Schmid Vera, Karbstein Heike P, Emin M Azad
Institute of Process Engineering in Life Sciences, Food Process Engineering, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany.
Foods. 2020 Oct 25;9(11):1536. doi: 10.3390/foods9111536.
By-products of fruits and vegetables like apple pomace can serve as techno-functional ingredients in foods. Due to their physicochemical properties, e.g., viscosity, water absorption, or oil-binding, food by-products can modify the texture and sensory perception of products like yogurts and baked goods. It is known that, by extrusion processing, the properties of by-products can be altered. For example, by thermo-mechanical treatment, the capacity of food by-products to increase viscosity is improved. However, the mechanism and involved components leading to the viscosity increase are unknown. Therefore, the complex viscosity of apple pomace dispersions and the involved fractions as pectin (a major part of the water-soluble fraction), water-soluble and water-insoluble fraction, were measured. In the investigated range, an increase in the pectin yield and water solubility was observed with increasing thermo-mechanical treatment by extrusion processing. However, pectin and water-soluble cell wall components had only a limited effect on the complex viscosity of apple pomace dispersions. The insoluble fraction (particles) were investigated regarding their swelling behavior and influence on the complex viscosity. An intensification of thermo-mechanical treatment resulted in increasing swelling behavior.
水果和蔬菜的副产品，如苹果渣，可以作为食品中的技术功能性成分。由于它们的物理化学性质，如粘度、吸水性或油结合性，食品副产品可以改变酸奶和烘焙食品等产品的质地和感官特性。众所周知，通过挤压加工，可以改变副产品的性质。例如，通过热机械处理，食品副产品增加粘度的能力得到提高。然而，导致粘度增加的机制和相关成分尚不清楚。因此，测量了苹果渣分散体的复数粘度以及作为果胶（水溶性部分的主要成分）、水溶性和水不溶性部分的相关组分。在所研究的范围内，随着挤压加工热机械处理程度的增加，观察到果胶产量和水溶性增加。然而，果胶和水溶性细胞壁成分对苹果渣分散体的复数粘度影响有限。研究了不溶性部分（颗粒）的溶胀行为及其对复数粘度的影响。热机械处理的强化导致溶胀行为增加。
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