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Sustainable Ice Cream Base: Harnessing Mango Seed Kernel ( Mangifera indica L. var. Tommy Atkins) Waste and Cheese Whey

Author

Listed:
  • Pedro Gerardo Trejo-Flores

    (Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas (UNICACH), Libramiento Norte Poniente No. 1150, Lajas Maciel, Tuxtla Gutiérrez 29039, Mexico
    These authors contributed equally to this work.)

  • Lester Alejandro Santiago-Rodríguez

    (Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas (UNICACH), Libramiento Norte Poniente No. 1150, Lajas Maciel, Tuxtla Gutiérrez 29039, Mexico
    These authors contributed equally to this work.)

  • María Emperatriz Domínguez-Espinosa

    (Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas (UNICACH), Libramiento Norte Poniente No. 1150, Lajas Maciel, Tuxtla Gutiérrez 29039, Mexico)

  • Abumalé Cruz-Salomón

    (Escuela de Ciencias Químicas, Universidad Autónoma de Chiapas (UNACH), Carretera Panamericana Ocozocoautla-Cintalapa Km 2.5, Ocozocoautla de Espinosa 29140, Mexico)

  • Paulina Elizabeth Velázquez-Jiménez

    (Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas (UNICACH), Libramiento Norte Poniente No. 1150, Lajas Maciel, Tuxtla Gutiérrez 29039, Mexico)

  • Jesús Mauricio Ernesto Hernández-Méndez

    (Escuela de Ciencias Químicas, Universidad Autónoma de Chiapas (UNACH), Carretera Panamericana Ocozocoautla-Cintalapa Km 2.5, Ocozocoautla de Espinosa 29140, Mexico)

  • Mario Alberto Morales-Ovando

    (Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas (UNICACH), Libramiento Norte Poniente No. 1150, Lajas Maciel, Tuxtla Gutiérrez 29039, Mexico)

  • Kelly del Carmen Cruz-Salomón

    (División de Estudios de Posgrado e Investigación, Tecnológico Nacional de México (TNM), Campus Tuxtla Gutiérrez, Tuxtla Gutierrez 29050, Mexico)

  • Maritza del Carmen Hernández-Cruz

    (Escuela de Ciencias Químicas, Universidad Autónoma de Chiapas (UNACH), Carretera Panamericana Ocozocoautla-Cintalapa Km 2.5, Ocozocoautla de Espinosa 29140, Mexico)

  • Paola Tayde Vázquez-Villegas

    (Departamento de Ingenieria en Industrias Alimentarias, Tecnológico Nacional de México (TNM)/ITS Cintalapa, Carretera Panamericana Km 995, Cintalapa de Figueroa 30400, Mexico)

  • Rosa Isela Cruz-Rodríguez

    (División de Estudios de Posgrado e Investigación, Tecnológico Nacional de México (TNM), Campus Tuxtla Gutiérrez, Tuxtla Gutierrez 29050, Mexico)

  • Rocío del Pilar Serrano-Ramírez

    (Escuela de Ciencias Químicas, Universidad Autónoma de Chiapas (UNACH), Carretera Panamericana Ocozocoautla-Cintalapa Km 2.5, Ocozocoautla de Espinosa 29140, Mexico)

  • Yazmin Sánchez-Roque

    (Dirección de Ingeniería Agroindustrial, Universidad Politécnica de Chiapas (UPChiapas), Carretera Tuxtla Gutiérrez-Portillo Zaragoza Km 21 + 500, Suchiapa 29150, Mexico)

  • Heber Vilchis-Bravo

    (Instituto de Investigación e Innovación en Energías Renovables, Universidad de Ciencias y Artes de Chiapas (UNICACH), Libramiento Norte Poniente No. 1150, Lajas Maciel, Tuxtla Gutiérrez 29039, Mexico)

Abstract

The agro-food industry plays a crucial role in enhancing living standards; however, inadequate losses and waste management persists as significant challenges within its processes. Particularly, mango and cheese processing generate substantial waste, leading to ecological disruptions, economic losses, and concerns related to food security and public health. To address these issues, this study was aimed at utilizing this waste to produce a high-quality ice cream base, thereby valorizing the discarded materials. This approach not only adds nutritional value but also contributes to food security and sovereignty. The raw materials (cheese whey, oil, and starch) were subjected to physicochemical characterization, leading to the development of three different ice cream base formulations. Subsequently, the ice cream bases were evaluated for their physicochemical, functional, and sensory properties. The findings of this study revealed that mango seed kernel and cheese whey waste contain valuable components that enable the creation of an ice cream base with excellent physicochemical, functional, and sensory properties. Moreover, this research showcases a promising solution for effectively valorizing food waste and generating value-added products such as ice cream, thus promoting sustainability and resource optimization within the agro-food industry.

Suggested Citation

  • Pedro Gerardo Trejo-Flores & Lester Alejandro Santiago-Rodríguez & María Emperatriz Domínguez-Espinosa & Abumalé Cruz-Salomón & Paulina Elizabeth Velázquez-Jiménez & Jesús Mauricio Ernesto Hernández-M, 2023. "Sustainable Ice Cream Base: Harnessing Mango Seed Kernel ( Mangifera indica L. var. Tommy Atkins) Waste and Cheese Whey," Sustainability, MDPI, vol. 15(19), pages 1-21, October.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:19:p:14583-:d:1255517
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    References listed on IDEAS

    as
    1. Tapia Santos, Magaly & Perez Armendariz, Beatriz & Cavazos Arroyo, Judith & Mayett Moreno, Yesica, 2013. "OBTENCIÓN DE ACEITE DE SEMILLA DE MANGO MANILA (Mangifera indica L.) COMO UNA ALTERNATIVA PARA APROVECHAR SUBPRODUCTOS AGROINDUSTRIALES EN REGIONES TROPICALES," Revista Mexicana de Agronegocios, Sociedad Mexicana de Administracion Agropecuaria, vol. 32(January-J), pages 1-9, March.
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