Bulk industrial fruit fibres. Characterization and prevalence of the original fruit metabolites

Antoni Delpino-Rius, Alexis Marsol-Vall, Jordi Eras, Montse Llovera, Miguel Ángel Cubero, Mercè Balcells, Ramon Canela-Garayoa

Producción científica: Artículo en revista indizadaArtículorevisión exhaustiva

5 Citas (Scopus)

Resumen

Here we analysed the content of primary and secondary metabolites in nine types of industrially processed fibres derived from the juice industry. Specifically, we examined fibre from: apple, peach, and pear, as non-citrus fruits; the peel and flesh of orange and tangerine, and lemon flesh, as citrus fruits; and carrot, as vegetable. Regarding primary metabolites, the sugar content ranged from 21.6 mg/g in lemon to 290 mg/g in orange peel and lower mass organic acid content ranged from 25.0 mg/g in pear to 250 mg/g in lemon. The content of fatty acids were constant during fibre processing, ranging from 0.5 to 1.46%. Furthermore, the fatty acid profile was not affect for the processing. Concerning secondary metabolites, industrial processing did not decrease the sterols content, which ranged from 0.51 to 1.66 μg/g. Regarding carotenoids, of note was the presence of epoxycarotenoids, which may reflect the quality of the industrial process, thus giving added value to the by-product.

Idioma originalInglés
Páginas (desde-hasta)1-10
Número de páginas10
PublicaciónFood Research International
Volumen111
DOI
EstadoPublicada - sept 2018
Publicado de forma externa

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