Sustainable Ice Cream Base: Harnessing Mango Seed Kernel (Mangifera indica L. var. Tommy Atkins) Waste and Cheese Whey

被引：1

作者：

Trejo-Flores, Pedro Gerardo ^{[1
]}

Santiago-Rodriguez, Lester Alejandro ^{[1
]}

Dominguez-Espinosa, Maria Emperatriz ^{[1
]}

Cruz-Salomon, Abumale ^{[2
]}

Velazquez-Jimenez, Paulina Elizabeth ^{[1
]}

Hernandez-Mendez, Jesus Mauricio Ernesto ^{[2
]}

Morales-Ovando, Mario Alberto ^{[1
]}

Cruz-Salomon, Kelly del Carmen ^{[3
]}

Hernandez-Cruz, Maritza del Carmen ^{[2
]}

Vazquez-Villegas, Paola Tayde ^{[4
]}

Cruz-Rodriguez, Rosa Isela ^{[3
]}

Serrano-Ramirez, Rocio del Pilar ^{[2
]}

Sanchez-Roque, Yazmin ^{[5
]}

Vilchis-Bravo, Heber ^{[6
]}

机构：

[1] Univ Ciencias & Artes Chiapas UNICACH, Fac Ciencias Nutr & Alimentos, Libramiento Norte Poniente 1150, Tuxtla Gutierrez 29039, Mexico

[2] Univ Autonoma Chiapas UNACH, Escuela Ciencias Quim, Carretera Panamericana Ocozocoautla Cintalapa Km 2, Ocozocoautla De Espinosa 29140, Mexico

[3] Tecnol Nacl Mexico TNM, Div Estudios Posgrad Invest, Campus Tuxtla Gutierrez, Tuxtla Gutierrez 29050, Mexico

[4] Tecnol Nacl Mexico TNM ITS Cintalapa, Dept Ingn Ind Alimentarias, Carretera Panamericana Km 995, Cintalapa De Figueroa 30400, Mexico

[5] Univ Politecn Chiapas UPChiapas, Direcc Ingn Agroind, Carretera Tuxtla Gutierrez Portillo Zaragoza Km 21, Suchiapa 29150, Mexico

[6] Univ Ciencias & Artes Chiapas UNICACH, Inst Invest Innovac Energias Renovables, Libramiento Norte Poniente 1150, Tuxtla Gutierrez 29039, Mexico

来源：

SUSTAINABILITY | 2023年 / 15卷 / 19期

关键词：

waste valorization; ice cream base; cheese whey; mango seed kernel; fluor extraction; starch extraction; oil extraction; chemical composition; sensory evaluation; FUNCTIONAL-PROPERTIES; RHEOLOGICAL PROPERTIES; PHYSICOCHEMICAL CHARACTERISTICS; STRUCTURAL-PROPERTIES; ACID WHEY; STARCH; QUALITY; POTATO; DIGESTIBILITY; EXTRACTION;

D O I：

10.3390/su151914583

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

The agro-food industry plays a crucial role in enhancing living standards; however, inadequate losses and waste management persists as significant challenges within its processes. Particularly, mango and cheese processing generate substantial waste, leading to ecological disruptions, economic losses, and concerns related to food security and public health. To address these issues, this study was aimed at utilizing this waste to produce a high-quality ice cream base, thereby valorizing the discarded materials. This approach not only adds nutritional value but also contributes to food security and sovereignty. The raw materials (cheese whey, oil, and starch) were subjected to physicochemical characterization, leading to the development of three different ice cream base formulations. Subsequently, the ice cream bases were evaluated for their physicochemical, functional, and sensory properties. The findings of this study revealed that mango seed kernel and cheese whey waste contain valuable components that enable the creation of an ice cream base with excellent physicochemical, functional, and sensory properties. Moreover, this research showcases a promising solution for effectively valorizing food waste and generating value-added products such as ice cream, thus promoting sustainability and resource optimization within the agro-food industry.

引用

页数：21

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