Influence of high-pressure homogenization on functional properties of orange pulp
| Autor: | Ann Van Loey, Stephane Jules Jerome Debon, Christina Desmet, Stefanie Christiaens, Jacques André Christian Mazoyer, Marc Hendrickx, Sandy Van Buggenhout, Joël René Pierre Wallecan |
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| Rok vydání: | 2015 |
| Předmět: |
Chromatography
food.ingredient Food industry Pectin Chemistry business.industry Pulp (paper) Swelling capacity General Chemistry Orange (colour) engineering.material Pulp and paper industry Homogenization (chemistry) Industrial and Manufacturing Engineering food Rheology engineering Particle size business Food Science |
| Zdroj: | Innovative Food Science & Emerging Technologies. 30:51-60 |
| ISSN: | 1466-8564 |
| DOI: | 10.1016/j.ifset.2015.05.004 |
| Popis: | The current work evaluated whether high-pressure homogenization (HPH) could functionalize orange pulp in terms of water holding and swelling capacity and rheological properties. The orange pulp particle size was gradually decreased by applying HPH at increasing pressure (200 and 800bar) whereby the mechanical impact at 800bar resulted in the appearance of a more homogeneous, smoother suspension with a twofold increase in yield stress. HPH also affected the pectin properties within the orange pulp cell walls. More specifically, HPH at 800bar increased the relative presence of water-extractable pectin. By investigating subsamples containing particles with different sizes isolated from orange pulp before and after HPH, it became clear that particle size is inversely related to water holding capacity and the ability of the particle network to deform prior to flow. Especially highly disintegrated orange pulp material ( |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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