Using different physical treatments to modify the structure and improve the technofunctional properties of clementine by-products

UV-C Treatment Impact on the Availability of Water-Soluble Carbohydrates, Polyphenols, and Antioxidant Capacity of an Algerian Underutilized Date Fruit (Phoenix dactylifera L.)

“…The date fruit sample showed an OHC value of 7.38 ± 0.30 g/g and a bulk density of 1.81 ± 0.01 g/mL ( Table 1 ). This outcome exceeded the values reported by Lorente et al [ 46 ] (1.81- 2.08 g/g) in Turrón coproducts, Jose et al [ 45 ] (2.38–2.76 g/g) in pineapple pomace, Martínez et al [ 47 ] (2.1–2.6 g/g) and Alvarez et al [ 49 ] (1.94–4.67 g/g) for OAC in clementine by-products and grape seed flour, respectively. However, it was lower than those found by Megías et al [ 48 ] (14.1–25.4 g/g) in grape pomace.…”

“…This relationship is indicative of the sample’s efficiency in absorbing and retaining water. These outcomes fell within the range observed by Teye et al [ 44 ] (3.2–4.5 mL/g) in sweet potato flour and some underutilized seasonal vegetables, surpassing those found by Jose et al [ 45 ] (0.16–0.26 mL/g) and Lorente et al [ 46 ] (2.34–2.97 mL/g) in pineapple pomace and Turrón coproducts, respectively, and remaining below those indicated by Martínez et al [ 47 ] (4.6–11.4 mL/g) in clementine by-products for swelling capacity. Regarding water retention capacity, the finding aligns with Martínez et al [ 47 ] with the range 6.00–10.60 g/g in clementine by-products but stands higher than those reported by Teye et al [ 44 ] (1.42–1.96 g/g) in sweet potato flour and some underutilized seasonal vegetables, Jose et al [ 45 ] (5.15–5.69 g/g) in pineapple pomace, Megías et al [ 48 ] (2.4–21.3 g/g) in grape pomace, Alvarez et al [ 49 ] (1.91–4.47 g/g) in grape seed flour, and Lorente et al [ 46 ] (4.11–4.97 g/g) in Turrón coproducts.…”