Physicochemical, morphological and antioxidant properties of spray-dried mango kernel starch

• Main Authors: Shirlyanne Ferreira, Thais Araujo, Natalia Souza, Layanne Rodrigues, Hugo M. Lisboa, Matheus Pasquali, Gilmar Trindade, Ana Paula Rocha
• Format: Article
• Language: English
• Published: Elsevier 2019-12-01
• Series: Journal of Agriculture and Food Research
• Subjects: Mango; Starch; Spray drying
• Online Access: http://www.sciencedirect.com/science/article/pii/S2666154319300122

Recovery of starch from mango processing wastes is an excellent alternative for byproducts production. Starch is a polysaccharide that finds use on several applications, so its final properties are critical for performance. Therefore, the objective of our work was to study the properties of starch extracted from mango kernel wastes after spray drying. An experimental design comprising 11 experiments were used with variations on inlet drying temperature, feed flow rate, and atomization pressure. Starch physicochemical, morphological, and antioxidant properties were assessed. Results revealed that drying below 6% of relative humidity increased process yield and could induce the formation of amylose-lipids complexes. From FTIR, it was found a high content of amylopectin short-chains, which could have lowered the gelatinization temperature. A-type, B-type, and V-type starches were found, revealing the presence of the amylose-lipid complex. The first two types of starch granules morphology were also identified by SEM. Spray-dried mango kernel starch revealed antioxidant and lipid oxidation properties, which started at concentrations of 0.5 mg/mL and 0.05 mg/mL, respectively.