What is it about?

This study is about the extraction of starch from mango kernel using centrifugation and chemical-based extraction methods. The different properties of the starch produced were also studied, which provided an idea about its prospective applications as packaging films.

Featured Image

Why is it important?

The extraction methods used during the study can be replicated for obtaining the starch from different other sources and Mango kernel starch can be further exploited for other applications.


I believe this manuscript is highly impactful in terms of process development and quality starch production from various byproducts.

Winny Routray
National Institute of Technology Rourkela

Read the Original

This page is a summary of: Standardization of process protocol for isolation of starch from mango kernel and its characterization, Journal of the Science of Food and Agriculture, November 2021, Wiley,
DOI: 10.1002/jsfa.11622.
You can read the full text:



The following have contributed to this page