LAQV/REQUIMTE, Chemistry and Biochemistry Department, Science Faculty, Porto University, 4169-007 Porto, Portugal.
LEAF-Linking Landscape, Environment, Agriculture and Food Research Centre, Instituto Superior de Agronomia, Lisbon University, 1349-017 Lisboa, Portugal.
Molecules. 2022 Dec 25;28(1):179. doi: 10.3390/molecules28010179.
This work explores the potential of Rocha do Oeste pear pomace to be used as a sustainable and healthy food ingredient. Moreover, the enrichment with yeast protein extract (YPE) may be useful to design innovative food products. The main goals of this study were to assess pear pomace concerning: (i) chemical composition and antioxidant capacity; (ii) rheology, texture, and microstructure characterization (alone or enriched with YPE), before and after heating. The results showed that pear pomace was a rich source of dietary fibers (74.5% DW), with phenolic compounds (3.9 mg chlorogenic acid equivalents/g dry weight), also presenting antiradical activity (3.90 μmol Trolox equivalents/g DW). Pear pomace showed a shear thinning behavior and a typical soft-gel behavior, which was not affected by YPE enrichment, thus suggesting that YPE did not affect pear pomace technological properties. Thermal treatment also did not alter pear pomace rheological properties. YPE addition induced a decrease in the apparent viscosity and a destabilizing effect, compared to the samples that were subjected to thermal processing. These results highlight the importance of pear pomace and the use of YPE for protein enrichment, opening new opportunities for their exploitation.
本研究旨在探讨罗沙达奥斯特梨渣作为可持续且健康的食品成分的潜力。此外，用酵母蛋白提取物（YPE）进行强化可能有助于设计创新型食品。本研究的主要目的是评估梨渣的以下特性：（i）化学成分和抗氧化能力；（ii）流变学、质地和微观结构特性（单独或用 YPE 强化后的特性），以及加热前后的特性。结果表明，梨渣是膳食纤维（74.5% DW）的丰富来源，含有酚类化合物（3.9mg 绿原酸当量/g 干重），也具有抗自由基活性（3.90μmol Trolox 当量/g DW）。梨渣表现出剪切变稀行为和典型的软凝胶行为，YPE 的强化并未影响其流变特性，这表明 YPE 并未影响梨渣的技术特性。热处理也未改变梨渣的流变特性。与经过热处理的样品相比，YPE 的添加会导致表观粘度降低和不稳定性增加。这些结果突出了梨渣的重要性和 YPE 用于蛋白质强化的用途，为其开发利用开辟了新的机会。
