Ultrasound-assisted extraction of mango seed kernel butter and assessment of its physicochemical, thermal, and structural properties

Mango is an important tropical fruit with worldwide consumption and acceptance; however, the production of a large volume of waste in the form of mango seed kernels after the processing of mango has been a menace to food processing industries. Extraction of mango seed kernel butter from mango seed kernel can be an effective solution for the valorization of these by-products. Among all the green techniques tested in the present studies, ultrasound-assisted extraction gave the highest yield of mango seed kernel butter (11%) at 25 degrees C, 1:20 solid-liquid ratio, 30% amplitude after a treatment time of 10 min. Physicochemical, structural, and thermal profiles of the extracted mango seed kernel butter revealed a comparatively superior quality of fat obtained using the ultrasonication technique as compared to the conventional method. Peroxide value, acid value, and antioxidant activity of mango seed kernel butter obtained using ultrasonication were found to be 2.8 meq/kg, 3.81 mg KOH/g, and 30.7%, respectively. Mango seed kernel butter, being a natural antioxidant, can serve as a promising substitute to edible oils and as a functional food ingredient in bakery and confectionery. Practical applications Valorization of mango seed kernels for the extraction of mango seed kernel butter offers a sustainable and economical solution for the effective management of by-products generated after mango processing. The application of ultrasonication can prove to be an effective green technique for the extraction of mango seed kernel butter with a higher yield obtained with lesser time and solvent consumption than conventional techniques. The ultrasonically extracted mango seed kernel butter exhibited better physicochemical and structural attributes than the conventional method without causing any negative impact on the nutritional profile of the obtained fat. The extracted mango seed kernel butter can be utilized as a functional food ingredient in applications of bakery and confectionary industries.