Characterization of powder and pectin of mango pericarp (Mangifera indica L.) ripe ʻAtaulfoʼ and SWOT analysis of its processing

Abstract

The mango industrialization generates byproducts to have a great potential to be reprocessed and sold. In this study, pericarp and pectin powder from a ripe ʻAtaulfoʼ mango were characterized, additionally a proposal to extract pectin was analyzed according to the SWOT (Strengths-Weaknesses-Opportunities-Threats) matrix. The ʻAtaulfoʼ mango pericarp was dehydrated and ground; the main characteristics of pericarp powder includes 34.36 ± 1.67% soluble fiber, 22.86 ± 0.03% insoluble fiber, 0.39 ± 0.01 water activity, and 38.72 ± 0.8 degrees of rest angle. Pectin yield, regarding to the pericarp powder was 5.40 ± 1%, with 94.27 ± 8.7 kDa in molecular weight, 6.35 ± 0.63% of methoxyl groups, and 46.07±0.87% of esterification. The infrared spectrum obtained from ripe ʻAtaulfoʼ mango pectin was similar to the spectrum of commercial pectins from citrus byproducts. The dehydrated pericarp of ʻAtaulfoʼ mango can be used in food formulations and for obtaining pectin as a value-adding alternative in the dehydrated mango products industry.