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Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast®

dc.contributor.authorJimenez de la Peña Armada, Rocío Teresa
dc.contributor.authorVillanueva Suárez, María José
dc.contributor.authorMolina-García, Antonio Diego
dc.contributor.authorRupérez, Pilar
dc.contributor.authorMateos-Aparicio Cediel, Inmaculada
dc.date.accessioned2025-02-17T08:22:50Z
dc.date.available2025-02-17T08:22:50Z
dc.date.issued2021
dc.description.abstractThe apple by-product is the remaining solid obtained after fruit processing, mainly constituted by insoluble dietary fiber. However, soluble dietary fiber would be more desirable due to its positive health effects. The simultaneous application of high hydrostatic pressure (HHP), namely at 200, 400, and 600 MPa, for 15 and 30 min holding time, and the commercial enzyme Celluclast® (92 EGU) allowed a high molecular weight carbohydrates solubilisation achieving therefore, a safe soluble dietary fiber-rich product. HHP facilitated the cell wall accessibility, as it was observed by scanning electron microscopy which revealed a considerable cell wall disruption; whereas, the food-grade enzyme activity led to a decrease of the soluble polysaccharides molecular weight (MW), mainly in the major MW polysaccharide, i.e. HHP-sample: 6.13*104 kDa; HHP + enzyme-sample: 4.26*104 kDa. The solubilisation is at the cost of the augmentation (p < 0.05) of mainly, glucose, uronic acids and arabinose. The soluble dietary fiber-rich product present greater water retention capacity, oil holding capacity, and emulsion activity, which increased more than eight times as compared to the control. These results support an enhancement of apple by-product technological and nutritional qualities, hence it could be utilised as a safe and effective functional ingredient.
dc.description.departmentDepto. de Nutrición y Ciencia de los Alimentos
dc.description.facultyFac. de Farmacia
dc.description.refereedTRUE
dc.description.sponsorshipMinisterio de Economía y Competitividad (España)
dc.description.statuspub
dc.identifier.citationDe La Peña-Armada R, Villanueva-Suárez MJ, Molina-García AD, Rupérez P, Mateos-Aparicio I. Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast®. LWT 2021;146:111421. https://doi.org/10.1016/j.lwt.2021.111421
dc.identifier.doi10.1016/j.lwt.2021.111421
dc.identifier.issn0023-6438
dc.identifier.officialurlhttps://doi.org/10.1016/j.lwt.2021.111421
dc.identifier.urihttps://hdl.handle.net/20.500.14352/118112
dc.journal.titleLWT - Food Science and Technology
dc.language.isoeng
dc.page.initial111421
dc.publisherElsevier
dc.relation.projectIDinfo:eu-repo/grantAgreement/AEI// AGL2016-77056-R/ES/MEJORA DE LA FUNCIONALIDAD PREBIOTICA DE SUBPRODUCTOS AGROALIMENTARIOS POR TRATAMIENTO SIMULTANEO CON ENZIMAS HIDROLITICAS Y ALTA PRESION HIDROSTATICA
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalen
dc.rights.accessRightsrestricted access
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.cdu612.39
dc.subject.cdu613.2
dc.subject.keywordHigh hydrostatic pressure
dc.subject.keywordFood-grade enzyme
dc.subject.keywordDietary fibre
dc.subject.keywordValorisation
dc.subject.keywordBy-product
dc.subject.ucmBromatología (Farmacia)
dc.subject.ucmDietética y nutrición (Farmacia)
dc.subject.unesco2302.90 Bioquímica de Alimentos
dc.titleNovel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast®
dc.typejournal article
dc.type.hasVersionVoR
dc.volume.number146
dspace.entity.typePublication
relation.isAuthorOfPublication1989ea3d-cb7c-4a9b-9c7b-d01b3422cdee
relation.isAuthorOfPublicationad08dd0e-cb9c-4e25-8fbd-a67b7c666aa7
relation.isAuthorOfPublicationa7c3a13c-bcaa-4d3a-9402-208fe6e29dda
relation.isAuthorOfPublication.latestForDiscovery1989ea3d-cb7c-4a9b-9c7b-d01b3422cdee

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