Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying Modelling

[EN] Recovering waste from industrial food processes and developing new healthy foods as plant protein sources has been a major focus of scientific research and industrial innovation in food. Thus, the consumption of plant-based beverages from soy, oat, or almond has been promoted. In the case of al...

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Autores: Duarte, Stevens, Betoret Valls, María Ester|||0000-0002-9814-5042, Barrera Puigdollers, Cristina|||0000-0003-4408-3541, Seguí Gil, Lucía|||0000-0002-2711-9445, Betoret Valls, Noelia|||0000-0002-3326-8797
Tipo de recurso: artículo
Fecha de publicación:2023
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/204654
Acceso en línea:https://riunet.upv.es/handle/10251/204654
Access Level:acceso abierto
Palabra clave:Plant-based almond drink
Almond
Solid bagasse
Air drying
Freeze drying
Sorption isotherms
TECNOLOGIA DE ALIMENTOS
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spelling Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying ModellingDuarte, StevensBetoret Valls, María Ester|||0000-0002-9814-5042Barrera Puigdollers, Cristina|||0000-0003-4408-3541Seguí Gil, Lucía|||0000-0002-2711-9445Betoret Valls, Noelia|||0000-0002-3326-8797Plant-based almond drinkAlmondSolid bagasseAir dryingFreeze dryingSorption isothermsTECNOLOGIA DE ALIMENTOS[EN] Recovering waste from industrial food processes and developing new healthy foods as plant protein sources has been a major focus of scientific research and industrial innovation in food. Thus, the consumption of plant-based beverages from soy, oat, or almond has been promoted. In the case of almonds, the resulting solid bagasse has an interesting nutritional profile and its transformation into a powdered product could be a valuable option for the food industry. The main objective of this work was to determine the effect of hot air drying at 60 and 70 & DEG;C and freeze-drying on the physicochemical, water interaction, emulsifying and antioxidant properties of powdered almond bagasse. Furthermore, hot air-drying curves have been modelled and isotherms at 20 & DEG;C have been performed. The proximate composition of the powder revealed a protein content of 15% and a fat content of 25%, which makes it a remarkably different powder from those obtained from other vegetable residues such as fruits and vegetables. This composition was decisive in the effect of the drying method and drying temperature, and no significant differences were observed on the physico-chemical or antioxidant properties regardless of the drying method used. However, freeze-drying resulted in a powder with a more homogeneous particle size distribution and better oil-interaction properties, especially with higher emulsifying activity and stability.This research was funded by Universitat Politècnica de València, Ayuda PAID-11-21.MDPI AGDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalUNIVERSIDAD POLITECNICA DE VALENCIARepositorio Institucional de la Universitat Politècnica de València Riunet20232023-07-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/204654reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengUniversitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-11-21 Interacción entre ingredientes de elevado valor añadido y el microbioma intestinal como promotores de la salud en la población adolescenteopen accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento (by)http://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/2046542026-06-13T07:49:27Z
dc.title.none.fl_str_mv Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying Modelling
title Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying Modelling
spellingShingle Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying Modelling
Duarte, Stevens
Plant-based almond drink
Almond
Solid bagasse
Air drying
Freeze drying
Sorption isotherms
TECNOLOGIA DE ALIMENTOS
title_short Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying Modelling
title_full Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying Modelling
title_fullStr Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying Modelling
title_full_unstemmed Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying Modelling
title_sort Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying Modelling
dc.creator.none.fl_str_mv Duarte, Stevens
Betoret Valls, María Ester|||0000-0002-9814-5042
Barrera Puigdollers, Cristina|||0000-0003-4408-3541
Seguí Gil, Lucía|||0000-0002-2711-9445
Betoret Valls, Noelia|||0000-0002-3326-8797
author Duarte, Stevens
author_facet Duarte, Stevens
Betoret Valls, María Ester|||0000-0002-9814-5042
Barrera Puigdollers, Cristina|||0000-0003-4408-3541
Seguí Gil, Lucía|||0000-0002-2711-9445
Betoret Valls, Noelia|||0000-0002-3326-8797
author_role author
author2 Betoret Valls, María Ester|||0000-0002-9814-5042
Barrera Puigdollers, Cristina|||0000-0003-4408-3541
Seguí Gil, Lucía|||0000-0002-2711-9445
Betoret Valls, Noelia|||0000-0002-3326-8797
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
UNIVERSIDAD POLITECNICA DE VALENCIA
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Plant-based almond drink
Almond
Solid bagasse
Air drying
Freeze drying
Sorption isotherms
TECNOLOGIA DE ALIMENTOS
topic Plant-based almond drink
Almond
Solid bagasse
Air drying
Freeze drying
Sorption isotherms
TECNOLOGIA DE ALIMENTOS
description [EN] Recovering waste from industrial food processes and developing new healthy foods as plant protein sources has been a major focus of scientific research and industrial innovation in food. Thus, the consumption of plant-based beverages from soy, oat, or almond has been promoted. In the case of almonds, the resulting solid bagasse has an interesting nutritional profile and its transformation into a powdered product could be a valuable option for the food industry. The main objective of this work was to determine the effect of hot air drying at 60 and 70 & DEG;C and freeze-drying on the physicochemical, water interaction, emulsifying and antioxidant properties of powdered almond bagasse. Furthermore, hot air-drying curves have been modelled and isotherms at 20 & DEG;C have been performed. The proximate composition of the powder revealed a protein content of 15% and a fat content of 25%, which makes it a remarkably different powder from those obtained from other vegetable residues such as fruits and vegetables. This composition was decisive in the effect of the drying method and drying temperature, and no significant differences were observed on the physico-chemical or antioxidant properties regardless of the drying method used. However, freeze-drying resulted in a powder with a more homogeneous particle size distribution and better oil-interaction properties, especially with higher emulsifying activity and stability.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023-07-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/204654
url https://riunet.upv.es/handle/10251/204654
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Universitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-11-21 Interacción entre ingredientes de elevado valor añadido y el microbioma intestinal como promotores de la salud en la población adolescente
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI AG
publisher.none.fl_str_mv MDPI AG
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301629

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