Artículo
Flour from fruits and vegetables waste with addition of a South-American pepper (Capsicum baccatum) proposed as food ingredient
de Sá Mendes, Nathânia; Favre, Leonardo Cristian
; Rolandelli, Guido
; Dos Santos Ferreira, Cristina Isabel; de A.Gonçalves, Édira C. B.; Buera, Maria del Pilar
Fecha de publicación:
08/2019
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
International Journal of Food Science and Technology
ISSN:
0950-5423
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The objective of this work was to evaluate the physicochemical properties of previously characterised flours obtained by milling the solid waste from the manufacture of an isotonic drink produced with various fruits and vegetables (FVR) to which powdered pepper fruits (PF) were added. Aqueous extracts were also prepared and encapsulated for protecting their functional compounds and improving their solubility. The encapsulation yields of the spray-drying processes were 90% and 64% for PF and FVR-PF, respectively. The addition of PF to FVR improved antioxidant capacity, stability and appearance, providing reddish colour. FT-IR spectra reflected the addition of PF by changes in the absorbances at wave numbers typical of carotenoids, acylglycerols, chlorophylls and those related to antioxidant capacity. The encapsulated extracts could be applied when solubility is needed in hydrophilic media. The obtained flours with PF addition are suitably cheap, stable functional food ingredients for industrial uses, such as breading or seasoning ingredients.
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Identificadores
Colecciones
Articulos(ITAPROQ)
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Citación
de Sá Mendes, Nathânia; Favre, Leonardo Cristian; Rolandelli, Guido; Dos Santos Ferreira, Cristina Isabel; de A.Gonçalves, Édira C. B.; et al.; Flour from fruits and vegetables waste with addition of a South-American pepper (Capsicum baccatum) proposed as food ingredient; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 55; 3; 8-2019; 1230-1237
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