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<p>Mango (<i>Mangifera indica</i>) processing generates a substantial amount of waste, ranging from 25 to 40% of the total fruit, primarily consisting of peels and seed kernels, which presents a significant disposal challenge but also an opportunity for value-added utilization. The present study aimed to comprehensive characterization of the techno-functional, nutritional, bioactive, thermal, and rheological properties of mango seed kernel flour (MSKF) from five varieties: <i>Alphonso</i>, <i>Dussheri</i>,<i> GN-19</i>, <i>Langra</i>, and <i>Amarpali</i>, advancing current understanding beyond individual variety studies by comparing diverse cultivars and linking biophysical traits to potential functionality. Proximate, mineral, functional, bioactive, rheological, thermal, and structural (PSD, FT-IR, XRD) properties were systematically explored for all five varieties. MSKF is an energy-rich ingredient (70.20–72.50% carbohydrates). Mineral analysis confirmed its safety, with heavy metal levels below detection limits, and identified <i>Amarpali</i> and <i>Langra</i> as strong sources of essential minerals like calcium, potassium, iron, and magnesium. Significant varietal differences were observed across all properties: <i>GN-19</i> demonstrated superior functional properties, including swelling power, water absorption, paste clarity, and viscoelasticity. Furthermore, <i>Amarpali</i> and <i>GN-19</i> showed higher flavonoid and phenolic contents, which strongly attributed to the greater antioxidant activities (ABTS, DPPH, FRAP, and metal-chelating). Structural analysis confirmed a semi-crystalline A-type starch pattern with variety-dependent differences in biopolymer interactions, which affected pasting and thermal stability (e.g., <i>GN-19</i> showed high retrogradation, while <i>Amarpali</i> had better stability). MSKF is a promising, non-conventional flour source with distinct varietal-dependent techno-functional and nutritional profiles. These differences support the targeted utilization of specific varieties (e.g., <i>GN-19</i> for starch-based thickeners; <i>Amarpali</i> for nutraceuticals) in functional foods and sustainable waste reduction efforts.</p>

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Comprehensive biophysical characterization of mango seed kernel flour: techno-functional, thermal and rheological variation among five varieties

  • 期刊论文

  • 发表日期：

    2026年5月30日

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  • Satinder Kaur,
  • Arashdeep Singh,
  • Sumanjit Kaur,
  • Manju Bala

摘要

Mango (Mangifera indica) processing generates a substantial amount of waste, ranging from 25 to 40% of the total fruit, primarily consisting of peels and seed kernels, which presents a significant disposal challenge but also an opportunity for value-added utilization. The present study aimed to comprehensive characterization of the techno-functional, nutritional, bioactive, thermal, and rheological properties of mango seed kernel flour (MSKF) from five varieties: Alphonso, Dussheri, GN-19, Langra, and Amarpali, advancing current understanding beyond individual variety studies by comparing diverse cultivars and linking biophysical traits to potential functionality. Proximate, mineral, functional, bioactive, rheological, thermal, and structural (PSD, FT-IR, XRD) properties were systematically explored for all five varieties. MSKF is an energy-rich ingredient (70.20–72.50% carbohydrates). Mineral analysis confirmed its safety, with heavy metal levels below detection limits, and identified Amarpali and Langra as strong sources of essential minerals like calcium, potassium, iron, and magnesium. Significant varietal differences were observed across all properties: GN-19 demonstrated superior functional properties, including swelling power, water absorption, paste clarity, and viscoelasticity. Furthermore, Amarpali and GN-19 showed higher flavonoid and phenolic contents, which strongly attributed to the greater antioxidant activities (ABTS, DPPH, FRAP, and metal-chelating). Structural analysis confirmed a semi-crystalline A-type starch pattern with variety-dependent differences in biopolymer interactions, which affected pasting and thermal stability (e.g., GN-19 showed high retrogradation, while Amarpali had better stability). MSKF is a promising, non-conventional flour source with distinct varietal-dependent techno-functional and nutritional profiles. These differences support the targeted utilization of specific varieties (e.g., GN-19 for starch-based thickeners; Amarpali for nutraceuticals) in functional foods and sustainable waste reduction efforts.