Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351014
Type: Artigo
Title: Chemical composition and physicochemical characterization for cabbage and pineapple by-products flour valorization
Author: Brito, T. B. N.
Pereira, A. P. A.
Pastore, G. M.
Moreira, R. F. A.
Ferreira, M. S. L.
Fai, A. E. C.
Abstract: Cabbage stalks (CSF) and pineapple crowns (PCF) were collected after fresh-cut processing and transformed into flour by drying in oven. Both flours presented greenish colors and heterogeneous particles (30–150 μm). CSF and PCF presented similar aw (0.43) and moisture (10%). CSF presented higher mineral content (18.1 g.100 g-1), especially for Ca (1671.11 mg.100 g-1) and K (8582.93 mg.100 g-1), than PCF (5.9 g.100 g-1) that presented also high content of K (2250.62 mg.100 g-1). PCF and CSF presented great fiber content (67.22 and 42.67 g.100 g-1, respectively), especially insoluble fiber (about 87% of total fiber). Malto-oligosaccharides were identified in PCF and no fructo-oligosaccharides was detected. The ethanolic extract of PCF was considered as cytotoxic, while the aqueous extracts were considered safe. Thus, the direct recovery of high-added value molecules can be obtained by water extraction of CSF and PCF, specially focusing in the great levels of fiber and mineral compounds
Subject: Composição química
Abacaxi
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.lwt.2020.109028
Address: https://www.sciencedirect.com/science/article/pii/S0023643820300165
Date Issue: 2020
Appears in Collections:FEA - Artigos e Outros Documentos

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