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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Food Structure-Netherlands

ISSN

2213-3291

e-ISSN

—

Svazek periodika

38

Číslo periodika v rámci svazku

OCT 2023

Stát vydavatele periodika

ZA - Jihoafrická republika

Počet stran výsledku

8

Strana od-do

—

Kód UT WoS článku

001069481700001

EID výsledku v databázi Scopus

2-s2.0-85168846099