Author(s): Fernandes, Ana ; Simões, Sara ; Ferreira, Isabel M. P. L. V. O. ; Alegria, Maria João ; Mateus, Nuno ; Raymundo, Anabela ; Freitas, Victor de
Date: 2023
Persistent ID: http://hdl.handle.net/10400.5/29113
Origin: Repositório da Universidade de Lisboa
Subject(s): bioactive compound; pear pomace; phenolic compounds; yeast protein extract (YPE); rheological behavior; texture; viscosity
This work explores the potential of Rocha do Oeste pear pomace to be used as a sustainable and healthy food ingredient. Moreover, the enrichment with yeast protein extract (YPE) may be useful to design innovative food products. The main goals of this study were to assess pear pomace concerning: (i) chemical composition and antioxidant capacity; (ii) rheology, texture, and microstruc- ture characterization (alone or enriched with YPE), before and after heating. The results showed that pear pomace was a rich source of dietary fibers (74.5% DW), with phenolic compounds (3.9 mg chlorogenic acid equivalents/g dry weight), also presenting antiradical activity (3.90 μmol Trolox equivalents/g DW). Pear pomace showed a shear thinning behavior and a typical soft-gel behavior, which was not affected by YPE enrichment, thus suggesting that YPE did not affect pear pomace technological properties. Thermal treatment also did not alter pear pomace rheological properties. YPE addition induced a decrease in the apparent viscosity and a destabilizing effect, compared to the samples that were subjected to thermal processing. These results highlight the importance of pear pomace and the use of YPE for protein enrichment, opening new opportunities for their exploitation
