Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract

• Tipo: Artigo em Revista Científica Internacional
• Data: 2023

Autores

Fernandes, A (Autor) Outra; Simoes, S (Autor) Outra; Ferreira, Isabel (Autor) FFUP; Alegria, MJ (Autor) Outra; Nuno Mateus (Autor) FCUP; Raymundo, A (Autor) Outra; Victor de Freitas (Autor) FCUP

Revista

Título: Molecules

Vol. 14 Nº 9

Página Final: 179

ISSN: 1420-3049

Editora: MDPI

Indexação

ISI Web of Knowledge - 7 Citações

Scopus - 7 Citações

Outras Informações

ID Authenticus: P-00X-QZV

DOI: 10.3390/molecules28010179

Abstract (EN): 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 mu mol 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 17