Chemical profile, functional and antioxidant properties of tomato peel fiber

Navarro‐González, Inmaculada; García‐Valverde, Verónica; García‐Alonso, Javier; Periago, M. J.

doi:10.1016/j.foodres.2011.04.005

Cited by 280 publications

(155 citation statements)

References 44 publications

Supporting

Mentioning

131

Contrasting

Unclassified

Order By: Relevance

“…In particular, the swelling capacity of AIFC was greatly increased from 2.10 ml/g (0 h of reaction time) to 5.10 ml/g (72 h of reaction time). These values are similar to those of peach (2.34 ml/g) measured by Chen et al (2013), and higher than the swelling capacity of tomato peel fibre (0.11 ml/g) reported by Navarro-González et al (2011) and Qingeke (hull-less barley) flour (0.95 ml/g) reported by Du et al (2014). In general, soluble fibres have a high hydration capacity, and can hold water and swell to form viscous solutions.…”

Section: Resultssupporting

confidence: 79%

Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls

HeeJin¹,

Kyung-Young²

2015

Czech J. Food Sci.

View full text Add to dashboard Cite

Im H.J., Yoon K.Y. (2015): Production and characterisation of alcohol-insoluble dietary fibre as a potential source for functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls. Czech J. Food Sci., 33: 449-457.We examined the potential use of buckwheat hulls as a raw material for producing soluble dietary fibre. The insoluble fibre fraction obtained from buckwheat hulls was hydrolysed by two commercial enzymes (Celluclast 1.5L for the cellulose fraction and Viscozyme L for the hemicellulose fraction) to obtain soluble fibre hydrolysates. Alcohol-insoluble dietary fibre (AIF) was separated from the freeze-dried soluble hydrolysate by treatment with 85% ethanol. The waterholding, oil-binding, and swelling capacities of AIF were increased by enzymatic hydrolysis. AIF had significantly (P < 0.05) higher functional properties than the control. AIF from the hemicellulose fraction effectively hindered the diffusion of glucose and bile acid from dialysis membranes, and had a significantly (P < 0.05) greater bile acid inhibitory effect than carboxymethylcellulose or pectin. It can be concluded that AIF from buckwheat hulls by enzymatic hydrolysis can used as dietary supplement and additive in the food industry.

show abstract

Section: Resultssupporting

confidence: 79%

Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls

HeeJin¹,

Kyung-Young²

2015

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…Incorporation of vegetable matter rendered a firmer texture to pasta sample due to the nonstarchy nature of vegetables. In addition, the TDF content of tomato peels (mainly insoluble fibers) was found higher than that reported in other vegetables [20]. Similar results were observed by Yavad et al [6], who found an increase of pasta firmness (100% durum wheat) enriched with vegetable flour.…”

Section: Step 1 -Optimization Of Tomato Peels Flour Additionsupporting

confidence: 85%

Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product Particles Size Can Affect Final Quality of Pasta

Padalino¹,

Conte²,

Lecce³

et al. 2015

J Food Process Technol

View full text Add to dashboard Cite

The goal of the study is to investigate the impact of the incorporation of by-product (tomato peels) on durum wheat whole-meal spaghetti. To the aim, different amounts of tomato peels flour were added to pasta dough until the overall sensory quality reached its threshold (peels flour at 15% TP). Moreover, the effect of different particle sizes of tomato peels addition on sensory quality of pasta was also evaluated. The increase of particle sizes determined a decline of pasta sensory quality. So, samples enriched with fine particles showed high sensory quality, a more acceptable cooking quality and the lowest value of starch digestibility. The utilization of fine particles of tomato peels seems to be useful to enhance the spaghetti quality. Therefore, fine particles allowed obtained fortified pasta with acceptable sensory properties.

show abstract

“…Our results were in agreement with Ma et al (2016), who investigated the effects of extraction methods and particle size distribution on the WSC of DFs from deoiled cumin and found that the smallest particle size (mesh No.150) resulted into decreased WRC. Generally, WSC is related to the amount of SDF (especially of pectin); the higher the amount of SDF, the higher the WSC value according to Navarro-González et al (2011). However, SWC could be related to the amount of insoluble fiber (Figuerola et al, 2005) and as for our results, it was probably due to the higher content of IDF of BSEDF that makes the higher values of WSC.…”

Section: Water Swelling Capacitymentioning

confidence: 48%

“…On the basis of previous reports, OAC depended on the surface characteristics, hydrophobic nature of the fiber particle, and overall charge density (Eva et al, 2010;Figuerola et al, 2005). Navarro-González et al (2011) reported the low values of fat absorption ability found in tomato peel fiber may be owing to the absence or limited presence of lignin in tomato peels.…”

Section: Oil Absorption Capacitymentioning

confidence: 97%

Physicochemical and Functional Properties of Dietary Fiber From Bamboo Shoots (Phyllostachys Praecox)

Wang

Zhu

et al. 2017

Emir J Food Agric

View full text Add to dashboard Cite

Dietary fiber are non-digestible constituents of plant cell walls, and comprise a necessary component of diet and its positive connection with human health. Till now, there is no report about the extraction and physicochemical and functional properties of dietary fiber from bamboo shoots. To find the potential applications of dietary fiber from bamboo shoots in food and health products, the effects of chemical, enzymatic methods and particle size distribution on the chemical and structural composition, physicochemical, and functional properties of dietary fibers (DFs) from bamboo shoots were studied. The results showed that BSEDF and BSCDF had higher total DF and higher soluble DF, respectively. The crystalline regions calculated to be higher in latter and both had irregular surfaces and diverse monosaccharide composition. Both fibers showed good functional properties [water retention capacity (WRC) (11.24-15.13g/g), water swelling capacity (WSC) (18.84-28.75 mL/g), oil holding capacity (OAC) (6.71-10.15 g/g), glucose adsorption capacity (GAC) (0.08-6.89 mmol/g) and glucose retardation index (GRI) (3.57-40.92%)]. WRC of BSCDF and BSEDF decreased with the increase in the mesh size (40-200) while, WSC and OAC increased with mesh sizes (40 to 120), followed by decrease above mesh120. Both particle size and extraction methods significantly affected GRI. In conclusion, physico-chemical properties of fibers can be manipulated through treatments (chemical and enzymatic) to improve their overall functionality. Therefore, both BSCDF and BSEDF can find potential applications in food and health products as a functional ingredient in different aspects.

show abstract

Chemical profile, functional and antioxidant properties of tomato peel fiber

Cited by 280 publications

References 44 publications

Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls

Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls

Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product Particles Size Can Affect Final Quality of Pasta

Physicochemical and Functional Properties of Dietary Fiber From Bamboo Shoots (Phyllostachys Praecox)

Contact Info

Product

Resources

About