Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp

Escalada, Marina F. de; Gonzalez, P. Lozano de; Sette, Paula; Portillo, F.A Linares; Rojas, Ana M.; Gerschenson, Lía Noemi

doi:10.1016/j.foodres.2012.07.060

Cited by 53 publications

(51 citation statements)

References 40 publications

(76 reference statements)

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“…They were kept at environmental conditions for approximately 24 h. They were then subjected to a deastringency treatment in closed chambers with 95% of CO2 at 20ºC and 90% of relative humidity for 24 h. Subsequently, the persimmon fruits were washed, peeled and the pulp cut into small cubes for digestion. Additionally, fibre was extracted from persimmon peel or pulp according to Escalada, González, Sette, Portillo, Rojas, & Gerschenson (2012). For this purpose, each fraction (peel and pulp) was separately homogenized with a high-performance dispersing instrument (T25 digital Ultraturrax IKA).…”

Section: Raw Materialsmentioning

confidence: 99%

Evaluation studies of persimmon plant ( Diospyros kaki ) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion

et al. 2017

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III.5. EVALUATION STUDIES OF PERSIMMON PLANT (DIOSPYROS KAKI) FOR PHYSIOLOGICAL BENEFITS AND BIOACCESSIBILITY OF ANTIOXIDANTS BY IN VITRO SIMULATED GASTROINTESTINAL DIGESTIONMartínez-Las Heras, R., Pinazo, A., Heredia, A., Andrés, A. Food Chemistry 214: 478-485 (2017) ABSTRACTThis study aims to analyze the antioxidant benefits from persimmon leaf tea, fruit and fibres taking into account their changes along gastrointestinal digestion. The evolution of polyphenols, flavonoids and antioxidant capacity was studied using the recent harmonized in vitro protocol published by Minekus et al. (2014). The digestion was performed with and without digestive enzymes. Results showed aqueous leaf extract was richer in antioxidants than the fruit or the extracted fibres. Nevertheless, persimmon-leaf antioxidants were more sensitive to the digestive environment. In general, the oral conditions greatly affected the antioxidants, while gastric digestion led to slight additional losses. The intestinal step enhanced polyphenols and flavonoids solubility coming from the fruit and fibres. Additionally, the presence of digestive enzymes positively contributed to antioxidant release throughout digestion. Finally, the bioaccesibility of polyphenols, flavonoids and antioxidant activity of persimmon fruit were 1.4, 1.0 and 3.8 times higher than in aqueous leaf extract.

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Section: Raw Materialsmentioning

confidence: 99%

Evaluation studies of persimmon plant ( Diospyros kaki ) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion

et al. 2017

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“…In sum, high temperatures break down glucosidic bonds in polysaccharide, which can lead to the release of oligosaccharides and thus increase the quantity of SDF (Wolf, 2010). The dietary fi bre from peach bagasse Prunus persica L. was obtained by a process involving ethanol pretreatment and subsequent microwave drying (de Escala de Pla et al, 2012). The use of 4.6 mL of ethanol (96 mL/100 mL) per gram of tissue in the extraction step performed at 20°C for 15 min and a temperature of 55.0°C for drying in a microwave equipment working at a maximum power of 450 W. The results showed that after air drying was used, oil-holding capacity decreased.…”

Section: Thermal Processesmentioning

confidence: 99%

Effect of food processing on the physicochemical properties of dietary fibre.

