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Mango kernel fat fractions as potential healthy food ingredients: A review

Author:
Jin, Jun, Jin, Qingzhe, Akoh, Casimir C., Wang, Xingguo
Source:
Critical reviews in food science and nutrition 2019 v.59 no.11 pp. 1794-1801
ISSN:
1549-7852
Subject:
antioxidants, cocoa butter, deacidification, degumming, diacylglycerols, food industry, fractionation, free fatty acids, functional properties, healthy diet, hydrolysates, hydrolysis, ingredients, mango butter, mangoes, nutrient content, oxidative stability, refining, seeds, shortenings, squalene, sterols, temperature, triacylglycerols
Abstract:
Mango kernel fat (MKF) has been reported to have high functional and nutritional potential. However, its application in food industry has not been fully explored or developed. In this review, the chemical compositions, physical properties and potential health benefits of MKF are described. MKF is a unique fat consisting of 28.9–65.0% of 1,3-distearoyl-2-oleoyl-glycerol with excellent oxidative stability index (58.8–85.2 h at 110 °C), making the fat and its fractions suitable for use as high-value added food ingredients such as cocoa butter alternatives, trans-free shortenings, and a source of natural antioxidants (e.g., sterol, tocopherol and squalene). Unfortunately, the long period of dehydration of mango kernels at hot temperature results in the hydrolysis of triacylglycerols. The high levels of hydrolysates (mainly free fatty acids and diacylglycerols) limit the application of MKF in manufacturing these food ingredients. It is suggested that the physico-chemical and functional properties of MKF could be further improved through moderated refining (e.g., degumming and physical deacidification), fractionation, and interesterification.
Agid:
6464319