Orange pulp and peel fibres: pectin-rich by-products from citrus processing for water binding and gelling in foods
| العنوان: | Orange pulp and peel fibres: pectin-rich by-products from citrus processing for water binding and gelling in foods |
|---|---|
| المؤلفون: | Stephan Drusch, Thibaut Cottancin, Sebastian Schalow, Jürgen Fischer, Mary Baloufaud |
| المصدر: | European Food Research and Technology. 244:235-244 |
| بيانات النشر: | Springer Science and Business Media LLC, 2017. |
| سنة النشر: | 2017 |
| مصطلحات موضوعية: | 0301 basic medicine, food.ingredient, Pectin, chemistry.chemical_element, Orange (colour), engineering.material, Calcium, Polysaccharide, Biochemistry, Industrial and Manufacturing Engineering, Cell wall, 03 medical and health sciences, 0404 agricultural biotechnology, food, Botany, Citrus Pectin, Food science, chemistry.chemical_classification, 030109 nutrition & dietetics, Chemistry, Pulp (paper), food and beverages, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, engineering, Water binding, Food Science, Biotechnology |
| الوصف: | Pulp and peels are the main by-products during juice extraction of citrus fruits. Typically, they contain large amounts of cell wall polysaccharides and can be a source of dietary fibres which are rich in pectin. In the past, numerous studies have focussed on hydration properties of fruit derived dietary fibres but very limited information is available on their gelling properties. The aim of the present study was to investigate both water binding and gelling properties of two orange fibre preparations from pulp and peel with a galacturonan content >27% and a degree of methoxylation >65%. The water retention capacity (WRC) of these fibres was significantly increased by mechanical pre-treatment but decreased by high temperatures (80 °C) during soaking. Moreover, intrinsic factors of the soaking solution significantly affected the water binding properties: a raising pH increased the WRC whereas the incorporation of calcium decreased it. Pulp fibre showed superior water binding properties compared to peel fibre. Gelling properties were evaluated by means of oscillation measurements as well as texture analyses and revealed that pulp and peel fibres were able to form sugar-acid gels at low pH |
| تدمد: | 1438-2385 1438-2377 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::f139ed2a8e5e0be74b19d8d1abb78db3 https://doi.org/10.1007/s00217-017-2950-y |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........f139ed2a8e5e0be74b19d8d1abb78db3 |
| قاعدة البيانات: | OpenAIRE |
Find this article in full text from Springer Verlag. | تدمد: | 14382385 14382377 |
|---|