Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients

Basanta, María Florencia; Plá, Marina F. de Escalada; Raffo, María D.; Stortz, Carlos A.; Rojas, Ana M.

doi:10.1016/j.jfoodeng.2013.11.010

Cited by 40 publications

(28 citation statements)

References 38 publications

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“…Finally, TD values ranged from 354 to 804 mg•mL −1 ; similar density values were reported by Basanta et al [59] in cherry residue DFC from three different varieties. Higher TD values were found in FD orange and mango peel concentrates (557 and 804 mg•mL −1 , resp.)…”

Section: Physicochemical Properties Of Dfcsupporting

confidence: 85%

Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels

García-Amezquita

Tejada-Ortigoza

Campanella

et al. 2018

Journal of Food Quality

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Dietary fibre concentrates (DFC) obtained from fruit and vegetable by-products are powders, mainly obtained by dehydration, used in food formulations to increase nutritional value and to improve functional properties. The modifications of insoluble, soluble, and total dietary fibres (IDF, SDF, and TDF), physicochemical properties (solubility, swelling capacity, water/oil retention capacity, pH, and tapping density), and prebiotic potential of DFC from orange, mango, and prickly pear peels obtained by freeze-drying (FD) and convective hot air-drying (HA) were studied. In vitro faecal fermentation was used to evaluate the short-chain fatty acid (SCFA) production as a prebiotic indicator. TDF in FD orange was 5.5 g·100 g−1 higher than that in the HA sample, whereas HA increased TDF in prickly pear (9.5 g·100 g−1). No differences in fibre composition were observed in mango DFC. The physicochemical properties mostly affected by dehydration treatment were solubility and swelling capacity. HA increased SCFA production in orange peel (48 mmol·g−1 higher) but decreased it in mango and prickly pear (15 and 19 mmol·g−1 lower). Butyrate production of HA orange DFC was comparable to that obtained with the positive control (4.5 mmol·g−1). No production of propionate or butyrate was observed after 6 h fermentation in mango samples, despite the high SDF content (≈20 g·100 g−1). A decrease of the SDF : TDF ratio produced by the drying method improved the SCFA production.

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Section: Physicochemical Properties Of Dfcsupporting

confidence: 85%

Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels

García-Amezquita

Tejada-Ortigoza

Campanella

et al. 2018

Journal of Food Quality

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“…It was observed that PDF showed higher WHC (7.59 g.g -1 ) than that reported in sugar beet fibre, pea hull fibre and pea cell wall fibre (Collar et al, 2007). It was also observed that PDF exhibited higher WRC (5.67 g.g -1 ) than that described for wheat bran (1.5-3.2 g.g -1 ) (Yan et al, 2015) and qingke (hull-less barley) (4.73 g.g -1 ) (Du et al, 2014) but lower than was reported for carrot peels (12.40-19.63 g.g −1 ) (Chantaro et al, 2008) and cherry fibre (7.9-9.5 g.g -1 ) (Basanta et al, 2014). These parameters are interesting because they can be associated with the amount of water retained by the fibre, for example, during kneading the dough (de Escalada Pla et al, 2007).…”

Section: Resultsmentioning

confidence: 73%

Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls

Lauková

Kohajdová

Karovičová

2016

Acta Chimica Slovaca

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The effect of incorporation of commercial potato dietary fibre at different levels (1, 3, 5 and 10 %) on wheat flour dough rheology, qualitative and sensory properties of baked rolls was evaluated. Potato dietary fibre exhibits good hydration properties (water holding, water retention and swelling capacity). Its addition into wheat dough increased water absorption, prolonged dough stability and dough development time. Also, it was found that the potato fibre incorporation to wheat rolls negatively affects both volume and specific volume, and cambering of baked rolls. Sensory evaluation showed that rolls with the addition of potato dietary fibre at levels 1 and 3 % had high overall acceptability.

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“…FRAP measures the reducing capacity and was used according to Basanta et al . (). In this case, an amount of ≈4.5 mg of each DFC was swelled in 2.0 mL of water.…”

Section: Methodsmentioning

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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Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients

Cited by 40 publications

References 38 publications

Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels

Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels

Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls

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

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