Flour from 'fruits and vegetables' waste with addition of a South‐American pepper (Capsicum baccatum) proposed as food ingredient
Summary The objective of this work was to evaluate the physicochemical properties of previously characterised flours obtained by milling the solid waste from the manufacture of an isotonic drink produced with various fruits and vegetables (FVR) to which powdered pepper fruits (PF) were added. Aqueou...
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| Veröffentlicht in: | International journal of food science & technology 2020-03, Vol.55 (3), p.1230-1237 |
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| container_title | International journal of food science & technology |
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| creator | de Sá Mendes, Nathânia Favre, Leonardo Cristian Rolandelli, Guido Ferreira, Cristina dos Santos Gonçalves, Édira C. B. de A. Buera, María del Pilar |
| description | Summary
The objective of this work was to evaluate the physicochemical properties of previously characterised flours obtained by milling the solid waste from the manufacture of an isotonic drink produced with various fruits and vegetables (FVR) to which powdered pepper fruits (PF) were added. Aqueous extracts were also prepared and encapsulated for protecting their functional compounds and improving their solubility. The encapsulation yields of the spray‐drying processes were 90% and 64% for PF and FVR‐PF, respectively. The addition of PF to FVR improved antioxidant capacity, stability and appearance, providing reddish colour. FT‐IR spectra reflected the addition of PF by changes in the absorbances at wave numbers typical of carotenoids, acylglycerols, chlorophylls and those related to antioxidant capacity. The encapsulated extracts could be applied when solubility is needed in hydrophilic media. The obtained flours with PF addition are suitably cheap, stable functional food ingredients for industrial uses, such as breading or seasoning ingredients.
Addition of Capsicum baccatum into flour from fruits and vegetables waste and its effects on physicochemical properties. |
| doi_str_mv | 10.1111/ijfs.14358 |
| format | Article |
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The objective of this work was to evaluate the physicochemical properties of previously characterised flours obtained by milling the solid waste from the manufacture of an isotonic drink produced with various fruits and vegetables (FVR) to which powdered pepper fruits (PF) were added. Aqueous extracts were also prepared and encapsulated for protecting their functional compounds and improving their solubility. The encapsulation yields of the spray‐drying processes were 90% and 64% for PF and FVR‐PF, respectively. The addition of PF to FVR improved antioxidant capacity, stability and appearance, providing reddish colour. FT‐IR spectra reflected the addition of PF by changes in the absorbances at wave numbers typical of carotenoids, acylglycerols, chlorophylls and those related to antioxidant capacity. The encapsulated extracts could be applied when solubility is needed in hydrophilic media. The obtained flours with PF addition are suitably cheap, stable functional food ingredients for industrial uses, such as breading or seasoning ingredients.
Addition of Capsicum baccatum into flour from fruits and vegetables waste and its effects on physicochemical properties.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14358</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Acylglycerols ; Antioxidant activity ; Antioxidants ; beverage waste ; Carotenoids ; Chlorophyll ; Drying ; Encapsulation ; Food industry ; Fruits ; Functional foods & nutraceuticals ; Industrial applications ; Infrared spectroscopy ; Ingredients ; isotherms ; pepper ; Physicochemical properties ; powder stability ; Solid wastes ; Solubility ; Vegetables</subject><ispartof>International journal of food science & technology, 2020-03, Vol.55 (3), p.1230-1237</ispartof><rights>2019 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2020 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3748-f359048a2314197d4d69ccc96bf6efc0f861a94b2f1bdd86ca033eacf93f80943</citedby><cites>FETCH-LOGICAL-c3748-f359048a2314197d4d69ccc96bf6efc0f861a94b2f1bdd86ca033eacf93f80943</cites><orcidid>0000-0001-9290-7299</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14358$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14358$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>de Sá Mendes, Nathânia</creatorcontrib><creatorcontrib>Favre, Leonardo Cristian</creatorcontrib><creatorcontrib>Rolandelli, Guido</creatorcontrib><creatorcontrib>Ferreira, Cristina dos Santos</creatorcontrib><creatorcontrib>Gonçalves, Édira C. B. de A.</creatorcontrib><creatorcontrib>Buera, María del Pilar</creatorcontrib><title>Flour from 'fruits and vegetables' waste with addition of a South‐American pepper (Capsicum baccatum) proposed as food ingredient</title><title>International journal of food science & technology</title><description>Summary
The objective of this work was to evaluate the physicochemical properties of previously characterised flours obtained by milling the solid waste from the manufacture of an isotonic drink produced with various fruits and vegetables (FVR) to which powdered pepper fruits (PF) were added. Aqueous extracts were also prepared and encapsulated for protecting their functional compounds and improving their solubility. The encapsulation yields of the spray‐drying processes were 90% and 64% for PF and FVR‐PF, respectively. The addition of PF to FVR improved antioxidant capacity, stability and appearance, providing reddish colour. FT‐IR spectra reflected the addition of PF by changes in the absorbances at wave numbers typical of carotenoids, acylglycerols, chlorophylls and those related to antioxidant capacity. The encapsulated extracts could be applied when solubility is needed in hydrophilic media. The obtained flours with PF addition are suitably cheap, stable functional food ingredients for industrial uses, such as breading or seasoning ingredients.
