Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp

Autores
de Escalada Pla, Marina Francisca; González, Patricia; Sette, Paula Andrea; Portillo, Florencia Soledad; Rojas, Ana Maria Luisa; Gerschenson, Lia Noemi
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In order to obtain rich dietary fibre concentrateswith enhanced functional properties frompeach peel and pulp,a treatment with ethanol (96% v/v) was performed previous to drying under 30 °C forced air convection for 7 h or under freeze drying. All the dietary fibre concentrates isolatedwere enriched in cell wall polymers and a high polyphenol content was associated to them. The yield of those proceeding from peel almost doubled the one of concentrates obtained from pulp and high hydration capacities were shown by all the concentrates. Fractions from peel showed the darkest colour. Oil holding capacity (1.81–2.4 g/g) was higher than the one reported in bibliography for peach bagasse (1.02 g/g) and quince wastes (1.59 g/g). Concerning the effect of the drying technique used, it was observed that air drying gave origin to pulp dietary fibre concentrates of lower oil holding capacity and less solid behaviour than freeze drying.
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: González, Patricia. Universidad Tecnológica Nacional. Facultad Regional Buenos Aires; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Sette, Paula Andrea. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Portillo, Florencia Soledad. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; 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
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; Argentina
Materia
CHARACTERIZATION
DIETARY FIBRE CONCENTRATES
DRYING TECHNIQUE
ETHANOL TREATMENT
PRUNUS PERSICA L.
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/198371
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulpde Escalada Pla, Marina FranciscaGonzález, PatriciaSette, Paula AndreaPortillo, Florencia SoledadRojas, Ana Maria LuisaGerschenson, Lia NoemiCHARACTERIZATIONDIETARY FIBRE CONCENTRATESDRYING TECHNIQUEETHANOL TREATMENTPRUNUS PERSICA L.https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In order to obtain rich dietary fibre concentrateswith enhanced functional properties frompeach peel and pulp,a treatment with ethanol (96% v/v) was performed previous to drying under 30 °C forced air convection for 7 h or under freeze drying. All the dietary fibre concentrates isolatedwere enriched in cell wall polymers and a high polyphenol content was associated to them. The yield of those proceeding from peel almost doubled the one of concentrates obtained from pulp and high hydration capacities were shown by all the concentrates. Fractions from peel showed the darkest colour. Oil holding capacity (1.81–2.4 g/g) was higher than the one reported in bibliography for peach bagasse (1.02 g/g) and quince wastes (1.59 g/g). Concerning the effect of the drying technique used, it was observed that air drying gave origin to pulp dietary fibre concentrates of lower oil holding capacity and less solid behaviour than freeze drying.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; ArgentinaFil: González, Patricia. Universidad Tecnológica Nacional. Facultad Regional Buenos Aires; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Sette, Paula Andrea. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Portillo, Florencia Soledad. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; 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; 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; ArgentinaElsevier Science2012-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/198371de Escalada Pla, Marina Francisca; González, Patricia; Sette, Paula Andrea; Portillo, Florencia Soledad; Rojas, Ana Maria Luisa; et al.; Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp; Elsevier Science; Food Research International; 49; 1; 8-2012; 184-1920963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2012.07.060info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:02:32Zoai:ri.conicet.gov.ar:11336/198371instacron: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:34982025-10-22 12:02:32.749CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp
title Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp
spellingShingle Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp
de Escalada Pla, Marina Francisca
CHARACTERIZATION
DIETARY FIBRE CONCENTRATES
DRYING TECHNIQUE
ETHANOL TREATMENT
PRUNUS PERSICA L.
title_short Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp
title_full Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp
title_fullStr Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp
title_full_unstemmed Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp
title_sort Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp
dc.creator.none.fl_str_mv de Escalada Pla, Marina Francisca
González, Patricia
Sette, Paula Andrea
Portillo, Florencia Soledad
Rojas, Ana Maria Luisa
Gerschenson, Lia Noemi
author de Escalada Pla, Marina Francisca
author_facet de Escalada Pla, Marina Francisca
González, Patricia
Sette, Paula Andrea
Portillo, Florencia Soledad
Rojas, Ana Maria Luisa
Gerschenson, Lia Noemi
author_role author
author2 González, Patricia
Sette, Paula Andrea
Portillo, Florencia Soledad
Rojas, Ana Maria Luisa
Gerschenson, Lia Noemi
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv CHARACTERIZATION
DIETARY FIBRE CONCENTRATES
DRYING TECHNIQUE
ETHANOL TREATMENT
PRUNUS PERSICA L.
topic CHARACTERIZATION
DIETARY FIBRE CONCENTRATES
DRYING TECHNIQUE
ETHANOL TREATMENT
PRUNUS PERSICA L.
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In order to obtain rich dietary fibre concentrateswith enhanced functional properties frompeach peel and pulp,a treatment with ethanol (96% v/v) was performed previous to drying under 30 °C forced air convection for 7 h or under freeze drying. All the dietary fibre concentrates isolatedwere enriched in cell wall polymers and a high polyphenol content was associated to them. The yield of those proceeding from peel almost doubled the one of concentrates obtained from pulp and high hydration capacities were shown by all the concentrates. Fractions from peel showed the darkest colour. Oil holding capacity (1.81–2.4 g/g) was higher than the one reported in bibliography for peach bagasse (1.02 g/g) and quince wastes (1.59 g/g). Concerning the effect of the drying technique used, it was observed that air drying gave origin to pulp dietary fibre concentrates of lower oil holding capacity and less solid behaviour than freeze drying.
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: González, Patricia. Universidad Tecnológica Nacional. Facultad Regional Buenos Aires; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Sette, Paula Andrea. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Portillo, Florencia Soledad. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; 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
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; Argentina
description In order to obtain rich dietary fibre concentrateswith enhanced functional properties frompeach peel and pulp,a treatment with ethanol (96% v/v) was performed previous to drying under 30 °C forced air convection for 7 h or under freeze drying. All the dietary fibre concentrates isolatedwere enriched in cell wall polymers and a high polyphenol content was associated to them. The yield of those proceeding from peel almost doubled the one of concentrates obtained from pulp and high hydration capacities were shown by all the concentrates. Fractions from peel showed the darkest colour. Oil holding capacity (1.81–2.4 g/g) was higher than the one reported in bibliography for peach bagasse (1.02 g/g) and quince wastes (1.59 g/g). Concerning the effect of the drying technique used, it was observed that air drying gave origin to pulp dietary fibre concentrates of lower oil holding capacity and less solid behaviour than freeze drying.
publishDate 2012
dc.date.none.fl_str_mv 2012-08
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/11336/198371
de Escalada Pla, Marina Francisca; González, Patricia; Sette, Paula Andrea; Portillo, Florencia Soledad; Rojas, Ana Maria Luisa; et al.; Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp; Elsevier Science; Food Research International; 49; 1; 8-2012; 184-192
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/198371
identifier_str_mv de Escalada Pla, Marina Francisca; González, Patricia; Sette, Paula Andrea; Portillo, Florencia Soledad; Rojas, Ana Maria Luisa; et al.; Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp; Elsevier Science; Food Research International; 49; 1; 8-2012; 184-192
0963-9969
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.foodres.2012.07.060
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
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
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score 12.982451

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