کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6399050 1330689 2012 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp
چکیده انگلیسی

In order to obtain rich dietary fibre concentrates with enhanced functional properties from peach peel and pulp, a treatment with ethanol (96% v/v) was performed previous to drying under 30 °C forced air convection for 7 h or under freeze drying. All the dietary fibre concentrates isolated were enriched in cell wall polymers and a high polyphenol content was associated to them. The yield of those proceeding from peel almost doubled the one of concentrates obtained from pulp and high hydration capacities were shown by all the concentrates. Fractions from peel showed the darkest colour. Oil holding capacity (1.81-2.4 g/g) was higher than the one reported in bibliography for peach bagasse (1.02 g/g) and quince wastes (1.59 g/g). Concerning the effect of the drying technique used, it was observed that air drying gave origin to pulp dietary fibre concentrates of lower oil holding capacity and less solid behaviour than freeze drying.

► Rich dietary fibre fractions from peel and pulp peaches were obtained. ► Ethanol treatment and a low air drying temperature or freeze drying were used. ► Fibre fractions showed good functional properties. ► Peel content strongly affected fibre fraction colour.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 49, Issue 1, November 2012, Pages 184-192
نویسندگان
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