$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum‐belt drying

Journal of the science of food and agriculture, v.93 no.6, 2013년, pp.1499 - 1504  

Yan, Huitong (Department of Food Science and Technology, University of Georgia, Athens, GA, 30605, USA) ,  Kerr, William L (Department of Food Science and Technology, University of Georgia, Athens, GA, 30605, USA)

Abstract

AbstractBackgroundApple pomace is a waste material from apple juice processing, and contains significant amounts of dietary fiber and phytochemicals. Many of these compounds may be degraded post‐pressing and during drying operations. Continuous vacuum‐belt drying (VBD) was studied as a means of drying and maintaining quality of apple pomace. The color and chemical properties of samples dried by vacuum‐belt drying at different temperatures were evaluated including total phenolics content (TPC), monomeric anthocyanins (TMA) and dietary fiber content (TDF).ResultsVBD powders were pale golden yellow, and those dried at 80°C did not differ in L*, a* and b* values from freeze‐dried powders. VBD pomace had 44.9 to 51.9 g gallic acid equivalents kg−1 TPC, with greatest retention for pomace dried at 80 and 95°C. TPC for pomace dried at 80 or 95°C was not significantly different from that for freeze‐dried pomace. TMA levels (74.0 mg C3G kg−1, where C3G is cyanidine 3‐O‐glucoside equivalents) were highest in pomace vacuum dried at 80°C. TDF ranged from 442 to 495 g kg−1 in vacuum‐dried pomace and was not significantly different from TDF of freeze‐dried poamce (480 g kg−1).ConclusionIn all cases, TPC, TMA and TDF were higher in VBD pomace than in freeze‐dried whole apple, while VBD pomace prepared at 80 or 95°C had fiber and phytochemical levels similar to freeze‐dried powders. © 2012 Society of Chemical Industry

주제어

#total phenolic content (TPC)   #total monomeric anthocyanin (TMA)   #total dietary fiber (TDF)   #apple pomace   #vacuum‐belt drying  

참고문헌 (35)

  1. Bhushan S , Kalia K , Sharma M , Singh B and Ahuja PS , Processing of apple pomace for bioactive molecules . Crit Rev Biotechnol 28 : 285 – 296 ( 2008 ). 

    상세보기

  2. Wolfe KL and Liu RH , Apple peels as a value‐added food ingredient . J Agric Food Chem 51 : 1676 – 1683 ( 2003 ). 

    상세보기

  3. Raynal J , Moutounet M and Souquet JM , Intervention of phenolic compounds in plum technology. 1. Changes during drying . J Agric Food Chem 37 : 1046 – 1050 ( 1989 ). 

  4. Nawirska A and Kwasniewska M , Dietary fibre fractions from fruit and vegetable processing waste . Food Chem 91 : 221 – 225 ( 2005 ). 

    상세보기

  5. Larrauri JA , New approaches in the preparation of high dietary fibre powders from fruit by‐products . Trends Food Sci Technol 10 : 3 – 8 ( 1999 ). 

    상세보기

  6. Larrauri JA , Rupérez P and Saura‐Calixto F , Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels . J Agric Food Chem 45 : 1390 – 1393 ( 1997 ). 

    상세보기

  7. Drouzas AE , Tsami E and Saravacos GD , Microwave/vacuum drying of model fruit gels . J Food Eng 39 : 117 – 122 ( 1999 ). 

    상세보기

  8. Liu XS , Qiu ZF , Wang LH and Chen Y , Quality evaluation of Panax notoginseng extract dried by different drying methods . Food Bioprod Process 89 : 10 – 14 ( 2011 ). 

    상세보기

  9. Vashisth T , Singh RK and Pegg RB , Effects of drying on the phenolics content and antioxidant activity of muscadine pomace . LWT‐Food Sci Technol 44 : 1649 – 1657 ( 2011 ). 

  10. Jaya S and Das H , Glass transition and sticky point temperatures and stability/mobility diagram of fruit powders . Food Bioprocess Technol 2 : 89 – 95 ( 2009 ). 

  11. Di Cesare LF and Nani R , Aroma retention during the drying of peach juice in a vacuum belt drier . Fruit Process 5 : 48,50 – 52,54 ( 1995 ). 

  12. Wang J , Li YZ , Chen RR , Bao JY and Yang GM , Comparison of volatiles of banana powder dehydrated by vacuum belt drying, freeze‐drying and air‐drying . Food Chem 104 : 1516 – 1521 ( 2007 ). 

    상세보기

  13. Xu S and Kerr WL , Comparative study of physical and sensory properties of corn chips made by continuous vacuum drying and deep fat frying . LWT‐Food Sci Technol 48 : 96 – 101 ( 2012 ). 

