Obtention of dietary enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying

NIETO CALVACHE J; FISSORE E; LATORRE M. EMILIA; SORIA MARCELO; DE ESCALADA PLA MARINA F; GERSCHENSON LIA N

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2015 vol. 62 p. 1169 - 1176

0023-6438

A process involving ethanol pre-treatment and subsequent microwave drying was proposed to obtain fractions enriched in dietary fiber from peach bagasse Prunus persica L. The processing conditions that allow to obtain samples with optimal functional properties involved the use of 4.6 mL of ethanol (96 mL/100mL) per gram of tissue in the extraction step performed at 20°C for 15 min and a temperature of 55.0°C for drying in a microwave equipment working at a maximum power of 450 W. In general, high values were observed for functional properties evaluated, fact that indicates the potential of the fractions for being used for technological as well as for nutritional purposes. Physicochemical and microstructural analysis were carried out for the product obtained with the optimal process conditions, observing that the concentration of cell wall material was 80g/100g dry fraction and the optimum fraction also contained phenolic compounds.