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Defined shear and heat treatment of apple pomace: impact on dietary fiber structures and functional properties

Schmid, Vera 1; Trabert, Antje 2; Keller, Judith 2; 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)

Abstract:

Food by-products can be modified by extrusion processing. However, the impact of thermal and mechanical stress, respectively, on the structure and thus functional properties of dietary fiber-rich food by-products is still unknown. In the extrusion process, thermal and mechanical stress are coupled, not constant, and difficult to measure or calculate. Thus, their influence on structural changes and functional properties cannot be evaluated separately. In this work, a specific shear cell, denoted by closed cavity rheometer, was used to treat apple pomace with defined thermal and/or mechanical stress. Dietary fiber composition and fiber polysaccharide structures appeared to be more susceptible to high temperatures than mechanical stress. With increasing temperature (and mechanical stress) soluble and low-molecular-weight soluble dietary fiber contents increased, whereas insoluble fiber contents decreased. Arabinans as rhamnogalacturonan type I polysaccharides and galacturonic acid containing pectic polysaccharides were identified as being most susceptible to degradation under these conditions. Furthermore, the defined treatment affected the functional properties. ... mehr


Verlagsausgabe §
DOI: 10.5445/IR/1000135481
Veröffentlicht am 19.07.2021
Originalveröffentlichung
DOI: 10.1007/s00217-021-03776-0
Scopus
Zitationen: 3
Web of Science
Zitationen: 2
Dimensions
Zitationen: 2
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Angewandte Biowissenschaften (IAB)
Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2021
Sprache Englisch
Identifikator ISSN: 1438-2377, 1438-2385
KITopen-ID: 1000135481
Erschienen in European food research and technology
Verlag Springer Verlag
Nachgewiesen in Web of Science
Dimensions
Scopus
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