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Upcycling rocha do Oeste pear pomace as a sustainable food ingredient: composition, rheological behavior and microstructure alone and combined with yeast protein extract

2023Artigo científico Acesso aberto
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dc.contributor.authorFernandes, Ana
dc.contributor.authorSimões, Sara
dc.contributor.authorFerreira, Isabel M. P. L. V. O.
dc.contributor.authorAlegria, Maria João
dc.contributor.authorMateus, Nuno
dc.contributor.authorRaymundo, Anabela
dc.contributor.authorFreitas, Victor de
dc.date.accessioned2023-10-24T13:27:55Z
dc.date.available2023-10-24T13:27:55Z
dc.date.issued2023
dc.description.abstractThis 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 microstruc- ture 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 μmol 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 exploitationpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFernandes, A.; Simões, S.; Ferreira, I.M.P.L.V.O.; Alegria, M.J.; Mateus, N.; Raymundo, A.; de Freitas, V. Upcycling rocha do Oeste pear pomace as a sustainable food ingredient: composition, rheological behavior and microstructure alone and combined with yeast protein extract. Molecules 2023, 28, 179.pt_PT
dc.identifier.doi10.3390/molecules28010179pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/29113
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationPOCI-01-0247-FEDER-046080pt_PT
dc.relationNot Available
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationLinking Landscape, Environment, Agriculture and Food
dc.relation.publisherversionhttps://www.mdpi.com/journal/moleculespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectbioactive compoundpt_PT
dc.subjectpear pomacept_PT
dc.subjectphenolic compoundspt_PT
dc.subjectyeast protein extract (YPE)pt_PT
dc.subjectrheological behaviorpt_PT
dc.subjecttexturept_PT
dc.subjectviscositypt_PT
dc.titleUpcycling rocha do Oeste pear pomace as a sustainable food ingredient: composition, rheological behavior and microstructure alone and combined with yeast protein extractpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberCEECIND/00029/2018/CP1545/CT0010
oaire.awardNumberUIDB/50006/2020
oaire.awardNumberUIDB/04129/2020
oaire.awardTitleNot Available
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleLinking Landscape, Environment, Agriculture and Food
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F00029%2F2018%2FCP1545%2FCT0010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04129%2F2020/PT
oaire.citation.issue1pt_PT
oaire.citation.startPage179pt_PT
oaire.citation.titleMoleculespt_PT
oaire.citation.volume28pt_PT
oaire.fundingStreamCEEC IND 2018
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameSimões
person.familyNameRaymundo
person.givenNameSara
person.givenNameAnabela
person.identifier2506552
person.identifier1445512
person.identifier.ciencia-id421B-50FD-7571
person.identifier.ciencia-idD71D-F355-5B85
person.identifier.orcid0000-0002-4421-2174
person.identifier.orcid0000-0001-5266-1685
person.identifier.ridM-9260-2013
person.identifier.scopus-author-id55957162900
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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