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By-products from different citrus processes as a source of customized functional fibres

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Title: By-products from different citrus processes as a source of customized functional fibres
Authors: Marín, Francisco R.1 francisco.marin@uam.es, Soler-Rivas, Cristina1, Benavente-García, Obdulio2, Castillo, Julian2, Pérez-Alvarez, José A.3
Source: Food Chemistry. Jan2007, Vol. 100 Issue 2, p736-741. 6p.
Subjects: Plant products, Flavonoids, Vitamin C, Cellulose
Abstract: Abstract: Dietary fibre encompasses a huge variety of macromolecules, exhibiting a wide range of physicochemical properties. Citrus fibre can be obtained from different industrial sources and different kinds of citrus. The chemical components of fibre (pectin, lignin, cellulose and hemicellulose), together with other compounds, such as flavonoids, were analysed in nine different industrial sources. Final fibre composition was more dependent on the industrial process than on the type of citrus. The chemical changes gone by citrus fibre showed losses of functional values; i.e. soluble dietary fibre and ascorbic acid content decreased when waste products were transformed into fibres. The water-holding and lipid-holding capacities of analysed citrus fibres suggested a non-linear behaviour of these properties for the analysed citrus fibres. [Copyright &y& Elsevier]
Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 21364013
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PubType: Academic Journal
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  Data: By-products from different citrus processes as a source of customized functional fibres
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  Data: <searchLink fieldCode="AR" term="%22Marín%2C+Francisco+R%2E%22">Marín, Francisco R.</searchLink><relatesTo>1</relatesTo><i> francisco.marin@uam.es</i><br /><searchLink fieldCode="AR" term="%22Soler-Rivas%2C+Cristina%22">Soler-Rivas, Cristina</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Benavente-García%2C+Obdulio%22">Benavente-García, Obdulio</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Castillo%2C+Julian%22">Castillo, Julian</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Pérez-Alvarez%2C+José+A%2E%22">Pérez-Alvarez, José A.</searchLink><relatesTo>3</relatesTo>
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  Data: <searchLink fieldCode="DE" term="%22Plant+products%22">Plant products</searchLink><br /><searchLink fieldCode="DE" term="%22Flavonoids%22">Flavonoids</searchLink><br /><searchLink fieldCode="DE" term="%22Vitamin+C%22">Vitamin C</searchLink><br /><searchLink fieldCode="DE" term="%22Cellulose%22">Cellulose</searchLink>
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  Data: Abstract: Dietary fibre encompasses a huge variety of macromolecules, exhibiting a wide range of physicochemical properties. Citrus fibre can be obtained from different industrial sources and different kinds of citrus. The chemical components of fibre (pectin, lignin, cellulose and hemicellulose), together with other compounds, such as flavonoids, were analysed in nine different industrial sources. Final fibre composition was more dependent on the industrial process than on the type of citrus. The chemical changes gone by citrus fibre showed losses of functional values; i.e. soluble dietary fibre and ascorbic acid content decreased when waste products were transformed into fibres. The water-holding and lipid-holding capacities of analysed citrus fibres suggested a non-linear behaviour of these properties for the analysed citrus fibres. [Copyright &y& Elsevier]
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  Data: <i>Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1016/j.foodchem.2005.04.040
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              Text: Jan2007
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