RESUMO
This study investigated the potential uses of discarded mango peel and seed parts by analyzing their water sorption behavior, hydration kinetics, and stability when converted into extract powders at pH 3 and 10. The results revealed that peel extracts had a higher water adsorption capacity compared with seed extracts due to differences in their composition. Peel extracts were primarily composed of carbohydrates (approximately 75%) with a low protein content, while seed extracts contained fewer carbohydrates (less than 30%) but higher levels of proteins (more than 30%) and lipids. The critical water content for maintaining the glassy state of peel extract powders during storage was found to be 0.025 and 0.032 g of water/g for extracts obtained at pH 3 and 10, respectively. In contrast, the Tg values of seed extracts remained relatively unchanged across different water content levels, suggesting that proteins and lipids inhibited the water's plasticizing effect in the solid matrix. These findings indicate that both mango waste fractions exhibit distinct hygroscopic behaviors, necessitating different approaches to processing and utilization. These extracts hold potential applications for various food products such as beverages, gels, sauces, or emulsions, contributing to the reduction in waste and the creation of value-added products from mango residues.
RESUMO
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.
