Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients

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• 作者：Mar铆a F. Basanta ; Marina F. de Escalada Pl谩 ; Mar铆a D. Raffo ; Carlos A. Stortz ; Ana M. Rojas
• 关键词：Functional cherry fibers ; Pectins ; Phenolics ; Antioxidant capacity ; Emulsion stability
• 刊名：Journal of Food Engineering
• 出版年：April, 2014
• 年：2014
• 卷：126
• 期：Complete
• 页码：149-155
• 全文大小：651 K

文摘

Residues discarded at cherry fruit harvesting were extracted with ethanol from 鈥楥helan鈥? 鈥楤rooks鈥?and 鈥楽unburst鈥?varieties to obtain cherry fibers constituted by the cell wall polysaccharides, applicable as functional food ingredients, additives and/or dietary fibers. Powder properties were evaluated. The highest specific volume, directly related to sample porosity, corresponded to 鈥楤rooks鈥?fibers. These results matched the best hydration properties showed by 鈥楤rooks鈥? Chemical composition may indicate a hydrogel microstructure for cherry fibers. 鈥楥helan鈥?and 鈥楽unburst鈥?powders showed the highest total phenolics content, 40-63% of which were bound. The FRAP-antioxidant activity determined in water was lower than that expected from the total phenolics content determined after alkaline or acid hydrolysis. Cherry fibers stabilized oil-in-water (蠒 = 50%) emulsions and showed foaming capacity. Beyond some differences observed between varieties, cherry harvesting residues constitute valuable sources of biopolymers and antioxidant compounds potentially useful as functional food ingredients and dietary fiber.