Effects of Extraction Methods on the Functional and Morphological Characterization of Mango Seed Kernel Starch

Rani. K and Parimalavalli. R*

Department of Food Science Technology and Nutrition, Periyar University, Periyar Palkalai Nagar, Salem, Tamil Nadu, India.

Corresponding Author E-mail:parimala1996@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/3265

ABSTRACT: The mango, or Mangifera indica L., is India's national fruit. The by-products released during the processing of mangoes are peels and seeds. This study sought to understand the effects of starch extraction on the pasting, thermal, and morphological properties of mango seed kernels. Three distinct methods such as sedimentation, centrifugation and alkali methods of starch separation was used as per standard procedures. The ability of sedimentation starch had highest water binding capacity (90.2%) and alkali starch had high paste clarity (78.2%) among the isolation methods. The pasting properties of mango kernel starch indicated significant differences across each extraction method. The gelatinization and conclusion temperatures of the alkali method were high (63.4°C and 65°C, respectively) while having a low start temperature (30.1°C) and enthalpy (4.0J/g).  The thermal properties of alkali process had a low onset temperature of 30.1°C and low enthalpy of 4.0 J/g, but a high gelatinization temperature of 63.4°C and conclusion temperature of 65.2°C. The starch structures could be easily observed under a light microscope and the alkali method of starch revealed a slight bulkiness in them, it was still possible to detect the shape of the starch granules. Despite using various extraction methods, the isolated mango seed starch SEM granules had smooth surfaces and oval, crooked, or cuboidal shapes. It strongly suggested that the alkali method used for starch extraction improved the starch yield from seeds and enhanced pasting, thermal, and morphological starch characteristics. These results proved the possibility of the utility of employing the alkali method of starch extraction as a functional element in food product compositions.

KEYWORDS: Extraction; Kernel; Mango seed; Morphological; Pasting; Starch; Thermal

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