Investigation of physicochemical properties, digestibility, and 3D printability of three unripe mango pulp starches

This study integrated multiscale structural characterization to elucidate the structure and functionality of starches from three mango cultivars. All three mango starches were of C-type crystalline features. Jinhuang mango starch (JHMS) showed the highest amylose content (25.25%) with a distinct short-range ordered structure and amorphous regions, resulting in superior water-binding capacity and moderate relative crystallinity (RC), onset gelatinization temperature (T o ) and resistant starch (RS) content. Tainong mango starch (TNMS), despite having the lowest RC, featured a more branched amylopectin structure, contributing to the highest T o (65.72 °C) and an elevated RS content (28.65%). Ivory mango starch (IVMS) had the highest RC (30.9%), but lower amylose content and longer chain length (Rh AM = 19.13 nm), demonstrating the lowest T o (63.11 °C) along with excellent rheological stability and gel strength. Notably, JHMS exhibited optimal 3D printability due to its balanced viscosity and structural integrity. These findings highlight the potential of underutilized mango starches for tailored food and 3D printing applications. • Three unripe mango pulp starches displayed C-type crystallinity and varying structures. • Jinhuang Mango starch had the highest amylose content with distinct short-range order. • Tainong mango starch showed the highest gelatinization temperature and resistant starch. • Ivory mango starch displayed the highest relative crystallinity and gel strength. • Jinhuang mango starch demonstrated optimal 3D printing performance.