Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 540763
Title Characterization and in vitro digestibility of by-products from Brazilian food industry : Cassava bagasse, orange bagasse and passion fruit peel
Author(s) Bussolo de Souza, Carlota; Jonathan, Melliana; Isay Saad, Susana Marta; Schols, Henk A.; Venema, Koen
Source Bioactive Carbohydrates and Dietary Fibre (2018). - ISSN 2212-6198
DOI https://doi.org/10.1016/j.bcdf.2018.08.001
Department(s) Food Chemistry Group
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) Bagasse - By-product - Digestibility - Fibre - Peel - Sustainability
Abstract

The aim of the present study was to characterize selected by-products from Brazilian food industry and their in vitro digestibility. These by-products (cassava and orange bagasses and passion fruit peels) are potentially rich sources of dietary fibres, but currently they are mostly disposed. Their analysis revealed differences in composition for the same by-product type from different suppliers. Cassava bagasses were mainly composed of starch, with high variability among tested by-products (45–77.5% starch). In vitro experiments indicated that cassava bagasses had ~ 12% of resistant starch. The orange bagasses had free glucose and highly methyl esterified pectin as the main constituents (~23.5% of total pectin). Seventy-seven % of digestible glucose present in the orange bagasse were absorbed within 3 h experimental run. Passion fruit peels were a good source of fibres, especially pectin (~19%) and (hemi)cellulose (~16%). These in vitro experiments indicated that passion fruit peel had slower absorption of glucose than the other by-products, with 80% of digestible glucose absorbed within 5 h. In conclusion, the tested by-products are good sources of diverse types of fibres and have a great potential to be incorporated into different food products, decreasing food waste and contributing to a sustainable food system.

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