Articles
Stability of upcycled polysaccharides in beverages as source of dietary fibre and antioxidants
Article number
1387_33
Pages
243 – 248
Language
English
Abstract
Green technologies are being applied to upcycle food manufacturing by-products.
Innovative technologies such as hydrostatic pressure, ultrasound, and natural solvents may help in obtaining this objective.
Persimmon (Diospyros kaki) is one of the fruits with the highest concentration of bioactive constituents, including carotenoids, polyphenols, and dietary fibre.
Persimmon fruit processing generates by-products mainly from the pulp and peel.
These remains hold a valuable composition of bioactive constituents.
Some of these constituents are galloylated, bound to the fibre and difficult to extract and provide unwanted flavours when introduced to a food matrix.
On the other hand, bound bioactive constituents are acknowledged for multiple functional health benefits after consumption.
We evaluated the stability features for consumer acceptance of the fibre for its use in commercially available drinks low in fibre.
After processing with green technologies, the incorporation of polysaccharides into foods resulted in minor alterations in the physicochemical and microbiological qualities of the enriched beverages.
Our findings show that novel approaches for upcycling food manufacturing by-products could be used to improve food composition.
Innovative technologies such as hydrostatic pressure, ultrasound, and natural solvents may help in obtaining this objective.
Persimmon (Diospyros kaki) is one of the fruits with the highest concentration of bioactive constituents, including carotenoids, polyphenols, and dietary fibre.
Persimmon fruit processing generates by-products mainly from the pulp and peel.
These remains hold a valuable composition of bioactive constituents.
Some of these constituents are galloylated, bound to the fibre and difficult to extract and provide unwanted flavours when introduced to a food matrix.
On the other hand, bound bioactive constituents are acknowledged for multiple functional health benefits after consumption.
We evaluated the stability features for consumer acceptance of the fibre for its use in commercially available drinks low in fibre.
After processing with green technologies, the incorporation of polysaccharides into foods resulted in minor alterations in the physicochemical and microbiological qualities of the enriched beverages.
Our findings show that novel approaches for upcycling food manufacturing by-products could be used to improve food composition.
Publication
Authors
J. Salazar-Bermeo, B. Moreno-Chamba, M.C. Martínez-Madrid, D. Saura, V. Lizama, M. Valero, N. Martí
Keywords
dietary fibre, Diospyros kaki, natural solvents, beverages, polysaccharides
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