Resumen :
La producción de alimentos de manera sostenible junto con la elaboración de alimentos saludables que promuevan la salud, son temas actuales de gran calado social. Los coproductos de la industria agroalimentaria (pieles, pulpa, semillas, hojas, etc), los cuales tienen altas cantidades de nutrientes ... Ver más
The sustainable production of food and the elaboration of foods that provide health benefits (functional foods) are current issues that have attracting more and more interest in our society. Agri-food industry coproducts (peels, pulp, seeds, leaves, etc.), which have high amounts of nutrients and bioactive compounds, can be processed, and used again in the food industry to produce new foods. The aim of the current Doctoral Thesis was the valorization of coproducts (peel and pulp) from persimmon (cv. “Rojo Brillante” and “Triumph”) juice industry. After undergoing coproducts to several unit operations, intermediate ingredients were obtained, called persimmon flours (which several particle sizes). Their hydration ability (water holding ability and swelling ability) and their bile holding ability have been highlighted as the most relevant technofunctional properties. Flours with the smallest particle size (<210 μm) (from both cultivars, “Rojo Brillante” and “Triumph”), showed better chemical composition, higher amount of bioactive compounds, and better technofunctional, physhyofunctional, and antioxidants properties than the others, and so they were selected for the following studies. Both flours were undergone to in vitro digestion process where the bioaccessibility of their (poly)phenolic compounds and protective capacity against free radicals during the digestive process was assessed. These persimmon flours were used to enrich (at two concentrations, 3 and 6%) foods: a meat product (pork liver pâté) and a cereal-based food (durum wheat semolina spaghetti). Ten food formulations were evaluated: eight of them were persimmon flours enriched (4 pâtés and 4 pasta) and two without persimmon flours, which were used as controls to study and to compare the effect of the persimmon flour addition on their chemical composition, physicochemical and quality properties. Their behavior after in vitro gastrointestinal digestion was also evaluated. Both flours can be considered a source of dietetic fiber (especially insoluble), monosaccharides and gallic acid. One of the common effects of persimmon flours on both foods is their colorant ability; redness was significantly intensified in both food matrices. Also, it is important to highlight their ability to reduce the optimum cooking time in spaghetti, and to reduce the nitrite residual level in pâtés. After in vitro digestion, it was found that the starch hydrolysis in spaghetti (added with 3% persimmon flours) was decreased, and lipid oxidation in pâtés (both concentrations) was reduced. Furthermore, (poly)phenols were contributed by persimmon flours in both type of foods (meat product and cereal-based food), which could be used by intestinal microbiota to resist the digestive process (in vitro). Persimmon flours (Rojo Brillante and Triumph) can be used as intermediate ingredients by food industry to enrich different food matrices. The incorporation of these flours at 3% is the most recommended. The use of persimmon flours in the food industry allows not only persimmon coproducts valorisation, but also contribute to waste reduction. Finally, several foods (with interesting nutritional and functional properties) can become available at the market
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