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, Maria Dolores; Stortz, Carlos Arturo; Rojas, Ana Maria Luisa
Año de publicación
2014
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.
EEA Alto Valle
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, Maria Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; 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
Fuente
Journal of Food Engineering 126 : 149-155. (April 2014)
Materia
Residuos de Cosechas
Cereza
Pectinas
Variedades
Antioxidantes
Compuestos Fenólicos
Crop Residues
Cherries
Pectins
Varieties
Antioxidants
Phenolic Compounds
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/3909
Acceder
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oai_identifier_str oai:localhost:20.500.12123/3909
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredientsBasanta, Maria Florenciade Escalada Pla, Marina FranciscaRaffo Benegas, Maria DoloresStortz, Carlos ArturoRojas, Ana Maria LuisaResiduos de CosechasCerezaPectinasVariedadesAntioxidantesCompuestos FenólicosCrop ResiduesCherriesPectinsVarietiesAntioxidantsPhenolic CompoundsResidues 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.EEA Alto ValleFil: 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, Maria Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; 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; ArgentinaElsevier2018-11-15T17:24:42Z2018-11-15T17:24:42Z2014-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0260877413005864http://hdl.handle.net/20.500.12123/39090260-8774https://doi.org/10.1016/j.jfoodeng.2013.11.010Journal of Food Engineering 126 : 149-155. (April 2014)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-16T09:29:22Zoai:localhost:20.500.12123/3909instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:29:22.951INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Residuos de Cosechas
Cereza
Pectinas
Variedades
Antioxidantes
Compuestos Fenólicos
Crop Residues
Cherries
Pectins
Varieties
Antioxidants
Phenolic Compounds
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, Maria Dolores
Stortz, Carlos Arturo
Rojas, Ana Maria Luisa
author Basanta, Maria Florencia
author_facet Basanta, Maria Florencia
de Escalada Pla, Marina Francisca
Raffo Benegas, Maria Dolores
Stortz, Carlos Arturo
Rojas, Ana Maria Luisa
author_role author
author2 de Escalada Pla, Marina Francisca
Raffo Benegas, Maria Dolores
Stortz, Carlos Arturo
Rojas, Ana Maria Luisa
author2_role author
author
author
author
dc.subject.none.fl_str_mv Residuos de Cosechas
Cereza
Pectinas
Variedades
Antioxidantes
Compuestos Fenólicos
Crop Residues
Cherries
Pectins
Varieties
Antioxidants
Phenolic Compounds
topic Residuos de Cosechas
Cereza
Pectinas
Variedades
Antioxidantes
Compuestos Fenólicos
Crop Residues
Cherries
Pectins
Varieties
Antioxidants
Phenolic Compounds
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.
EEA Alto Valle
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, Maria Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; 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 2014
dc.date.none.fl_str_mv 2014-04
2018-11-15T17:24:42Z
2018-11-15T17:24:42Z
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 https://www.sciencedirect.com/science/article/pii/S0260877413005864
http://hdl.handle.net/20.500.12123/3909
0260-8774
https://doi.org/10.1016/j.jfoodeng.2013.11.010
url https://www.sciencedirect.com/science/article/pii/S0260877413005864
http://hdl.handle.net/20.500.12123/3909
https://doi.org/10.1016/j.jfoodeng.2013.11.010
identifier_str_mv 0260-8774
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Journal of Food Engineering 126 : 149-155. (April 2014)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1846143508208943104
score 12.712165

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