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Impact of defined thermomechanical treatment on the structure and content of dietary fiber and the stability and bioaccessibility of polyphenols of chokeberry (Aronia melanocarpa) pomace

Schmid, Vera 1; Steck, Jan 2; Mayer-Miebach, Esther; Behsnilian, Diana; Briviba, Karlis; Bunzel, Mirko 2; Karbstein, Heike P. 1; Emin, M. Azad 1
1 Institut für Bio- und Lebensmitteltechnik (BLT), Karlsruher Institut für Technologie (KIT)
2 Institut für Angewandte Biowissenschaften (IAB), Karlsruher Institut für Technologie (KIT)


Dietary fiber is a potential replacement for other ingredients such as starch in reformulated extruded breakfast cereals. Analysis of chokeberry pomace powder revealed a total dietary fiber content of 57.8 ± 2 g/100 g with 76% being insoluble, 20% high molecular soluble and 4% low molecular soluble dietary fiber. The fiber polysaccharide composition was analyzed in detail by using a variety of analytical approaches. Extrusion-like processing conditions were studies in a Closed Cavity Rheometer enabling the application of defined thermal (temperature range 100–160 °C) and mechanical treatments (shear rates between 0.1 s$^{-1}$ and 50 s$^{-1}$) to chokeberry pomace powder. Application of temperatures up to 140 °C irrespective of the mechanical treatment does not remarkably alter dietary fiber structure or content, but reduces the initial content of total polyphenols by about 40% to a final content of 3.3 ± 0.5 g/100 g including 0.63 ± 0.1 g/100 g of anthocyanins, 0.18 ± 0.02 g/100 g of phenolic acids and 0.090 ± 0.007 g/100 g of flavonols, respectively. The retained polyphenols are fully bioaccessible after in vitro digestion, and antioxidant capacity remains unchanged as compared to the untreated pomace powder. ... mehr

Verlagsausgabe §
DOI: 10.5445/IR/1000121047
Veröffentlicht am 08.07.2020
DOI: 10.1016/j.foodres.2020.109232
Zitationen: 31
Web of Science
Zitationen: 25
Zitationen: 30
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Angewandte Biowissenschaften (IAB)
Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Publikationsmonat/-jahr 08.2020
Sprache Englisch
Identifikator ISSN: 0963-9969
KITopen-ID: 1000121047
Erschienen in Food research international
Verlag Elsevier
Band 134
Seiten Art.Nr. 109232
Nachgewiesen in Dimensions
Web of Science
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