Main Article Content

Isis von Ulardt Marlen Springer Rafael Valbuena

Abstract

The recovery of residues and by-products of the food industry plays an important role in terms of sustainable management. For this reason, the aim of this study was to analyse the effect of wet milling parameters on dietary fiber concentrates of white cabbage by products or, more precisely, the stalks of cabbage. The input of hydraulic shear-energy during wet milling process leads to a partial modification of the structure of fiber components to obtain compounds with high water- and oil-binding properties. Furthermore, the wet milling parameters affect the functional properties of the fiber concentrates. A mathematical model was developed which relates the functional properties to the parameters of the colloid mill such as slurry concentration, milling time, agitation speed and particle size distribution. A slurry of the grounded material is forced into the milling gap. Grinding is autogenous as a result of collisions between rotating particles. All of the material in the process stream is being grounded finer than the gap setting and grinding can be optimized by adjusting mill operating parameters. The identification of the relations between milling parameters and functional properties is necessary in order to comprehend the processing characteristics of the material in the context of fiber enriched food products manufacturing.

Article Details

References

Chen T., Zhang M., Bhandari B. & Yang Z. Micronization and nanosizing of particles for an enhanced quality of food: A review. Critical Reviews in Food Science and Nutrition, 2018, 58:6, 993-1001, https://doi.org/10.1080/10408398.2016.1236238

De Laurentiis V., Corrado S., Sala S. Quantifying household waste of fresh fruit and vegetables in the EU. Waste Management, 2018, 77: 238–251. https://doi.org/10.1016/j.wasman.2018.04.001

EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA). Scientific Option on Dietary Reference Values for carbohydrates and dietary fibre. EFSA Journal, 2010, 8 (3) https://doi.org/10.2903/j.efsa.2010.1462

Elleuch M.; Besbes S.; Roiseux O.; Blecker C.; Deroanne C. Date flesh: Chemical composition and characteristics of the dietary fibre. Food Chemistry, 2008, 111: 676–682 https://doi.org/10.1016/j.foodchem.2008.04.036

Elleuch M, Bedigian D., Roiseux O., Besbes S., Blecker C., Attia, H. Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chemistry, 2011, 124: 411–421 https://doi.org/10.1016/j.foodchem.2010.06.077

Dhingra D, Michael M., Rajput H, Patil RT. Dietary fibre in foods: a review. J Food Sci Technol. 2012, 49 (3): 255–266 https://doi.org/10.1007/s13197-011-0365-5

Garcia-Amezquita L. E., Tejada-Ortigoza V., Serna-Saldivar S. O., Welti-Chanes J. Dietary Fiber Concentrates from Fruit and Vegetable By-products: Processing, Modification, and Application as Functional Ingredients. Food and Bioprocess Technology, 2018, 11:1439–1463 https://doi.org/10.1007/s11947-018-2117-2

Guillon, F.; Champ M. Structural and physical properties of dietary fibres, and consequences of processing on human physiology. Food Research International, 2000, 33: 233-245 https://doi.org/10.1016/S0963-9969(00)00038-7

Gupta P., Premavalli K. S. Effect of particle size reduction on physicochemical properties of ashgourd (Benincasa hispida) and radish (Raphanus sativus) fibres. International Journal of Food Sciences and Nutrition, 2016, 61:1: 18-28 https://doi.org/10.3109/09637480903222186

Jongaroontaprangsee S., Tritrong W., Chokanaporn W. Effects of drying temperature and particle size on hydration properties of dietary fiber powder from lime and cabbage by-products. International Journal of Food Properties, 2007, 10: 887–897 https://doi.org/10.1080/10942910601183619

Kaur M., Singh N. Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars. Food Chemistry, 2005, 91-3:403-411 https://doi.org/10.1016/j.foodchem.2004.06.015

Kunzek H., Müller S., Vetter, S., Godeck R. The significance of physico chemical properties of plant cell wall materials for the development of innovative food products. European Food Research Technology, 2002, 214: 361-376 https://doi.org/10.1007/s00217-002-0487-0

Lopez G., Ros G., Rincon F., Periago M. J., Martınez M. C., Ortuno J. Relationship between Physical and Hydration Properties of Soluble and Insoluble Fiber of Artichoke. Journal of Agricultural and Food Chemistry, 1996, 449: 2773-2778 https://doi.org/10.1021/jf9507699

Raghavendra S. N., Ramachandra Swamy S.R., Rastogi N.K., Raghavarao K.S.M.S., Kumar S.,. Tharanathan R.N. Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber. Journal of Food Engineering, 2006, 72: 281–286. https://doi.org/10.1016/j.jfoodeng.2004.12.008

Robertson J., De Monredon F., Dysseler P., Guillon F., Amado` R., Thibault j.-F. Hydration Properties of Dietary Fibre and Resistant Starch: a European Collaborative Study. Lebensmittel-Wissenschaft and Technologie, 2000, 33: 72-79 https://doi.org/10.1006/fstl.1999.0595

Sangnark A., Noomhorm A. Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse. Food Chemistry, 2003, 80: 221–229 https://doi.org/10.1016/S0308-8146 (02)00257-1

Zheng Z., Li Y. Physicochemical and functional properties of coconut (Cocos nucifera L) cake dietary fibres: Effects of cellulase hydrolysis, acid treatment and particle size distribution. Food Chemistry, 2018, 257: 135–142 https://doi.org/10.1016/j.foodchem.2018.03.012

Zhu, F., Du, B., Li, R., & Li, J. Effect of micronization technology on physicochemical and antioxidant properties of dietary fiber from buckwheat hulls. Biocatalysis and Agricultural Biotechnology, 2014, 3(3), 30-34 https://doi.org/10.1016/j.bcab.2013.12.009

How to Cite
VON ULARDT, Isis; SPRINGER, Marlen; VALBUENA, Rafael. Structural characteristics and functional properties of fiber-rich by-products of white cabbage modified by high-energy wet media milling. Food Science and Applied Biotechnology, [S.l.], v. 3, n. 1, p. 85-91, mar. 2020. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/89>. Date accessed: 18 sep. 2020. doi: https://doi.org/10.30721/fsab2020.v3.i1.89.