From apple to applesauce: Processing effects on dietary fibres and cell wall polysaccharides

Modifications in dietary fibre content of apples during industrial processing into applesauce were investigated. Samplings with different post-harvest storage times were performed at five different processing steps (apple sorting, cooking, refining, sugaring and pasteurisation) and the samples examined for their insoluble, soluble and total fibre contents, following the AOAC method. Total fibres were also estimated through preparation of alcohol-insoluble solids and polysaccharide compositions of the various fibre residues were determined. Total fibre content decreased from apple to applesauce from 2.4 to 1.7 g for 100 g of fresh weight and the soluble fraction increased. Fibre loss and soluble/insoluble redistribution occurred during processing. Refining triggered a loss of insoluble polysaccharides whilst cooking and, surprisingly, sugaring led to pectin solubilisation and further degradation due to prolonged heating. These pectic changes, moreover, seemed to be dependent on the post-maturity stage of the apples

Etude des polysaccharides pariétaux de la pomme extraction et caractérisation par des methodes chimiques et enzymatiques.

La composition de la paroi de pomme et les connections entre polymeres parietaux ont ete etudies par des methodes chimiques et enzymatiques. La paroi de pomme, riche en pectines et cellulose ne contient pas d'acides phenoliques. La pectine soluble, extraite par un agent chelatant est pauvre en oses neutres. La pectine residuelle, extraite par des alcali dilues ou des enzymes pectolytiques est riche en arabinose et galactose. Les chaines laterales d'arabinogalactanes type i et ii sont groupees dans des regions herissees. La principale hemicellulose est un fucogalactoxyloglucane. Les enzymes pectolytiques extraient une fraction importante des arabinogalactanes, donc presents comme chaines laterales libres, flottantes. L'effet de la combinaison endoglucane plus pectine-lyase montre la presence d'un lien entre pectine et xyloglucane. Les chaines laterales d'arabinogalactanes semblent avoir un role mineur dans les connections entre pectines et autres polymeres parietau

Sugar beet fiber. Production, composition, physicochemical properties, physiological effects, safety, and food applications

chap. 29International audienc

Structure and properties of the polysaccharides from pea hulls. Part 2 : Modification of the composition and physico-chemical properties of pea hulls by chemical extraction of the constituent polysaccharides

International audienc

Est-il possible d'utiliser la pulpe de betterave pour dépolluer des eaux chargées en métaux lourds ?

National audienc

Improvement of the binding capacity of metal cations by sugar-beet pulp. 2. Binding of divalent metal cations by modified sugar-beet pulp

4 tables 4 graph.International audienc