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

Autores
Nieto Calvache, Jhon Edinson; Fissore, Eliana Noemi; Latorre, Maria Emilia; Soria, Marcelo Abel; de Escalada Pla, Marina Francisca; Gerschenson, Lia Noemi
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Nieto Calvache, Jhon Edinson. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Latorre, Maria Emilia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Soria, Marcelo Abel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones en Biociencias Agrícolas y Ambientales. Universidad de Buenos Aires. Facultad de Agronomía. Instituto de Investigaciones en Biociencias Agrícolas y Ambientales; 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. Universidad de Buenos Aires; Argentina
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad de Buenos Aires; Argentina
Materia
DIETARY FIBRE
FUNCTIONAL PROPERTIES
PHYSICOCHEMICAL CHARACTERIZATION
PRUNUS PERSICA
RESPONSE SURFACE METHODOLOGY
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:11336/37738
Acceder
id CONICETDig_80b54d3ce34aa21bff2c762813b8dc78
oai_identifier_str oai:ri.conicet.gov.ar:11336/37738
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave dryingNieto Calvache, Jhon EdinsonFissore, Eliana NoemiLatorre, Maria EmiliaSoria, Marcelo Abelde Escalada Pla, Marina FranciscaGerschenson, Lia NoemiDIETARY FIBREFUNCTIONAL PROPERTIESPHYSICOCHEMICAL CHARACTERIZATIONPRUNUS PERSICARESPONSE SURFACE METHODOLOGYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2A 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.Fil: Nieto Calvache, Jhon Edinson. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Latorre, Maria Emilia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Soria, Marcelo Abel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones en Biociencias Agrícolas y Ambientales. Universidad de Buenos Aires. Facultad de Agronomía. Instituto de Investigaciones en Biociencias Agrícolas y Ambientales; 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. Universidad de Buenos Aires; ArgentinaFil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad de Buenos Aires; ArgentinaElsevier Science2015-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/37738Nieto Calvache, Jhon Edinson; Fissore, Eliana Noemi; Latorre, Maria Emilia; Soria, Marcelo Abel; de Escalada Pla, Marina Francisca; et al.; Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying; Elsevier Science; LWT - Food Science and Technology; 62; 2; 1-2015; 1169-11760023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.01.045info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815000614info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-26T09:10:54Zoai:ri.conicet.gov.ar:11336/37738instacron: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:34982025-11-26 09:10:54.318CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying
title Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying
spellingShingle Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying
Nieto Calvache, Jhon Edinson
DIETARY FIBRE
FUNCTIONAL PROPERTIES
PHYSICOCHEMICAL CHARACTERIZATION
PRUNUS PERSICA
RESPONSE SURFACE METHODOLOGY
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
dc.creator.none.fl_str_mv Nieto Calvache, Jhon Edinson
Fissore, Eliana Noemi
Latorre, Maria Emilia
Soria, Marcelo Abel
de Escalada Pla, Marina Francisca
Gerschenson, Lia Noemi
author Nieto Calvache, Jhon Edinson
author_facet Nieto Calvache, Jhon Edinson
Fissore, Eliana Noemi
Latorre, Maria Emilia
Soria, Marcelo Abel
de Escalada Pla, Marina Francisca
Gerschenson, Lia Noemi
author_role author
author2 Fissore, Eliana Noemi
Latorre, Maria Emilia
Soria, Marcelo Abel
de Escalada Pla, Marina Francisca
Gerschenson, Lia Noemi
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv DIETARY FIBRE
FUNCTIONAL PROPERTIES
PHYSICOCHEMICAL CHARACTERIZATION
PRUNUS PERSICA
RESPONSE SURFACE METHODOLOGY
topic DIETARY FIBRE
FUNCTIONAL PROPERTIES
PHYSICOCHEMICAL CHARACTERIZATION
PRUNUS PERSICA
RESPONSE SURFACE METHODOLOGY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Nieto Calvache, Jhon Edinson. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Latorre, Maria Emilia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Soria, Marcelo Abel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones en Biociencias Agrícolas y Ambientales. Universidad de Buenos Aires. Facultad de Agronomía. Instituto de Investigaciones en Biociencias Agrícolas y Ambientales; 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. Universidad de Buenos Aires; Argentina
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad de Buenos Aires; Argentina
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.
publishDate 2015
dc.date.none.fl_str_mv 2015-01
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/11336/37738
Nieto Calvache, Jhon Edinson; Fissore, Eliana Noemi; Latorre, Maria Emilia; Soria, Marcelo Abel; de Escalada Pla, Marina Francisca; et al.; Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying; Elsevier Science; LWT - Food Science and Technology; 62; 2; 1-2015; 1169-1176
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/37738
identifier_str_mv Nieto Calvache, Jhon Edinson; Fissore, Eliana Noemi; Latorre, Maria Emilia; Soria, Marcelo Abel; de Escalada Pla, Marina Francisca; et al.; Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying; Elsevier Science; LWT - Food Science and Technology; 62; 2; 1-2015; 1169-1176
0023-6438
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.lwt.2015.01.045
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815000614
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
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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
_version_ 1849873722507264000
score 13.011256

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