Impact of different factors on the yield and properties of fractions enriched in dietary fiber isolated from peach (Prunus persica L.) residues
The industrialization of peaches gives origin to leftover remaining from fruit canning, juice or jam production. The transformation of leftover to dietary fiber (DF) concentrates represents a strategy that can be incorporated in productive processes tending to optimize raw material use. In the prese...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2016-01-01
|
| Series: | Open Agriculture |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/opag-2016-0006 |
| _version_ | 1818677615851995136 |
|---|---|
| author | Sette Paula Calvache Jhon Edinson Nieto Soria Marcelo Pla Marina de Escalada Gerschenson Lía N. |
| author_facet | Sette Paula Calvache Jhon Edinson Nieto Soria Marcelo Pla Marina de Escalada Gerschenson Lía N. |
| author_sort | Sette Paula |
| collection | DOAJ |
| description | The industrialization of peaches gives origin to
leftover remaining from fruit canning, juice or jam production. The transformation of leftover to dietary fiber
(DF) concentrates represents a strategy that can be incorporated in productive processes tending to optimize raw
material use. In the present research, DF was obtained
from peach (Prunus persica L.) using an ethanol treatment
followed by dehydration. The influence of four factors:
time and temperature of ethanol treatment prior to drying
step, ratio of ethanol to sample and drying temperature
using microwave or convective drying on different properties (yield, hydration properties, oil holding capacity
and apparent density) of the concentrate obtained, were
studied through a two level orthogonal design. Yield
ranged between 4.38-7.27 g/100g for all the conditions
explored. Time and temperature of the ethanol extraction
affected properties when a subsequent convective drying
was employed. The effect of the ethanol/sample ratio and
of the temperature of drying on oil holding capacity and
hydration properties was mainly detected on samples
dried by microwave technique. The results obtained provide insight into the effect of processing of plant residues on the properties of DF concentrates obtained and
on their potential performance as ingredients or additives for the food industry. It could be concluded that the
drying technique is a key factor in relation to the properties of dietary fiber enriched fractions isolated from peach.
Microwave drying allowed to produce fractions with functional properties that can be modulated through the use
of different relations of ethanol to sample ratio and drying
temperatures. |
| first_indexed | 2024-12-17T09:02:12Z |
| format | Article |
| id | doaj.art-cb8de2381ae24b66b6c07a2f76e4559a |
| institution | Directory Open Access Journal |
| issn | 2391-9531 |
| language | English |
| last_indexed | 2024-12-17T09:02:12Z |
| publishDate | 2016-01-01 |
| publisher | De Gruyter |
| record_format | Article |
| series | Open Agriculture |
| spelling | doaj.art-cb8de2381ae24b66b6c07a2f76e4559a2022-12-21T21:55:41ZengDe GruyterOpen Agriculture2391-95312016-01-0111455410.1515/opag-2016-0006opag-2016-0006Impact of different factors on the yield and properties of fractions enriched in dietary fiber isolated from peach (Prunus persica L.) residuesSette Paula0Calvache Jhon Edinson Nieto1Soria Marcelo2Pla Marina de Escalada3Gerschenson Lía N.4Industry Department, School of Natural and Exact Sciences (FCEN), Buenos Aires University (UBA)Industry Department, School of Natural and Exact Sciences (FCEN), Buenos Aires University (UBA)Instituto de Investigaciones en Biociencias Agrícolas y Ambientales – INBA (CONICET), School of Agronomy (UBA)Industry Department, School of Natural and Exact Sciences (FCEN), Buenos Aires University (UBA)Departamento de Industrias, FCEN, UBA, Ciudad Universitaria, (1428) Ciudad Autónoma de Buenos Aires, ArgentinaThe industrialization of peaches gives origin to leftover remaining from fruit canning, juice or jam production. The transformation of leftover to dietary fiber (DF) concentrates represents a strategy that can be incorporated in productive processes tending to optimize raw material use. In the present research, DF was obtained from peach (Prunus persica L.) using an ethanol treatment followed by dehydration. The influence of four factors: time and temperature of ethanol treatment prior to drying step, ratio of ethanol to sample and drying temperature using microwave or convective drying on different properties (yield, hydration properties, oil holding capacity and apparent density) of the concentrate obtained, were studied through a two level orthogonal design. Yield ranged between 4.38-7.27 g/100g for all the conditions explored. Time and temperature of the ethanol extraction affected properties when a subsequent convective drying was employed. The effect of the ethanol/sample ratio and of the temperature of drying on oil holding capacity and hydration properties was mainly detected on samples dried by microwave technique. The results obtained provide insight into the effect of processing of plant residues on the properties of DF concentrates obtained and on their potential performance as ingredients or additives for the food industry. It could be concluded that the drying technique is a key factor in relation to the properties of dietary fiber enriched fractions isolated from peach. Microwave drying allowed to produce fractions with functional properties that can be modulated through the use of different relations of ethanol to sample ratio and drying temperatures.https://doi.org/10.1515/opag-2016-0006dietary fiber enriched fractions convective drying microwaves functional properties |
| spellingShingle | Sette Paula Calvache Jhon Edinson Nieto Soria Marcelo Pla Marina de Escalada Gerschenson Lía N. Impact of different factors on the yield and properties of fractions enriched in dietary fiber isolated from peach (Prunus persica L.) residues Open Agriculture dietary fiber enriched fractions convective drying microwaves functional properties |
| title | Impact of different factors on the yield and properties of fractions enriched in dietary fiber
isolated from peach (Prunus persica L.) residues |
| title_full | Impact of different factors on the yield and properties of fractions enriched in dietary fiber
isolated from peach (Prunus persica L.) residues |
| title_fullStr | Impact of different factors on the yield and properties of fractions enriched in dietary fiber
isolated from peach (Prunus persica L.) residues |
| title_full_unstemmed | Impact of different factors on the yield and properties of fractions enriched in dietary fiber
isolated from peach (Prunus persica L.) residues |
| title_short | Impact of different factors on the yield and properties of fractions enriched in dietary fiber
isolated from peach (Prunus persica L.) residues |
| title_sort | impact of different factors on the yield and properties of fractions enriched in dietary fiber isolated from peach prunus persica l residues |
| topic | dietary fiber enriched fractions convective drying microwaves functional properties |
| url | https://doi.org/10.1515/opag-2016-0006 |
| work_keys_str_mv | AT settepaula impactofdifferentfactorsontheyieldandpropertiesoffractionsenrichedindietaryfiberisolatedfrompeachprunuspersicalresidues AT calvachejhonedinsonnieto impactofdifferentfactorsontheyieldandpropertiesoffractionsenrichedindietaryfiberisolatedfrompeachprunuspersicalresidues AT soriamarcelo impactofdifferentfactorsontheyieldandpropertiesoffractionsenrichedindietaryfiberisolatedfrompeachprunuspersicalresidues AT plamarinadeescalada impactofdifferentfactorsontheyieldandpropertiesoffractionsenrichedindietaryfiberisolatedfrompeachprunuspersicalresidues AT gerschensonlian impactofdifferentfactorsontheyieldandpropertiesoffractionsenrichedindietaryfiberisolatedfrompeachprunuspersicalresidues |