Technological potential of mango by-products for industrial applications in Brazil
DOI:
https://doi.org/10.5327/fst.564Palavras-chave:
Mangifera indica, mango industrialization, waste, added value, kernel flourResumo
In the industrial processing of mangoes, large amounts of peels and seeds are generated, which can cause environmental damage if not properly managed. However, these by-products possess high added value due to the potential technological applications of their components. This study evaluated the yield of by-products and the chemical composition of three mango varieties commonly processed in Brazilian industries (Palmer, Tommy Atkins, and Ubá). The Ubá mango showed a lower pulp yield (69.3%), but its soluble solids content (15.7 °Brix) was significantly higher than that of Tommy Atkins (11.5 °Brix). Ubá mango kernel flour presented lower luminosity and a less yellowish tone but achieved a much higher flour yield. The peel flours of all the three varieties contained high levels of pectin (13.6% dry basis). Although the protein content in the kernels was similar across varieties (6.2% dry basis), Ubá mango kernel flour exhibited the highest lipid content (12.0% dry basis) and starch concentration (48.6% dry basis), highlighting its greater technological potential for industrial applications.
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