Production, chemical, physical and technological properties of antioxidant dietary fiber from pineapple pomace and effect as ingredient in sausages
In this study, fresh and steamed under pressure (SPP) pineapple pomace were used to produce dietary fiber concentrates (DFCs) dried by freeze-drying or hot air-drying. Chemical, physical and technological properties were determined to select one pineapple DFC (PDFC) and to evaluate its mixture effec...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
|
| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2018.1465125 |
| _version_ | 1818910717608198144 |
|---|---|
| author | Efigenia Montalvo-González Gabriela Aguilar-Hernández Aleida Selene Hernández-Cázares Irving Israel Ruiz-López Araceli Pérez-Silva Julián Hernández-Torres María de los Ángeles Vivar-Vera |
| author_facet | Efigenia Montalvo-González Gabriela Aguilar-Hernández Aleida Selene Hernández-Cázares Irving Israel Ruiz-López Araceli Pérez-Silva Julián Hernández-Torres María de los Ángeles Vivar-Vera |
| author_sort | Efigenia Montalvo-González |
| collection | DOAJ |
| description | In this study, fresh and steamed under pressure (SPP) pineapple pomace were used to produce dietary fiber concentrates (DFCs) dried by freeze-drying or hot air-drying. Chemical, physical and technological properties were determined to select one pineapple DFC (PDFC) and to evaluate its mixture effect with meats on characteristics of Vienna-type sausages. The PDFC produced from SPP and hot air-dried (SPDFC-HD) had the highest content of DF, carotenoids, polyphenols such as gallic, cinnamic and p-coumaric acids, antioxidant capacity and hydration properties. Microstructural analysis evidenced a cell wall disruption of the PDFCs matrix by the effect of processing. The cubic model equations showed that with the increase in SPDFC-HD in the ternary mixture, a reducing effect on nitrites, moisture, shear force and shrinkage was obtained in sausages, while carotenoids and antioxidant polyphenols increased. This study demonstrated that SPDFC-HD was produced with characteristics to be used as ingredient in potential functional sausages. |
| first_indexed | 2024-12-19T22:47:15Z |
| format | Article |
| id | doaj.art-5116ac9b4f65408d8b5969282f2787b0 |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-12-19T22:47:15Z |
| publishDate | 2018-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-5116ac9b4f65408d8b5969282f2787b02022-12-21T20:02:55ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452018-01-0116183183910.1080/19476337.2018.14651251465125Production, chemical, physical and technological properties of antioxidant dietary fiber from pineapple pomace and effect as ingredient in sausagesEfigenia Montalvo-González0Gabriela Aguilar-Hernández1Aleida Selene Hernández-Cázares2Irving Israel Ruiz-López3Araceli Pérez-Silva4Julián Hernández-Torres5María de los Ángeles Vivar-Vera6Tecnológico Nacional de México/I.T. TepicTecnológico Nacional de México/I.T. TuxtepecColegio de Postgraduados Campus CórdobaBenemérita Universidad Autónoma deTecnológico Nacional de México/I.T. TepicUniversidad VeracruzanaTecnológico Nacional de México/I.T. TuxtepecIn this study, fresh and steamed under pressure (SPP) pineapple pomace were used to produce dietary fiber concentrates (DFCs) dried by freeze-drying or hot air-drying. Chemical, physical and technological properties were determined to select one pineapple DFC (PDFC) and to evaluate its mixture effect with meats on characteristics of Vienna-type sausages. The PDFC produced from SPP and hot air-dried (SPDFC-HD) had the highest content of DF, carotenoids, polyphenols such as gallic, cinnamic and p-coumaric acids, antioxidant capacity and hydration properties. Microstructural analysis evidenced a cell wall disruption of the PDFCs matrix by the effect of processing. The cubic model equations showed that with the increase in SPDFC-HD in the ternary mixture, a reducing effect on nitrites, moisture, shear force and shrinkage was obtained in sausages, while carotenoids and antioxidant polyphenols increased. This study demonstrated that SPDFC-HD was produced with characteristics to be used as ingredient in potential functional sausages.http://dx.doi.org/10.1080/19476337.2018.1465125Pineapple pomacesteaming under pressurehot air-dryingdietary fiber concentrateantioxidant polyphenolsVienna-type sausagesresidual nitritesshrinkage |
| spellingShingle | Efigenia Montalvo-González Gabriela Aguilar-Hernández Aleida Selene Hernández-Cázares Irving Israel Ruiz-López Araceli Pérez-Silva Julián Hernández-Torres María de los Ángeles Vivar-Vera Production, chemical, physical and technological properties of antioxidant dietary fiber from pineapple pomace and effect as ingredient in sausages CyTA - Journal of Food Pineapple pomace steaming under pressure hot air-drying dietary fiber concentrate antioxidant polyphenols Vienna-type sausages residual nitrites shrinkage |
| title | Production, chemical, physical and technological properties of antioxidant dietary fiber from pineapple pomace and effect as ingredient in sausages |
| title_full | Production, chemical, physical and technological properties of antioxidant dietary fiber from pineapple pomace and effect as ingredient in sausages |
| title_fullStr | Production, chemical, physical and technological properties of antioxidant dietary fiber from pineapple pomace and effect as ingredient in sausages |
| title_full_unstemmed | Production, chemical, physical and technological properties of antioxidant dietary fiber from pineapple pomace and effect as ingredient in sausages |
| title_short | Production, chemical, physical and technological properties of antioxidant dietary fiber from pineapple pomace and effect as ingredient in sausages |
| title_sort | production chemical physical and technological properties of antioxidant dietary fiber from pineapple pomace and effect as ingredient in sausages |
| topic | Pineapple pomace steaming under pressure hot air-drying dietary fiber concentrate antioxidant polyphenols Vienna-type sausages residual nitrites shrinkage |
| url | http://dx.doi.org/10.1080/19476337.2018.1465125 |
| work_keys_str_mv | AT efigeniamontalvogonzalez productionchemicalphysicalandtechnologicalpropertiesofantioxidantdietaryfiberfrompineapplepomaceandeffectasingredientinsausages AT gabrielaaguilarhernandez productionchemicalphysicalandtechnologicalpropertiesofantioxidantdietaryfiberfrompineapplepomaceandeffectasingredientinsausages AT aleidaselenehernandezcazares productionchemicalphysicalandtechnologicalpropertiesofantioxidantdietaryfiberfrompineapplepomaceandeffectasingredientinsausages AT irvingisraelruizlopez productionchemicalphysicalandtechnologicalpropertiesofantioxidantdietaryfiberfrompineapplepomaceandeffectasingredientinsausages AT araceliperezsilva productionchemicalphysicalandtechnologicalpropertiesofantioxidantdietaryfiberfrompineapplepomaceandeffectasingredientinsausages AT julianhernandeztorres productionchemicalphysicalandtechnologicalpropertiesofantioxidantdietaryfiberfrompineapplepomaceandeffectasingredientinsausages AT mariadelosangelesvivarvera productionchemicalphysicalandtechnologicalpropertiesofantioxidantdietaryfiberfrompineapplepomaceandeffectasingredientinsausages |