Ozyurt

Ötleş

2016

Acta Sci Pol Technol Aliment

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Dietary fi bre is the edible parts of plants, or similar carbohydrates, which are resistant to digestion and absorption in the small intestine (Almeida et al., 2013). Natural sources of dietary fi ber are found in the complex mixture of polysaccharides, which make up the cell walls of fruit, vegetables, and whole-grain cereals (Redgwell and Fischer, 2005). However, knowledge on dietary fi bre has improved signifi cantly in both physiological and analytical areas over the last decades. Dietary fi bre has a lot of positive health eff ects, such as bowel function, reduced risk of coronary heart disease, type 2 diabetes and improved weight maintenance.Many analytical methods and defi nitions have evolved over the years. Therefore, approximately comparable dietary fi bre values were produced and presented in food composition databases for use in food research, the food industry and for nutritional counselling and education. Nowadays, dietary fi bre is one of the components in foods that cause a lot of confusion among users and producers of food composition data (Westenbrink et al., 2013). The physiological eff ect of dietary fi bre depends fi rst of all on its origin, the proportions of individual fractions, the degree of comminution of raw materials and the thermal processes applied. EFFECT OF FOOD PROCESSING ON THE PHYSICOCHEMICAL PROPERTIES OF DIETARY FIBRE ABSTRACTProducts derived from the manufacturing or processing of plant based foods: cereals, fruits, vegetables, as well as algae, are sources of abundant dietary fi bre. Diets high in dietary fi bre have been associated with the reduced risk of cardiovascular disease, diabetes, hypertension, obesity, and gastrointestinal disorders. These fi bre-rich products and byproducts can also fortify foods, increase their dietary fi bre content and result in healthy products, low in calories, cholesterol and fat. Traditionally, consumers have chosen foods such as whole grains, fruits and vegetables as sources of dietary fi bre. Recently, food manufacturers have responded to consumer demand for foods with a higher fi bre content by developing products in which highfi bre ingredients are used. Diff erent food processing methods also increase the dietary fi ber content of food. Moreover, its chemical and physical properties may be aff ected by food processing. Some of them might even improve the functionality of fi bre. Therefore, they may also be applied as functional ingredients to improve physical properties like the physical and structural properties of hydration, oil-holding capacity, viscosity. This study was conducted to examine the eff ect of diff erent food processing methods on the physicochemical properties of dietary fi bre.

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“…Central points were performed by triplicate. Uncoded levels (Table 1) were defined based on previous work (De Escalada Pla et al, 2012;Sette et al, 2011) and resulted for ethanol/sample factors: 2; 3; 4; 5 and 6 mL/g; while for microwave drying temperature were: 40; 50; 60; 70 and 80 C according preliminary assayed (Sette et al, 2011). The fractions were characterized through the measurement of the following properties (dependent variables): hydration properties (WRC, WHC, RW, SC), water-soluble fraction, oil holding capacity (OHC), yield and specific volume.…”

Section: Experimental Design and Statistical Analysismentioning

confidence: 99%

“…Processes such as drying can alter the physicochemical properties of the original products, thus modifying the functional properties of fibre fractions (Femenia, Bestard, Sanjuan, Rosell o, & Mulet, 2000). De Escalada Pla et al (2012) reported the effect of air drying and freeze drying on functional and physicochemical properties of DF obtained from peach Calred variety.…”

Section: Introductionmentioning

confidence: 99%

“…According to Murthy and Prasad (2005), the key features in the use of microwave heating is that the temperature and moisture gradients are in the same direction, being opposite to conventional heating where moisture should leave the matter against the temperature gradient. In previous works authors realized that an ethanol treatment step prior drying enhanced functional properties of dietary fibre (De Escalada Pla, Uribe, Fissore, Gerschenson, & Rojas, 2010;De Escalada Pla et al, 2012;De Escalada Pla, Eim, Rosell o, Gerschenson, & Femenia, 2015). Moreover, preliminary studies showed that the factors that most influenced the functional properties of DF when ethanol treatment was used along with microwave drying for its obtention, were ethanol/sample ratio and drying temperature (Sette, Latorre, Soria, de Escalada Pla, & Gerschenson, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying

Calvache

Fissore

Latorre

et al. 2015

LWT - Food Science and Technology

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Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp

Cited by 53 publications

References 40 publications

Evaluation studies of persimmon plant ( Diospyros kaki ) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion

Evaluation studies of persimmon plant ( Diospyros kaki ) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion

Effect of food processing on the physicochemical properties of dietary fibre.

Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying

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