Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization

dc.creatorSalinas, Maria Victoria
dc.creatorGuardianelli, Luciano Martin
dc.creatorSciammaro, Leonardo Pablo
dc.creatorPicariello, Gianluca
dc.creatorMamone, Gianfranco
dc.creatorPuppo, Maria Cecilia
dc.date.accessioned2021-03-03T12:54:52Z
dc.date.accessioned2022-10-15T05:40:37Z
dc.date.available2021-03-03T12:54:52Z
dc.date.available2022-10-15T05:40:37Z
dc.date.created2021-03-03T12:54:52Z
dc.date.issued2020-06
dc.identifierSalinas, Maria Victoria; Guardianelli, Luciano Martin; Sciammaro, Leonardo Pablo; Picariello, Gianluca; Mamone, Gianfranco; et al.; Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 58; 6-2020; 921–930
dc.identifier0022-1155
dc.identifierhttp://hdl.handle.net/11336/127246
dc.identifier0975-8402
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4350893
dc.description.abstractPistachio flour obtained from oil industry was nutritionally characterized for use as food ingredient in functional foods. Proximal composition, jointly with mineral content, amino acids and fatty acid profile were studied. In addition, different components present in this food ingredient have been analyzed by attenuated total reflectance Fourier transform infrared spectroscopy and thermal properties of proteins were evaluated by differential scanning calorimetry. This flour presented high mineral content such as potassium, phosphorus, magnesium and calcium. Moreover, high amount of unsaturated fatty acids, mainly oleic and linoleic were found. Secondary structure of proteins mainly was formed by parallel β-sheet and α-helix. In the by-product, pistachio protein is in a native state and is able to be denatured at temperatures higher than 100 °C. Therefore, food processing of this ingredient can affect the structure of components.
dc.languageeng
dc.publisherAssociation of Food Scientists and Technologists of India
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y8ewqevn
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s13197-020-04606-z
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectAMINO ACID COMPOSITION
dc.subjectDENATURATION PROTEIN
dc.subjectFATTY ACID PROFILE
dc.subjectMINERALS
dc.subjectPISTACIA VERA CV KERMAN
dc.subjectPROTEIN STRUCTURE
dc.titleNutritional ingredient by-product of the pistachio oil industry: physicochemical characterization
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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