A comprehensive review on isolation, modification and characterization of mango seed starch for its application in food industries

A biodegradable polysaccharide, starch is vital to many businesses because of its affordability, availability, and adaptability. An eco-friendly and sustainable source of starch, mango seeds are a frequently discarded by-product of the processing of mangoes that encourages waste valorization and resource recovery. Techniques based on alkali, enzymatic, and aqueous methods are employed to extract starch from mango seeds; each is assessed for effectiveness, yield, and environmental impact. The functional qualities of native starch are limited by nature and can be improved via alteration. While chemical alterations like esterification, oxidation, and cross-linking increase solubility, film-forming ability, and enzymatic resistance, physical techniques like heat-moisture treatment and annealing improve thermal stability and gelatinization. Mango seed starch now has a wide range of uses thanks to these developments, such as a food thickener and stabilizer, a disintegrant in medication formulations, and a biodegradable substitute in adhesives and plastics. Mango seed starch supports sustainable industrial operations by lowering dependency on traditional starch supplies and efficiently using agricultural waste. By enhancing its structural qualities, physicochemical characteristics, and technical value, modification procedures can significantly increase the qualities of native starch. Depending on the modification, starch's properties—such as its solubility in cold water, its ability to expand after heating, and its propensity to retrograde—are essential for its usage in industry. To promote environmental and economic sustainability, the goal is to draw attention to its potential as a renewable resource and encourage its creative usage across a range of industries.