Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 4, Pages 748-756Publisher
WILEY
DOI: 10.1111/j.1365-2621.2008.01892.x
Keywords
Functional ingredient; packaging conditions; polyphenols; shelf life
Categories
Funding
- Conselleria de Educacion (Generalitat Valenciana, Spain) [GVPRE/2008/120]
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The goal of this investigation was to evaluate the effects of storage time and conditions on the physicochemical and microbiological properties of a high dietary fibre powder (HDFP). HDFP for this study was manufactured from orange juice industry by-products. The storage period was 11 months and samples were stored under vacuum or air exposure and under dark or light exposure. The HDFP is a stable product (based on chemical, microbiological and physicochemical properties) with large amounts of dietary fibre (71.62 +/- 0.24 g 100 g(-1) dry sample) and polyphenols content (40.67 +/- 0.45 mg g(-1) dry sample). Hesperidin is the major compound identified in HDFP (higher than 50% of total phenolic compounds). The packaging material used protects the HDFP only up to 6 months. After this time, the increase in moisture content decreases the quality of the product. The best storage conditions are packaging under vacuum and darkness. Both conditions preserve the colour of the fibres probably by means of avoiding pigment degradation.
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