Chemical, Physicochemical and Functional Characteristics of Dietary Fiber Obtained From Asparagus byproducts (Asparagus officinalis L.)
Abstract. Due to its mechanical and biochemical properties, dietary fiber is part of a healthy diet. Containing good levels of prebiotics, asparagus (Asparagus officinalis L.) produces healthy effects when incorporated into processed foods. The objective of the current study was to obtain fiber from...
- Autores:
-
Agudelo Cadavid, Edith Lorena
Restrepo Molina, Diego Alonso
Cartagena Valenzuela, José Régulo
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2015
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/58617
- Acceso en línea:
- https://repositorio.unal.edu.co/handle/unal/58617
http://bdigital.unal.edu.co/55401/
- Palabra clave:
- 57 Ciencias de la vida; Biología / Life sciences; biology
58 Plantas / Plants
Natural fiber
drying conditions
healthy food
product development/ Fibra natural
condiciones de secado
alimentos saludables
desarrollo de productos
- Rights
- openAccess
- License
- Atribución-NoComercial 4.0 Internacional
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| dc.title.spa.fl_str_mv |
Chemical, Physicochemical and Functional Characteristics of Dietary Fiber Obtained From Asparagus byproducts (Asparagus officinalis L.) |
| title |
Chemical, Physicochemical and Functional Characteristics of Dietary Fiber Obtained From Asparagus byproducts (Asparagus officinalis L.) |
| spellingShingle |
Chemical, Physicochemical and Functional Characteristics of Dietary Fiber Obtained From Asparagus byproducts (Asparagus officinalis L.) 57 Ciencias de la vida; Biología / Life sciences; biology 58 Plantas / Plants Natural fiber drying conditions healthy food product development/ Fibra natural condiciones de secado alimentos saludables desarrollo de productos |
| title_short |
Chemical, Physicochemical and Functional Characteristics of Dietary Fiber Obtained From Asparagus byproducts (Asparagus officinalis L.) |
| title_full |
Chemical, Physicochemical and Functional Characteristics of Dietary Fiber Obtained From Asparagus byproducts (Asparagus officinalis L.) |
| title_fullStr |
Chemical, Physicochemical and Functional Characteristics of Dietary Fiber Obtained From Asparagus byproducts (Asparagus officinalis L.) |
| title_full_unstemmed |
Chemical, Physicochemical and Functional Characteristics of Dietary Fiber Obtained From Asparagus byproducts (Asparagus officinalis L.) |
| title_sort |
Chemical, Physicochemical and Functional Characteristics of Dietary Fiber Obtained From Asparagus byproducts (Asparagus officinalis L.) |
| dc.creator.fl_str_mv |
Agudelo Cadavid, Edith Lorena Restrepo Molina, Diego Alonso Cartagena Valenzuela, José Régulo |
| dc.contributor.author.spa.fl_str_mv |
Agudelo Cadavid, Edith Lorena Restrepo Molina, Diego Alonso Cartagena Valenzuela, José Régulo |
| dc.subject.ddc.spa.fl_str_mv |
57 Ciencias de la vida; Biología / Life sciences; biology 58 Plantas / Plants |
| topic |
57 Ciencias de la vida; Biología / Life sciences; biology 58 Plantas / Plants Natural fiber drying conditions healthy food product development/ Fibra natural condiciones de secado alimentos saludables desarrollo de productos |
| dc.subject.proposal.spa.fl_str_mv |
Natural fiber drying conditions healthy food product development/ Fibra natural condiciones de secado alimentos saludables desarrollo de productos |
| description |
Abstract. Due to its mechanical and biochemical properties, dietary fiber is part of a healthy diet. Containing good levels of prebiotics, asparagus (Asparagus officinalis L.) produces healthy effects when incorporated into processed foods. The objective of the current study was to obtain fiber from asparagus byproducts and determine its chemical composition [Total Dietary Fiber (TDF), protein, moisture and ash)] and physicochemical [pH, and water activity (aw)] and functional characteristics [Water Absorption Index (WAI), Water Solubility Index (WSI), Oil Absorption Index (OAI) and Swelling Volume (SV)]. The plant material was treated through extraction and dehydration thermal treatments. A response surface model was applied to evaluate the effects of extraction and drying temperatures. The TDF ranged from 60.7 to 79%. Significant differences were only observed for TDF, moisture and aw (P ≤ 0.05). The WAI, WSI, OAI and SV were found to be within the range observed for similar plant materials. Due to their functional properties and elevated TDF content, asparagus byproducts can be used as active biological components in food production. This innovative utilization will contribute to reducing the environmental impact of the industrial processing of this vegetable. |
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2015 |
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2015-01-01 |
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2019-07-02T14:27:36Z |
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2019-07-02T14:27:36Z |
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Artículo de revista |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_6501 |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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Text |
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ISSN: 2248-7026 |
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https://repositorio.unal.edu.co/handle/unal/58617 |
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http://bdigital.unal.edu.co/55401/ |
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ISSN: 2248-7026 |
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https://repositorio.unal.edu.co/handle/unal/58617 http://bdigital.unal.edu.co/55401/ |
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spa |
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spa |
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http://www.revistas.unal.edu.co/index.php/refame/article/view/47842 |
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Universidad Nacional de Colombia Revistas electrónicas UN Revista Facultad Nacional de Agronomía Medellín Revista Facultad Nacional de Agronomía Medellín |
