a Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food , School of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , P. R. China.
b Department of Food Science and Technology , The University of Georgia , Athens , GA , USA.
Crit Rev Food Sci Nutr. 2019;59(11):1794-1801. doi: 10.1080/10408398.2018.1428527. Epub 2018 Feb 5.
Mango kernel fat (MKF) has been reported to have high functional and nutritional potential. However, its application in food industry has not been fully explored or developed. In this review, the chemical compositions, physical properties and potential health benefits of MKF are described. MKF is a unique fat consisting of 28.9-65.0% of 1,3-distearoyl-2-oleoyl-glycerol with excellent oxidative stability index (58.8-85.2 h at 110 °C), making the fat and its fractions suitable for use as high-value added food ingredients such as cocoa butter alternatives, -free shortenings, and a source of natural antioxidants (e.g., sterol, tocopherol and squalene). Unfortunately, the long period of dehydration of mango kernels at hot temperature results in the hydrolysis of triacylglycerols. The high levels of hydrolysates (mainly free fatty acids and diacylglycerols) limit the application of MKF in manufacturing these food ingredients. It is suggested that the physico-chemical and functional properties of MKF could be further improved through moderated refining (e.g., degumming and physical deacidification), fractionation, and interesterification.
芒果核脂肪（MKF）具有高功能和营养潜力，已被报道。然而，其在食品工业中的应用尚未得到充分的探索或开发。在这篇综述中，描述了 MKF 的化学成分、物理性质和潜在的健康益处。MKF 是一种独特的脂肪，由 28.9-65.0%的 1,3-二硬脂酰-2-油酰甘油组成，具有优异的氧化稳定性指数（在 110°C 下为 58.8-85.2 小时），使脂肪及其各馏分适合用作高附加值的食品成分，如可可脂替代品、无脂起酥油，以及天然抗氧化剂（如固醇、生育酚和角鲨烯）的来源。不幸的是，芒果仁在高温下长时间脱水会导致三酰基甘油的水解。大量的水解产物（主要是游离脂肪酸和二酰基甘油）限制了 MKF 在制造这些食品成分中的应用。建议通过适度精炼（如脱胶和物理脱酸）、分馏和酯交换来进一步改善 MKF 的物理化学和功能性质。
