Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp

In order to obtain rich dietary fibre concentrates with enhanced functional properties from peach peel and pulp, a treatment with ethanol (96% v/v) was performed previous to drying under 30°C forced air convection for 7h or under freeze drying. All the dietary fibre concentrates isolated were enrich...

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Bibliographic Details
Published in:Food research international 2012-11, Vol.49 (1), p.184-192
Main Authors: de Escalada Pla, Marina F., González, Patricia, Sette, Paula, Portillo, Florencia, Rojas, Ana M., Gerschenson, Lia N.
Format: Article
Language:English
Subjects:
air
air drying
bagasse
Biological and medical sciences
cell walls
Characterization
color
Concentrates
dietary fiber
Dietary fibre
Dietary fibre concentrates
Drying technique
Enrichment
Ethanol
Ethanol treatment
Ethyl alcohol
Food engineering
Food industries
Freeze drying
Fruit and vegetable industries
functional properties
Fundamental and applied biological sciences. Psychology
General aspects
oils
Peaches
physicochemical properties
polymers
Prunus persica
Prunus persica L
pulp
pulping
quinces
Walls
wastes
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Summary:In order to obtain rich dietary fibre concentrates with enhanced functional properties from peach peel and pulp, a treatment with ethanol (96% v/v) was performed previous to drying under 30°C forced air convection for 7h or under freeze drying. All the dietary fibre concentrates isolated were enriched in cell wall polymers and a high polyphenol content was associated to them. The yield of those proceeding from peel almost doubled the one of concentrates obtained from pulp and high hydration capacities were shown by all the concentrates. Fractions from peel showed the darkest colour. Oil holding capacity (1.81–2.4g/g) was higher than the one reported in bibliography for peach bagasse (1.02g/g) and quince wastes (1.59g/g). Concerning the effect of the drying technique used, it was observed that air drying gave origin to pulp dietary fibre concentrates of lower oil holding capacity and less solid behaviour than freeze drying. ► Rich dietary fibre fractions from peel and pulp peaches were obtained. ► Ethanol treatment and a low air drying temperature or freeze drying were used. ► Fibre fractions showed good functional properties. ► Peel content strongly affected fibre fraction colour.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2012.07.060