Using different physical treatments to modify the structure and improve the technofunctional properties of clementine by-products

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F23%3A43928016" target="_blank" >RIV/60461373:22330/23:43928016 - isvavai.cz</a>

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S2213329123000394" target="_blank" >https://www.sciencedirect.com/science/article/pii/S2213329123000394</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foostr.2023.100346" target="_blank" >10.1016/j.foostr.2023.100346</a>

Result language

angličtina

Original language name

Using different physical treatments to modify the structure and improve the technofunctional properties of clementine by-products

Original language description

Clementine by-products are an important source of dietary fiber, which has different technofunctional properties depending on its chemical composition and structure. These properties can be modified through different treatments. In this work, the impact of treatments such as hot air drying (HAD), homogenization (HOM), freeze drying (FD), and extrusion (EXT) was evaluated on the structure and technofunctional properties of clementine by-products’ powders, to promote their use as ingredients in food development as a way of valorization. The structure of by-products was studied using microscopy (Light Microscopy and Field Emission Scanning Electron Microscopy) and vibrational spectroscopic (FTIR and FT-Raman) techniques. The technofunctional properties, water and oil holding capacities, water solubility, swelling capacity, and emulsifying capacity, as well as particle size were evaluated. HOM and EXT showed a more stratified and porous structure than HAD and FD. FTIR and FT-Raman showed that the by-products mainly comprised pectin and cellulose. Regarding technofunctional properties, HOM powders had high water retention and swelling capacities, and good emulsifying capacity even when using high amounts of oil in an emulsion (75 %). FD powders showed the highest oil retention capacity and EXT powders the highest water solubility. © 2023 The Authors

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food Structure-Netherlands

ISSN

2213-3291

e-ISSN

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Volume of the periodical

38

Issue of the periodical within the volume

OCT 2023

Country of publishing house

ZA - SOUTH AFRICA

Number of pages

8

Pages from-to

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UT code for WoS article

001069481700001

EID of the result in the Scopus database

2-s2.0-85168846099