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

Ferreira, S.J.S.; Araújo, Thaís Danyelle Santos; Souza, Natália Cabral; Rodrigues, Layanne; Oliveira, Hugo Miguel Lisboa; Pasquali, Matheus Augusto de Bittencourt; Trindade, Gilmar; Rocha, Ana Paula Trindade

doi:10.1016/j.jafr.2019.100012

Cited by 35 publications

(21 citation statements)

References 56 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Fruit pulps are highly perishable sub-products where moisture removal is crucial for its preservation and consumption at any period of the year. Thus, to avoid spoilage and increase its market value, a drying process is required to decrease water activity and thus microbial growth (Ferreira et al, 2019). The spouted bed is a drying method that combines instant and simultaneous mass and heat transfer with adequate control of the relative humidity (Rocha et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Production of probiotic Cajá fruit (Spondias mombin) powder using Bifidobacterium animalis ssp. lactis B94 via spouted bed

et al. 2022

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Production of probiotic Cajá fruit (Spondias mombin) powder using Bifidobacterium animalis ssp. lactis B94 via spouted bed

et al. 2022

View full text Add to dashboard Cite

“…Regarding the amount of ash, studies on the characterization of mango starch reported ash values of 0.35% lower than those found in this study (Silva et al, 2013). There was a value of 0.30 g/100 g of citric acid, and this lower result may be related to the formation of the amylose-lipid complex which favors reducting titratable acidity (Ferreira et al, 2019).…”

Section: Physico-chemical Characterizationmentioning

confidence: 93%

“…Another justification for the high moisture content may be due to the prior lack of drying the raw material used (Silva et al, 2013). Ferreira et al (2019) found moisture values for mango seed starch obtained by atomization ranging from 6.41% to 3.53%. Regarding the amount of ash, studies on the characterization of mango starch reported ash values of 0.35% lower than those found in this study (Silva et al, 2013).…”

Section: Physico-chemical Characterizationmentioning

confidence: 95%

“…It is possible to make flours from the green mango seed with a high lipid, fiber and starch content with a similar physico-chemical and functional composition to commercial starches, and can be used in several food products (Patiño-Rodríguez et al, 2020). The starch obtained from M. indica seeds is considered one of the components to be used as a potential additive source, oxidative reaction stabilizer and edible coating on food (Ferreira et al, 2019). Thus, these residues could be effectively used to produce starches for application in the food area to replace wheat flour, as mango seeds contain approximately 58% wheat flour (Lawson et al, 2019;Nawab et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Tommy Atkins mango (Mangifera Indica) almond starch as a thickener in fish pâtés: Physicochemical and sensorial

Pinto

Souza

Costa

et al. 2021

RSD

View full text Add to dashboard Cite

The aim of this study was to extract the starch from the Tommy Atkins mango (Mangifera Indica) and to evaluate the effect on the chemical and physico-chemical characteristics of tilapia pâtés. Starch was extracted and total starch, protein, moisture, ash, acidity, gelling, swelling and solubility, water and oil absorption capacity, and microbiological (thermotolerant coliforms, Escherichia coli, molds and yeasts, and Staphylococcus aureus) analyzes were performed. Pâtés were formulated with mango starch and corn starch, and the pH, lipids, moisture, ash, microbiological (Thermotolerant coliforms, Escherichia Coli, Salmonella sp., Staphylococcus aureus), instrumental color, sensory and stability characteristics were analyzed during storage. The extracted material presented 72.69% total starch, 2.96% protein, gelation in concentrations of 8 to 14%, greater swelling power and solubility at 95 °C, water retention capacity of 58 g/100 g and 45 g/100g of oil. The application of mango starch in pâté did not change its physical-chemical characteristics in comparison with pâté using corn starch. There were low counts of total coliforms, molds and yeasts in the starch and an absence of Salmonella, Escherichia Coli, Staphylococcus Aureus in the starch and pâtés in the microbiological analyzes. It was found that the pâté samples were stable for 30 days of cold storage, with low color and microbiological changes. The pâtés obtained good acceptance in the sensory evaluation with scores between 7 and 8. This study showed that the application of mango starch in tilapia pâté formulations is feasible, thereby constituting a means of reusing this residue.

show abstract

“…In addition to the viability of probiotic culture, the yield is an important parameter when analyzing the drying process and microencapsulated product quality. According to [41], the yield is related to the beneficial cost of the process because the higher the yield, the greater the economic return. The main factors for the low yield are the deposition on the walls of the dryer and the low efficiency of the cyclone to collect fine particles.…”

Section: Process Yieldmentioning

confidence: 99%

Production of Probiotic Passion Fruit (Passiflora edulis Sims f. flavicarpa Deg.) Drink Using Lactobacillus reuteri and Microencapsulation via Spray Drying

Monteiro

Beserra

Oliveira

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

Probiotic foods offer many benefits to human health, causing increased interest in the development of new food products that exploit such benefits. However, traditional dairy foods are being replaced by other non-dairy foods to provide additional sources of benefits provided by bioactive molecules. Therefore, the objective of the present work was to study the production process of a probiotic fruit drink and then microencapsulate the probiotic pulp to stabilize the drink further. Passion fruit pulp (Passiflora edulis Sims f. flavicarpa Deg.) was fermented with Lactobacillus reuteri under different temperature conditions in combination with different pHs to find the best fermentation conditions. Different from dairy sources, the optimal conditions for the growth of Lactobacillus reuteri in the passion fruit pulp were found to be 30 °C at pH 3.18, where phenolic compounds could also be used as a secondary metabolic pathway. Spray-drying was performed using different conditions for microencapsulation. Process yields and Lactobacillus reuteri survival showed the dependency of droplet sizes, whereas phenolic compound retention was increased when higher amounts of gelatin were used. Therefore, the development of a new food product comprising a powdered fruit pulp rich in probiotic and phenolic compounds was possible.

show abstract

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

Cited by 35 publications

References 56 publications

Production of probiotic Cajá fruit (Spondias mombin) powder using Bifidobacterium animalis ssp. lactis B94 via spouted bed

Production of probiotic Cajá fruit (Spondias mombin) powder using Bifidobacterium animalis ssp. lactis B94 via spouted bed

Effect of Tommy Atkins mango (Mangifera Indica) almond starch as a thickener in fish pâtés: Physicochemical and sensorial

Production of Probiotic Passion Fruit (Passiflora edulis Sims f. flavicarpa Deg.) Drink Using Lactobacillus reuteri and Microencapsulation via Spray Drying

Contact Info

Product

Resources

About