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Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels
المؤلفون المشاركون
Campanella, Osvaldo
Garcia-Amezquita, Luis Eduardo
Tejada-Ortigoza, Viridiana
Welti-Chanes, Jorge
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-11، 11ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-07-09
دولة النشر
مصر
عدد الصفحات
11
الملخص EN
Dietary fibre concentrates (DFC) obtained from fruit and vegetable by-products are powders, mainly obtained by dehydration, used in food formulations to increase nutritional value and to improve functional properties.
The modifications of insoluble, soluble, and total dietary fibres (IDF, SDF, and TDF), physicochemical properties (solubility, swelling capacity, water/oil retention capacity, pH, and tapping density), and prebiotic potential of DFC from orange, mango, and prickly pear peels obtained by freeze-drying (FD) and convective hot air-drying (HA) were studied.
In vitro faecal fermentation was used to evaluate the short-chain fatty acid (SCFA) production as a prebiotic indicator.
TDF in FD orange was 5.5 g·100 g−1 higher than that in the HA sample, whereas HA increased TDF in prickly pear (9.5 g·100 g−1).
No differences in fibre composition were observed in mango DFC.
The physicochemical properties mostly affected by dehydration treatment were solubility and swelling capacity.
HA increased SCFA production in orange peel (48 mmol·g−1 higher) but decreased it in mango and prickly pear (15 and 19 mmol·g−1 lower).
Butyrate production of HA orange DFC was comparable to that obtained with the positive control (4.5 mmol·g−1).
No production of propionate or butyrate was observed after 6 h fermentation in mango samples, despite the high SDF content (≈20 g·100 g−1).
A decrease of the SDF : TDF ratio produced by the drying method improved the SCFA production.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Garcia-Amezquita, Luis Eduardo& Tejada-Ortigoza, Viridiana& Campanella, Osvaldo& Welti-Chanes, Jorge. 2018. Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-11.
https://search.emarefa.net/detail/BIM-1185590
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Garcia-Amezquita, Luis Eduardo…[et al.]. Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels. Journal of Food Quality No. 2018 (2018), pp.1-11.
https://search.emarefa.net/detail/BIM-1185590
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Garcia-Amezquita, Luis Eduardo& Tejada-Ortigoza, Viridiana& Campanella, Osvaldo& Welti-Chanes, Jorge. Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-11.
https://search.emarefa.net/detail/BIM-1185590
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185590
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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