Enhancing Functional Food Applications With Carambola Peel and Pulp Dietary Fiber: Effects of Sustainable Drying Methods (Oven and Freeze) on Nutritional Value and Hydration Properties
Journal of Food Quality,
Год журнала:
2025,
Номер
2025(1)
Опубликована: Янв. 1, 2025
This
study
explores
the
extraction
and
characterization
of
dietary
fiber
(DF)
from
carambola
fruits,
focusing
on
both
peel
pulp
fractions.
After
pretreatment
with
96%
ethanol
to
mitigate
enzymatic
activity,
DF
was
extracted
using
hot‐air
oven‐drying
freeze‐drying
methods.
Physicochemical
properties,
functional
attributes,
nutritional
composition
fractions
were
analyzed.
Notably,
derived
exhibited
superior
functional,
antioxidant,
hydration,
physicochemical
properties
compared
pulp.
The
fraction
freeze‐dried
(FE)
showed
exceptional
boasting
highest
levels
DPPH
assay
(68.73%),
total
flavonoid
content
(14.98
mg
QE/100
g
DM),
phenolic
(156.6
GAE/100
ferric‐reducing
antioxidant
power
(458.3
AAC/g
vitamin
C
(52.12
ascorbic
acid/100
A
(140.2
μg
β‐carotene/100
DM).
Additionally,
it
demonstrated
a
remarkable
oil
holding
capacity
(2.591
oil/g
Furthermore,
employing
freeze
drying
as
method
proved
advantageous,
yielding
physicochemical,
nutritional,
hydration
oven
drying.
also
environmental
benefits
by
minimizing
energy
consumption
CO
2
emissions,
aligning
green
practices.
Язык: Английский
Innovative Preservation of Beetroot Juice via Nisin Assisted Thermo-sonication: Impact on Antioxidants, Physicochemical Properties, Enzymes, and Microbial Reduction
Food Chemistry Advances,
Год журнала:
2025,
Номер
unknown, С. 100979 - 100979
Опубликована: Апрель 1, 2025
Язык: Английский