KIT | KIT-Bibliothek | Impressum | Datenschutz

Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties

Schmid, Vera; Trabert, Antje; Schäfer, Judith; Bunzel, Mirko; Karbstein, Heike P.; Emin, M. Azad

By-products of fruit and vegetable processing are an inexpensive and sustainable source of dietary fiber, potentially offering valuable functional properties such as water binding and thickening. Due to these favorable properties, they can be utilized to reformulate widely-consumed foods, e.g., bakery products or beverages. In this study, apple pomace was used as a model system to study whether extrusion technology affects food by-product functionality and thus has the potential to broaden the application of by-products in foods. The effect of the process parameters and the extent of thermo-mechanical treatment on the structural and functional properties of apple pomace were analyzed after extrusion trials using various screw speeds, water contents, and barrel temperatures. Compared to the raw material, apple pomace extruded at T-barrel = 100 degrees C, n = 700 min(-1) and m(H2O) = 17% showed an increased water solubility up to 33%. The water absorption increased from 5 to 19 Pa center dot s and the paste viscosity from 5 to 339 Pa center dot s by extrusion processing. Analyses of dietary fiber contents and fiber polysaccharide structures revealed that thermo-mechanical stress (n = 700 min(-1), m(H2O) = 22%) increased the content of soluble dietary fiber from 12.5 to 16.7 g/100 g dry matter, and that the harshest conditions even enabled the formation of low-molecular-weight dietary fiber. ... mehr

Open Access Logo

Verlagsausgabe §
DOI: 10.5445/IR/1000129524
Veröffentlicht am 10.02.2021
DOI: 10.3390/foods9101385
Zitationen: 1
Web of Science
Zitationen: 1
Zitationen: 2
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Institut für Angewandte Biowissenschaften (IAB)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2020
Sprache Englisch
Identifikator ISSN: 2304-8158
KITopen-ID: 1000129524
Erschienen in Foods
Verlag MDPI
Band 9
Heft 10
Seiten Art.-Nr. 1385
Vorab online veröffentlicht am 01.10.2020
Nachgewiesen in Scopus
Web of Science
KIT – Die Forschungsuniversität in der Helmholtz-Gemeinschaft
KITopen Landing Page