Valorization of Mango By-Products: Extraction and Characterization of Starch from Seed Kernels

This study optimizes the starch extraction process from mango seed kernels using a combined Plackett-Burman and Box-Behnken design. Further, the morphological and functional properties of extracted starch are analyzed. The particle size, temperature, time, and mixing solid-liquid ratio significantly affect the starch yield (p & LE; 0.05). The optimized conditions (0.58 mm of particle size, 39.29 min duration, temperature of 49.29 & DEG;C, and mixing solid-liquid ratio of 1:5.02 g mL(-1)) yield 50.34% starch with 94.95% purity. In addition, the extracted starch shows excellent lightness value with a greenish and yellowish hue. The swelling power and water solubility index are improved by increasing the temperature. The granules are round to oval and of 19.4 & mu;m particle size and exhibit 40.08% crystallinity and an A-type pattern under X-ray diffraction study. In addition, the extracted starch shows more elastic behavior during rheological analysis. Results suggest that the developed process would help industries to isolate high-quality starch at a large scale, and starch extracted in this study has the potential for various applications.