Modified Starch from Mango Pickling Industry Waste: Comparison of Physical and Chemical Modification

Abstract

AbstractThis study focuses on extracting, modifying, and characterizing mango kernel starch (MKS) from raw pickling mango waste. Two physical and two chemical techniques: heat‐moisture treatment (HMT), ultrasound (US), sodium tri‐metaphosphate (STMP), and octenyl succinic anhydride (OSA) are employed for modification. HMT and STMP reduce swelling power and solubility due to structural changes, while US and OSA treatments enhance these properties by disrupting intermolecular bonds and weakening hydrogen bonds within the starch granules. Fourier transform infrared spectroscopy (FTIR) spectra demonstrate changes in absorption peaks, intensities, and positions in the modified starches, confirming successful structural alterations. X‐ray diffraction patterns indicate A‐type and C‐type patterns for native and modified starches, revealing alterations in crystallinity driven by modification techniques. Water binding capacity (WBC) generally increased in modified starches compared to native starch. Changes in amylose content and pasting properties are observed. Modified starches display higher thermal stability. Furthermore, starch retrogradation is affected by these modifications, with STMP and OSA modification treatments slowing it down, HMT and US treatments promoting it. Results demonstrate that native and modified MKS can be versatile ingredients for various industries. Chemically modified MKS excelled in crystallinity and hindered retrogradation, making it beneficial for edible coatings and baked goods. Physically modified MKS demonstrated accelerated retrogradation and suited for extruded snacks.