Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient
作者： Kai Reineke , Ann Van Loey , Marc Hendrickx , Tom Bernaerts , Sharmaine Atencio
DOI: 10.1016/J.IFSET.2021.102669
关键词: Dynamic mechanical analysis 、 Sample preparation 、 Swelling 、 Context (language use) 、 Pomace 、 Food science 、 Chemistry 、 Ingredient 、 Rheology 、 Pectin
摘要: Abstract In the context of side-stream valorization, this study aimed to gain insight into functionalization industrially-generated pumpkin pomace as texturizing ingredient. Given matrix complexity pomace, composed crushed peels, seeds and mesocarp, focused on impact different sample preparation, well mechanical processing, microstructural rheological properties suspensions. Pumpkin suspensions (4% w/w) possessed a solid-like behavior, demonstrating potential for structure build-up. The application heat during preparation (85°C, 30 min) significantly increased storage modulus pomace-derived suspensions, which was found be related an swelling volume suspended particles. Moreover, combination partial pectin removal high pressure homogenization at 80 MPa led improved network formation, obvious from modulus. These results are highly useful scientific basis exploring with minimal processing or conventional methods (e.g. by treatment).
sci-hub.st 参考文章(60)
Sandy Van Buggenhout, Joël Wallecan, Stefanie Christiaens, Stephane J.J. Debon, Christina Desmet, Ann Van Loey, Marc Hendrickx, Jacques Mazoyer, Influence of high-pressure homogenization on functional properties of orange pulp Innovative Food Science and Emerging Technologies. ,vol. 30, pp. 51- 60 ,(2015) , 10.1016/J.IFSET.2015.05.004
J. Tan, W.L. Kerr, Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization Journal of Food Engineering. ,vol. 166, pp. 45- 54 ,(2015) , 10.1016/J.JFOODENG.2015.05.025
James Freeman Steffe, Rheological Methods in Food Process Engineering ,(1992)
Ester Betoret, Noelia Betoret, Pietro Rocculi, Marco Dalla Rosa, Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies Trends in Food Science and Technology. ,vol. 46, pp. 1- 12 ,(2015) , 10.1016/J.TIFS.2015.07.006
HANNA BENGTSSON, EVA TORNBERG, PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. I: EFFECT OF HOMOGENIZATION Journal of Texture Studies. ,vol. 42, pp. 268- 280 ,(2011) , 10.1111/J.1745-4603.2010.00275.X
Katlijn R.N. Moelants, Ruth Cardinaels, Sandy Van Buggenhout, Ann M. Van Loey, Paula Moldenaers, Marc E. Hendrickx, A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant-Tissue-Based Food Suspensions. Comprehensive Reviews in Food Science and Food Safety. ,vol. 13, pp. 241- 260 ,(2014) , 10.1111/1541-4337.12059
Debjani Dutta, Abhishek Dutta, Utpal Raychaudhuri, Runu Chakraborty, Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree Journal of Food Engineering. ,vol. 76, pp. 538- 546 ,(2006) , 10.1016/J.JFOODENG.2005.05.056
Juliane Floury, Jerôme Bellettre, Jack Legrand, Anne Desrumaux, Analysis of a new type of high pressure homogeniser. A study of the flow pattern Chemical Engineering Science. ,vol. 59, pp. 843- 853 ,(2004) , 10.1016/J.CES.2003.11.017
R.V. Tonon, D. Alexandre, M.D. Hubinger, R.L. Cunha, Steady and dynamic shear rheological properties of açai pulp (Euterpe oleraceae Mart.) Journal of Food Engineering. ,vol. 92, pp. 425- 431 ,(2009) , 10.1016/J.JFOODENG.2008.12.014
Yumiko Nakata, Go Taniguchi, Shinya Takazaki, Naoko Oda-Ueda, Kohji Miyahara, Yasumi Ohshima, Comparative analysis of cells and proteins of pumpkin plants for the control of fruit size Journal of Bioscience and Bioengineering. ,vol. 114, pp. 334- 341 ,(2012) , 10.1016/J.JBIOSC.2012.04.005