Unlocking peach juice byproduct potential in food waste biorefineries: Phenolic compounds profile, antioxidant capacity and fermentable sugars.
Bioresour Technol
; 396: 130441, 2024 Mar.
Article
em En
| MEDLINE
| ID: mdl-38360219
ABSTRACT
This work assesses an integrated pathway for the revalorization of peach byproduct (PB) within a biorefinery. PB was subjected to an oven-drying (OD) treatment for its evaluation as a storage treatment. It was compared to freeze-drying and untreated material in terms of antioxidant capacity (AOC), phenolic compounds (PC) profile and fermentable sugar production. OD reduced the water content to less than 15 % while preserving the bound hydrolysable polyphenols, which were the more abundant PC (≈64 %) with the highest AOC. Drying treatments hampered polysaccharide accessibility, but some enzyme preparations released 60-70 g/L of fermentable sugars at relatively high solids loading (10 %). This study proposes a novel enzyme-based strategy for the valorisation of fermentable sugars and antioxidant compounds from PB. The sugars can be fermented into several building blocks while the solid residue enriched in recalcitrant phenolic compounds and proteins could be used to develop novel functional products for food/feed sectors.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Eliminação de Resíduos
/
Prunus persica
Idioma:
En
Revista:
Bioresour Technol
Assunto da revista:
ENGENHARIA BIOMEDICA
Ano de publicação:
2024
Tipo de documento:
Article
País de publicação:
Reino Unido