Fruit-based functional foods I: production of food-grade apple fibre ingredients

摘要: Summary With the increased consumer interest in fibre-enriched functional foods, industrial-scale methods for fibre production are demanded. The development of a food-grade preparation method at lab scale that is feasible industrial scale-up pre-requisite. This paper describes two lab-scale have potential to be scaled up setting fruit fibres containing desired bioactives and functionality. methods, one aqueous other ethanolic, were used isolate from Granny Smith apples (Malus domestica Borkh cv. ‘Granny Smith’). In method, ground apple tissues suspended HEPES buffer (20 mM, pH 6.5), then mechanically ruptured using an Ultra-Turrax ring grinder. Between steps, cell-wall materials washed with buffer. ethanolic stirred 72% ethanol 4 °C, filtered, re-suspended washed. Microscopic examination chemical analysis performed on resultant fibres. produced natural uniform dietary form plant cell walls 0.282 g uronic acid per g dried fibre. By comparisons, crude only 0.182 g fibre, lower content indicating presence impurities. Thus, appeared advantageous terms retained pectic polysaccharide cost-effectness scale-up. Further characterisation Folin-Ciocalteu assay high performance liquid chromatography indicates obtained by contained significant amounts phenolic compounds (2.6 mg catechin equivalent fibre). These results suggest may more suitable food applications where beneficial antioxidants preferred.