Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements

Sezer, Duygu Başkaya; Ahmed, Jasim; Şümnü, Servet Gülüm; Şahin, Serpil

doi:10.1007/s11694-021-00883-0

Cited by 12 publications

(16 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This sample was denoted as untreated SCPP (U-SCPP). DF profiles of the SCPP samples were also reported by Başkaya Sezer (2022) and which SCPP samples had the highest SDF ratio and which processes were needed to accomplish these results were determined. These are MW, MW-HP, and MW-HP-EH treated SCPP.…”

Section: Methodsmentioning

confidence: 71%

“…Physicians suggest that 20%−30% of our daily DF intake should come from SDF (Dreher, 2018). SDF also compensates for rheological, textural, and sensory properties of the low-fat bakery products due to fat reduction (Başkaya Sezer, 2022;Ma & Han, 2019); thus, it is called a texture and rheology modifier. Huang et al (2020) reported that SDF improved the viscoelasticity and strength of dough.…”

Section: Introductionmentioning

confidence: 99%

“…HP could effectively promote the physicochemical and functional properties of DF by reducing particle size and improving surface characteristics (Song et al, 2013). Apart from these, some conventional treatments such as enzymatic hydrolysis (EH) change the chemical structure of DF and improve its functional properties (Başkaya Sezer, 2022;Pérez-López et al, 2016). Moreover, these thermal (MW and EH) and non-thermal (HP) treatments convert IDF to SDF (Başkaya Sezer, 2022;Gan et al, 2020;Pérez-López et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The effects of different fiber fractions from sour cherry (Prunus cerasus L.) pomace and fiber modification methods on cake quality

Baskaya‐Sezer

2024

Journal of Food Science

View full text Add to dashboard Cite

Sour cherry pomace is the largest byproduct of sour cherry processing with more than 0.4 million tonnes per year. In this study, sour cherry pomace powder (SCPP) has been treated individually or by a combination of microwave (MW), enzymatic hydrolysis, and high pressure to increase soluble dietary fiber (SDF) content. Then, the untreated or treated forms of SCPP, their SDF, and insoluble dietary fiber (IDF) isolates were added (5%) to the reduced‐fat cake. Rheological, physical, and textural properties of the full‐fat (50%) and the reduced‐fat (25% fat) cakes enriched with dietary fiber (DF) were compared. SDF enrichment minimized the negative effect of fat reduction in the cake. Water absorption, mixing tolerance, hardness, and springiness values of the SDF‐enriched samples were found as the lowest. Extensibility, energy, weight loss, and cohesiveness values were found to be the highest values with the addition of SDF. All treatments helped to decrease mixing tolerance, dough development, and stability time. MW was the critical treatment for DF modification. Individual MW‐treated DF samples increased resistance to extension of the dough samples as compared to the untreated SDF, IDF, and SCPP. Nevertheless, SDF showed better performance in acting as a fat replacer than IDF and SCPP.Practical ApplicationThe soluble dietary fiber (SDF) isolate minimized the negative effect of fat reduction in cakes. Water absorption and mixing tolerance of the dough were measured as the lowest. The hardness and springiness of soluble dietary fiber‐enriched cakes were found to be the lowest. Extensibility and weight loss reached the highest value when SDF was used. Treatments helped decrease mixing tolerance, dough development, and stability time.

show abstract

Section: Methodsmentioning

confidence: 71%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The effects of different fiber fractions from sour cherry (Prunus cerasus L.) pomace and fiber modification methods on cake quality

Baskaya‐Sezer

2024

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Additionally, processed SDF has been reported to reduce the glycemic index of biscuits (Jia, Yu et al., 2020). Başkaya Sezer (2022) also used E‐HP‐SDF as a fat substitute in biscuits and provided a 20% fat reduction with 2% SDF. Thus, the textural properties of a biscuit containing 10% fat with 2% SDF were found to be close to those of a biscuit containing 30% fat.…”

Section: Resultsmentioning

confidence: 99%

The effects of high‐pressure, enzymatic, and high‐pressure‐assisted enzymatic treatment on the properties of soluble dietary fibers and their use in jelly prepared with grape waste extract

