Comparison of Ultrasound- and Microwave-Assisted Extraction Techniques on Chemical, Technological, Rheological, and Microstructural Properties of Starch from Mango Kernel

Abstract

The effect of emergent technologies for the starch extraction was studied. The evaluation of conventional extraction (MKS-WMP), ultrasound-assisted extraction (MKS-UAE), and microwave-assisted extraction (MKS-MAE) on chemical, technological, gelling, pasting, and microstructural properties of starch from mango kernel was carried out. The extraction yield was found in the values of 42.05, 50.40, and 47.43% for MKS-WMP, MKS-UAE, and MKS-MAE treatments, respectively. The amylose contents for MKS-UAE and MKS-MAE starches were significantly higher (p p > 0.05). The technological properties evidence a good water-holding capacity (80.48–90.05 g/100 g of starch) and oil-holding capacity (70.58–83.23 g/100 g of starch). The gelatinization temperature, measured by rheological analysis, ranged between 77 and 82 °C. Microstructural properties showed that ultrasound- and microwave-assisted treatments improved the shape and surface of starch granules, and that they are promising alternatives for starch extraction, providing some characteristics that could increase the applications in the food industry.

Keywords

• starch
• ultrasound-assisted extraction
• microwave-assisted extraction
• technofunctional properties
• rheological properties