2024-03-28T22:21:13Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1222042019-05-14T07:14:45Zcom_10261_68com_10261_2col_10261_321
Valorization of Tunisian secondary date varieties (Phoenix dactylifera L.) by hydrothermal treatments: New fiber concentrates with antioxidant properties
Abdessalem, Mrabet
Rodríguez-Gutiérrez, Guillermo
Guillén Bejarano, Rafael
Rodríguez-Arcos, Rocío
Ferchichi, Ali
Sindic, Marianne
Jiménez.Araujo, Ana
Ministerio de Asuntos Exteriores y Cooperación (España)
Islamic Development Bank
Secondary date varieties
Hydrothermal treatment
Fiber concentrates
Chemical compositions
Antioxidant activity
27 páginas; 4 tablas; 2 figuras
Two hydrothermal treatments were assayed on secondary date varieties from the Tunisian coastal oasis in order to obtain valuable solid extracts, rich in dietary fiber and antioxidants. The steam explosion treatment (SET) is based on high temperatures and pressures, with an explosive decompression. The steam treatment (ST), without rapid decompression, has lower pressures and temperatures, but longer treatments than SET. The recovery of the fiber concentrates (FCs) was very similar for the different assayed conditions. Only its granulometry showed differences, increasing the fraction with size lower than 4 mm in more intense treatments. Treatment conditions had higher influence than date variety in the FCs chemical composition. It was approximately 0.1–2% soluble sugar, 0.7–2% uronic acids, 4–8% phenols, 5–11% fat, 5–22% non-cellulosic sugars, 9–14% protein, 12–20% cellulose, and 44–71% lignin, depending on treatment conditions. They had also very high antiradical activity (230–580 mmols Trolox/Kg FC). The use of ST reactor is highly recommended because it could be easily scaled up to the industry. The FC obtained by hydrothermal treatments from date fruits could be considered as a very interesting ingredient for healthier food, especially for bakery or dairy products due to its pleasant chocolate/coffee flavor.
2015-09-16T11:55:29Z
2015-09-16T11:55:29Z
2015-01
artículo
LWT - Food Science and Technology 60 (1): 518-524 (2015)
0023-6438
http://hdl.handle.net/10261/122204
10.1016/j.lwt.2014.09.055
http://dx.doi.org/10.13039/501100003767
http://dx.doi.org/10.13039/501100003971
eng
Postprint
http://dx.doi.org/10.1016/j.lwt.2014.09.055
Sí
http://creativecommons.org/licenses/by-nc-nd/4.0/
openAccess
Elsevier