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Thermally-treated strawberry extrudate: A rich source of antioxidant phenols and sugars

Author:
Rodríguez-Gutiérrez, Guillermo, Cardoso, Juan Cubero, Rubio-Senent, Fátima, Serrano, Antonio, Borja, Rafael, Fernández-Bolaños, Juan, Fermoso, Fernando G.
Source:
Innovative food science & emerging technologies 2019 v.51 pp. 186-193
ISSN:
1466-8564
Subject:
agricultural wastes, antioxidant activity, antioxidants, bioactive compounds, food waste, heat treatment, landfills, liquids, phenols, solubilization, strawberries, sugars
Abstract:
Strawberries have antioxidant, cardiovascular, and antiproliferative properties. The agroindustrial production of strawberry concentrate generates a food waste after extrudation that is usually landfilled. This strawberry extrudate is a rich source of valuable bioactive compounds such as phenols and sugars. In the present study, industrial thermal treatments currently in use for the valorization of other agricultural wastes were determined to be suitable for the treatment of strawberry extrudate. Thermal treatment conditions in the range of 90 °C to 200 °C were studied. Thermal treatment at 150 °C for 60 min without acid addition was the most efficient process based on the solubilization of sugars and phenols as well as the antioxidant capacity of the liquid phase produced. Instead of sending this residual fraction to landfill, such treatment would permit the use of strawberry extrudate as a source for the recovery of valuable bioactive compounds.
Agid:
6301973