Document Detail


Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber.
MedLine Citation:
PMID:  20722929     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Apple peel is a waste product from dried apple manufacture. The content of phenolic compounds, dietary fiber, and mineral are higher in apple peel, compared to other edible parts of this fruits. The objective of this study was to develop an ingredient from Granny Smith apple peel, using a pilot scale double drum-dryer, as drying technology. The control of all steps to maximize the retention of phenolic compounds and dietary fiber was considered. Operational conditions, such as drying temperature and time were determined, as well as important preprocessing steps like grinding and PPO inhibition. In addition, the physical-chemical characteristics, mineral and sugar content, and technological functional properties such as water retention capacity, solubility index, and dispersability among others, were analyzed. A simple, economical, and suitable pilot scale process, to produce a powder ingredient from apple peel by-product, was obtained. The drying process includes the application of ascorbic acid at 0.5% in the fresh apple peel slurry, drum-dryer operational conditions were 110 degrees C, 0.15 rpm and 0.2 mm drum clearance. The ingredient developed could be considered as a source of phenolic compounds (38.6 mg gallic acid equivalent/g dry base) and dietary fiber (39.7% dry base) in the formulation of foods. Practical Application: A method to develop an ingredient from Granny Smith apple peel using a pilot scale double drum-dryer as drying technology was developed. The method is simple, economical, feasible, and suitable and maximizes the retention of phenolic compounds and dietary fiber present in the raw matter. The ingredient could be used in the formulation of foods.
Authors:
Carolina Henríquez; Hernán Speisky; Italo Chiffelle; Tania Valenzuela; Manuel Araya; Ricardo Simpson; Sergio Almonacid
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  75     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2010 Aug 
Date Detail:
Created Date:  2010-08-20     Completed Date:  2011-01-18     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  H172-81     Citation Subset:  IM    
Affiliation:
Univ. de Chile, Santiago, Chile. carolinahenriquez@creas.cl
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MeSH Terms
Descriptor/Qualifier:
Antioxidants / administration & dosage
Ascorbic Acid / chemistry
Catechol Oxidase / antagonists & inhibitors,  metabolism
Dietary Fiber / administration & dosage,  analysis*
Enzyme Inhibitors / chemistry
Flavonoids / administration & dosage,  analysis*
Food Handling / instrumentation,  methods
Food, Fortified*
Food-Processing Industry / economics
Fruit / chemistry*
Hot Temperature
Hydrogen-Ion Concentration
Industrial Waste / analysis,  economics
Malus / chemistry*
Phenols / administration & dosage,  analysis*
Physicochemical Phenomena
Plant Proteins / antagonists & inhibitors,  metabolism
Solubility
Time Factors
Trace Elements / administration & dosage,  analysis
Water / analysis
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Enzyme Inhibitors; 0/Flavonoids; 0/Industrial Waste; 0/Phenols; 0/Plant Proteins; 0/Trace Elements; 0/polyphenols; 50-81-7/Ascorbic Acid; 7732-18-5/Water; EC 1.10.3.1/Catechol Oxidase

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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