Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast®

Peña-Armada, Rocío De la; Villanueva-Suárez, María José; Molina-García, Antonio Diego; Rupérez, Pilar; Mateos‐Aparicio, Inmaculada

doi:10.1016/j.lwt.2021.111421

Cited by 7 publications

(7 citation statements)

References 32 publications

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“…However, the utilisation of apple by-product has been investigated in the last decade, and significant beneficial usages have been determined [ 32 ]. Among them, the development of bioactive ingredients or novel food additives from apple waste is of great interest [ 33 , 34 ].…”

Section: History Of the Applementioning

confidence: 99%

“…Pectins can be fermented along the intestine favouring the growth of Lactobacillus or Bifidobacteria , therefore promoting the release of acetate and propionate, and enhancing gut health [ 62 , 63 ]. In fact, apple by-product potential as a prebiotic ingredient has been demonstrated and mainly attributed to its pectin content [ 33 , 34 , 45 , 62 ].…”

Section: Apple By-productmentioning

confidence: 99%

“…Therefore, efforts of the juice and cider industry should be focused on the valorisation of the apple by-product for the development of functional foods, dietary supplements, and/or food additives [ 34 ].…”

Section: Apple By-productmentioning

confidence: 99%

“…This effect is related to HHP technology, which can lead to cell wall disruption. As observed by scanning electron microscopy ( Figure 6 ), HHP-treated samples exhibited a less compact and porous microstructure and cavity formation, enabling an increase in cell wall accessibility [ 34 ]. Moreover, techno-functional properties were improved, namely, the swelling capacity, oil holding capacity, emulsifying activity, and emulsion stability.…”

Section: Innovation For Apple By-product Valorisationmentioning

confidence: 99%

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Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple

Peña-Armada

Mateos‐Aparicio

2022

Molecules

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The apple has been recognised as the most culturally important fruit crop in temperate land areas. Centuries of human exploitation and development led to the production of thousands of apple cultivars. Nowadays, the apple represents the third most widely cultivated fruit in the world. About 30% of the total production of apples is processed, being juice and cider the main resulting products. Regarding this procedure, a large quantity of apple by-product is generated, which tends to be undervalued, and commonly remains underutilised, landfilled, or incinerated. However, apple by-product is a proven source of bioactive compounds, namely dietary fibre, fatty acids, triterpenes, or polyphenols. Therefore, the application of green technologies should be considered in order to improve the functionality of apple by-product while promoting its use as the raw material of a novel product line. The present work provides a holistic view of the apple’s historical evolution, characterises apple by-product, and reviews the application of green technologies for improving its functionality. These sustainable procedures can enable the transformation of this perishable material into a novel ingredient opening up new prospects for the apple’s potential use and consumption.

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Section: History Of the Applementioning

confidence: 99%

Section: Apple By-productmentioning

confidence: 99%

Section: Apple By-productmentioning

confidence: 99%

Section: Innovation For Apple By-product Valorisationmentioning

confidence: 99%

See 2 more Smart Citations

Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple

Peña-Armada

Mateos‐Aparicio

2022

Molecules

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“…In the Pérez-López et al (2017) study, a synergistic effect was observed between the hydrolytic enzyme and HP with increasing soluble DF (SDF) content and a decrease in the molecular weight of DFs, in addition to three times higher polysaccharide content, compared to the untreated sample (okara). De la Peña-Armada et al (2021) detected raised arabinose, rhamnose, glucose, and galactose content of SDF by more than 200% with an HP-aided cellulase effect. The amount of water-soluble carbohydrates and the physicochemical properties of SDF also increased up to threefold depending on the magnitude of pressure and processing time in the presence of cellulase (De la Peña-Armada et al, 2021).…”

Section: Introductionmentioning

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

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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.

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Effect of ultra-high pressure treatment on structural and functional properties of dietary fiber from pomelo fruitlets

Huan

Guo

et al. 2023

Food Bioscience

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Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast®

Cited by 7 publications

References 32 publications

Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple

Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple

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 ultra-high pressure treatment on structural and functional properties of dietary fiber from pomelo fruitlets

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