Valorization of Mango By‐Products: Extraction and Characterization of Starch from Seed Kernels

Abstract This study optimizes the starch extraction process from mango seed kernels using a combined Plackett–Burman and Box–Behnken design. Further, the morphological and functional properties of extracted starch are analyzed. The particle size, temperature, time, and mixing solid–liquid ratio significantly affect the starch yield ( p ≤ 0.05). The optimized conditions (0.58 mm of particle size, 39.29 min duration, temperature of 49.29 °C, and mixing solid–liquid ratio of 1:5.02 g mL −1 ) yield 50.34% starch with 94.95% purity. In addition, the extracted starch shows excellent lightness value with a greenish and yellowish hue. The swelling power and water solubility index are improved by increasing the temperature. The granules are round to oval and of 19.4 µm particle size and exhibit 40.08% crystallinity and an A‐type pattern under X‐ray diffraction study. In addition, the extracted starch shows more elastic behavior during rheological analysis. Results suggest that the developed process would help industries to isolate high‐quality starch at a large scale, and starch extracted in this study has the potential for various applications.