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Agudelo Cadavid, Edith Lorena and Restrepo Molina, Diego Alonso and Cartagena Valenzuela, José Régulo (2015) Chemical, Physicochemical and Functional Characteristics of Dietary Fiber Obtained From Asparagus byproducts (Asparagus officinalis L.). Revista Facultad Nacional de Agronomía, 68 (1). pp. 7533-7544. ISSN 2248-7026 |
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Derechos reservados - Universidad Nacional de Colombia |
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http://purl.org/coar/access_right/c_abf2 |
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Atribución-NoComercial 4.0 Internacional |
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http://creativecommons.org/licenses/by-nc/4.0/ |
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info:eu-repo/semantics/openAccess |
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Atribución-NoComercial 4.0 Internacional Derechos reservados - Universidad Nacional de Colombia http://creativecommons.org/licenses/by-nc/4.0/ http://purl.org/coar/access_right/c_abf2 |
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application/pdf |
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Universidad Nacional de Colombia |
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Universidad Nacional de Colombia |
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Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Agudelo Cadavid, Edith Lorenaa0f8598c-3c3d-4dd1-99f6-382c0d0dcf89300Restrepo Molina, Diego Alonso9a69151a-467c-485b-bb00-810d7885ed72300Cartagena Valenzuela, José Régulo0d964515-7cfb-4b17-ae25-9f02a8d38f923002019-07-02T14:27:36Z2019-07-02T14:27:36Z2015-01-01ISSN: 2248-7026https://repositorio.unal.edu.co/handle/unal/58617http://bdigital.unal.edu.co/55401/Abstract. Due to its mechanical and biochemical properties, dietary fiber is part of a healthy diet. Containing good levels of prebiotics, asparagus (Asparagus officinalis L.) produces healthy effects when incorporated into processed foods. The objective of the current study was to obtain fiber from asparagus byproducts and determine its chemical composition [Total Dietary Fiber (TDF), protein, moisture and ash)] and physicochemical [pH, and water activity (aw)] and functional characteristics [Water Absorption Index (WAI), Water Solubility Index (WSI), Oil Absorption Index (OAI) and Swelling Volume (SV)]. The plant material was treated through extraction and dehydration thermal treatments. A response surface model was applied to evaluate the effects of extraction and drying temperatures. The TDF ranged from 60.7 to 79%. Significant differences were only observed for TDF, moisture and aw (P ≤ 0.05). The WAI, WSI, OAI and SV were found to be within the range observed for similar plant materials. Due to their functional properties and elevated TDF content, asparagus byproducts can be used as active biological components in food production. This innovative utilization will contribute to reducing the environmental impact of the industrial processing of this vegetable.Resumen. Por sus propiedades mecánicas y bioquímicas, la fibra dietética puede formar parte de una alimentación saludable. Al ser incorporado en los alimentos en el proceso de elaboración, el espárrago (Asparagus officinalis L.) tiene efectos benéficos para la salud del consumidor, debido a su contenido de prebióticos. El objetivo del estudio fue obtener fibra a partir de los subproductos del espárrago para determinar su composición química [Fibra Dietaria Total (FDT), proteína, humedad y cenizas] y sus propiedades físicoquímicas [pH y actividad del agua (aw)] y funcionales [Índice de Absorción del Agua (IAA), Índice de Solubilidad del Agua (ISA), Índice de Absorción de Aceite (IAAc) y Volumen de Hinchamiento (VH)]. El material vegetal se sometió a tratamientos térmicos de extracción y secado. Se ajustó un modelo de superficie de respuesta para evaluar el efecto de las temperaturas de extracción y secado. La FDT estuvo entre 60,7 y 79%. Sólo los contenidos de FDT, humedad y aw, mostraron diferencias significativas (P ≤ 0,05). Los valores de IAA, ISA, IAAc y VH estuvieron dentro de los niveles establecidos para otros materiales vegetales similares. Los subproductos del espárrago, dado su alto contenido de FDT y sus propiedades funcionales, pueden ser utilizados como elemento biológico activo en la elaboración de alimentos, contribuyendo a la reducción del impacto ambiental derivado del proceso agroindustrial de la hortaliza.application/pdfspaUniversidad Nacional de Colombiahttp://www.revistas.unal.edu.co/index.php/refame/article/view/47842Universidad Nacional de Colombia Revistas electrónicas UN Revista Facultad Nacional de Agronomía MedellínRevista Facultad Nacional de Agronomía MedellínAgudelo Cadavid, Edith Lorena and Restrepo Molina, Diego Alonso and Cartagena Valenzuela, José Régulo (2015) Chemical, Physicochemical and Functional Characteristics of Dietary Fiber Obtained From Asparagus byproducts (Asparagus officinalis L.). Revista Facultad Nacional de Agronomía, 68 (1). pp. 7533-7544. ISSN 2248-702657 Ciencias de la vida; Biología / Life sciences; biology58 Plantas / PlantsNatural fiberdrying conditionshealthy foodproduct development/ Fibra naturalcondiciones de secadoalimentos saludablesdesarrollo de productosChemical, Physicochemical and Functional Characteristics of Dietary Fiber Obtained From Asparagus byproducts (Asparagus officinalis L.)Artículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTORIGINALrfnam.v68n1.47842.pdfapplication/pdf3064787https://repositorio.unal.edu.co/bitstream/unal/58617/1/rfnam.v68n1.47842.pdf72e7b8804e025bc576aedbb96dbceb2eMD51THUMBNAILrfnam.v68n1.47842.pdf.jpgrfnam.v68n1.47842.pdf.jpgGenerated Thumbnailimage/jpeg9006https://repositorio.unal.edu.co/bitstream/unal/58617/2/rfnam.v68n1.47842.pdf.jpg802745e0504bd62b59fa6ee675bdc42fMD52unal/58617oai:repositorio.unal.edu.co:unal/586172023-03-28 23:08:21.993Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co |