Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying

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A process involving ethanol pre-treatment and subsequent microwave drying was proposed to obtain fractions enriched in dietary fibre from peach bagasse Prunus persica L. The processing conditions thatallow to obtain samples with optimal functional properties involved the use of 4.6mL of ethanol (96....

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Autores principales:	Fissore, Eliana Noemí, Latorre, María Emilia, Soria, Marcelo Abel, de Escalada Pla, Marina Francisca, Gerschenson, Lía Noemí
Publicado:	2015
Materias:	Dietary fibre Functional properties Physicochemical characterization Prunus persica Response surface methodology Bagasse Ethanol Fruits Microwave heating Physico-chemical characterization Drying
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v62_n2_p1169_NietoCalvache http://hdl.handle.net/20.500.12110/paper_00236438_v62_n2_p1169_NietoCalvache
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_00236438_v62_n2_p1169_NietoCalvache
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spelling	paper:paper_00236438_v62_n2_p1169_NietoCalvache2023-06-08T14:51:49Z Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying Fissore, Eliana Noemí Latorre, María Emilia Soria, Marcelo Abel de Escalada Pla, Marina Francisca Gerschenson, Lía Noemí Dietary fibre Functional properties Physicochemical characterization Prunus persica Response surface methodology Bagasse Ethanol Fruits Microwave heating Dietary fibre Functional properties Physico-chemical characterization Prunus persica Response surface methodology Drying Prunus persica A process involving ethanol pre-treatment and subsequent microwave drying was proposed to obtain fractions enriched in dietary fibre from peach bagasse Prunus persica L. The processing conditions thatallow to obtain samples with optimal functional properties involved the use of 4.6mL of ethanol (96. mL/100mL) per gram of tissue in the extraction step performed at 20°C for 15min and a temperature of 55.0°C for drying in a microwave equipment working at a maximum power of 450W. In general, high values were observed for functional properties evaluated, fact that indicates the potential of the fractions for being used for technological as well as for nutritional purposes. Physicochemical and microstructural analysis were carried out for the product obtained with the optimal process conditions, observing that the concentration of cell wall material was 80g/100g dry fraction and the optimum fraction also contained phenolic compounds. © 2015 Elsevier Ltd. Fil:Fissore, E.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Latorre, M.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Soria, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:De Escalada Pla, M.F. 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. 2015 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v62_n2_p1169_NietoCalvache http://hdl.handle.net/20.500.12110/paper_00236438_v62_n2_p1169_NietoCalvache
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Dietary fibre Functional properties Physicochemical characterization Prunus persica Response surface methodology Bagasse Ethanol Fruits Microwave heating Dietary fibre Functional properties Physico-chemical characterization Prunus persica Response surface methodology Drying Prunus persica
spellingShingle	Dietary fibre Functional properties Physicochemical characterization Prunus persica Response surface methodology Bagasse Ethanol Fruits Microwave heating Dietary fibre Functional properties Physico-chemical characterization Prunus persica Response surface methodology Drying Prunus persica Fissore, Eliana Noemí Latorre, María Emilia Soria, Marcelo Abel de Escalada Pla, Marina Francisca Gerschenson, Lía Noemí Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying
topic_facet	Dietary fibre Functional properties Physicochemical characterization Prunus persica Response surface methodology Bagasse Ethanol Fruits Microwave heating Dietary fibre Functional properties Physico-chemical characterization Prunus persica Response surface methodology Drying Prunus persica
description	A process involving ethanol pre-treatment and subsequent microwave drying was proposed to obtain fractions enriched in dietary fibre from peach bagasse Prunus persica L. The processing conditions thatallow to obtain samples with optimal functional properties involved the use of 4.6mL of ethanol (96. mL/100mL) per gram of tissue in the extraction step performed at 20°C for 15min and a temperature of 55.0°C for drying in a microwave equipment working at a maximum power of 450W. In general, high values were observed for functional properties evaluated, fact that indicates the potential of the fractions for being used for technological as well as for nutritional purposes. Physicochemical and microstructural analysis were carried out for the product obtained with the optimal process conditions, observing that the concentration of cell wall material was 80g/100g dry fraction and the optimum fraction also contained phenolic compounds. © 2015 Elsevier Ltd.
author	Fissore, Eliana Noemí Latorre, María Emilia Soria, Marcelo Abel de Escalada Pla, Marina Francisca Gerschenson, Lía Noemí
author_facet	Fissore, Eliana Noemí Latorre, María Emilia Soria, Marcelo Abel de Escalada Pla, Marina Francisca Gerschenson, Lía Noemí
author_sort	Fissore, Eliana Noemí
title	Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying
title_short	Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying
title_full	Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying
title_fullStr	Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying
title_full_unstemmed	Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying
title_sort	obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying
publishDate	2015
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v62_n2_p1169_NietoCalvache http://hdl.handle.net/20.500.12110/paper_00236438_v62_n2_p1169_NietoCalvache
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_version_	1768542493228400640

Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying

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