Storage stability of a high dietary fibre powder from orange by‐products

Abstract

The goal of this investigation was to evaluate the effects of storage time and conditions on the physicochemical and microbiological properties of a high dietary fibre powder (HDFP). HDFP for this study was manufactured from orange juice industry by-products. The storage period was 11 months and samples were stored under vacuum or air exposure and under dark or light exposure. The HDFP is a stable product (based on chemical, microbiological and physicochemical properties) with large amounts of dietary fibre (71.62 ± 0.24 g 100 g )1 dry sample) and polyphenols content (40.67 ± 0.45 mg g )1 dry sample). Hesperidin is the major compound identified in HDFP (higher than 50% of total phenolic compounds). The packaging material used protects the HDFP only up to 6 months. After this time, the increase in moisture content decreases the quality of the product. The best storage conditions are packaging under vacuum and darkness. Both conditions preserve the colour of the fibres probably by means of avoiding pigment degradation.

The effect of extrusion processing on the physiochemical properties of extruded orange pomace

“…Owing to its low OHC, extruded orange pomace is a potential ingredient for fried products, since it would not cause an oily mouthfeel. The OHC is related to the chemical structure of plant polysaccharides and is influenced by surface properties, overall charge density, and the hydrophobic nature of the fibre particle (Fernandez-Lopez et al, 2009). Significant decreases in OHC in extruded orange pomace might be caused by a smaller number of lipophilic sites being released during extrusion.…”

Evaluación de epicatequina, teobromina y cafeína en cáscaras de cacao (<i>Theobroma cacao</i> L.), determinación de su capacidad antioxidante

“…La industria alimentaria está experimentando una creciente demanda de nuevos ingredientes de origen natural, la cual ha motivado a los investigadores a obtener ingredientes a partir de subproductos agroindustriales (Guerrero et al, 2008;Fernández-López et al, 2009, Ruiz-Navajas et al, 2010Viuda-Martos et al, 2012). Dependiendo de la disponibilidad de una tecnología adecuada, los subproductos pueden ser convertidos en productos comerciales, ya sea como materias primas para procesos secundarios (ingredientes de Actualmente, a nivel mundial se producen 3,5 millones de toneladas de cacao, de los cuales la cáscara representa 65% (Figueira et al, 1993;Kalvatchev et al, 1998) que son desechadas como residuos cada año, una convincente razón de investigadores para llegar a una mayor utilidad y salida rentable para este subproducto de la industria de chocolate.…”

“…La industria alimentaria está experimentando una creciente demanda de nuevos ingredientes de origen natural, la cual ha motivado a los investigadores a obtener ingredientes a partir de subproductos agroindustriales (Guerrero et al, 2008;Fernández-López et al, 2009, Ruiz-Navajas et al, 2010Viuda-Martos et al, 2012). Dependiendo de la disponibilidad de una tecnología adecuada, los subproductos pueden ser convertidos en productos comerciales, ya sea como materias primas para procesos secundarios (ingredientes de alimentos intermedios) o como ingredientes de nuevos productos (Sánchez-Zapata et al, 2009), ganando cada vez más interés debido a que estos son productos de alto valor y su recuperación puede ser económicamente atractiva (Murthy y Naidu, 2012).…”

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

“…Oil-holding capacity (OHC) is also a technological property related to the chemical structure of the plant polysaccharides and depends on surface properties, overall charge density, thickness, and hydrophobic nature of the fiber particle (Fernandez-Lopez et al, 2009 andFiguerola et al, 2005).…”