Mango (Mangifera indica) seeds and peel-derived hydrocolloids: Gelling ability and emulsion stabilization

Mango is a tropical fruit that is consumed worldwide and is distinguished by its sweet and juicy flesh. Unfortunately, the peels and seeds of mango fruit are often discarded despite the fact that they contain compounds that can be valorized for certain applications. In this study, a physicochemical...

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Detalles Bibliográficos
Autores: Marsiglia Fuentes, Ronald, Franco Gómez, José María, García Zapateiro, Luis Alberto
Tipo de recurso: artículo
Fecha de publicación:2024
País:España
Institución:Universidad de Huelva (UHU)
Repositorio:Arias Montano. Repositorio Institucional de la Universidad de Huelva
Idioma:inglés
OAI Identifier:oai:ariasmontano.uhu.es:10272/24306
Acceso en línea:https://hdl.handle.net/10272/24306
Access Level:acceso abierto
Palabra clave:Byproducts
Emulsions
Hydrocolloids
Mango (Mangifera indica)
Rheology
23 Química
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spelling Mango (Mangifera indica) seeds and peel-derived hydrocolloids: Gelling ability and emulsion stabilizationMarsiglia Fuentes, RonaldFranco Gómez, José MaríaGarcía Zapateiro, Luis AlbertoByproductsEmulsionsHydrocolloidsMango (Mangifera indica)Rheology23 QuímicaMango is a tropical fruit that is consumed worldwide and is distinguished by its sweet and juicy flesh. Unfortunately, the peels and seeds of mango fruit are often discarded despite the fact that they contain compounds that can be valorized for certain applications. In this study, a physicochemical and hydrodynamic characterization of hydrocolloids extracted from the peel and seeds of mango fruit was performed and the impact on the microstructure and rheological behavior of derived gels, as well as the ability to form emulsions, were analyzed. The physicochemical parameters and proximate compositions of the different samples showed that the hydrocolloids extracted from the seeds are rich in proteins whereas those from the peel are rich in carbohydrates. The molecular weights calculated from the hydrodynamic characterization (M v ) are 101515 g/mol and 102,580 g/mol for hydrocolloids extracted from the peel and seeds, respectively. Dispersions of these hydrocolloids in water produced hydrogels upon heating, which exhibited a shear thinning response that can be described by the Williamson model. The ability of these hydrocolloids to form thermally-induced strong gels was monitored and analyzed by means of curing tests. Throughout thermal treatments, the storage modulus showed a significant increase, especially at concentrations greater than 2.5 wt%. Mango seeds and peel-derived hydrocolloids are also able to stabilize o/w emulsions. Derived emulsions showed D 50 the ranges from 10.04 to 82.52 μ mean diameters and zeta potential values (ζ) in m and from -17.63 to -11.12 mV, respectively. On the basis of the observed rheological behavior of hydrogels and emulsion-forming ability, the hydrocolloids derived from mango seeds and peels possess suitable characteristics to be potentially implemented in diverse food matrices, offering functional and nutritional benefits to final consumer productElsevier20242024-06-0120242024-06-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10272/24306reponame:Arias Montano. Repositorio Institucional de la Universidad de Huelvainstname:Universidad de Huelva (UHU)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Atribución-NoComercial-SinDerivadas 3.0 Españahttp://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessoai:ariasmontano.uhu.es:10272/243062026-06-02T14:58:11Z
dc.title.none.fl_str_mv Mango (Mangifera indica) seeds and peel-derived hydrocolloids: Gelling ability and emulsion stabilization
title Mango (Mangifera indica) seeds and peel-derived hydrocolloids: Gelling ability and emulsion stabilization
spellingShingle Mango (Mangifera indica) seeds and peel-derived hydrocolloids: Gelling ability and emulsion stabilization
Marsiglia Fuentes, Ronald
Byproducts
Emulsions
Hydrocolloids
Mango (Mangifera indica)
Rheology
23 Química
title_short Mango (Mangifera indica) seeds and peel-derived hydrocolloids: Gelling ability and emulsion stabilization
title_full Mango (Mangifera indica) seeds and peel-derived hydrocolloids: Gelling ability and emulsion stabilization
title_fullStr Mango (Mangifera indica) seeds and peel-derived hydrocolloids: Gelling ability and emulsion stabilization
title_full_unstemmed Mango (Mangifera indica) seeds and peel-derived hydrocolloids: Gelling ability and emulsion stabilization
title_sort Mango (Mangifera indica) seeds and peel-derived hydrocolloids: Gelling ability and emulsion stabilization
dc.creator.none.fl_str_mv Marsiglia Fuentes, Ronald
Franco Gómez, José María
García Zapateiro, Luis Alberto
author Marsiglia Fuentes, Ronald
author_facet Marsiglia Fuentes, Ronald
Franco Gómez, José María
García Zapateiro, Luis Alberto
author_role author
author2 Franco Gómez, José María
García Zapateiro, Luis Alberto
author2_role author
author
dc.contributor.none.fl_str_mv
dc.subject.none.fl_str_mv Byproducts
Emulsions
Hydrocolloids
Mango (Mangifera indica)
Rheology
23 Química
topic Byproducts
Emulsions
Hydrocolloids
Mango (Mangifera indica)
Rheology
23 Química
description Mango is a tropical fruit that is consumed worldwide and is distinguished by its sweet and juicy flesh. Unfortunately, the peels and seeds of mango fruit are often discarded despite the fact that they contain compounds that can be valorized for certain applications. In this study, a physicochemical and hydrodynamic characterization of hydrocolloids extracted from the peel and seeds of mango fruit was performed and the impact on the microstructure and rheological behavior of derived gels, as well as the ability to form emulsions, were analyzed. The physicochemical parameters and proximate compositions of the different samples showed that the hydrocolloids extracted from the seeds are rich in proteins whereas those from the peel are rich in carbohydrates. The molecular weights calculated from the hydrodynamic characterization (M v ) are 101515 g/mol and 102,580 g/mol for hydrocolloids extracted from the peel and seeds, respectively. Dispersions of these hydrocolloids in water produced hydrogels upon heating, which exhibited a shear thinning response that can be described by the Williamson model. The ability of these hydrocolloids to form thermally-induced strong gels was monitored and analyzed by means of curing tests. Throughout thermal treatments, the storage modulus showed a significant increase, especially at concentrations greater than 2.5 wt%. Mango seeds and peel-derived hydrocolloids are also able to stabilize o/w emulsions. Derived emulsions showed D 50 the ranges from 10.04 to 82.52 μ mean diameters and zeta potential values (ζ) in m and from -17.63 to -11.12 mV, respectively. On the basis of the observed rheological behavior of hydrogels and emulsion-forming ability, the hydrocolloids derived from mango seeds and peels possess suitable characteristics to be potentially implemented in diverse food matrices, offering functional and nutritional benefits to final consumer product
publishDate 2024
dc.date.none.fl_str_mv 2024
2024-06-01
2024
2024-06-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/10272/24306
url https://hdl.handle.net/10272/24306
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Atribución-NoComercial-SinDerivadas 3.0 España
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Atribución-NoComercial-SinDerivadas 3.0 España
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Arias Montano. Repositorio Institucional de la Universidad de Huelva
instname:Universidad de Huelva (UHU)
instname_str Universidad de Huelva (UHU)
reponame_str Arias Montano. Repositorio Institucional de la Universidad de Huelva
collection Arias Montano. Repositorio Institucional de la Universidad de Huelva
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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