Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8891920 | LWT - Food Science and Technology | 2018 | 8 Pages |
Abstract
Wastes from iceberg salad fresh-cut processing were submitted to air-drying, freeze-drying, and supercritical-CO2-drying with or without ethanol as co-solvent. Drying was combined with grinding to obtain flours. Samples were analysed for macro- and micro-appearance, particle size, dietary fibre, polyphenol content, antioxidant activity, water vapour sorption, water and oil holding capacity. Air-drying produced a collapsed brown material allowing a flour rich in fibre (>260Â g/kg) and polyphenols (3.05Â mg GAE/gdw) with antioxidant activity (6.04 ODâ3/min/gdw) to be obtained. Freeze-drying maintained vegetable structure and colour while partly retaining polyphenols (1.23Â mg GAE/gdw). Supercritical-CO2-drying with ethanol as co-solvent, produced an expanded material able to entrap huge amounts of water and oil (43.2 and 35.2Â g of water and oil for g of dry sample). Air-dried salad waste derivatives could be used as functional food ingredients, while supercritical-CO2-dried ones can be exploited as bulking agents and absorbers of oil spills or edible oils.
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Authors
Stella Plazzotta, Sonia Calligaris, Lara Manzocco,