL
mesocarp
structure
technological properties
topic chemical composition
fruit starch
kernel
Mangifera indicaL
mesocarp
structure
technological properties
description Fruit 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.
publishDate 2023
dc.date.none.fl_str_mv 2023-07-29T13:39:00Z
2023-07-29T13:39:00Z
2023-01-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.3390/horticulturae9010069
Horticulturae, v. 9, n. 1, 2023.
2311-7524
http://hdl.handle.net/11449/248262
10.3390/horticulturae9010069
2-s2.0-85146817370
url http://dx.doi.org/10.3390/horticulturae9010069
http://hdl.handle.net/11449/248262
identifier_str_mv Horticulturae, v. 9, n. 1, 2023.
2311-7524
10.3390/horticulturae9010069
2-s2.0-85146817370
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Horticulturae
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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