Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret)

Enriched fiber products were obtained through ethanolic extraction of pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp (AIR) or milled peel (C) or by drying of mesocarp (P). The composition and hydration properties of these products as well as glucose retention capacity were evaluated. AIR-f...

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Autores principales: de Escalada Pla, Marina Francisca, Stortz, Carlos Arturo, Gerschenson, Lía Noemí, Rojas, Ana María Luisa
Publicado: 2007
Materias:
Composition
Dietary fiber
Functional properties
Agriculture
Binding energy
Ethanol
Extraction
Hydration
Milled peel
Pumpkin
Natural fibers
Dietary Fibers
Vegetables
Cucurbita moschata
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v40_n7_p1176_deEscaladaPla
http://hdl.handle.net/20.500.12110/paper_00236438_v40_n7_p1176_deEscaladaPla
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00236438_v40_n7_p1176_deEscaladaPla
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spelling paper:paper_00236438_v40_n7_p1176_deEscaladaPla2025-07-30T17:33:25Z Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret) de Escalada Pla, Marina Francisca Stortz, Carlos Arturo Gerschenson, Lía Noemí Rojas, Ana María Luisa Composition Dietary fiber Functional properties Agriculture Binding energy Ethanol Extraction Hydration Functional properties Milled peel Pumpkin Natural fibers Dietary Fibers Ethanol Extraction Hydration Vegetables Cucurbita moschata Enriched fiber products were obtained through ethanolic extraction of pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp (AIR) or milled peel (C) or by drying of mesocarp (P). The composition and hydration properties of these products as well as glucose retention capacity were evaluated. AIR-fraction showed the highest swelling (41.8 ml/g dry sample) and water holding capacity (43 g/g dry sample) followed by P- (25 ml/g dry sample; 24 g/g dry sample) and C-fractions (22 ml/g dry sample; 27 g/g dry sample). AIR-fraction presented also the highest water retention capacity and rate of water binding and swelling. Hydration properties were dependent on fraction chemical composition: presence of rhamnogalacturonan I and other hydrophilic pectins with side chains were related to higher water absorption and swelling of AIR, while presence of lignin in C produced fiber-particle impermeabilization being probably responsible of its behavior as a barrier for water diffusion. In addition, AIR and C fractions showed values of glucose retention in vitro assayed, in accordance with other reported values of the literature. © 2006 Swiss Society of Food Science and Technology. Fil:de Escalada Pla, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Stortz, C.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Rojas, A.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2007 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v40_n7_p1176_deEscaladaPla http://hdl.handle.net/20.500.12110/paper_00236438_v40_n7_p1176_deEscaladaPla
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Composition
Dietary fiber
Functional properties
Agriculture
Binding energy
Ethanol
Extraction
Hydration
Functional properties
Milled peel
Pumpkin
Natural fibers
Dietary Fibers
Ethanol
Extraction
Hydration
Vegetables
Cucurbita moschata
spellingShingle Composition
Dietary fiber
Functional properties
Agriculture
Binding energy
Ethanol
Extraction
Hydration
Functional properties
Milled peel
Pumpkin
Natural fibers
Dietary Fibers
Ethanol
Extraction
Hydration
Vegetables
Cucurbita moschata
de Escalada Pla, Marina Francisca
Stortz, Carlos Arturo
Gerschenson, Lía Noemí
Rojas, Ana María Luisa
Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret)
topic_facet Composition
Dietary fiber
Functional properties
Agriculture
Binding energy
Ethanol
Extraction
Hydration
Functional properties
Milled peel
Pumpkin
Natural fibers
Dietary Fibers
Ethanol
Extraction
Hydration
Vegetables
Cucurbita moschata
description Enriched fiber products were obtained through ethanolic extraction of pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp (AIR) or milled peel (C) or by drying of mesocarp (P). The composition and hydration properties of these products as well as glucose retention capacity were evaluated. AIR-fraction showed the highest swelling (41.8 ml/g dry sample) and water holding capacity (43 g/g dry sample) followed by P- (25 ml/g dry sample; 24 g/g dry sample) and C-fractions (22 ml/g dry sample; 27 g/g dry sample). AIR-fraction presented also the highest water retention capacity and rate of water binding and swelling. Hydration properties were dependent on fraction chemical composition: presence of rhamnogalacturonan I and other hydrophilic pectins with side chains were related to higher water absorption and swelling of AIR, while presence of lignin in C produced fiber-particle impermeabilization being probably responsible of its behavior as a barrier for water diffusion. In addition, AIR and C fractions showed values of glucose retention in vitro assayed, in accordance with other reported values of the literature. © 2006 Swiss Society of Food Science and Technology.
author de Escalada Pla, Marina Francisca
Stortz, Carlos Arturo
Gerschenson, Lía Noemí
Rojas, Ana María Luisa
author_facet de Escalada Pla, Marina Francisca
Stortz, Carlos Arturo
Gerschenson, Lía Noemí
Rojas, Ana María Luisa
author_sort de Escalada Pla, Marina Francisca
title Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret)
title_short Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret)
title_full Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret)
title_fullStr Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret)
title_full_unstemmed Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret)
title_sort composition and functional properties of enriched fiber products obtained from pumpkin (cucurbita moschata duchesne ex poiret)
publishDate 2007
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v40_n7_p1176_deEscaladaPla
http://hdl.handle.net/20.500.12110/paper_00236438_v40_n7_p1176_deEscaladaPla
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