Aloe mucilages of Aloe ferox (A. ferox) and Aloe vera (A. vera) were spray-dried (SD) at 150, 160... more Aloe mucilages of Aloe ferox (A. ferox) and Aloe vera (A. vera) were spray-dried (SD) at 150, 160 and 170 °C. Polysaccharide composition, total phenolic compounds (TPC), antioxidant capacity and functional properties (FP) were determined. A. ferox polysaccharides were comprised mainly of mannose, accounting for >70% of SD aloe mucilages; similar results were observed for A. vera. Further, an acetylated mannan with a degree of acetylation >90% was detected in A. ferox by 1H NMR and FTIR. SD increased the TPC as well as the antioxidant capacity of A. ferox measured by both ABTS and DPPH methods, in particular by ~30%, ~28% and ~35%, respectively, whereas in A. vera, the antioxidant capacity measured by ABTS was reduced (>20%) as a consequence of SD. Further, FP, such as swelling, increased around 25% when A. ferox was spray-dried at 160 °C, while water retention and fat adsorption capacities exhibited lower values when the drying temperature increased. The occurrence of an ac...
Aim: To evaluate the potential of the main winery by-products – pressed pomaces, fermented pomace... more Aim: To evaluate the potential of the main winery by-products – pressed pomaces, fermented pomaces and stems –, derived from minor grape varieties (Escursac, Gorgollassa and Sabater as red varieties, Giró ros and Quigat as white varieties) native to the Balearic Islands (Spain), as raw material for the production of phenolic concentrates with antioxidant properties.Methods and results: Total phenolics, tannins and anthocyanins, as well as antioxidant capacity of winery by-products were spectrophotometrically evaluated and compared to those of Cabernet sauvignon and Chardonnay varieties. In general, stems presented higher average total phenolic (5.57 ± 1.25 g/100 g dm) and total tannin (10.26 ± 2.10 g/100 g dm) contents than the corresponding pomaces, with the landrace variety Escursac being that which exhibited the highest values (p < 0.05). For pomaces, those sampled after the fermentation process presented larger amounts of polyphenols than those collected just after the pressi...
Abstract Aloe vera ( barbadensis Miller ) mucilage in powder form was obtained by spray-drying fo... more Abstract Aloe vera ( barbadensis Miller ) mucilage in powder form was obtained by spray-drying following by suspension in aqueous solution, to enable microstructure recovery. The rheological behavior of the reconstituted mucilage was evaluated as a function of mucilage concentration, temperature, pH and ionic-strength. Mucilage solutions exhibited shear-thinning non-Newtonian behavior. The viscosity was found dependent on ionic-strength. This dependence is more evident when divalent cations are used, although a strong rise in viscosity upon increasing pH is observed. Linear viscoelastic data show a predominant viscous behavior, but with a crossover point (storage module G′ = loss module G″) suggesting a change in molecular conformation to a random-coil arrangement of the mucilage microstructure. The spray-dried powders were compared with fresh mucilage, with regard to chemical composition and mechanical flow behavior. Results reveal a small structure modification during the spray-drying process, evidencing preservation of the mucilage microstructure when optimum spray-drying conditions are used, i.e., 1.5 L/h inlet flow, temperature of 150 °C and atomization rate of 27,500 rpm.
XI International Symposium on Apricot Culture, 1999
Page 1. CELL WALL CHANGES IN APRICOT DURING FRUIT RIPENING. A. Femenia, ESSanchez, S. Simal and С... more Page 1. CELL WALL CHANGES IN APRICOT DURING FRUIT RIPENING. A. Femenia, ESSanchez, S. Simal and С Rösselló Enginyeria Quvmica. ... Page 2. solubilisation of pectic substances. This effect has also been reported for other fruits (Dick and Labavitch, 1989). 3.1. ...
Aloe mucilages of Aloe ferox (A. ferox) and Aloe vera (A. vera) were spray-dried (SD) at 150, 160... more Aloe mucilages of Aloe ferox (A. ferox) and Aloe vera (A. vera) were spray-dried (SD) at 150, 160 and 170 °C. Polysaccharide composition, total phenolic compounds (TPC), antioxidant capacity and functional properties (FP) were determined. A. ferox polysaccharides were comprised mainly of mannose, accounting for >70% of SD aloe mucilages; similar results were observed for A. vera. Further, an acetylated mannan with a degree of acetylation >90% was detected in A. ferox by 1H NMR and FTIR. SD increased the TPC as well as the antioxidant capacity of A. ferox measured by both ABTS and DPPH methods, in particular by ~30%, ~28% and ~35%, respectively, whereas in A. vera, the antioxidant capacity measured by ABTS was reduced (>20%) as a consequence of SD. Further, FP, such as swelling, increased around 25% when A. ferox was spray-dried at 160 °C, while water retention and fat adsorption capacities exhibited lower values when the drying temperature increased. The occurrence of an ac...
Aim: To evaluate the potential of the main winery by-products – pressed pomaces, fermented pomace... more Aim: To evaluate the potential of the main winery by-products – pressed pomaces, fermented pomaces and stems –, derived from minor grape varieties (Escursac, Gorgollassa and Sabater as red varieties, Giró ros and Quigat as white varieties) native to the Balearic Islands (Spain), as raw material for the production of phenolic concentrates with antioxidant properties.Methods and results: Total phenolics, tannins and anthocyanins, as well as antioxidant capacity of winery by-products were spectrophotometrically evaluated and compared to those of Cabernet sauvignon and Chardonnay varieties. In general, stems presented higher average total phenolic (5.57 ± 1.25 g/100 g dm) and total tannin (10.26 ± 2.10 g/100 g dm) contents than the corresponding pomaces, with the landrace variety Escursac being that which exhibited the highest values (p < 0.05). For pomaces, those sampled after the fermentation process presented larger amounts of polyphenols than those collected just after the pressi...
Abstract Aloe vera ( barbadensis Miller ) mucilage in powder form was obtained by spray-drying fo... more Abstract Aloe vera ( barbadensis Miller ) mucilage in powder form was obtained by spray-drying following by suspension in aqueous solution, to enable microstructure recovery. The rheological behavior of the reconstituted mucilage was evaluated as a function of mucilage concentration, temperature, pH and ionic-strength. Mucilage solutions exhibited shear-thinning non-Newtonian behavior. The viscosity was found dependent on ionic-strength. This dependence is more evident when divalent cations are used, although a strong rise in viscosity upon increasing pH is observed. Linear viscoelastic data show a predominant viscous behavior, but with a crossover point (storage module G′ = loss module G″) suggesting a change in molecular conformation to a random-coil arrangement of the mucilage microstructure. The spray-dried powders were compared with fresh mucilage, with regard to chemical composition and mechanical flow behavior. Results reveal a small structure modification during the spray-drying process, evidencing preservation of the mucilage microstructure when optimum spray-drying conditions are used, i.e., 1.5 L/h inlet flow, temperature of 150 °C and atomization rate of 27,500 rpm.
XI International Symposium on Apricot Culture, 1999
Page 1. CELL WALL CHANGES IN APRICOT DURING FRUIT RIPENING. A. Femenia, ESSanchez, S. Simal and С... more Page 1. CELL WALL CHANGES IN APRICOT DURING FRUIT RIPENING. A. Femenia, ESSanchez, S. Simal and С Rösselló Enginyeria Quvmica. ... Page 2. solubilisation of pectic substances. This effect has also been reported for other fruits (Dick and Labavitch, 1989). 3.1. ...
Uploads
Papers