Potential Cocoa Butter Substitute Derived from Mango Seed Kernel

Esta investigación se planteó la extracción de manteca a partir de almendras infestadas al 25% con monilla (Moniliophthora roreri Cif & Par.). Se aplicó un diseño completamente al azar con cinco tratamientos y cuatro repeticiones, para la diferenciación entre medias se empleó el test Tukey y para el análisis sensorial el test de Kruscal Wallis. Respecto a los resultados, en el rendimiento de manteca extraída en pasta (g/kg), no existieron diferencias. En cuanto a variables físico-químicas el mejor tratamiento fue T3(CCAT-46-88) con 81,88% de grasa, 1.03% en proteína, 807,80 Kcal/100g de energía y 0,22% de índice de acidez. En el contenido de humedad destacó el testigo (EET-103) con 0.07%. Por otro lado, T4 (CCAT-49-98) presentó el mejor registro de materia seca (99,83%) y carbohidratos (9,52%). Mientras que en contenido de ceniza no existieron diferencias. Finalmente, el análisis sensorial demostró que T1 (CCAT-46-57) obtuvo el mejor perfil sensorial. Palabras Clave: análisis sensorial, análisis físico-químicos, cacao, rendimiento. Referencias [1]Wil, «Agropecuarios.net,» 29 Septiembre 2013. [En línea]. Disponible en: http://agropecuarios.net/enfermedades-del-cultivo-de-cacao.html. [Último acceso: 27 Septiembre 2017]. [2]M. Bernal, «Hongo monilla, 1ª causa en pérdida de cacao, dice experto,» Julio 2011. [3]F. Sánchez y F. Gárces, «Moniliophtera roreri (Cif y Par) Evans et al. en el cultivo de cacao,» Scientia Agropecuaria, vol. 3, nº 3, Agosto 2012. [4]S. Ramírez, «La moniliasis un desafio para lograr la sostenibilidad del sistema cacao en México,» Tecnología en Marcha, vol. 21, nº 1, pp. 97-110, Marzo 2008. [5]M. Codini, F. Díaz, M. Ghirardi y I. Villavicencio, «Obtención y utilizacion de la manteca de cacao,» Invenio, vol. 7, nº 12, Junio 2004. [6]A. Casanova, J. Rafael, P. Parrales y V. Katherine, «Obtención de la manteca de cacao a partir de semillas de cacao (Theobroma cacao L.), usando extracción supercrítica y extracción convencional.,» Caracas, 2008. [7]DDL, «Especificaciones técnicas, manteca vegetal de palma,» 2005. [8]FAO, «Codex Standard for cocoa butter,» Codex Stan 86, 2001. [9]M. Bernal, «Monilla, problema que afecta al cacao,» El Universo, 24 Abril 2010. [10]M. Lucero, «Caracterización de la manteca de cacao de tres variedades Trinitario (CCN-51), Nacional (EET-103) Y Forastero (IMC-67), Quevedo - Ecuador,» Quevedo, 2014. [11]A. Sánchez, J. Naranjo, V. Córdoba, D. Ávalos y J. Zaldívar, «Caracterización bromatológica de los productos derivados de cacao (Theobroma cacao L.) en la Chontalpa, Tabasco, México,» Revista Mexicana de Ciencias Agrícolas, nº 14, pp. 2817-2830, 2016. [12]M. Egas, «Evaluación y análisis técnico financiero del proceso de prensado de licor de cacao (Theobroma cacao) para la obtención de manteca y polvo de cacao.,» Quito, 2015. [13]M. Jahurul, I. Zaidul, N. Norulaini, F. Sahena, J. Jaffri y A. Omar, «Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats,» CyTA- Journal of Food, vol. 12, nº 1, pp. 97-103, 2014. [14]A. Solís, «Elaboración de mantequilla de maní (Arachis hypogaea) variedad virginia con adición parcial de manteca de palma,» Tingo María, 2003. [15]E. Bejarano, M. Bravo, M. Huamán, C. Huapaya, A. Roca y E. Rojas, Tablas de composición de alimentos industrializados, L. Lecca, Ed., Lima, 2002, p. 56. [16]Fundación Universitaria Iberoamericana, n. [En línea]. Disponible en: https://www.composicionnutricional.com/alimentos/MANTECA-DE-CACAHUETE-1. [17]«Botanical Online,» 2014. [En línea]. Disponible en: http://www.botanical-online.com/tabladecalorias.htm. [Último acceso: 25 Noviembre 2018]. [18]«Alimentación sana,» Tabla de calorías, 2013. [En línea]. Disponible en: http://www.alimentacionsana.org/PortalNuevo/actualizaciones/tabladecalorias.htm. [Último acceso: 25 Noviembre 2018]. [19]S. Zuriday, «Extraccion de manteca a partir de las semillas del cacao (Theobroma cacao L.) utilizando dioxido de carbono en condiciones supercríticas como solvente,» Caracas, 2007. [20]R. Cuamba, «Caracterización de grasas alternativas de la manteca de cacao,» México D.F., 2008. [21]C. Arriaga, «Contenido de Ácidos Grasos de la manteca provinientes de mezclas, en distintas fracciones,de semillas de Theobroma cacao y Theibroma bicolor y su uso en la manufactura de chocolate.,» Guatemala, 2007. [22]S. Lannes, M. Medeiros y L. Gioielli, «Physical interactions between cupuassu and cocoa fats,» Grasas y Aceites, vol. 62, nº 4, pp. 467-478, 2011.