  14. Pallas L , Drying methods and their effects on bioactive compounds and quality of Georgia blueberries. PhD Dissertation, Department Food Science and Technology , University of Georgia , Athens, GA ( 2011 ). 

  15. Rupasinghe HPV , Pitts NL , Huber GM and Wang L , Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder . Food Chem 107 : 1217 – 1224 ( 2008 ). 

    상세보기

  16. Sudha ML , Baskaran V and Leelavathi K , Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making . Food Chem 104 : 686 – 692 ( 2007 ). 

    상세보기

  17. Masoodi FA and Chauhan GS , Use of apple pomace as a source of dietary fiber in wheat bread . J Food Process Preserv 22 : 255 – 263 ( 1998 ). 

    상세보기

  18. Yan H , Vacuum belt dried apple pomace powder as a value‐added food ingredient. MS Thesis, Department Food Science and Technology , University of Georgia , Athens, GA ( 2012 ). 

  19. Association of Official Analytical Chemists, Moisture in dried fruits , in Official Methods of Analysis , 16th edition , Method 934.06. AOAC International , Arlington ( 1995 ). 

  20. Boyles MJ and Wrolstad RE , Anthocyanin composition of red raspberry juice: Influences of cultivar, processing, and environmental factors . J Food Sci 58 : 1135 – 1141 ( 1993 ). 

    상세보기

  21. Liu M , Li XQ , Weber C , Lee CY , Brown J and Liu RH , Antioxidant and antiproliferative activities of raspberries . J Agric Food Chem 50 : 2926 – 2930 ( 2002 ). 

    상세보기

  22. Association of Official Analytical Chemists, Enzymic gravimetric method for determination of dietary fiber , in Official Methods of Analysis , 16th edition , Method 985.29. AOAC International , Arlington ( 1995 ). 

  23. Mahy M , Van‐Eycken L and Oosterlinck A , Evaluation of uniform color spaces developed after the adoption of CIELAB and CIELUV . Color Res Appl 19 : 105 – 121 ( 1994 ). 

    상세보기

  24. Podsçdek A , Wilska‐Jeszka J , Anders B and Markowski J , Compositional characterisation of some apple varieties . Eur Food Res Technol 210 : 268 – 272 ( 2000 ). 

    상세보기

  25. Fuleki T , Pelayo E and Palabay RB , Sugar composition of varietal juices produced from fresh and stored apples . J Agric Food Chem 42 : 1266 – 1275 ( 1994 ). 

    상세보기

  26. Wolfe K , Wu X and Liu RH. Antioxidant activity of apple peels . J Agric Food Chem 51 : 609 – 614 ( 2003 ). 

    상세보기

  27. Sudha ML , Baskaran V and Leelavathi K , Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making . Food Chem 104 : 686 – 692 ( 2007 ). 

    상세보기

  28. Cetković G , Canadanović‐Brunet J , Djilas S , Savatović S , Mandić A and Tumbas V , Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace . Food Chem 109 : 340 – 347 ( 2008 ). 

    상세보기

  29. Sadilova E , Carle R and Stintzing FC , Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity . Mol Nutr Food Res 51 : 1461 – 1471 ( 2007 ). 

    상세보기

  30. Henríquez C , Speisky H , Chiffelle I , Valenzuela T , Araya M , Simpson R , et al ., Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber . J Food Sci 75 : H172 – H181 ( 2010 ). 

  31. Kechinski CP , Guimarães PVR , Noreña CPZ , Tessaro IC and Marczak LDF , Degradation kinetics of anthocyanin in blueberry juice during thermal treatment . J Food Sci 75 : C173 – C176 ( 2010 ). 

  32. Vega‐Gálvez A , Ah‐Hen K , Chacana M , Vergara J , Martinez‐Monzó J , Lemus‐Mondaca R , et al ., Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices . Food Chem 132 : 51 – 59 ( 2012 ). 

    상세보기

  33. Maillard MN , Evolution of antioxidant activity during kilning: Role of insoluble bound phenolic acids of barley and malt . J Agric Food Chem 43 : 1789 ( 1995 ). 

    상세보기

  34. Lavelli V and Kerr WL , Apple pomace is a good matrix for phytochemical retention . J Agric Food Chem 60 : 5660 – 5666 ( 2012 ). 

    상세보기

  35. Larrauri JA , Rupérez P , Borroto B and Saura‐Calixto F , Mango peels as a new tropical fibre: Preparation and characterization . LWT ‐ Food Sci Technol 29 : 729 – 733 ( 1996 ). 

관련 콘텐츠

섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로