Mieles-Gómez Luis, Quintana Somaris E, García-Zapateiro Luis A
Research Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena 130015, Colombia.
Gels. 2023 Feb 6;9(2):136. doi: 10.3390/gels9020136.
(1) Background: Starch is the main component of mango () kernel, making it an alternative to obtain an ingredient from a non-conventional source with potential application in food and other industrial applications; however, reports on the use of new extraction techniques for this material are scarce. The main objective of this research was to evaluate the effect of ultrasound-assisted extraction (UAE) on the yield, chemical, techno-functional, rheological, and pasting properties of starch isolated from a non-conventional source such as a mango kernel. (2) Methods: Different power sonication conditions (120, 300, and 480 W) and sonication time (10, 20, and 30 min) were evaluated along with a control treatment (extracted by the wet milling method). (3) Results: Ultrasound-assisted extraction increases starch yield, with the highest values (54%) at 480 W and 20 min. A significant increase in the amylose content, water-holding capacity, oil-holding capacity, solubility, and swelling power of ultrasonically extracted starches was observed. Similarly, mango kernel starch (MKS) exhibited interesting antioxidant properties. The sol-gel transition temperature and pasting parameters, such as the breakdown viscosity (BD) and the setback viscosity (SB), decreased with ultrasound application; (4) Conclusion: indicating that ultrasound caused changes in physical, chemical, techno-functional, rheological, and pasting properties, depending on the power and time of sonication, so it can be used as an alternative starch extraction and modification technique, for example, for potential application in thermally processed food products such as baked goods, canned foods, and frozen foods.
(1) 背景：淀粉是芒果（）核的主要成分，这使其成为从非传统来源获取一种成分的替代选择，该成分在食品及其他工业应用中具有潜在用途；然而，关于这种材料使用新提取技术的报道却很少。本研究的主要目的是评估超声辅助提取（UAE）对从非传统来源如芒果核中分离出的淀粉的产率、化学性质、技术功能、流变学和糊化特性的影响。(2) 方法：评估了不同的超声功率条件（120、300和480瓦）和超声时间（10、20和30分钟），并设置了对照处理（采用湿磨法提取）。(3) 结果：超声辅助提取提高了淀粉产率，在480瓦和20分钟时产率最高（54%）。观察到超声提取的淀粉的直链淀粉含量、持水能力、持油能力、溶解度和膨胀力显著增加。同样，芒果核淀粉（MKS）表现出有趣的抗氧化性能。随着超声处理，溶胶 - 凝胶转变温度和糊化参数，如崩解粘度（BD）和回生粘度（SB）降低；(4) 结论：表明超声根据超声功率和时间导致了物理、化学、技术功能、流变学和糊化特性的变化，因此它可用作淀粉提取和改性的替代技术，例如，用于烘焙食品、罐头食品和冷冻食品等热加工食品的潜在应用。
