Cultivars and Fruit Part as Differentiating Factors of Physicochemical Characteristics of Mango Starches
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , |
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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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 |
|
_version_ |
1808128241112711168 |