Novel Hydrocolloids Obtained from Mango (Mangifera indica) var. Hilaza: Chemical, Physicochemical, Techno-Functional, and Structural Characteristics

Abstract

Background: Hydrocolloids are ingredients used to improve the technological properties of products; currently, there is a growing demand from the food industry and consumers to use natural ingredients and reduce the environmental impact. Methods: This work evaluated the effect of pH on hydrocolloid extraction from the pulp, seed, and peel of mango (Mangifera indica) var. hilaza and their chemical, physicochemical, techno-functional, and structural properties. Results: The main component of the hydrocolloid was the carbohydrates for pulp (22.59%) and peel (24.05%), and the protein for seed (21.48%) was corroborated by NIR spectra and associated with the technological and functional properties. The solubility increases with the temperature presenting values higher than 75% at 80 °C; the swelling index was higher than 30%, while the water holding capacity was higher in samples with higher carbohydrate content (110–121%). Moreover, a higher content of total phenolic compounds (21.61 ± 0.39–51.77 ± 2.48 mg GAE/g) and antioxidant activity (≥193.82 μMol Trolox/g) was obtained. The pH of extraction changes the color parameters and microstructural properties. Conclusions: Novel ingredients from mango pulp, seed, and peel at different pH levels have technological and functional properties that are potential use in the food industry as an alternative to the development of microstructural products.

Investigating the Water Relations in Aqueous Extract Powders of Mango (Mangifera indica) Peel and Seed Waste for Their Use in Food Matrices as a Value-Added By-Product

“…Carbohydrates (obtained as a difference) were present mainly in peel extracts (73–76%), while their content was much lower in seed extracts (28%). The effect of extraction pH on the composition of the peel and seed extracts was not significant in most cases, as observed in previous studies [ 35 ]. Therefore, the seed extracts (S3 and S10) were richer in lipids and proteins, while the peel extracts (E3 and E10) contained mainly carbohydrates.…”

“…The powder extracts were produced according to the conditions established in a previous study [35], based on the procedures described by López-Barraza et al [36] and Quintana et al [37], with some modifications. The mango waste powder (peel and seeds) was dispersed in distilled water, previously adjusted at pH 3 and 10, with 1 N acetic acid and 0.1 N sodium hydroxide, respectively, in a 1:8 ratio at a constant temperature of 80 • C. The dispersion was stirred for 4 h and filtered to remove the insoluble material.…”

Stability in Aqueous Solution of a New Spray-Dried Hydrocolloid of High Andean Algae Nostoc sphaericum

“…The increase in pH enhances the prevalence of negative charges, augmenting the stability of SDH in solution, as evidenced by a significant effect (Figure 8b). Intriguingly, this contrasts with the behavior observed in gelation temperature and the impact of SDH addition, a departure from the typical response seen in analogous materials [74,77,78].…”