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

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2023-10-01 DOI:10.1016/j.foostr.2023.100346

Joana Martínez-Martí , Kristýna Panušková , Virginia Larrea , Roman Bleha , Amparo Quiles , Isabel Hernando

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引用次数: 0

Abstract

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.

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使用不同的物理处理来改变克莱门汀副产物的结构并提高其技术功能性能

克莱门汀副产物是膳食纤维的重要来源，其化学组成和结构不同，具有不同的技术功能特性。这些特性可以通过不同的处理来改变。在这项工作中，评估了热空气干燥（HAD）、均化（HOM）、冷冻干燥（FD）和挤压（EXT）等处理对克莱门汀副产品粉末的结构和技术功能特性的影响，以促进其作为食品开发中的成分的使用，作为一种增值方式。使用显微镜（光显微镜和场发射扫描电子显微镜）和振动光谱（FTIR和FT-Raman）技术研究了副产物的结构。对其技术性能、保水性、保油性、水溶性、溶胀性、乳化性以及粒径进行了评价。HOM和EXT显示出比HAD和FD更分层和多孔的结构。FTIR和FT-拉曼光谱分析表明，产物主要由果胶和纤维素组成。关于技术功能性质，即使在乳液中使用大量油（75%），HOM粉末也具有高的保水性和溶胀性，以及良好的乳化能力。FD粉末表现出最高的保油能力，EXT粉末表现出最大的水溶性。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.