Dietary fibre concentrates produced from papaya by-products for agroindustrial waste valorisation

In this work, papaya agroindustrial wastes were treated with ethanol and subsequently dehydrated to produce pulp or peel dietary fibre concentrates (DFCs). Hot air convection (CV) and microwave (MW) assisted dehydration were studied. The DFCs produced were mainly composed by cell wall polymers such...

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Autores principales: Nieto-Calvache, J.E., de Escalada Pla, M., Gerschenson, L.N.
Formato: INPR
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Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09505423_v_n_p_NietoCalvache
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spelling todo:paper_09505423_v_n_p_NietoCalvache2023-10-03T15:50:27Z Dietary fibre concentrates produced from papaya by-products for agroindustrial waste valorisation Nieto-Calvache, J.E. de Escalada Pla, M. Gerschenson, L.N. Antioxidant characteristics drying functional properties papaya industrial wastes Antioxidants Food products Glass transition Industrial wastes Agro-industrial wastes Antioxidant properties Cell wall polymers Dietary fibre concentrates Functional properties Hot air convection Hydration properties Non-cellulosic carbohydrates Drying In this work, papaya agroindustrial wastes were treated with ethanol and subsequently dehydrated to produce pulp or peel dietary fibre concentrates (DFCs). Hot air convection (CV) and microwave (MW) assisted dehydration were studied. The DFCs produced were mainly composed by cell wall polymers such as cellulose, lignin, proteins and non-cellulosic carbohydrates. It was found that convective drying produced DFCs with lower uronic acid content than microwave drying. Besides, pulp DFCs dehydrated by MW presented higher values for hydration properties, compared to those reported in literature. Peel DFCs presented better antioxidant properties than those from the pulp. Use of peel tissue, as well as CV produced DFCs with higher values of glass transition temperature. The characteristics found in the DFCs allow concluding that these products may be added in a diverse range of food products, granting benefits that would normally be obtained using several additives. © 2018 Institute of Food Science and Technology INPR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09505423_v_n_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 Antioxidant characteristics
drying
functional properties
papaya industrial wastes
Antioxidants
Food products
Glass transition
Industrial wastes
Agro-industrial wastes
Antioxidant properties
Cell wall polymers
Dietary fibre concentrates
Functional properties
Hot air convection
Hydration properties
Non-cellulosic carbohydrates
Drying
spellingShingle Antioxidant characteristics
drying
functional properties
papaya industrial wastes
Antioxidants
Food products
Glass transition
Industrial wastes
Agro-industrial wastes
Antioxidant properties
Cell wall polymers
Dietary fibre concentrates
Functional properties
Hot air convection
Hydration properties
Non-cellulosic carbohydrates
Drying
Nieto-Calvache, J.E.
de Escalada Pla, M.
Gerschenson, L.N.
Dietary fibre concentrates produced from papaya by-products for agroindustrial waste valorisation
topic_facet Antioxidant characteristics
drying
functional properties
papaya industrial wastes
Antioxidants
Food products
Glass transition
Industrial wastes
Agro-industrial wastes
Antioxidant properties
Cell wall polymers
Dietary fibre concentrates
Functional properties
Hot air convection
Hydration properties
Non-cellulosic carbohydrates
Drying
description In this work, papaya agroindustrial wastes were treated with ethanol and subsequently dehydrated to produce pulp or peel dietary fibre concentrates (DFCs). Hot air convection (CV) and microwave (MW) assisted dehydration were studied. The DFCs produced were mainly composed by cell wall polymers such as cellulose, lignin, proteins and non-cellulosic carbohydrates. It was found that convective drying produced DFCs with lower uronic acid content than microwave drying. Besides, pulp DFCs dehydrated by MW presented higher values for hydration properties, compared to those reported in literature. Peel DFCs presented better antioxidant properties than those from the pulp. Use of peel tissue, as well as CV produced DFCs with higher values of glass transition temperature. The characteristics found in the DFCs allow concluding that these products may be added in a diverse range of food products, granting benefits that would normally be obtained using several additives. © 2018 Institute of Food Science and Technology
format INPR
author Nieto-Calvache, J.E.
de Escalada Pla, M.
Gerschenson, L.N.
author_facet Nieto-Calvache, J.E.
de Escalada Pla, M.
Gerschenson, L.N.
author_sort Nieto-Calvache, J.E.
title Dietary fibre concentrates produced from papaya by-products for agroindustrial waste valorisation
title_short Dietary fibre concentrates produced from papaya by-products for agroindustrial waste valorisation
title_full Dietary fibre concentrates produced from papaya by-products for agroindustrial waste valorisation
title_fullStr Dietary fibre concentrates produced from papaya by-products for agroindustrial waste valorisation
title_full_unstemmed Dietary fibre concentrates produced from papaya by-products for agroindustrial waste valorisation
title_sort dietary fibre concentrates produced from papaya by-products for agroindustrial waste valorisation
url http://hdl.handle.net/20.500.12110/paper_09505423_v_n_p_NietoCalvache
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AT deescaladaplam dietaryfibreconcentratesproducedfrompapayabyproductsforagroindustrialwastevalorisation
AT gerschensonln dietaryfibreconcentratesproducedfrompapayabyproductsforagroindustrialwastevalorisation
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