Optimization of the production of dietary fiber concentrates from by - products of papaya (Carica papaya l. var. Formosa) with microwave assistance evaluation of its physicochemical and functional characteristics
A process involving an ethanol extraction step and microwave assisted dehydration was designed to produce dietary fiber concentrates (DFC) from papaya (Carica papaya L. var. Formosa) by-products. It was concluded that a 15 min extraction with 2.9 mL of ethanol/g of papaya pulp followed by drying per...
| Otros Autores: | , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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| Acceso en línea: | http://ri.agro.uba.ar/files/intranet/articulo/2017nietocalvache.pdf LINK AL EDITOR |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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| 022 | |a 1745-4549 | ||
| 024 | |a 10.1111/jfpp.13071 | ||
| 040 | |a AR-BaUFA | ||
| 245 | |a Optimization of the production of dietary fiber concentrates from by - products of papaya (Carica papaya l. var. Formosa) with microwave assistance |b evaluation of its physicochemical and functional characteristics | ||
| 520 | |a A process involving an ethanol extraction step and microwave assisted dehydration was designed to produce dietary fiber concentrates (DFC) from papaya (Carica papaya L. var. Formosa) by-products. It was concluded that a 15 min extraction with 2.9 mL of ethanol/g of papaya pulp followed by drying performed at 40C, produced DFC with optimal values for functional properties (hydration properties, oil holding capacity, specific volume, water soluble fraction) as well as b* color parameter and content of phenolic compounds. The DFC obtained from papaya peel using the same conditions, showed a higher content of cell wall polysaccharides and higher glass transition temperature (38C) than the one obtained from pulp (8C) and the polyphenol content doubled the one of pulp. Both DFCs showed potential to be used for nutritional purposes as well as for technological applications as antioxidants and/or thickeners. | ||
| 653 | |a ETHANOL | ||
| 653 | |a EXTRACTION | ||
| 653 | |a FOOD PRODUCTS | ||
| 653 | |a GLASS TRANSITION | ||
| 653 | |a OILS AND FATS | ||
| 653 | |a VALUE ENGINEERING | ||
| 653 | |a CELL WALL POLYSACCHARIDES | ||
| 653 | |a FUNCTIONAL ACTIVITIES | ||
| 653 | |a FUNCTIONAL CHARACTERISTICS | ||
| 653 | |a FUNCTIONAL PROPERTIES | ||
| 653 | |a HEALTH AND ENVIRONMENT | ||
| 653 | |a OIL HOLDING CAPACITIES | ||
| 653 | |a TECHNOLOGICAL APPLICATIONS | ||
| 653 | |a WATER SOLUBLE FRACTION | ||
| 653 | |a NUTRITION | ||
| 700 | 1 | |9 67231 |a Nieto Calvache, Jhon E. |u Industry Department, School of Natural and Exact Sciences (FCEN), Buenos Aires University (UBA), Buenos Aires, Argentina and National Research Council of Argentina (CONICET), Buenos Aires, Argentina | |
| 700 | 1 | |9 49057 |a Soria, Marcelo Abel |u Instituto De Investigaciones En Biociencias Agrícolas Y Ambientales – INBA (CONICET), School of Agronomy (UBA), Buenos Aires, Argentina | |
| 700 | 1 | |9 67233 |a Escalada Pla, Marina F. de |u Industry Department, School of Natural and Exact Sciences (FCEN), Buenos Aires University (UBA), Buenos Aires, Argentina and National Research Council of Argentina (CONICET), Buenos Aires, Argentina | |
| 700 | 1 | |9 67234 |a Gerschenson, Lia N. |u Industry Department, School of Natural and Exact Sciences (FCEN), Buenos Aires University (UBA), Buenos Aires, Argentina and National Research Council of Argentina (CONICET), Buenos Aires, Argentina Email : lia@di.fcen.uba.ar | |
| 773 | |t Journal of Food Processing and Preservation |g Vol.41, no.4 (2017), e13071, 12 p., tbls., grafs. | ||
| 856 | |f 2017nietocalvache |i en intranet |q application/pdf |u http://ri.agro.uba.ar/files/intranet/articulo/2017nietocalvache.pdf |x ARTI201806 | ||
| 856 | |u https://www.wiley.com |z LINK AL EDITOR | ||
| 942 | |c ENLINEA | ||
| 942 | |c ARTICULO | ||
| 976 | |a AAG | ||