Sustainable Extraction of Mango (Mangifera Indica) Seed Starch Using Distillation: A Promising Alternative to Commercial Starch Sources

Abstract

Starch, a common polysaccharide and the major carbohydrate source for humans, is essential in the food industry and beyond. Given its limited native production, traditional starch supplies such as corn, potatoes, rice, tapioca, and wheat are limited in Malaysia, which increases dependency on imports and creates economic vulnerabilities. This study explores mango seed starch (MSS) as a potential unconventional source for starch extraction to address food security challenges and promote sustainable practices. MSS was extracted using a distillation-based method, yielding 21.38% starch. The starch exhibited producing an off-white, fine-textured starch. Although this yield was lower compared to the 81.87% obtained from the previous study using a similar method with distilled water, variations in extraction methods. The bulk density of MSS was 0.354 g/ml, lower than that of sago and tapioca starches, indicating that MSS occupies a larger volume per unit mass. This characteristic could be advantageous in applications requiring lightness, such as for low-calorie food products. The tapped density of MSS was 0.444 g/ml, also lower than its counterparts, suggesting its behaviour in powdered mixes may necessitate adjustments in handling and mixing. MSS exhibited a Carr index of 20.27% and Hausner ratio of 1.25, which are within recommended values and indicate favourable flow properties. These properties suggest that MSS offers improved flowability and handling ease compared to sago and tapioca starches, making it a promising candidate for various food industry applications, particularly in instant mixes and dry formulations. In order to maximise its potential, future research should investigate functional characteristics, including water absorption, thermal stability, and gelatinization temperature, which is necessary to determine industrial compatibility. In addition, comparative studies with various starches can reveal special advantages, while adding MSS to food products and studying its properties can offer useful information.