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dc.contributor.author
Nieto Calvache, Jhon Edinson
dc.contributor.author
Soria, Marcelo
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de Escalada Pla, Marina Francisca
dc.contributor.author
Gerschenson, Lia Noemi
dc.date.available
2018-09-14T21:05:46Z
dc.date.issued
2017-08
dc.identifier.citation
Nieto Calvache, Jhon Edinson; Soria, Marcelo; de Escalada Pla, Marina Francisca; Gerschenson, Lia Noemi; Optimization of the Production of Dietary Fiber Concentrates from By-Products of Papaya (Carica papaya L. Var. Formosa) with Microwave Assistance. Evaluation of Its Physicochemical and Functional Characteristics; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 41; 4; 8-2017; 1-13; e13071
dc.identifier.issn
0145-8892
dc.identifier.uri
http://hdl.handle.net/11336/59808
dc.description.abstract
A process involving an ethanol extraction step and microwave assisted dehydration was designed to produce dietary fiber concentrates (DFC) from papaya (Carica papaya L. var. Formosa) by-products. It was concluded that a 15 min extraction with 2.9 mL of ethanol/g of papaya pulp followed by drying performed at 40C, produced DFC with optimal values for functional properties (hydration properties, oil holding capacity, specific volume, water soluble fraction) as well as b* color parameter and content of phenolic compounds. The DFC obtained from papaya peel using the same conditions, showed a higher content of cell wall polysaccharides and higher glass transition temperature (38C) than the one obtained from pulp (8C) and the polyphenol content doubled the one of pulp. Both DFCs showed potential to be used for nutritional purposes as well as for technological applications as antioxidants and/or thickeners. Practical Applications: Consumer demands for more healthy food products and global policies on the issues of health and environment are the keys for the development of innovative food products with profitable markets. The conversion of by-products from the papaya industrialization to dietary fiber concentrates (DFC) with functional activity fulfills these requirements, being salad dressings or dairy products, the targets for DFC application as viscosity modifiers and nutritional value improvers.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Fiber
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Carica Papaya
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Functional Properties
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Color
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Phenolics
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Optimization of the Production of Dietary Fiber Concentrates from By-Products of Papaya (Carica papaya L. Var. Formosa) with Microwave Assistance. Evaluation of Its Physicochemical and Functional Characteristics
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-09-14T13:19:41Z
dc.journal.volume
41
dc.journal.number
4
dc.journal.pagination
1-13; e13071
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Nieto Calvache, Jhon Edinson. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Soria, Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones en Biociencias Agrícolas y Ambientales. Universidad de Buenos Aires. Facultad de Agronomía. Instituto de Investigaciones en Biociencias Agrícolas y Ambientales; Argentina
dc.description.fil
Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Journal of Food Processing and Preservation
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/jfpp.13071
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.13071
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