Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization

Putri, Novita I.; Celus, Miete; Audenhove, J. Van; Nanseera, Raymond P.; Loey, Ann Van; Hendrickx, Marc

doi:10.1016/j.foodhyd.2022.107638

Cited by 12 publications

(11 citation statements)

References 44 publications

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“…Although these studies can deliver very interesting information, the interpretation is often more complicated since the differences in composition are inherently linked with differences in microstructure. Observations on comparing different fruit and vegetable matrices are for example reported in publications by Putri et al (2022) and Van Audenhove, Bernaerts, Putri, et al (2021).…”

Section: The Combined Impact Of Pectin Depletion and Particle Size Re...mentioning

confidence: 99%

“…Furthermore, studies addressing CWM of different botanical origin showed that HPH at 20 MPa could substantially disrupt the AcUF cell wall network for a range of matrices, namely carrot, onion, pumpkin, grapefruit, orange and lemon (Atencio et al, 2021;Putri et al, 2022;Van Audenhove, Bernaerts, Putri, et al, 2021). In the case of apple AcUF, HPH at 20 MPa had only a limited impact on the microstructure.…”

Section: The Combined Impact Of Pectin Depletion and Particle Size Re...mentioning

confidence: 99%

“…(Chan et al, 2017;Ciriminna et al, 2022). On the other hand, the residual material, depleted in pectin (and thus relatively enriched in hemicellulose and cellulose), could be a promising ingredient to texturize food products (Chan et al, 2017;Ciriminna et al, 2022;Putri et al, 2022;Willemsen et al, 2017). In order to exploit CWM as an agent tailoring the rheological properties of food products, it can be essential to functionalise the CWM aiming to induce alterations in the compositional and/or structural properties leading to improved functional properties (Foster, 2011;Kunzek et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques

et al. 2023

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Section: The Combined Impact Of Pectin Depletion and Particle Size Re...mentioning

confidence: 99%

Section: The Combined Impact Of Pectin Depletion and Particle Size Re...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques

et al. 2023

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“…A dietary fiber which has been increasingly used is micro fibrillated cellulose commercially available as e.g., citrus fibers, which is a side stream from the juice industry and consist of both insoluble and soluble fibers (Lundberg et al, 2014;Korus et al, 2020;Bruno et al, 2021;Huang et al, 2021). It forms a swollen network in water; however, the behavior depends on the fiber size and pectin content (Korus et al, 2020;Bruno et al, 2021;Huang et al, 2021;Qi et al, 2021;Putri et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning

Ahlinder¹,

Höglund²,

Öhgren³

et al. 2023

Front. Food. Sci. Technol.

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As life expectancy increases so do age related problems such as swallowing disorders, dysphagia, which affects 10%–30% of people over 65 years old. For dysphagia patients the texture and rheological properties of the food, and the bolus, is critical to avoid choking and pneumonia. Texture modified foods, timbals, are often served to these patients due to their ease of swallowing. The main concern with these foods is that they do not look visually alike the food they replace, which can decrease the patient’s appetite and lead to reduced food intake and frailty. This study aims to improve both the visual appearance of texturized food as well as the energy density and fiber content of the timbal formulation. 3D scanning and additive manufacturing (3D Printing) were used to produce meals more reminiscent of original food items, increasing their visual appeal. Rheology was used to ensure the original flow profile was maintained as the timbal was reformulated by reducing starch contents and partially replacing with dietary fibers. The amount of starch was reduced from 8.7 wt% in the original formulation to 3.5 wt% and partially replaced with 3 wt% citrus fiber, while maintaining properties suitable for both swallowing and 3D printing. The resulting formulation has improved nutritional properties, while remaining suitable for constructing visually appealing meals, as demonstrated by 3Dprinting a chicken drumstick from a model generated with 3D scanning.

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“…ZBLs are rich in nutrients such as cellulose, proteins, vitamins, and fats. They also contain minerals such as calcium, iron, and phosphorus, making them highly valuable for consumption [ 6 ]. The abundant chemical composition of ZBLs, including volatile oils, flavones, polyphenols, polysaccharides, and amides, gives them antioxidant and antibacterial activities, making them valuable for medicinal purposes.…”

Section: Introductionmentioning

confidence: 99%

Effects of High-Pressure Homogenization Treatment on the Development of Antioxidant Zanthoxylum bungeanum Leaf Powder Films for Preservation of Fresh-Cut Apple

Li,

Zhang,

Chen

et al. 2023

Foods

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This study determined that Zanthoxylum bungeanum leaves (ZBLs) are rich in functional components such as cellulose, protein, flavone, and polyphenols. Therefore, they were used as the main raw material, with sodium alginate as a thickener and glycerol as a plasticizer, to investigate the preparation of active films from ZBL powder through high-pressure homogenization (HPH). The physical, optical, mechanical, and antioxidant properties of the films were evaluated, and their application in preserving fresh-cut apples was examined. The results showed that the optimal concentration of ZBL powder was 1.5% under a 30 MPa HPH treatment. The resulting HPH-treated films exhibited a denser microstructure and improved water vapor barrier properties and mechanical strength. Compared to the films without HPH treatment, the tensile strength increased from 4.61 MPa to 12.13 MPa, the elongation at break increased from 21.25% to 42.86%, the water vapor permeability decreased from 9.9 × 10−9 g/m·s·Pa to 8.0 × 10−9 g/m·s·Pa, and the transparency increased from 25.36% to 38.5%. Compared to the control group, the fresh-cut apples packaged with the HPH-treated ZBL active films exhibited effective preservation of apple quality during a five-day period at 4 °C and 70% humidity, showing better preservation effects than the other groups. In conclusion, the use of HPH treatment in developing novel biopolymer active films from ZBL powders with enhanced properties holds potential for various applications.

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Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization

Cited by 12 publications

References 44 publications

The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques

The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques

Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning

Effects of High-Pressure Homogenization Treatment on the Development of Antioxidant Zanthoxylum bungeanum Leaf Powder Films for Preservation of Fresh-Cut Apple

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