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Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats

CyTA - Journal of Food ◽

10.1080/19476337.2013.801038 ◽

2013 ◽

Vol 12 (1) ◽

pp. 97-103 ◽

Cited By ~ 21

Author(s):

M.H.A. Jahurul ◽

I.S.M. Zaidul ◽

N.N.A. Norulaini ◽

F. Sahena ◽

J.M. Jaffri ◽

...

Keyword(s):

Carbon Dioxide ◽

Supercritical Carbon Dioxide ◽

Cocoa Butter ◽

Seed Kernel ◽

Supercritical Carbon Dioxide Extraction ◽

Mango Seed Kernel ◽

Carbon Dioxide Extraction ◽

Mango Seed ◽

Supercritical Carbon

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Partial Purification of Polyphenol Oxidase (PPO) from Mango Seed Kernel (MSK) using Alcohol/Salt-based Aqueous Two-Phase System (ATPS)

Current Biotechnology ◽

10.2174/2211550110666210603105630 ◽

2021 ◽

Vol 10 ◽

Author(s):

John Leanard M. Lasquite ◽

Brendaline C. Enopia ◽

Roger Francis E. Senangote ◽

Danilo C. Sabarre Jr. ◽

Camila Flor Yagonia-Lobarbio

Keyword(s):

Polyphenol Oxidase ◽

Alternative Methods ◽

Phase System ◽

Seed Kernel ◽

Mass Ratio ◽

Two Phase ◽

Aqueous Two Phase System ◽

Activity Recovery ◽

Mango Seed Kernel ◽

Mango Seed

Background: Polyphenol oxidase (PPO) has applications in pharmaceutical, environmental, and food industries, however, conventional techniques for its purification are considered costly and laborious. Alternative methods of purification are needed. Methods: This study explored the use of an alcohol/salt-based aqueous two-phase system (ATPS) to partially purify PPO from mango seed kernel (MSK). Specifically, this study determined the effects of 1-propanol/potassium phosphate buffer mass ratio on the partition parameters such as partition coefficients, activity recovery, and purification fold. Results: The enzyme partition coefficient (K E ) was greater than 1, which signified that more PPO was partitioned in the top phase due to its hydrophobic nature. Specifically, the 3.22 1-propanol/PPB mass ratio had the highest K E of 1.91 ± 0.16 and 1.46 ± 0.16 for runs 1 and 2, respectively. Moreover, the same mass ratio led to the highest activity recovery in the top phase reaching up to 73.99 ± 1.56% for run 1 and 64.27 ± 2.48% for run 2. In terms of purification fold, runs 1 and 2 had PF values of 0.55 ± 0.05 and 0.70 ± 0.01, respectively. Since the values obtained were low due to the large number of contaminants extracted together with the target enzyme in the top phase, the use of a back-extraction step recovered the PPO in the bottom phase and resulted in an activity recovery of 82.94 ± 1.05% and a purification fold of 7.01 ± 0.95. Conclusion: Results have shown that varying the mass ratio had significant effects on the partition parameters.

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Characterization of starch from different non-traditional sources and its application as coating in ‘Palmer’ mango fruit

Ciência e Agrotecnologia ◽

10.1590/1413-7054202044011220 ◽

2020 ◽

Vol 44 ◽

Author(s):

Antonio Augusto Marques Rodrigues ◽

Luana Ferreira dos Santos ◽

Rayssa Ribeiro da Costa ◽

Débora Tamara Félix ◽

José Henrique Bernardino Nascimento ◽

...

Keyword(s):

Water Solubility ◽

Amylose Content ◽

Starch Content ◽

Chemical Properties ◽

Seed Kernel ◽

Mango Fruit ◽

Mango Seed Kernel ◽

Randomized Experimental Design ◽

Mango Seed ◽

Biodegradable Coatings

ABSTRACT Yam, cassava, jackfruit seed and mango seed kernel have potential for the extraction and use as starch in the food industry of starch or for the formulation of biodegradable coatings. As a biodegradable coating, starch can be applied in fruits characterized by a fast maturation, such as mango, which requires technologies to increase its shelf life. The aim of this study was to characterize starch from four non-traditional sources and to evaluate their potential as coating for ‘Palmer’ mango fruit. Starches used were extracted from cassava, mango seed kernel, jackfruit seed, and yam, and had their physical, optical, and chemical properties characterized for later use as coatings of ‘Palmer’ mango fruit. Fruits were coated with 3% cassava starch, 3.5% jackfruit seed starch, 3.5% mango seed kernel starch and 3.5% yam starch, and were compared to the control (uncoated). They were then stored at 24.4 ± 0.3 °C and 87 ± 2% RH and evaluated for 12 days. A 5x7 factorial arrangement in a completely randomized experimental design was adopted. Total starch content was higher than 70% in the four sources of starch. Starches from jackfruit and yam had higher amylose content. The four sources of starch had low water solubility and swelling power, with jackfruit seed starch having the highest values. The coating sources were effective in maintaining quality, particularly mango seed kernel starch because it reduced respiratory rate and weight loss in 27.7% and 33.8%, respectively, as well as jackfruit seed starch as it delayed fruit skin yellowing.

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