Williams Pear Canning-Industrial Residues Suitable for Powdered Products: Effect of Particle Size and Acid Immersion on Physicochemical and Bioactive Properties

Foods 2026 Open access

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Authors: Milagros Gómez Mattson, Susana Diez, Paula Sette, Rocío Corfield, Francisco Garrido Makinistian, Carolina Schebor, Lorena Franceschinis, Daniela Salvatori
DOI: 10.3390/foods15020377
Cited by: 2
References: 69

Abstract

Powdered fiber- and polyphenol-rich ingredients derived from pear canning residues were obtained by direct processing. Residues were subjected to acid immersion and subsequent convective drying, milling, and sieving. Drying kinetics were studied to select the best operative drying conditions (70 °C, 3 h) for both acidified (CIT) and non-acidified (C) samples. Two granulometries were also assessed (

Fields of Study & Subjects

Food Drying and Modeling Microencapsulation and Drying Processes Food composition and properties

Publication details

Journal / source
Foods
Publisher
MDPI AG
Volume
15
Issue
2
Pages
377–377
Publication date
21 January 2026
Language
EN