Optimization of the Production of Dietary Fiber Concentrates from By-Products of Papaya (Carica papaya L. Var. Formosa) with Microwave Assistance. Evaluation of Its Physicochemical and Functional Characteristics

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A process involving an ethanol extraction step and microwave assisted dehydration was designed to produce dietary fiber concentrates (DFC) from papaya (Carica papaya L. var. Formosa) by-products. It was concluded that a 15 min extraction with 2.9 mL of ethanol/g of papaya pulp followed by drying per...

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Autores principales: Soria, Marcelo Abel, de Escalada Pla, Marina Francisca, Gerschenson, Lía Noemí
Publicado: 2017
Materias:
Ethanol
Extraction
Food products
Glass transition
Oils and fats
Value engineering
Cell wall polysaccharides
Functional activities
Functional characteristics
Functional properties
Health and environment
Oil holding capacities
Technological applications
Water soluble fraction
Nutrition
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01458892_v41_n4_p_NietoCalvache
http://hdl.handle.net/20.500.12110/paper_01458892_v41_n4_p_NietoCalvache
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_01458892_v41_n4_p_NietoCalvache
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spelling paper:paper_01458892_v41_n4_p_NietoCalvache2023-06-08T15:12:30Z Optimization of the Production of Dietary Fiber Concentrates from By-Products of Papaya (Carica papaya L. Var. Formosa) with Microwave Assistance. Evaluation of Its Physicochemical and Functional Characteristics Soria, Marcelo Abel de Escalada Pla, Marina Francisca Gerschenson, Lía Noemí Ethanol Extraction Food products Glass transition Oils and fats Value engineering Cell wall polysaccharides Functional activities Functional characteristics Functional properties Health and environment Oil holding capacities Technological applications Water soluble fraction Nutrition A process involving an ethanol extraction step and microwave assisted dehydration was designed to produce dietary fiber concentrates (DFC) from papaya (Carica papaya L. var. Formosa) by-products. It was concluded that a 15 min extraction with 2.9 mL of ethanol/g of papaya pulp followed by drying performed at 40C, produced DFC with optimal values for functional properties (hydration properties, oil holding capacity, specific volume, water soluble fraction) as well as b* color parameter and content of phenolic compounds. The DFC obtained from papaya peel using the same conditions, showed a higher content of cell wall polysaccharides and higher glass transition temperature (38C) than the one obtained from pulp (8C) and the polyphenol content doubled the one of pulp. Both DFCs showed potential to be used for nutritional purposes as well as for technological applications as antioxidants and/or thickeners. Practical Applications: Consumer demands for more healthy food products and global policies on the issues of health and environment are the keys for the development of innovative food products with profitable markets. The conversion of by-products from the papaya industrialization to dietary fiber concentrates (DFC) with functional activity fulfills these requirements, being salad dressings or dairy products, the targets for DFC application as viscosity modifiers and nutritional value improvers. © 2016 Wiley Periodicals, Inc. 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. 2017 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01458892_v41_n4_p_NietoCalvache http://hdl.handle.net/20.500.12110/paper_01458892_v41_n4_p_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 Ethanol
Extraction
Food products
Glass transition
Oils and fats
Value engineering
Cell wall polysaccharides
Functional activities
Functional characteristics
Functional properties
Health and environment
Oil holding capacities
Technological applications
Water soluble fraction
Nutrition
spellingShingle Ethanol
Extraction
Food products
Glass transition
Oils and fats
Value engineering
Cell wall polysaccharides
Functional activities
Functional characteristics
Functional properties
Health and environment
Oil holding capacities
Technological applications
Water soluble fraction
Nutrition
Soria, Marcelo Abel
de Escalada Pla, Marina Francisca
Gerschenson, Lía Noemí
Optimization of the Production of Dietary Fiber Concentrates from By-Products of Papaya (Carica papaya L. Var. Formosa) with Microwave Assistance. Evaluation of Its Physicochemical and Functional Characteristics
topic_facet Ethanol
Extraction
Food products
Glass transition
Oils and fats
Value engineering
Cell wall polysaccharides
Functional activities
Functional characteristics
Functional properties
Health and environment
Oil holding capacities
Technological applications
Water soluble fraction
Nutrition
description A process involving an ethanol extraction step and microwave assisted dehydration was designed to produce dietary fiber concentrates (DFC) from papaya (Carica papaya L. var. Formosa) by-products. It was concluded that a 15 min extraction with 2.9 mL of ethanol/g of papaya pulp followed by drying performed at 40C, produced DFC with optimal values for functional properties (hydration properties, oil holding capacity, specific volume, water soluble fraction) as well as b* color parameter and content of phenolic compounds. The DFC obtained from papaya peel using the same conditions, showed a higher content of cell wall polysaccharides and higher glass transition temperature (38C) than the one obtained from pulp (8C) and the polyphenol content doubled the one of pulp. Both DFCs showed potential to be used for nutritional purposes as well as for technological applications as antioxidants and/or thickeners. Practical Applications: Consumer demands for more healthy food products and global policies on the issues of health and environment are the keys for the development of innovative food products with profitable markets. The conversion of by-products from the papaya industrialization to dietary fiber concentrates (DFC) with functional activity fulfills these requirements, being salad dressings or dairy products, the targets for DFC application as viscosity modifiers and nutritional value improvers. © 2016 Wiley Periodicals, Inc.
author Soria, Marcelo Abel
de Escalada Pla, Marina Francisca
Gerschenson, Lía Noemí
author_facet Soria, Marcelo Abel
de Escalada Pla, Marina Francisca
Gerschenson, Lía Noemí
author_sort Soria, Marcelo Abel
title Optimization of the Production of Dietary Fiber Concentrates from By-Products of Papaya (Carica papaya L. Var. Formosa) with Microwave Assistance. Evaluation of Its Physicochemical and Functional Characteristics
title_short Optimization of the Production of Dietary Fiber Concentrates from By-Products of Papaya (Carica papaya L. Var. Formosa) with Microwave Assistance. Evaluation of Its Physicochemical and Functional Characteristics
title_full Optimization of the Production of Dietary Fiber Concentrates from By-Products of Papaya (Carica papaya L. Var. Formosa) with Microwave Assistance. Evaluation of Its Physicochemical and Functional Characteristics
title_fullStr Optimization of the Production of Dietary Fiber Concentrates from By-Products of Papaya (Carica papaya L. Var. Formosa) with Microwave Assistance. Evaluation of Its Physicochemical and Functional Characteristics
title_full_unstemmed Optimization of the Production of Dietary Fiber Concentrates from By-Products of Papaya (Carica papaya L. Var. Formosa) with Microwave Assistance. Evaluation of Its Physicochemical and Functional Characteristics
title_sort optimization of the production of dietary fiber concentrates from by-products of papaya (carica papaya l. var. formosa) with microwave assistance. evaluation of its physicochemical and functional characteristics
publishDate 2017
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01458892_v41_n4_p_NietoCalvache
http://hdl.handle.net/20.500.12110/paper_01458892_v41_n4_p_NietoCalvache
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