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Abstract:

In order to obtain rich dietary fibre concentrates with enhanced functional properties from peach peel and pulp, a treatment with ethanol (96% v/v) was performed previous to drying under 30. °C forced air convection for 7. h or under freeze drying. All the dietary fibre concentrates isolated were enriched in cell wall polymers and a high polyphenol content was associated to them. The yield of those proceeding from peel almost doubled the one of concentrates obtained from pulp and high hydration capacities were shown by all the concentrates. Fractions from peel showed the darkest colour. Oil holding capacity (1.81-2.4. g/g) was higher than the one reported in bibliography for peach bagasse (1.02. g/g) and quince wastes (1.59. g/g). Concerning the effect of the drying technique used, it was observed that air drying gave origin to pulp dietary fibre concentrates of lower oil holding capacity and less solid behaviour than freeze drying. © 2012 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp
Autor:de Escalada Pla, M.F.; González, P.; Sette, P.; Portillo, F.; Rojas, A.M.; Gerschenson, L.N.
Filiación:Industry Department, Natural and Exact Sciences School, Buenos Aires University, Ciudad Universitaria, (1428) Buenos Aires, Argentina
National Scientific and Technical Research Council (CONICET), Argentina
Palabras clave:Characterization; Dietary fibre concentrates; Drying technique; Ethanol treatment; Prunus persica L.; Air drying; Cell wall polymers; Dietary fibre; Drying technique; Ethanol treatment; Forced-air convection; Freeze drying; Functional properties; Holding capacity; Hydration capacity; Physicochemical characteristics; Polyphenol content; Prunus persica; Prunus persica L; Characterization; Ethanol; Fibers; Fruits; Drying; Cydonia oblonga; Prunus persica
Año:2012
Volumen:49
Número:1
Página de inicio:184
Página de fin:192
DOI: http://dx.doi.org/10.1016/j.foodres.2012.07.060
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v49_n1_p184_deEscaladaPla

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Citas:

---------- APA ----------
de Escalada Pla, M.F., González, P., Sette, P., Portillo, F., Rojas, A.M. & Gerschenson, L.N. (2012) . Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp. Food Research International, 49(1), 184-192.
http://dx.doi.org/10.1016/j.foodres.2012.07.060
---------- CHICAGO ----------
de Escalada Pla, M.F., González, P., Sette, P., Portillo, F., Rojas, A.M., Gerschenson, L.N. "Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp" . Food Research International 49, no. 1 (2012) : 184-192.
http://dx.doi.org/10.1016/j.foodres.2012.07.060
---------- MLA ----------
de Escalada Pla, M.F., González, P., Sette, P., Portillo, F., Rojas, A.M., Gerschenson, L.N. "Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp" . Food Research International, vol. 49, no. 1, 2012, pp. 184-192.
http://dx.doi.org/10.1016/j.foodres.2012.07.060
---------- VANCOUVER ----------
de Escalada Pla, M.F., González, P., Sette, P., Portillo, F., Rojas, A.M., Gerschenson, L.N. Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp. Food Res. Int. 2012;49(1):184-192.
http://dx.doi.org/10.1016/j.foodres.2012.07.060