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Standardization of process protocol for isolation of starch from mango kernel and its characterization
Parv Nayak1, Kalpana Rayaguru1, Sandrayee Brahma2
1College of Agricultural Engineering and Technology, OUAT, Bhubaneswar, Odisha, 751003, India.
Journal of the Science of Food and Agriculture
|November 5, 2021
Summary
Mango seeds, a processing by-product, can be used to extract starch. Chemical isolation yielded higher purity starch with better functional properties compared to the centrifugation method, indicating its potential for various applications.
Area of Science:
- Agricultural Science
- Food Science
- Biochemistry
Background:
- Mango processing generates significant by-products, primarily seeds (15-20% of fruit).
- Valorization of mango kernel by-products is crucial for sustainable processing.
- Starch isolation from mango kernels offers a potential avenue for waste utilization.
Purpose of the Study:
- To standardize protocols for isolating starch from mango kernels using centrifugation and chemical methods.
- To compare the yield, purity, and functional properties of starches obtained from both methods.
- To characterize the isolated starches for potential food and non-food applications.
Main Methods:
- Standardization of starch isolation protocols based on yield, purity, and color.
- Optimization of centrifugation parameters (solid-to-water ratio, frequency).
- Optimization of chemical treatment (NaOH and HCl concentrations and levels).
- Characterization using Fourier transform infrared spectroscopy, scanning electron microscopy, X-ray diffraction, differential scanning calorimetry, and pasting properties analysis.
Main Results:
- Centrifugation method yielded 48.43% starch with 76.46% purity under optimal conditions (1:3 solid-to-water ratio, 3x centrifugation).
- Chemical method yielded 36.50% starch with 92.03% purity using 0.1 mol/L NaOH and 0.1 mol/L HCl.
- Chemically isolated starch exhibited superior paste clarity (45.79%) and better color attributes compared to centrifugation-isolated starch (12.50%).
Conclusions:
- Both centrifugation and chemical methods yield mango kernel starches with good functional, structural, and thermal properties.
- Chemically isolated starch demonstrates superior clarity and color, making it highly suitable for food applications.
- The study highlights the potential of mango kernel starch as a valuable ingredient for diverse industrial uses.
