High hydrostatic pressure processing enhances pectin solubilisation on apple by-product improving techno-functional properties
| Autor: | María José Villanueva-Suárez, R. De la Peña Armada, Inmaculada Mateos-Aparicio |
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| Rok vydání: | 2020 |
| Předmět: |
0303 health sciences
food.ingredient Pectin 030309 nutrition & dietetics Chemistry Hydrostatic pressure 04 agricultural and veterinary sciences General Chemistry 040401 food science Biochemistry Industrial and Manufacturing Engineering Cell wall 03 medical and health sciences 0404 agricultural biotechnology food Emulsion medicine By-product Food science Valorisation Swelling medicine.symptom Solubility Food Science Biotechnology |
| Zdroj: | European Food Research and Technology. 246:1691-1702 |
| ISSN: | 1438-2385 1438-2377 |
| Popis: | Apple by-product is an extensive and inexpensive residue rich in dietary fibre, mainly insoluble fraction. Regarding soluble fibre, pectins are the predominant component responsible for specific physicochemical characteristics which are intimately related to its functional properties. To valorise apple by-product enhancing the solubility of pectins, high hydrostatic pressure (HHP) processing at 200–600 MPa during 15 and 30 min under controlled temperature was performed. Release of soluble carbohydrates was monitored using ion-exchange HPLC method with refractive index detection and dietary fibre composition was studied. A value of 200 MPa during 15 min was enough to enhance the solubilisation of cell wall components, mainly pectins, increasing significantly (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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