The Impact of Citric Acid Hydrolysis on Starch Functionality in Mangifera Indica of Sindoor Variety: A Comprehensive Analysis

Abstract

The mango (Mangifera indica) is a significant tropical fruit crop that is cultivated primarily for its pulp. Mango stone kernels were classified as insufficiently utilized foods and were employed as a by-product in food production. The study aimed to modify the starch from mango kernels by acid hydrolysis with citric acid (CAH) and heat treatment (CAHT) at 120°C for 2.5 hours. The extracted starch was characterized using functional (DSC and RVA), chemical (yield, amylose content, amylopectin content, and pasting clarity) analysis and structural properties (SEM, XRD, and FTIR) were analyzed using standard procedures. The results on functional analysis reported that the gelatinization enthalpy and thermal stability of CAH starch were higher, and had lower peak temperatures with increased viscosity. CAH starch had a greater starch yield, pasting clarity was high, and low amylose and amylopectin were found in CAHT starch. Acid hydrolysis had little effect on the granule size or morphology (SEM), and infrared (FTIR) examination showed 16 chemical bands and functional groups. The results of the investigation showed that CAH of Mangifera indica starch had better structural, functional, and chemical properties than CAHT Mangifera indica starch. For the technological process, starch modification with citric acid is preferable, and cross-linking is preferable to esterification alone.