Peach peel extrusion for the development of sustainable gluten-free plant-based flours

This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization—2nd Edition.

Detalles Bibliográficos
Autores: Martín Diana, Ana Belén, Jiménez-Pulido, Iván J., Aguiló-Aguayo, Ingrid, Abadías, Maribel, Pérez-Jiménez, Jara, Rico, Daniel
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/379513
Acceso en línea:http://hdl.handle.net/10261/379513
Access Level:acceso abierto
Palabra clave:Peach
Peel
Flours
Extrusion
Gluten free
Functionality
Antioxidant
Valorization
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spelling Peach peel extrusion for the development of sustainable gluten-free plant-based floursMartín Diana, Ana BelénJiménez-Pulido, Iván J.Aguiló-Aguayo, IngridAbadías, MaribelPérez-Jiménez, JaraRico, DanielPeachPeelFloursExtrusionGluten freeFunctionalityAntioxidantValorizationThis article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization—2nd Edition.The food industry generates substantial waste, contributing to environmental challenges, such as pollution and greenhouse gas emissions. Utilizing by-products, particularly fruit peels that are rich in fiber, antioxidants, and vitamins, presents a sustainable approach to reducing waste, while enhancing the nutritional value of food products. Specifically, peach peel can be used to produce gluten-free flours, with increased fiber content and antioxidant properties. Extrusion technology is a highly effective method for developing these functional flours, as it improves digestibility, reduces anti-nutrients, and enhances nutrient bioavailability. This study investigates the potential of combining corn flour with peach peel flour, derived from Royal Summer peachs (RSF), at different concentrations (0%, 5%, and 15%). A factorial experimental design was utilized to evaluate the impact of RSF incorporation on the proximate composition, antioxidant capacity, and functional properties of the flour. The results indicate that flours containing 15% RSF demonstrated significant improvements in terms of the dietary fiber content (5.90 g per 100 g−1) and antioxidant capacity (ABTS•+ 745.33 µmol TE per 100 g−1), meeting the “source of fiber” labelling requirements. The glycemic index of the 15% RSF flour was reduced to 78.09 compared to non-enriched flours. The functional properties of the flour, such as swelling and gelation capacities, were also enhanced with RSF incorporation. These findings highlight the potential of RSF-enriched flours in regard to the development of sustainable, health-promoting, plant-based, and gluten-free flours.Grant PID2019-104269RR-C31/PID2019-104269RR-C32 funded by MCIN/AEI/10.13039/501100011033.Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Ciencia, Innovación y Universidades (España)Agencia Estatal de Investigación (España)Pérez-Jiménez, Jara [0000-0002-2811-4558]Rico, Daniel [0000-0002-0755-3033]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2025202520252025info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/379513reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-104269RR-C31info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-104269RR-C32The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI https://doi.org/10.3390/molecules30030573https://doi.org/10.3390/molecules30030573Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3795132026-05-22T06:33:51Z
dc.title.none.fl_str_mv Peach peel extrusion for the development of sustainable gluten-free plant-based flours
title Peach peel extrusion for the development of sustainable gluten-free plant-based flours
spellingShingle Peach peel extrusion for the development of sustainable gluten-free plant-based flours
Martín Diana, Ana Belén
Peach
Peel
Flours
Extrusion
Gluten free
Functionality
Antioxidant
Valorization
title_short Peach peel extrusion for the development of sustainable gluten-free plant-based flours
title_full Peach peel extrusion for the development of sustainable gluten-free plant-based flours
title_fullStr Peach peel extrusion for the development of sustainable gluten-free plant-based flours
title_full_unstemmed Peach peel extrusion for the development of sustainable gluten-free plant-based flours
title_sort Peach peel extrusion for the development of sustainable gluten-free plant-based flours
dc.creator.none.fl_str_mv Martín Diana, Ana Belén
Jiménez-Pulido, Iván J.
Aguiló-Aguayo, Ingrid
Abadías, Maribel
Pérez-Jiménez, Jara
Rico, Daniel
author Martín Diana, Ana Belén
author_facet Martín Diana, Ana Belén
Jiménez-Pulido, Iván J.
Aguiló-Aguayo, Ingrid
Abadías, Maribel
Pérez-Jiménez, Jara
Rico, Daniel
author_role author
author2 Jiménez-Pulido, Iván J.
Aguiló-Aguayo, Ingrid
Abadías, Maribel
Pérez-Jiménez, Jara
Rico, Daniel
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
Pérez-Jiménez, Jara [0000-0002-2811-4558]
Rico, Daniel [0000-0002-0755-3033]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Peach
Peel
Flours
Extrusion
Gluten free
Functionality
Antioxidant
Valorization
topic Peach
Peel
Flours
Extrusion
Gluten free
Functionality
Antioxidant
Valorization
description This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization—2nd Edition.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/379513
url http://hdl.handle.net/10261/379513
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-104269RR-C31
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-104269RR-C32
The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI https://doi.org/10.3390/molecules30030573
https://doi.org/10.3390/molecules30030573
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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