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Residues discarded at cherry fruit harvesting were extracted with ethanol from 'Chelan', 'Brooks' and 'Sunburst' 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 'Brooks' fibers. These results matched the best hydration properties showed by 'Brooks'. Chemical composition may indicate a hydrogel microstructure for cherry fibers. 'Chelan' and 'Sunburst' 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 (= 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. © 2013 Elsevier Ltd. All rights reserved.


Documento: Artículo
Título:Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients
Autor:Basanta, M.F.; De Escalada Plá, M.F.; Raffo, M.D.; Stortz, C.A.; Rojas, A.M.
Filiación:Departamento de Química Orgánica-CIHIDECAR, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, C1428BGA Buenos Aires, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, C1428BGA Buenos Aires, Argentina
Instituto Nacional de Tecnología Agropecuaria (INTA), EEA Alto Valle de Río Negro, Ruta Nac. 22 Km. 1190, 8332 Allen, Argentina
Idioma: Inglés
Palabras clave:Antioxidant capacity; Emulsion stability; Functional cherry fibers; Pectins; Phenolics; Antioxidant capacity; Antioxidant compounds; Cell wall polysaccharides; Chemical compositions; Emulsion stability; Hydrogel microstructures; Pectins; Phenolics; Agents; Biopolymers; Emulsification; Food additives; Oils and fats; Plants (botany); Fibers
Página de inicio:149
Página de fin:155
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng


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---------- APA ----------
Basanta, M.F., De Escalada Plá, M.F., Raffo, M.D., Stortz, C.A. & Rojas, A.M. (2014) . Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients. Journal of Food Engineering, 126, 149-155.
---------- CHICAGO ----------
Basanta, M.F., De Escalada Plá, M.F., Raffo, M.D., Stortz, C.A., Rojas, A.M. "Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients" . Journal of Food Engineering 126 (2014) : 149-155.
---------- MLA ----------
Basanta, M.F., De Escalada Plá, M.F., Raffo, M.D., Stortz, C.A., Rojas, A.M. "Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients" . Journal of Food Engineering, vol. 126, 2014, pp. 149-155.
---------- VANCOUVER ----------
Basanta, M.F., De Escalada Plá, M.F., Raffo, M.D., Stortz, C.A., Rojas, A.M. Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients. J Food Eng. 2014;126:149-155.