Martínez-Las Heras R, Landines E F, Heredia A, Castelló M L, Andrés A
Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera s/n, P.O. Box 46022, Valencia, Spain.
J Food Sci Technol. 2017 Aug;54(9):2902-2912. doi: 10.1007/s13197-017-2728-z. Epub 2017 Jun 16.
Persimmon, given its current surplus production, could be an alternative source for the extraction of certain interesting ingredients for the food industry and human health, such as fibre. Thus, the aim of this study was to analyse the influence of hot air and freeze-drying, as well as the particle size of fibre extracted from persimmon peels or pulp on their physicochemical, antioxidant, hydration and emulsifying properties, compared to commercial fibres (from peach, lemon, orange and apple). The results showed that both freeze-dried persimmon pulp and freeze-dried peel had better hydration properties and oil holding capacity than other fibres analysed, although the swelling capacity was higher for lemon fibre. Freeze-dried persimmon peel fibre showed higher values of emulsion stability than commercial fibres. Finally, the antioxidant activity of the smallest sized persimmon peel fibre obtained by freeze-drying was higher than that for lemon, orange and peach fibre.
鉴于目前柿子产量过剩，它可能成为食品工业和人类健康领域某些有趣成分（如纤维）提取的替代来源。因此，本研究的目的是分析热风干燥和冷冻干燥以及从柿子皮或果肉中提取的纤维的粒度对其物理化学、抗氧化、水合和乳化特性的影响，并与商业纤维（来自桃子、柠檬、橙子和苹果）进行比较。结果表明，冷冻干燥的柿子果肉和冷冻干燥的果皮比其他分析过的纤维具有更好的水合特性和持油能力，尽管柠檬纤维的溶胀能力更高。冷冻干燥的柿子皮纤维显示出比商业纤维更高的乳液稳定性值。最后，通过冷冻干燥获得的最小粒度的柿子皮纤维的抗氧化活性高于柠檬、橙子和桃子纤维。
