Biochemical Characterization and Sustainable Valorization of Mango (Mangifera indica L.) Seed Starch: Unlocking an Agro-Industrial Waste for Biopolymer Applications

Starch is an essential biopolymer traditionally sourced from cassava, corn, and potato, with widely used applications in the food, pharmaceutical, and cosmetic industries due to its biodegradability, biocompatibility, and functional versatility. However, the growing demand for conventional starch sources raises sustainability and food security concerns. Mango (Mangifera indica L.) seeds, which constitute approximately ۱۰–۲۵% of the fruit’s total weight, are commonly discarded as agro-industrial waste byproduct despite being rich in starch. Mango seed starch has recently been used as an alternative source of starch due to its desirable physicochemical and functional properties. This review examines starch derived from mango seed kernels, with focus on its botanical origins, extraction techniques, physicochemical characteristics, nutritional significance, industrial applications, and associated limitations. Mango seed starch shows high amylose content, favorable swelling capacity, thermal stability, and potential health benefits, supporting its application in food, pharmaceutical, cosmetic, and biodegradable packaging industries. The review also highlights challenges limiting large-scale application, such as species variability, antinutritional compounds, inadequate processing setup, and regulatory constraints. Future research should focus on improved extraction and modification techniques, alongside sustainability assessments, to enhance the commercial viability and sustainable utilization of mango seed starch.

کلیدواژه ها:

Agro-industrial waste ، Biopolymer ، Mangifera indica ، Mango seed starch ، Starch extraction ، Physiochemical properties