Artículo

Nieto Calvache, J.E.; Fissore, E.N.; Latorre, M.E.; Soria, M.; De Escalada Pla, M.F.; Gerschenson, L.N. "Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying" (2015) LWT - Food Science and Technology. 62(2):1169-1176
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Abstract:

A process involving ethanol pre-treatment and subsequent microwave drying was proposed to obtain fractions enriched in dietary fibre from peach bagasse Prunus persica L. The processing conditions thatallow to obtain samples with optimal functional properties involved the use of 4.6mL of ethanol (96. mL/100mL) per gram of tissue in the extraction step performed at 20°C for 15min and a temperature of 55.0°C for drying in a microwave equipment working at a maximum power of 450W. In general, high values were observed for functional properties evaluated, fact that indicates the potential of the fractions for being used for technological as well as for nutritional purposes. Physicochemical and microstructural analysis were carried out for the product obtained with the optimal process conditions, observing that the concentration of cell wall material was 80g/100g dry fraction and the optimum fraction also contained phenolic compounds. © 2015 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying
Autor:Nieto Calvache, J.E.; Fissore, E.N.; Latorre, M.E.; Soria, M.; De Escalada Pla, M.F.; Gerschenson, L.N.
Filiación:Industry Department, School of Natural and Exact Sciences (FCEN), Buenos Aires University (UBA), Argentina
National Research Council of Argentina (CONICET), Argentina
Instituto de Investigaciones en Biociencias Agrícolas y Ambientales, INBA (CONICET), School of Agronomy (UBA), Argentina
Palabras clave:Dietary fibre; Functional properties; Physicochemical characterization; Prunus persica; Response surface methodology; Bagasse; Ethanol; Fruits; Microwave heating; Dietary fibre; Functional properties; Physico-chemical characterization; Prunus persica; Response surface methodology; Drying; Prunus persica
Año:2015
Volumen:62
Número:2
Página de inicio:1169
Página de fin:1176
DOI: http://dx.doi.org/10.1016/j.lwt.2015.01.045
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v62_n2_p1169_NietoCalvache

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Citas:

---------- APA ----------
Nieto Calvache, J.E., Fissore, E.N., Latorre, M.E., Soria, M., De Escalada Pla, M.F. & Gerschenson, L.N. (2015) . Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying. LWT - Food Science and Technology, 62(2), 1169-1176.
http://dx.doi.org/10.1016/j.lwt.2015.01.045
---------- CHICAGO ----------
Nieto Calvache, J.E., Fissore, E.N., Latorre, M.E., Soria, M., De Escalada Pla, M.F., Gerschenson, L.N. "Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying" . LWT - Food Science and Technology 62, no. 2 (2015) : 1169-1176.
http://dx.doi.org/10.1016/j.lwt.2015.01.045
---------- MLA ----------
Nieto Calvache, J.E., Fissore, E.N., Latorre, M.E., Soria, M., De Escalada Pla, M.F., Gerschenson, L.N. "Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying" . LWT - Food Science and Technology, vol. 62, no. 2, 2015, pp. 1169-1176.
http://dx.doi.org/10.1016/j.lwt.2015.01.045
---------- VANCOUVER ----------
Nieto Calvache, J.E., Fissore, E.N., Latorre, M.E., Soria, M., De Escalada Pla, M.F., Gerschenson, L.N. Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying. LWT - Food Sci. Technol. 2015;62(2):1169-1176.
http://dx.doi.org/10.1016/j.lwt.2015.01.045