Effect of temperature and particle size on physicochemical and techno-functional properties of peach palm peel flour (Bactris gasipaes, red and yellow ecotypes)

Abstract

In this study, the effect of temperature and particle size on the techno-functional properties of the flour from peach palm fruit peels ( Bactris gasipaes, red and yellow ecotype) were evaluated. The flour from peach palm epicarp obtained by natural convective drying was physicochemically characterized, including the assessment of total dietary fiber determined under the gravimetric enzymatic method. The results obtained showed that temperature and particle size present a significant effect ( p < 0.001) on techno-functional properties except for swelling capacity. The flour from the red ecotype presented better nutritional: total dietary fiber 47.93 ± 1.72%, protein 6.87 ± 0.15% and techno-functional properties: water retention capacity (WRC) 7.13 ± 0.29 g/g, oil retention capacity (ORC) 6.24 ± 0.08 g/g, emulsifier activity (EA) 56.84 ± 0.28%, emulsifier stability (ES) 50.33 ± 0.31% than the yellow one water absorption capacity (WAC) 5.31 ± 0.03 g/g and water solubility (WS) 59.58 ± 0.04% at 60 °C and 0.25 mm. Therefore, this study showed that the flour obtained from peach palm fruit peels contains high fiber and protein values and could be used as a promising natural additive (source of dietary fiber or emulsifier) for the food industry.

Red Dragon Fruit Peels: Effect of Two Species Ratio and Particle Size on Fibre Quality and Its Application in Reduced-Fat Alpaca-Based Sausages

“…In this study, a significant Pearson correlation coefficient (r = 0.6022, p = 0.001) between WHC and PY was observed (Table S3), indicating that WHC is notably influenced by the presence of uronic acid groups [47]. Considering that pectin is part of soluble fibre, Martínez-Girón et al [48] supported this correlation by reporting an increase in water absorption capacity in red and yellow peach palm peels when reducing PS from 0.25 to 0.105 mm. According to Zhuang et al [29] and Mai et al [25], the finer the particle size, the better the water interaction with hydroxyl (-OH) groups [25].…”

“…Similar results were obtained by Mai et al [25] and Zhuang et al [29] when PS was reduced in HU peels. According to Ahmed et al [41], Martínez-Girón et al [48], Tejada-Ortigoza et al [47], and Zlatanović et al [49], an increase in OHC is attributed to the structural composition, surface properties, and overall charge density of fibres. In our study, the observed increase in OHC at the finest PS may be attributed to the occurring capillary attraction facilitated by the physical retention of oil in honeycomb-like compartments of RDF-PP resulting from the milling process [25,48].…”

“…According to Ahmed et al [41], Martínez-Girón et al [48], Tejada-Ortigoza et al [47], and Zlatanović et al [49], an increase in OHC is attributed to the structural composition, surface properties, and overall charge density of fibres. In our study, the observed increase in OHC at the finest PS may be attributed to the occurring capillary attraction facilitated by the physical retention of oil in honeycomb-like compartments of RDF-PP resulting from the milling process [25,48]. Additionally, it is likely that the reduction in PS may have led to a decrease in the number of hydroxyl groups in RDF-PP, consequently enhancing the hydrophobic capacity of the food material [25].…”

Effect of particle size on physical, techno‐functional and antioxidant properties of corn silk powder

“…Martínez‐Girón et al . (2021) revealed a considerable rise in WAI and WSI as particle size decreased in peach palm peel flours. Variations in WAI are caused by different types of hydrophilic carbohydrates and protein structures found in the samples.…”

Red Dragon Fruit Peels: Effect of the Proportion and Particle Size on Fibre Quality and Its Application in Reduced-Fat Alpaca-Based Sausages

“…Similar results were obtained by Mai et al [25] and Zhuang et al [28] when PS was reduced in HU peels. According to Ahmed et al [40], Martínez-Girón et al [51], Tejada-Ortigoza et al [46], and Zlatanović et al [47], an increase in OHC is attributed to the structural composition, surface properties, and overall charge density of fibres. In our study, the increase in OHC at the finest PS may be explained by the reduced amount of hydroxyl groups in RDF-PP, which led to an increased hydrophobic capacity [25].…”