Obtention of products enriched in carbohydrate polymers from the food industry leftovers

Wastes from the food processing industry have some common characteristics such as large amounts of organic materials: proteins, carbohydrates and lipids. The great production of processed vegetable products is generating an increase of the amount of wastes which represent a valuable source of by pro...

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Autores principales:	Gerschenson, Lía Noemí, Rojas, Ana María Luisa, Fissore, Eliana Noemí, Latorre, María Emilia
Publicado:	2011
Materias:	Carbohydrates Fibers Food processing Molecular weight Physiology Plants (botany) Sustainable development Vegetables Carbohydrate compositions Carbohydrate polymers Chemical compositions Environmental factors Food processing industry Fruits and vegetables Physiological properties Technological properties Polymers
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816087_v_n_p639_Gerschenson http://hdl.handle.net/20.500.12110/paper_97816087_v_n_p639_Gerschenson
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_97816087_v_n_p639_Gerschenson
record_format	dspace
spelling	paper:paper_97816087_v_n_p639_Gerschenson2023-06-08T16:38:13Z Obtention of products enriched in carbohydrate polymers from the food industry leftovers Gerschenson, Lía Noemí Rojas, Ana María Luisa Fissore, Eliana Noemí Latorre, María Emilia Carbohydrates Fibers Food processing Molecular weight Physiology Plants (botany) Sustainable development Vegetables Carbohydrate compositions Carbohydrate polymers Chemical compositions Environmental factors Food processing industry Fruits and vegetables Physiological properties Technological properties Polymers Wastes from the food processing industry have some common characteristics such as large amounts of organic materials: proteins, carbohydrates and lipids. The great production of processed vegetable products is generating an increase of the amount of wastes which represent a valuable source of by products such as carbohydrate polymers. Utilization of by-products may contribute to the efficiency of the processing and also to the sustainability of the environment. Fruits and vegetables are important sources of dietary fiber although their content is lower than the one of cereals. The cell wall matrix is the major fiber source in this type of foods and these fibers are rich in pectins. The carbohydrate composition, molecular weight and physiological properties of these fibers might be influenced by conditions of extraction as well as sources, location and many other environmental factors. The object of this research was the study of products enriched in carbohydrate polymers and obtained from quince (Cydonia oblonga Miller) or red beet (Beta vulgaris L. var. conditiva). Different methods of obtention which involved dehydration, acidand/or ethanol treatment were assayed and yield, chemical composition, molecular weight, physiological and technological properties of isolated products were stated. © 2010 by Nova Science Publishers, Inc. All rights reserved. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Rojas, A.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Fissore, E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Latorre, M.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2011 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816087_v_n_p639_Gerschenson http://hdl.handle.net/20.500.12110/paper_97816087_v_n_p639_Gerschenson
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Carbohydrates Fibers Food processing Molecular weight Physiology Plants (botany) Sustainable development Vegetables Carbohydrate compositions Carbohydrate polymers Chemical compositions Environmental factors Food processing industry Fruits and vegetables Physiological properties Technological properties Polymers
spellingShingle	Carbohydrates Fibers Food processing Molecular weight Physiology Plants (botany) Sustainable development Vegetables Carbohydrate compositions Carbohydrate polymers Chemical compositions Environmental factors Food processing industry Fruits and vegetables Physiological properties Technological properties Polymers Gerschenson, Lía Noemí Rojas, Ana María Luisa Fissore, Eliana Noemí Latorre, María Emilia Obtention of products enriched in carbohydrate polymers from the food industry leftovers
topic_facet	Carbohydrates Fibers Food processing Molecular weight Physiology Plants (botany) Sustainable development Vegetables Carbohydrate compositions Carbohydrate polymers Chemical compositions Environmental factors Food processing industry Fruits and vegetables Physiological properties Technological properties Polymers
description	Wastes from the food processing industry have some common characteristics such as large amounts of organic materials: proteins, carbohydrates and lipids. The great production of processed vegetable products is generating an increase of the amount of wastes which represent a valuable source of by products such as carbohydrate polymers. Utilization of by-products may contribute to the efficiency of the processing and also to the sustainability of the environment. Fruits and vegetables are important sources of dietary fiber although their content is lower than the one of cereals. The cell wall matrix is the major fiber source in this type of foods and these fibers are rich in pectins. The carbohydrate composition, molecular weight and physiological properties of these fibers might be influenced by conditions of extraction as well as sources, location and many other environmental factors. The object of this research was the study of products enriched in carbohydrate polymers and obtained from quince (Cydonia oblonga Miller) or red beet (Beta vulgaris L. var. conditiva). Different methods of obtention which involved dehydration, acidand/or ethanol treatment were assayed and yield, chemical composition, molecular weight, physiological and technological properties of isolated products were stated. © 2010 by Nova Science Publishers, Inc. All rights reserved.
author	Gerschenson, Lía Noemí Rojas, Ana María Luisa Fissore, Eliana Noemí Latorre, María Emilia
author_facet	Gerschenson, Lía Noemí Rojas, Ana María Luisa Fissore, Eliana Noemí Latorre, María Emilia
author_sort	Gerschenson, Lía Noemí
title	Obtention of products enriched in carbohydrate polymers from the food industry leftovers
title_short	Obtention of products enriched in carbohydrate polymers from the food industry leftovers
title_full	Obtention of products enriched in carbohydrate polymers from the food industry leftovers
title_fullStr	Obtention of products enriched in carbohydrate polymers from the food industry leftovers
title_full_unstemmed	Obtention of products enriched in carbohydrate polymers from the food industry leftovers
title_sort	obtention of products enriched in carbohydrate polymers from the food industry leftovers
publishDate	2011
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816087_v_n_p639_Gerschenson http://hdl.handle.net/20.500.12110/paper_97816087_v_n_p639_Gerschenson
work_keys_str_mv	AT gerschensonlianoemi obtentionofproductsenrichedincarbohydratepolymersfromthefoodindustryleftovers AT rojasanamarialuisa obtentionofproductsenrichedincarbohydratepolymersfromthefoodindustryleftovers AT fissoreeliananoemi obtentionofproductsenrichedincarbohydratepolymersfromthefoodindustryleftovers AT latorremariaemilia obtentionofproductsenrichedincarbohydratepolymersfromthefoodindustryleftovers
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Obtention of products enriched in carbohydrate polymers from the food industry leftovers

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