Baskaya‐Sezer

2023

Journal of Food Science

View full text Add to dashboard Cite

This study aimed to investigate the physicochemical attributes of soluble dietary fibers (SDFs) of grape, which were isolated after enzymatic (using cellulase [0.1 MPa/60°C/30 min]), high‐pressure (HP) (100 MPa/60°C/30 min), or HP‐assisted enzymatic treatment (using cellulase [100 MPa/60°C/30 min]), then to evaluate textural properties, color, and microbiological load of jelly prepared using grape waste extract and either pectin or SDF types. HP‐assisted enzymatic treatment increased glucose adsorption capacity by more than 50%, and the water‐holding capacity of SDF more than twofold as compared to the levels measured in untreated‐SDF. After treatments, glucose and galactose contents decreased, whereas fructose, mannose, xylose, arabinose, and rhamnose ratios increased. The arabinose ratio increased more than twice by the effect of HP, whereas the xylose content increased almost fivefold with HP‐assisted enzymatic treatment. For the textural properties of jelly, HP‐assisted enzymatic treated‐SDF provided almost double values in gel strength and adhesiveness than those contributed by untreated‐SDF. It was followed by HP‐treated SDF jelly. The results showed that HP‐assisted enzymatic treatment developed more similar outcomes with enzymatic treatment, rather than HP treatment alone. HP‐assisted enzymatic hydrolysis is recommended for treating SDF for use in jelly due to its synergistic effect.Practical ApplicationHigh‐pressure‐assisted cellulase treatment provided the best properties to SDF for jelly. In combined treatment, impacts of cellulase treatment were more prominent than HP effects. Therefore, the use of HP assistance for enzymatic hydrolysis shortens the processing time. Moreover, the technological and functional properties (water holding, glucose adsorption capacity, and monosaccharide composition) of the combined treated‐fiber can improve. In addition, the color and textural properties of the jelly prepared with this treated‐fiber can be enhanced. In this way, it may be possible to obtain a good thickening agent. This material can also be an alternative to pectin.

show abstract

“…The enzymatic hydrolysis (EH) used in our laboratory for sour cherry pomace was followed in this work with a minor modification (Sezer et al., 2021). The dried GCRF samples (25 g) were dissolved in 200 mL of 50 m m citrate buffer solution (1:10, w/v) at pH 5.0, and put in a refrigerator overnight for a complete hydration.…”

Section: Methodsmentioning

confidence: 99%

Effect of high‐pressure treatment and cellulase‐mediate hydrolysis on functional, rheological and microstructural properties of garden cress seed residual fibre

Mulla

Ahmed

Baskaya‐Sezer

et al. 2021

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

SummaryGarden cress (Lepidium sativum) is valued in Asia and some part of Africa for its seed oil and other parts of plant that retain curative activities and act as a tonic in traditional medicine. The residue left over after the oil and protein extraction is a rich source of bioactive compounds and dietary fibres. The garden cress seed residual fibre (GCRF) contained 99.82% total dietary fibre (TDF), 99.4% insoluble dietary fibre (IDF) and 0.38% soluble dietary fibre (SDF). To improve the industrial applications of the GCRF, an approach was taken to break down the IDF into the SDF following a treatment of enzymatic hydrolysis [cellulase at 2% or 5% (w/w)] and high‐pressure processing (600 MPa/15 min) or a combination of both. The combined treatment had significantly improved the SDF concentration by loosening the surface structure of the GCRF and enhanced the hydration properties. The structural changes were elucidated using the Fourier transform infrared spectroscopy, rheometry and scanning electron microscopy. The Fourier transform infrared spectrum revealed a major shift in the cellulose band because of the combined effect of high‐pressure processing and enzymatic hydrolysis. High‐pressure‐assisted enzymatic hydrolysis was determined the best combination to be ensured almost 18‐fold increase in SDF ratio and to be improved radical scavenging activity more than two times in addition to well‐documented change in viscoelastic properties of the GCRF.

show abstract

Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements

Cited by 12 publications

References 42 publications

The effects of different fiber fractions from sour cherry (Prunus cerasus L.) pomace and fiber modification methods on cake quality

The effects of different fiber fractions from sour cherry (Prunus cerasus L.) pomace and fiber modification methods on cake quality

The effects of high‐pressure, enzymatic, and high‐pressure‐assisted enzymatic treatment on the properties of soluble dietary fibers and their use in jelly prepared with grape waste extract

Effect of high‐pressure treatment and cellulase‐mediate hydrolysis on functional, rheological and microstructural properties of garden cress seed residual fibre

Contact Info

Product

Resources

About