Dietary fibre concentrates produced from papaya by-products for agroindustrial waste valorisation
In this work, papaya agroindustrial wastes were treated with ethanol and subsequently dehydrated to produce pulp or peel dietary fibre concentrates (DFCs). Hot air convection (CV) and microwave (MW) assisted dehydration were studied. The DFCs produced were mainly composed by cell wall polymers such...
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2018
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v_n_p_NietoCalvache http://hdl.handle.net/20.500.12110/paper_09505423_v_n_p_NietoCalvache |
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paper:paper_09505423_v_n_p_NietoCalvache2023-06-08T15:54:47Z Dietary fibre concentrates produced from papaya by-products for agroindustrial waste valorisation Antioxidant characteristics drying functional properties papaya industrial wastes Antioxidants Food products Glass transition Industrial wastes Agro-industrial wastes Antioxidant properties Cell wall polymers Dietary fibre concentrates Functional properties Hot air convection Hydration properties Non-cellulosic carbohydrates Drying In this work, papaya agroindustrial wastes were treated with ethanol and subsequently dehydrated to produce pulp or peel dietary fibre concentrates (DFCs). Hot air convection (CV) and microwave (MW) assisted dehydration were studied. The DFCs produced were mainly composed by cell wall polymers such as cellulose, lignin, proteins and non-cellulosic carbohydrates. It was found that convective drying produced DFCs with lower uronic acid content than microwave drying. Besides, pulp DFCs dehydrated by MW presented higher values for hydration properties, compared to those reported in literature. Peel DFCs presented better antioxidant properties than those from the pulp. Use of peel tissue, as well as CV produced DFCs with higher values of glass transition temperature. The characteristics found in the DFCs allow concluding that these products may be added in a diverse range of food products, granting benefits that would normally be obtained using several additives. © 2018 Institute of Food Science and Technology 2018 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v_n_p_NietoCalvache http://hdl.handle.net/20.500.12110/paper_09505423_v_n_p_NietoCalvache |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Antioxidant characteristics drying functional properties papaya industrial wastes Antioxidants Food products Glass transition Industrial wastes Agro-industrial wastes Antioxidant properties Cell wall polymers Dietary fibre concentrates Functional properties Hot air convection Hydration properties Non-cellulosic carbohydrates Drying |
| spellingShingle |
Antioxidant characteristics drying functional properties papaya industrial wastes Antioxidants Food products Glass transition Industrial wastes Agro-industrial wastes Antioxidant properties Cell wall polymers Dietary fibre concentrates Functional properties Hot air convection Hydration properties Non-cellulosic carbohydrates Drying Dietary fibre concentrates produced from papaya by-products for agroindustrial waste valorisation |
| topic_facet |
Antioxidant characteristics drying functional properties papaya industrial wastes Antioxidants Food products Glass transition Industrial wastes Agro-industrial wastes Antioxidant properties Cell wall polymers Dietary fibre concentrates Functional properties Hot air convection Hydration properties Non-cellulosic carbohydrates Drying |
| description |
In this work, papaya agroindustrial wastes were treated with ethanol and subsequently dehydrated to produce pulp or peel dietary fibre concentrates (DFCs). Hot air convection (CV) and microwave (MW) assisted dehydration were studied. The DFCs produced were mainly composed by cell wall polymers such as cellulose, lignin, proteins and non-cellulosic carbohydrates. It was found that convective drying produced DFCs with lower uronic acid content than microwave drying. Besides, pulp DFCs dehydrated by MW presented higher values for hydration properties, compared to those reported in literature. Peel DFCs presented better antioxidant properties than those from the pulp. Use of peel tissue, as well as CV produced DFCs with higher values of glass transition temperature. The characteristics found in the DFCs allow concluding that these products may be added in a diverse range of food products, granting benefits that would normally be obtained using several additives. © 2018 Institute of Food Science and Technology |
| title |
Dietary fibre concentrates produced from papaya by-products for agroindustrial waste valorisation |
| title_short |
Dietary fibre concentrates produced from papaya by-products for agroindustrial waste valorisation |
| title_full |
Dietary fibre concentrates produced from papaya by-products for agroindustrial waste valorisation |
| title_fullStr |
Dietary fibre concentrates produced from papaya by-products for agroindustrial waste valorisation |
| title_full_unstemmed |
Dietary fibre concentrates produced from papaya by-products for agroindustrial waste valorisation |
| title_sort |
dietary fibre concentrates produced from papaya by-products for agroindustrial waste valorisation |
| publishDate |
2018 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v_n_p_NietoCalvache http://hdl.handle.net/20.500.12110/paper_09505423_v_n_p_NietoCalvache |
| _version_ |
1768542897032921088 |