High hydrostatic pressure processing enhances pectin solubilisation on apple by-product improving techno-functional properties

Apple by-product is an extensive and inexpensive residue rich in dietary fibre, mainly insoluble fraction. Regarding soluble fibre, pectins are the predominant component responsible for specific physicochemical characteristics which are intimately related to its functional properties. To valorise ap...

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Bibliographic Details
Published in:European food research & technology 2020-08, Vol.246 (8), p.1691-1702
Main Authors: De la Peña Armada, R., Villanueva-Suárez, M. J., Mateos-Aparicio, I.
Format: Article
Language:English
Subjects:
Agriculture
Analytical Chemistry
Apples
Biotechnology
Byproducts
Carbohydrates
Cation exchanging
Cell walls
Chemistry
Chemistry and Materials Science
Dietary fiber
Food Science
Forestry
High-performance liquid chromatography
Hydrostatic pressure
Ion exchange
Lipids
Liquid chromatography
Molecular weight
Original Paper
Pectin
Phenolic compounds
Phenols
Refractivity
Solubilization
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Summary:Apple by-product is an extensive and inexpensive residue rich in dietary fibre, mainly insoluble fraction. Regarding soluble fibre, pectins are the predominant component responsible for specific physicochemical characteristics which are intimately related to its functional properties. To valorise apple by-product enhancing the solubility of pectins, high hydrostatic pressure (HHP) processing at 200–600 MPa during 15 and 30 min under controlled temperature was performed. Release of soluble carbohydrates was monitored using ion-exchange HPLC method with refractive index detection and dietary fibre composition was studied. A value of 200 MPa during 15 min was enough to enhance the solubilisation of cell wall components, mainly pectins, increasing significantly ( p  
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-020-03524-w