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Estabilidad de Compuestos Olor-Activos en Subproductos de Cáscara de Mango: Perspectivas para la Valorización y la

Rodrigo Oliver-Simancas^1,2, María Consuelo Díaz-Maroto^2,3, Álvaro Fernández-Ochoa⁴

¹Division of Industrial Biotechnology, Department of Life Sciences, Chalmers University of Technology, 41296 Gothenburg, Sweden.

Foods (Basel, Switzerland)

|January 28, 2026

Resumen

Cáscara de mango

Área de la Ciencia:

Química de Alimentos
Ciencia del Aroma
Valorización Sostenible

Sus antecedentes:

Las cáscaras de mango son una fuente rica de compuestos volátiles con potencial para saborizantes naturales.
La caracterización del volátil de la cáscara de mango es clave para desbloquear sus aplicaciones aromáticas.
Comprender el impacto del procesamiento en el aroma de la cáscara es crucial para el uso industrial.

Objetivo del estudio:

Caracterizar exhaustivamente los compuestos volátiles en cáscaras de mango Osteen en diferentes etapas de maduración.
Evaluar el efecto del secado térmico en el perfil volátil de la cáscara.
Evaluar la viabilidad de reciclar cáscaras de mango en ingredientes aromáticos.

Principales métodos:

Análisis de compuestos volátiles mediante microextracción en fase sólida/espacio de cabeza acoplada a cromatografía de gases-espectrometría de masas (HS-SPME/GC-MS).
Evaluación de cáscaras de mangos verdes, maduros y pasados de maduro.
Comparación de perfiles volátiles antes y después del secado térmico a 45 °C durante 18 horas.
Aplicación de análisis multivariados para interpretar datos de volátiles.

Principales resultados:

Se identificaron 76 compuestos volátiles, incluyendo monoterpenos, sesquiterpenos, alcoholes, aldehídos, cetonas, ésteres, furanos y norisoprenoides.
La etapa de maduración impactó significativamente el volátil de las cáscaras frescas.
El secado térmico redujo sustancialmente la influencia de la etapa de maduración en el perfil volátil.
El secado emergió como el factor dominante que influye en el volátil estabilizado de la cáscara.

Conclusiones:

Las cáscaras de mango pueden estabilizarse de manera uniforme mediante secado térmico, independientemente de la etapa de maduración inicial.
Este proceso de estabilización permite el reciclaje de cáscaras de mango en ingredientes consistentes y ricos en aroma.
Los hallazgos respaldan las estrategias de revalorización de residuos alimentarios en las industrias de sabores y fragancias.
La obtención industrial de materia prima se simplifica, mejorando la viabilidad económica de la utilización de cáscaras de mango.

Palabras clave:

subproductos de cáscara de mango madurez compuestos olor-activos revalorización maduración procesamiento térmico compuestos volátiles

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