(1) Background: Starch is the main component of mango (Mangifera indica) kernel, making it an alternative to obtain an ingredient from a non-conventional source with potential application in food and other industrial applications; however, reports on the use of new extraction techniques for this material are scarce. The main objective of this research was to evaluate the effect of ultrasound-assisted extraction (UAE) on the yield, chemical, techno-functional, rheological, and pasting properties of starch isolated from a non-conventional source such as a mango kernel. (2) Methods: Different power sonication conditions (120, 300, and 480 W) and sonication time (10, 20, and 30 min) were evaluated along with a control treatment (extracted by the wet milling method). (3) Results: Ultrasound-assisted extraction increases starch yield, with the highest values (54%) at 480 W and 20 min. A significant increase in the amylose content, water-holding capacity, oil-holding capacity, solubility, and swelling power of ultrasonically extracted starches was observed. Similarly, mango kernel starch (MKS) exhibited interesting antioxidant properties. The sol-gel transition temperature and pasting parameters, such as the breakdown viscosity (BD) and the setback viscosity (SB), decreased with ultrasound application; (4) Conclusion: indicating that ultrasound caused changes in physical, chemical, techno-functional, rheological, and pasting properties, depending on the power and time of sonication, so it can be used as an alternative starch extraction and modification technique, for example, for potential application in thermally processed food products such as baked goods, canned foods, and frozen foods.

Mango (Mangifera indica) is a fruit highly consumed for its flavor and nutrient content. The mango peel is rich in compounds with biological functionality, such as antioxidant activity among others. The influence of microwave-assisted extraction variables on total phenol compounds (TPC) and antioxidant activity (TEAC) of natural extracts obtained from mango peel var. Tommy and Sugar were studied using a response surface methodology (RSM) and Artificial Neural Networks (ANN). TPC of mango peel extract var. Tommy was significantly influenced by time extraction ($X_1$), solvent/plant ratio ($X_2$) and concentration of ethanol ($X_3$) and while mango peel extract var. Sugar was influenced by $X_2$. TEAC by ABTS was significantly influenced by $X_3$. Maximum of TPC (121.3 mg GAE / g of extract) and TEAC (1185.9 μmol Trolox/g extract) for mango peel extract var. Tommy were obtained at $X_1=23.9s$, $X_2=12.6\mathrm{mL}/\mathrm{g}$and $X_3=63.2\%$, and for mango peel extract var. Sugar, the maximum content of TPC (224.86 mg GAE/g extract) and TEAC (2117.7 μmol Trolox/g extract) were obtained at $X_1=40s$, $X_2=10\mathrm{mL}/\mathrm{g}$ and $X_3=74.9\%$. The ANN model presented a higher predictive capacity than the RSM $(R_{\mathit{ANN}}^2>R_{\mathit{RSM}}^2,{\mathit{RMSE}}_{\mathit{ANN}}<{\mathit{RMSE}}_{\mathit{RSM}}\text{and}$${\mathit{AAD}}_{\mathit{ANN}}<{\mathit{AAD}}_{\mathit{RSM}}).$ These extracts can be used for the development of new products.

Mango (Mangifera indica) is a tropical fruit highly desired for its vitamin content and flavor, but its peel is considered a byproduct or waste. However, mango peel contains some bioactive compounds that improve food quality matrix for the development of edible coatings or films. The effect of phenolic mango (Mangifera indica) peel extracts on the physicochemical, rheological, and microstructural properties of xanthan gum-based coating solutions was evaluated. The obtained solutions were stable during the study period and presented a non-Newtonian fluid type shear-thinning behavior described by Ostwald–de Waele. Moreover, viscoelastic properties revealed that the elastic modulus was higher than the viscous modulus, showing a characteristic of weak gels. The addition of extracts did not alter the shear rate and viscoelastic character of the solutions, preserving the pseudoplasticity and weak gel behavior of xanthan gum associated with spreadability and adherence of coatings; it modified the gel structure as a function of temperature. Furthermore, the coating solutions of xanthan gum and phenolic mango peel extracts are an alternative to develop complex food systems such as edible coatings, edible films, or delivery systems.