The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques

Audenhove, J. Van; Bernaerts, Tom; Putri, Novita I.; Loey, Ann M. Van; Hendrickx, ME

doi:10.1016/j.foodhyd.2023.108814

“…According to Chen et al [54], it is likely that mechanical forces, such as milling, disrupted the linear or branched regions of the pectin structure in 100% HH peels, leading to the breakdown of glycosidic bonds. However, the effect of PS reduction on the microstructure of RDFP tissue depends on the botanical origin because of differences in composition and resistance to mechanical forces [55].…”

Section: Techno-functional and Physicochemical Properties Of Rdf-ppmentioning

confidence: 99%

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

Corimayhua-Silva,

Elías-Peñafiel,

Rojas-Ayerve

et al. 2024

Foods

1

0

1

View full text Add to dashboard Cite

This research aimed to assess the influence of red dragon fruit peels ratio (RDF-PR) from two species, Hylocereus hybridum (HH) and Hylocereus undatus (HU), and particle size (PS) on quality parameters of red dragon fruit peel powder (RDF-PP) and its further application in emulsified alpaca-based sausages as partial substitutes of pork-back fat. A three-level full factorial design (nine treatments) was employed to evaluate the effect of RDF-PR (HH(0%):HU(100%), HH(50%):HU(50%), and HH(100%):HU(0%)) and PS (499–297, 296–177, and <177 µm) on the dependent variables: L*, a*, b*, C, h°, water-holding capacity, oil-holding capacity, swelling capacity, pectin yield, degree of esterification (analysed through FT-IR), and crude fibre content. The data analysed through a response surface methodology showed that treatment one (T1) is the best with the optimised conditions at 100% HU RDF-PR and PS of <177 µm. The statistical validation of T1 exhibited the highest water-holding capacity (32.1 g/g peel), oil-holding capacity (2.20 g oil/g peel), and pectin yield (27.1%). A completely randomised design (four formulations) was then used to assess the effect of partial replacement of pork-back fat by T1 in emulsified alpaca-based sausages on the colourimetric, physicochemical, and texture properties (hardness, chewiness, cohesiveness, springiness, adhesiveness, and adhesive force). Likewise, a sensory hedonic scale was employed to evaluate the appearance, colour, odour, flavour, texture, and overall acceptability of sausages. The results revealed that 65.7% of pork-back fat content was successfully replaced compared with a control formulation. Additionally, F3 showed significantly (p < 0.05) better colourimetric, physicochemical, and textural characteristics, such as lower hardness (34.8 N) and chewiness (21.7 N) and higher redness (a* = 19.3) and C (22.9), compared to a control formulation. This research presents RDF-PP as a promising fat substitute for developing healthier, reduced-fat meat products using fibre-rich agroindustry by-products.

show abstract

“…According to Chen et al [53], it is likely that mechanical forces, such as milling, disrupted the linear or branched regions of the pectin structure in 100% HH peels, leading to the breakdown of glycosidic bonds. However, the effect of PS reduction on the microstructure of RDFP tissue depends on the botanical origin because of differences in composition and resistance to mechanical forces [54].…”

Section: Techno-functional and Physicochemical Properties Of Rdf-ppmentioning

confidence: 99%

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

Corimayhua-Silva,

Elías-Peñafiel,

Rojas-Ayerve

et al. 2024

Preprint

1

0

View full text Add to dashboard Cite

This research aimed to assess the influence of red dragon fruit peels ratio (RDF-PR) from two species, Hylocereus hybridum (HH) and Hylocereus undatus (HU), and particle size (PS) on quality parameters of red dragon fruit peel powder (RDF-PP), and its further application in emulsified alpaca-based sausages as partial substitutes of pork-back fat. A three-level full factorial design (nine treatments) was employed to evaluate the effect of: (i) RDF-PR [HH(0%):HU(100%), HH(50%):HU(50%), and HH(100%):HU(0%)] and (ii) PS (499–297, 296–177, and &lt;177 µm) on the dependent variables: L*, a*, b*, C, h°, water-holding capacity, oil-holding capacity, swelling capacity, pectin yield, degree of esterification (analysed through FT-IR), and crude fibre content. The data analysed through a response surface methodology showed that treatment one (T1) is the best with the optimised conditions at 100% HU RDF-PR and PS of &lt;177 µm. The statistical validation of T1 exhibited the highest water holding capacity (32.1 g H2O/g peel), oil holding capacity (2.20 g oil/g peel), and pectin yield (27.1%). A completely randomised design (four formulations) was then used to assess the effect of partial replacement of pork-back fat by T1 in emulsified alpaca-based sausages. The results revealed that 65.7% of pork-back fat content was successfully replaced as compared with a control formulation.

show abstract

Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health

Rezagholizade-shirvan,

Soltani,

Shokri

et al. 2024

Food Chemistry: X

3

0

View full text Add to dashboard Cite

The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques

Cited by 7 publications

References 114 publications

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

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

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

Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health

Contact Info

Product

Resources

About