Addition of Capsicum baccatum into flour from fruits and vegetables waste and its effects on physicochemical properties.</description><subject>Acylglycerols</subject><subject>Antioxidant activity</subject><subject>Antioxidants</subject><subject>beverage waste</subject><subject>Carotenoids</subject><subject>Chlorophyll</subject><subject>Drying</subject><subject>Encapsulation</subject><subject>Food industry</subject><subject>Fruits</subject><subject>Functional foods & nutraceuticals</subject><subject>Industrial applications</subject><subject>Infrared spectroscopy</subject><subject>Ingredients</subject><subject>isotherms</subject><subject>pepper</subject><subject>Physicochemical properties</subject><subject>powder stability</subject><subject>Solid wastes</subject><subject>Solubility</subject><subject>Vegetables</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp9kL9OwzAQhy0EEqWw8AQnMRSQUuw4SeOxqigUVWIozJHjP62rJg62Q9UNiRfgGXkSUsrMLbd8d_e7D6FLgoekqzuz1n5IEprmR6hHaJZGcRaTY9TDLMVRmsT0FJ15v8YYx3SU9NDndGNbB9rZCgbatSZ44LWEd7VUgZcb5Qew5T4o2JqwAi6lCcbWYDVwWNg2rL4_vsaVckbwGhrVNMrB9YQ33oi2gpILwUNb3UDjbGO9ksA9aGslmHrplDSqDufoRPONVxd_vY9ep_cvk8do_vwwm4znkeii5pGmKcNJzmNKEsJGMpEZE0KwrNSZ0gLrPCOcJWWsSSllngmOKVVcaEZ1jllC--jqsLfL8tYqH4p193vdnSw6GWnKGCOjjro9UMJZ753SReNMxd2uILjYSy72kotfyR1MDvDWbNTuH7KYPU0Xh5kfjmSBpQ</recordid><startdate>202003</startdate><enddate>202003</enddate><creator>de Sá Mendes, Nathânia</creator><creator>Favre, Leonardo Cristian</creator><creator>Rolandelli, Guido</creator><creator>Ferreira, Cristina dos Santos</creator><creator>Gonçalves, Édira C. B. de A.</creator><creator>Buera, María del Pilar</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0001-9290-7299</orcidid></search><sort><creationdate>202003</creationdate><title>Flour from 'fruits and vegetables' waste with addition of a South‐American pepper (Capsicum baccatum) proposed as food ingredient</title><author>de Sá Mendes, Nathânia ; Favre, Leonardo Cristian ; Rolandelli, Guido ; Ferreira, Cristina dos Santos ; Gonçalves, Édira C. B. de A. ; Buera, María del Pilar</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3748-f359048a2314197d4d69ccc96bf6efc0f861a94b2f1bdd86ca033eacf93f80943</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Acylglycerols</topic><topic>Antioxidant activity</topic><topic>Antioxidants</topic><topic>beverage waste</topic><topic>Carotenoids</topic><topic>Chlorophyll</topic><topic>Drying</topic><topic>Encapsulation</topic><topic>Food industry</topic><topic>Fruits</topic><topic>Functional foods & nutraceuticals</topic><topic>Industrial applications</topic><topic>Infrared spectroscopy</topic><topic>Ingredients</topic><topic>isotherms</topic><topic>pepper</topic><topic>Physicochemical properties</topic><topic>powder stability</topic><topic>Solid wastes</topic><topic>Solubility</topic><topic>Vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>de Sá Mendes, Nathânia</creatorcontrib><creatorcontrib>Favre, Leonardo Cristian</creatorcontrib><creatorcontrib>Rolandelli, Guido</creatorcontrib><creatorcontrib>Ferreira, Cristina dos Santos</creatorcontrib><creatorcontrib>Gonçalves, Édira C. 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B. de A.</au><au>Buera, María del Pilar</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Flour from 'fruits and vegetables' waste with addition of a South‐American pepper (Capsicum baccatum) proposed as food ingredient</atitle><jtitle>International journal of food science & technology</jtitle><date>2020-03</date><risdate>2020</risdate><volume>55</volume><issue>3</issue><spage>1230</spage><epage>1237</epage><pages>1230-1237</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
The objective of this work was to evaluate the physicochemical properties of previously characterised flours obtained by milling the solid waste from the manufacture of an isotonic drink produced with various fruits and vegetables (FVR) to which powdered pepper fruits (PF) were added. Aqueous extracts were also prepared and encapsulated for protecting their functional compounds and improving their solubility. The encapsulation yields of the spray‐drying processes were 90% and 64% for PF and FVR‐PF, respectively. The addition of PF to FVR improved antioxidant capacity, stability and appearance, providing reddish colour. FT‐IR spectra reflected the addition of PF by changes in the absorbances at wave numbers typical of carotenoids, acylglycerols, chlorophylls and those related to antioxidant capacity. The encapsulated extracts could be applied when solubility is needed in hydrophilic media. The obtained flours with PF addition are suitably cheap, stable functional food ingredients for industrial uses, such as breading or seasoning ingredients.
Addition of Capsicum baccatum into flour from fruits and vegetables waste and its effects on physicochemical properties.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14358</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0001-9290-7299</orcidid><oa>free_for_read</oa></addata></record> |
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| source | Oxford Journals Open Access Collection; Wiley Online Library All Journals |
| subjects | Acylglycerols Antioxidant activity Antioxidants beverage waste Carotenoids Chlorophyll Drying Encapsulation Food industry Fruits Functional foods & nutraceuticals Industrial applications Infrared spectroscopy Ingredients isotherms pepper Physicochemical properties powder stability Solid wastes Solubility Vegetables |
| title | Flour from 'fruits and vegetables' waste with addition of a South‐American pepper (Capsicum baccatum) proposed as food ingredient |
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