Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients

Autores
Basanta, Maria Florencia; de Escalada Pla, Marina Francisca; Raffo Benegas, María Dolores; Stortz, Carlos Arturo; Rojas, Ana Maria Luisa
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Residues discarded at cherry fruit harvesting were extracted with ethanol from ‘Chelan’, ‘Brooks’ and ‘Sunburst’ varieties to obtain cherry fibers constituted by the cell wall polysaccharides, applicable as functional food ingredients, additives and/or dietary fibers. Powder properties were evaluated. The highest specific volume, directly related to sample porosity, corresponded to ‘Brooks’ fibers. These results matched the best hydration properties showed by ‘Brooks’. Chemical composition may indicate a hydrogel microstructure for cherry fibers. ‘Chelan’ and ‘Sunburst’ powders showed the highest total phenolics content, 40–63% of which were bound. The FRAP-antioxidant activity determined in water was lower than that expected from the total phenolics content determined after alkaline or acid hydrolysis. Cherry fibers stabilized oil-in-water (ϕ = 50%) emulsions and showed foaming capacity. Beyond some differences observed between varieties, cherry harvesting residues constitute valuable sources of biopolymers and antioxidant compounds potentially useful as functional food ingredients and dietary fiber.
Fil: Basanta, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Raffo Benegas, María Dolores. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Stortz, Carlos Arturo. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Functional Cherry Fibers
Pectins
Phenolics
Antioxidant Capacity
Emulsion Properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/32193
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/32193
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredientsBasanta, Maria Florenciade Escalada Pla, Marina FranciscaRaffo Benegas, María DoloresStortz, Carlos ArturoRojas, Ana Maria LuisaFunctional Cherry FibersPectinsPhenolicsAntioxidant CapacityEmulsion Propertieshttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Residues discarded at cherry fruit harvesting were extracted with ethanol from ‘Chelan’, ‘Brooks’ and ‘Sunburst’ varieties to obtain cherry fibers constituted by the cell wall polysaccharides, applicable as functional food ingredients, additives and/or dietary fibers. Powder properties were evaluated. The highest specific volume, directly related to sample porosity, corresponded to ‘Brooks’ fibers. These results matched the best hydration properties showed by ‘Brooks’. Chemical composition may indicate a hydrogel microstructure for cherry fibers. ‘Chelan’ and ‘Sunburst’ powders showed the highest total phenolics content, 40–63% of which were bound. The FRAP-antioxidant activity determined in water was lower than that expected from the total phenolics content determined after alkaline or acid hydrolysis. Cherry fibers stabilized oil-in-water (ϕ = 50%) emulsions and showed foaming capacity. Beyond some differences observed between varieties, cherry harvesting residues constitute valuable sources of biopolymers and antioxidant compounds potentially useful as functional food ingredients and dietary fiber.Fil: Basanta, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; ArgentinaFil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Raffo Benegas, María Dolores. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Stortz, Carlos Arturo. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; ArgentinaFil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2013-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/32193Rojas, Ana Maria Luisa; Stortz, Carlos Arturo; Raffo Benegas, María Dolores; de Escalada Pla, Marina Francisca; Basanta, Maria Florencia; Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients; Elsevier; Journal of Food Engineering; 126; 11-2013; 149-1550260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2013.11.010info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877413005864info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:21:03Zoai:ri.conicet.gov.ar:11336/32193instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:21:03.363CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients
title Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients
spellingShingle Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients
Basanta, Maria Florencia
Functional Cherry Fibers
Pectins
Phenolics
Antioxidant Capacity
Emulsion Properties
title_short Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients
title_full Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients
title_fullStr Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients
title_full_unstemmed Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients
title_sort Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients
dc.creator.none.fl_str_mv Basanta, Maria Florencia
de Escalada Pla, Marina Francisca
Raffo Benegas, María Dolores
Stortz, Carlos Arturo
Rojas, Ana Maria Luisa
author Basanta, Maria Florencia
author_facet Basanta, Maria Florencia
de Escalada Pla, Marina Francisca
Raffo Benegas, María Dolores
Stortz, Carlos Arturo
Rojas, Ana Maria Luisa
author_role author
author2 de Escalada Pla, Marina Francisca
Raffo Benegas, María Dolores
Stortz, Carlos Arturo
Rojas, Ana Maria Luisa
author2_role author
author
author
author
dc.subject.none.fl_str_mv Functional Cherry Fibers
Pectins
Phenolics
Antioxidant Capacity
Emulsion Properties
topic Functional Cherry Fibers
Pectins
Phenolics
Antioxidant Capacity
Emulsion Properties
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Residues discarded at cherry fruit harvesting were extracted with ethanol from ‘Chelan’, ‘Brooks’ and ‘Sunburst’ varieties to obtain cherry fibers constituted by the cell wall polysaccharides, applicable as functional food ingredients, additives and/or dietary fibers. Powder properties were evaluated. The highest specific volume, directly related to sample porosity, corresponded to ‘Brooks’ fibers. These results matched the best hydration properties showed by ‘Brooks’. Chemical composition may indicate a hydrogel microstructure for cherry fibers. ‘Chelan’ and ‘Sunburst’ powders showed the highest total phenolics content, 40–63% of which were bound. The FRAP-antioxidant activity determined in water was lower than that expected from the total phenolics content determined after alkaline or acid hydrolysis. Cherry fibers stabilized oil-in-water (ϕ = 50%) emulsions and showed foaming capacity. Beyond some differences observed between varieties, cherry harvesting residues constitute valuable sources of biopolymers and antioxidant compounds potentially useful as functional food ingredients and dietary fiber.
Fil: Basanta, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Raffo Benegas, María Dolores. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Stortz, Carlos Arturo. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Residues discarded at cherry fruit harvesting were extracted with ethanol from ‘Chelan’, ‘Brooks’ and ‘Sunburst’ varieties to obtain cherry fibers constituted by the cell wall polysaccharides, applicable as functional food ingredients, additives and/or dietary fibers. Powder properties were evaluated. The highest specific volume, directly related to sample porosity, corresponded to ‘Brooks’ fibers. These results matched the best hydration properties showed by ‘Brooks’. Chemical composition may indicate a hydrogel microstructure for cherry fibers. ‘Chelan’ and ‘Sunburst’ powders showed the highest total phenolics content, 40–63% of which were bound. The FRAP-antioxidant activity determined in water was lower than that expected from the total phenolics content determined after alkaline or acid hydrolysis. Cherry fibers stabilized oil-in-water (ϕ = 50%) emulsions and showed foaming capacity. Beyond some differences observed between varieties, cherry harvesting residues constitute valuable sources of biopolymers and antioxidant compounds potentially useful as functional food ingredients and dietary fiber.
publishDate 2013
dc.date.none.fl_str_mv 2013-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/32193
Rojas, Ana Maria Luisa; Stortz, Carlos Arturo; Raffo Benegas, María Dolores; de Escalada Pla, Marina Francisca; Basanta, Maria Florencia; Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients; Elsevier; Journal of Food Engineering; 126; 11-2013; 149-155
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/32193
identifier_str_mv Rojas, Ana Maria Luisa; Stortz, Carlos Arturo; Raffo Benegas, María Dolores; de Escalada Pla, Marina Francisca; Basanta, Maria Florencia; Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients; Elsevier; Journal of Food Engineering; 126; 11-2013; 149-155
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2013.11.010
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877413005864
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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