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TIP Revista Especializada en Ciencias Químico-Biológicas

2020, Número 1

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TIP Rev Esp Cienc Quim Biol 2020; 23 (1)


Caracterización del polvo y pectina del pericarpio del mango (Mangifera indica L.) ʻAtaulfoʼ maduro y análisis FODA para su procesamiento

San Martín-Hernández C, Pérez-Rubio V, Muy-Rangel MD, Vargas-Ortiz MA, Quintana-Obregón EA

Idioma: Español
Referencias bibliográficas: 53
Paginas: 1-10
Archivo PDF: 736.39 Kb.


RESUMEN

La industrialización del mango genera subproductos con potencial para reprocesarse y comercializarse. En este estudio, se obtuvo del mango ʻAtaulfoʼ maduro la pectina del polvo del pericarpio, que se evaluó con un análisis FODA (Fortalezas-Oportunidades, Debilidades-Amenazas) la propuesta de valor agregado de extracción de pectina. El pericarpio del mango ʻAtaulfoʼ maduro, fue deshidratado, molido y presentó las siguientes características: contenido de 34.36 ± 1.67% de fibra soluble, 22.86 ± 0.03% de fibra insoluble, 0.39 ± 0.01 de actividad de agua y 38.72 ± 0.8 grados de ángulo de reposo. El rendimiento de la pectina con respecto al polvo de pericarpio fue de 5.40 ±1 %, con 94.27 ± 8.7 kDa en peso molecular, 6.35 ± 0.63% de grupos metoxilo y 46.07 ± 0.87% de esterificación. El espectro en infrarrojo de la pectina de mango ʻAtaulfoʼ maduro fue similar al espectro de las pectinas de subproductos de cítricos comerciales. El pericarpio deshidratado del mango ʻAtaulfoʼ maduro, puede ser utilizado en la elaboración de fórmulas alimenticias y la pectina en la industria de productos deshidratados de mango como valor agregado.


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