Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients
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 evaluate...
| Autores principales: | , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2018
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| Materias: | |
| Acceso en línea: | 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 |
| _version_ | 1855035226255785984 |
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| author | Basanta, Maria Florencia de Escalada Pla, Marina Francisca Raffo Benegas, Maria Dolores Stortz, Carlos Arturo Rojas, Ana Maria Luisa |
| author_browse | Basanta, Maria Florencia Raffo Benegas, Maria Dolores Rojas, Ana Maria Luisa Stortz, Carlos Arturo de Escalada Pla, Marina Francisca |
| author_facet | Basanta, Maria Florencia de Escalada Pla, Marina Francisca Raffo Benegas, Maria Dolores Stortz, Carlos Arturo Rojas, Ana Maria Luisa |
| author_sort | Basanta, Maria Florencia |
| collection | INTA Digital |
| 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA3909 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA39092018-11-15T17:28:30Z Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients Basanta, Maria Florencia de Escalada Pla, Marina Francisca Raffo Benegas, Maria Dolores Stortz, Carlos Arturo Rojas, Ana Maria Luisa Residuos de Cosechas Cereza Pectinas Variedades Antioxidantes Compuestos Fenólicos Crop Residues Cherries Pectins Varieties Antioxidants Phenolic Compounds 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 2018-11-15T17:24:42Z 2018-11-15T17:24:42Z 2014-04 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 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 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Journal of Food Engineering 126 : 149-155. (April 2014) |
| spellingShingle | Residuos de Cosechas Cereza Pectinas Variedades Antioxidantes Compuestos Fenólicos Crop Residues Cherries Pectins Varieties Antioxidants Phenolic Compounds Basanta, Maria Florencia de Escalada Pla, Marina Francisca Raffo Benegas, Maria Dolores Stortz, Carlos Arturo Rojas, Ana Maria Luisa 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 |
| 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_short | 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 |
| topic | Residuos de Cosechas Cereza Pectinas Variedades Antioxidantes Compuestos Fenólicos Crop Residues Cherries Pectins Varieties Antioxidants Phenolic Compounds |
| 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 |
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