Lossolli Nathalia Aparecida Barbosa, Leonel Magali, Leonel Sarita, Izidoro Maiqui, Cândido Hebert Teixeira, Assis Jaciene Lopes de Jesus, Oliveira Luciana Alves de
Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, Brazil.
Departament of Horticulturae, College of Agricultural Sciences, São Paulo State University (UNESP), Botucatu, Brazil.
Food Sci Technol Int. 2024 Jun 10:10820132241259055. doi: 10.1177/10820132241259055.
Mangoes contain several components that are beneficial for health, in addition to being potential sources of starch for the food industry. However, a substantial amount of fruit is lost in the field because it does not meet commercial standards, resulting in food losses and environmental damage. Herein, the physicochemical properties of mango flours and starches obtained from different parts of the fruit of two cultivars were evaluated. Mango peel flours have higher levels of proteins, fibers, minerals, carotenoids, ascorbic acid, and antioxidant activity than pulp flours, in addition to a higher yellowing index and water and oil-holding capacity, and can be used as a functional flour. The pulp flours, with the higher starch content, showed characteristics that make them valuable as a potential ingredient in soft baking and gluten-free products. Mango starches have circular and oval shapes, with a bimodal distribution. All starches showed an A-type crystallinity pattern. Pulp starches showed a higher peak viscosity and breakdown, with a lower setback, and can be used as a thickening or gelling agent. The higher thermal stability of kernel starch suggests its application in sauces, baking, dairy products, and canned foods.
芒果含有多种对健康有益的成分，同时也是食品工业潜在的淀粉来源。然而，大量水果在田间就损失了，因为它们不符合商业标准，导致了食物损失和环境破坏。在此，对两个品种芒果果实不同部位所得芒果粉和淀粉的理化性质进行了评估。芒果皮粉除了具有更高的黄度指数、持水和持油能力外，其蛋白质、纤维、矿物质、类胡萝卜素、抗坏血酸和抗氧化活性水平均高于果肉粉，可作为功能性面粉使用。淀粉含量较高的果肉粉具有一些特性，使其作为软烘焙和无麸质产品的潜在成分具有价值。芒果淀粉呈圆形和椭圆形，具有双峰分布。所有淀粉均呈现A型结晶模式。果肉淀粉具有较高的峰值粘度和破损值，回生值较低，可作为增稠剂或胶凝剂使用。核淀粉较高的热稳定性表明其可应用于调味汁、烘焙食品、乳制品和罐头食品中。
