Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying

A process involving ethanol pre-treatment and subsequent microwave drying was proposed to obtain fractions enriched in dietary fibre from peach bagasse Prunus persica L. The processing conditions thatallow to obtain samples with optimal functional properties involved the use of 4.6mL of ethanol (96....

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Autores principales: Nieto Calvache, J.E., Fissore, E.N., Latorre, M.E., Soria, M., De Escalada Pla, M.F., Gerschenson, L.N.
Formato: JOUR
Materias:
Dietary fibre
Functional properties
Physicochemical characterization
Prunus persica
Response surface methodology
Bagasse
Ethanol
Fruits
Microwave heating
Physico-chemical characterization
Drying
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v62_n2_p1169_NietoCalvache
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_00236438_v62_n2_p1169_NietoCalvache2023-10-03T14:34:17Z Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying Nieto Calvache, J.E. Fissore, E.N. Latorre, M.E. Soria, M. De Escalada Pla, M.F. Gerschenson, L.N. Dietary fibre Functional properties Physicochemical characterization Prunus persica Response surface methodology Bagasse Ethanol Fruits Microwave heating Dietary fibre Functional properties Physico-chemical characterization Prunus persica Response surface methodology Drying Prunus persica A process involving ethanol pre-treatment and subsequent microwave drying was proposed to obtain fractions enriched in dietary fibre from peach bagasse Prunus persica L. The processing conditions thatallow to obtain samples with optimal functional properties involved the use of 4.6mL of ethanol (96. mL/100mL) per gram of tissue in the extraction step performed at 20°C for 15min and a temperature of 55.0°C for drying in a microwave equipment working at a maximum power of 450W. In general, high values were observed for functional properties evaluated, fact that indicates the potential of the fractions for being used for technological as well as for nutritional purposes. Physicochemical and microstructural analysis were carried out for the product obtained with the optimal process conditions, observing that the concentration of cell wall material was 80g/100g dry fraction and the optimum fraction also contained phenolic compounds. © 2015 Elsevier Ltd. Fil:Fissore, E.N. 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. Fil:Soria, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:De Escalada Pla, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00236438_v62_n2_p1169_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 Dietary fibre
Functional properties
Physicochemical characterization
Prunus persica
Response surface methodology
Bagasse
Ethanol
Fruits
Microwave heating
Dietary fibre
Functional properties
Physico-chemical characterization
Prunus persica
Response surface methodology
Drying
Prunus persica
spellingShingle Dietary fibre
Functional properties
Physicochemical characterization
Prunus persica
Response surface methodology
Bagasse
Ethanol
Fruits
Microwave heating
Dietary fibre
Functional properties
Physico-chemical characterization
Prunus persica
Response surface methodology
Drying
Prunus persica
Nieto Calvache, J.E.
Fissore, E.N.
Latorre, M.E.
Soria, M.
De Escalada Pla, M.F.
Gerschenson, L.N.
Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying
topic_facet Dietary fibre
Functional properties
Physicochemical characterization
Prunus persica
Response surface methodology
Bagasse
Ethanol
Fruits
Microwave heating
Dietary fibre
Functional properties
Physico-chemical characterization
Prunus persica
Response surface methodology
Drying
Prunus persica
description A process involving ethanol pre-treatment and subsequent microwave drying was proposed to obtain fractions enriched in dietary fibre from peach bagasse Prunus persica L. The processing conditions thatallow to obtain samples with optimal functional properties involved the use of 4.6mL of ethanol (96. mL/100mL) per gram of tissue in the extraction step performed at 20°C for 15min and a temperature of 55.0°C for drying in a microwave equipment working at a maximum power of 450W. In general, high values were observed for functional properties evaluated, fact that indicates the potential of the fractions for being used for technological as well as for nutritional purposes. Physicochemical and microstructural analysis were carried out for the product obtained with the optimal process conditions, observing that the concentration of cell wall material was 80g/100g dry fraction and the optimum fraction also contained phenolic compounds. © 2015 Elsevier Ltd.
format JOUR
author Nieto Calvache, J.E.
Fissore, E.N.
Latorre, M.E.
Soria, M.
De Escalada Pla, M.F.
Gerschenson, L.N.
author_facet Nieto Calvache, J.E.
Fissore, E.N.
Latorre, M.E.
Soria, M.
De Escalada Pla, M.F.
Gerschenson, L.N.
author_sort Nieto Calvache, J.E.
title Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying
title_short Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying
title_full Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying
title_fullStr Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying
title_full_unstemmed Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying
title_sort obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying
url http://hdl.handle.net/20.500.12110/paper_00236438_v62_n2_p1169_NietoCalvache
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