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

Calvache, Jhon Edinson Nieto; Fissore, Eliana Noemí; Latorre, María Emilia; Soria, Marcelo; Escalada, Marina F. de; Gerschenson, Lía Noemi

doi:10.1016/j.lwt.2015.01.045

Cited by 21 publications

(12 citation statements)

References 33 publications

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“…It was stated by de Escalada Pla et al (7) that the OHC value in peach pulp fibre was 1.81 g oil per g dry sample and in peach peel fibre was 2.03 g oil per g dry sample. Calvache et al (30) reported high values of OHC in DF from peach bagasse P. persica L., which is in agreement with the results obtained in this study.…”

Section: Resultssupporting

confidence: 93%

Production and evaluation of mineral and nutrient contents, chemical composition, and sensory properties of ice creams fortified with laboratory-prepared peach fibre

Yangılar

2016

Food & Nutrition Research

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BackgroundIn the coming years, a nutraceutical food may provide both physical and mental benefits that are commonly attributed to the active components of the food.ObjectiveIn this study, we determined the nutrient and mineral contents, sensory properties, and physical and chemical characteristics of ice creams manufactured using peach fibre at different concentrations (1 and 2%).MethodA total of five experimental groups were formed: two types (from peach peel and pulp) of flour, two fibre concentrations (1 and 2%), and a control group without fibres.ResultsFlour obtained from peach pulp and peel was found to have a significant (p<0.05) effect on the chemical composition and elemental composition of ice cream samples, especially the rates of Ca, K, Mg, and P, which increased in the samples depending on the content of peach fibre. Sensory ratings and acceptability of ice creams decreased significantly with increasing peach peel fibre, whereas ice creams made with C (control) and B1 (ice creams made from 1% peach pulp fibre) was the highest scored by the panellists.ConclusionsPeach fibre concentrates might be used as a good source of nutraceutical ingredients.

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Section: Resultssupporting

confidence: 93%

Production and evaluation of mineral and nutrient contents, chemical composition, and sensory properties of ice creams fortified with laboratory-prepared peach fibre

Yangılar

2016

Food & Nutrition Research

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“…The protein content found in pulp and peel DFCs (Table ) is comparable to that reported for fractions of dietary fibre produced by processing of peach bagasse (6.6 g/100 g) in studies reported by Nieto‐Calvache et al . (). Non‐cellulosic carbohydrates content in pulp DFCs, was slightly higher ( P < 0.05) than in peel DFCs, and the values are in the order of those reported for dietary fibre concentrates produced from peach (de Escalada Pla et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Dietary fibre concentrates produced from papaya by‐products for agroindustrial waste valorisation

Calvache

Escalada

Gerschenson

2018

Int J of Food Sci Tech

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In this work, papaya agroindustrial wastes were treated with ethanol and subsequently dehydrated to produce pulp or peel dietary fibre concentrates (DFCs). Hot air convection (CV) and microwave (MW) assisted dehydration were studied. The DFCs produced were mainly composed by cell wall polymers such as cellulose, lignin, proteins and non-cellulosic carbohydrates. It was found that convective drying produced DFCs with lower uronic acid content than microwave drying. Besides, pulp DFCs dehydrated by MW presented higher values for hydration properties, compared to those reported in literature. Peel DFCs presented better antioxidant properties than those from the pulp. Use of peel tissue, as well as CV produced DFCs with higher values of glass transition temperature. The characteristics found in the DFCs allow concluding that these products may be added in a diverse range of food products, granting benefits that would normally be obtained using several additives.

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“…Moreover, it is important to highlight although the processing time reduction by itself is a very interesting result, this can also imply in reducing the energy consumption – which is relevant considering drying is a high-cost unit operation for the food industry, as this process consumes a lot of time and energy [56] . Therefore, the total energy consumed during pre-treatments and drying (until the final moisture of 20% w.b .)…”

Section: Resultsmentioning

confidence: 99%

Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics

Santos

Guedes

Rojas

et al. 2021

Ultrasonics Sonochemistry

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

Cited by 21 publications

References 33 publications

Production and evaluation of mineral and nutrient contents, chemical composition, and sensory properties of ice creams fortified with laboratory-prepared peach fibre

Production and evaluation of mineral and nutrient contents, chemical composition, and sensory properties of ice creams fortified with laboratory-prepared peach fibre

Dietary fibre concentrates produced from papaya by‐products for agroindustrial waste valorisation

Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics

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