Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient

Atencio, Sharmaine; Bernaerts, Tom; Liu, Danyang; Reineke, Kai; Hendrickx, Marc; Loey, Ann Van

doi:10.1016/j.ifset.2021.102669

Cited by 13 publications

(28 citation statements)

References 53 publications

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“…The pumpkin AcUF was characterized by very small and spherical particles in comparison to the other matrices. The d4,3 of these particles was 97 µm, which is in accordance with Atencio et al [23] who observed that the peak of the PSD in the In contrast, the carrot AcUF was mainly constituted by particles with intact celllike morphology occurring in a clustered way. Other researchers, who performed hightemperature blanching on carrot tissue, namely 5 min at 95 • C [60] and 40 min at 90 • C [61], also observed the presence of cell clusters after blending.…”

Section: Microstructure Of the Acid-unextractable Fractions In Suspension Before High-pressure Homogenizationsupporting

confidence: 89%

“…The pumpkin AcUF was characterized by very small and spherical particles in comparison to the other matrices. The d 4,3 of these particles was 97 µm, which is in accordance with Atencio et al [23] who observed that the peak of the PSD in the AcUF of pumpkin pomace was approximately 100 µm and to Mayor et al [66], who reported a mean diameter for pumpkin cells of 136 µm. The particles in the carrot AcUF suspension had a d 4,3 of 226 µm and varied greatly in particle size.…”

Section: Microstructure Of the Acid-unextractable Fractions In Suspension Before High-pressure Homogenizationsupporting

confidence: 88%

“…The UA content of 168 mg/g in the AIR of onion is lower than reported before by Redgwell and Selvendran [40] (279 mg/g) for onion CWM obtained after extensive purification. The lowest UA content was observed for the AIR of pumpkin (78 mg/g), which is lower than what was observed by Atencio et al [23] for the AIR of pumpkin pomace (136 mg/g). In Figure 1B, the retention of UA in the AcUF expressed to the total amount in the AIR is shown.…”

Section: Chemical Characterizationcontrasting

confidence: 74%

“…The UA content was even higher in the AcUF than in the AIR of pumpkin. This can be attributed to the high starch and protein content in the pumpkin AIR [23,41], which is expected to be co-extracted with pectin during the acid extraction. In this context, de Escalada Pla et al [41] observed co-extraction of a high amount of Glc, partially originating from starch, during cold water pectin extraction from pumpkin.…”

Section: Chemical Characterizationmentioning

confidence: 99%

“…For lemon peel and pumpkin pomace, it is already shown that the texturizing potential of CWM could be improved by (partial) pectin depletion of the CWM and HPH [23,24]. After nitric acid pectin extraction (pH value of 1.6, 80 • C, 1 h) on the alcohol-insoluble residue (AIR) of lemon peel and pumpkin pomace, of which the conditions are in line with industrially relevant pectin extraction conditions [25], the G of the suspensions of the unextractable fractions were higher than of the suspensions prepared from the material without preceding pectin depletion and could be further improved by HPH [23,24]. In the current study, the texturizing potential of partially pectin-depleted CWM obtained as the unextractable fraction after nitric acid pectin extraction on the AIR, referred to as the acidunextractable fraction (AcUF), was studied for an array of relevant fruits and vegetables.…”

Section: Introductionmentioning

confidence: 99%

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Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization

Audenhove

Bernaerts

Putri

et al. 2021

Foods

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In the current study, the texturizing properties of partially pectin-depleted cell wall material (CWM) of apple, carrot, onion and pumpkin, and the potential of functionalization by high-pressure homogenization (HPH) were addressed. This partially pectin-depleted CWM was obtained as the unextractable fraction after acid pectin extraction (AcUF) on the alcohol-insoluble residue. Chemical analysis was performed to gain insight into the polysaccharide composition of the AcUF. The microstructural and functional properties of the AcUF in suspension were studied before HPH and after HPH at 20 and 80 MPa. Before HPH, even after the pectin extraction, the particles showed a cell-like morphology and occurred separately in the apple, onion and pumpkin AcUF and in a clustered manner in the carrot AcUF. The extent of disruption by the HPH treatments at 20 and 80 MPa was dependent on the botanical origin. Only for the onion and pumpkin AcUF, the water binding capacity was increased by HPH. Before HPH, the texturizing potential of the AcUFs was greatly varying between the different matrices. Whereas HPH improved the texturizing potential of the pumpkin AcUF, no effect and even a decrease was observed for the onion AcUF and the apple and carrot AcUF, respectively.

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Section: Microstructure Of the Acid-unextractable Fractions In Suspension Before High-pressure Homogenizationsupporting

confidence: 89%

“…The pumpkin AcUF was characterized by very small and spherical particles in comparison to the other matrices. The d 4,3 of these particles was 97 µm, which is in accordance with Atencio et al [23] who observed that the peak of the PSD in the AcUF of pumpkin pomace was approximately 100 µm and to Mayor et al [66], who reported a mean diameter for pumpkin cells of 136 µm. The particles in the carrot AcUF suspension had a d 4,3 of 226 µm and varied greatly in particle size.…”

Section: Microstructure Of the Acid-unextractable Fractions In Suspension Before High-pressure Homogenizationsupporting

confidence: 88%

Section: Chemical Characterizationcontrasting

confidence: 74%

Section: Chemical Characterizationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization

Audenhove

Bernaerts

Putri

et al. 2021

Foods

Self Cite

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Pectins from food waste: characterization and functional properties of pectic polysaccharide extracted from pumpkin (Cucurbita moschata Duch.) peels

Chen,

et al. 2024

Eur Food Res Technol

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Physicochemical and Antioxidant Properties of White (Fiano cv) and Red (Negroamaro cv) Grape Pomace Skin Based Films

et al. 2022

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Grape pomace, as by-product of wine making, is a source of polyphenols, fibers, fatty acids, metals, and organic acids, which could be used as raw component for the production of sustainable materials. Novel biodegradable films based on pomaces, from Negroamaro (red) and Fiano (white), Italian grape cultivars, were fabricated. Physical, chemical and antioxidant properties of material produced were characterized. In particular, migration tests of phenols from pomace films to aqueous food simulant medium were investigated. Data obtained allowed to evaluate the antioxidant activity in terms of total phenol assay and Trolox Equivalent Antioxidant Capacity assay and phenols profile. The characterization of phenolic composition confirmed the peculiarity of some compounds such as anthocyanins (191.17 ± 10.3 μg/g film) in red skin pomace film (NPF) and a great amount of flavanols (76.36 ± 1.72 μg/g film) in white skin pomace film (FPF). Antioxidant activity of polyphenols resulted in active films and was confirmed in migration test with aqueous food simulants. Physical properties of produced films were then studied in terms of morphological, thermal, mechanical and barrier properties. Finally, in the framework of sustainability and circular economy, the presented data paves the way to the design and production of active materials for packaging application starting from a widely available by-product derived from wine-making chain.

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Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient

Cited by 13 publications

References 53 publications

Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization

Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization

Pectins from food waste: characterization and functional properties of pectic polysaccharide extracted from pumpkin (Cucurbita moschata Duch.) peels

Physicochemical and Antioxidant Properties of White (Fiano cv) and Red (Negroamaro cv) Grape Pomace Skin Based Films

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