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Browsing by Subject "Apple juice"

Now showing items 1-8 of 8

A tetraazahydroxypyridinone derivative as inhibitor of apple juice enzymatic browning and oxidation

Muñoz-Pina, Sara; Duch-Calabuig, Aitana; Ros-Lis, José V.; Verdejo, Begoña; García-España, Enrique; Argüelles Foix, Angel Luís; Andrés Grau, Ana María (Elsevier, 2022-01-15)

[EN] Enzymatic browning in fruits and vegetables can produce undesirable colour changes and adversely affect the taste, flavour, and nutritional value. This fact poses a challenge to the food industry to apply appropriate ...
Bioactive compounds and enzymatic browning inhibition in cloudy apple juice by a new magnetic UVM-7-SH mesoporous material

Muñoz-Pina, Sara; Duch-Calabuig, Aitana; Ruiz De Assín David, Elia; Ros-Lis, José V.; Amorós, Pedro; Argüelles Foix, Angel Luís; Andrés Grau, Ana María (Elsevier, 2022-12)

[EN] Fruits and vegetables juices present a high supply of polyphenols, making them highly exposed to enzymatic browning. In this work, we report a novel magnetized mesoporous silica material (Fe3O4NPs-UVM-7) functionalised ...
Efecto Antimicrobiano del Compuesto Bioactivo Fucoidan frente a Listeria monocytogenes

Poveda Castillo, Gabriela del Carmen (Universitat Politècnica de València, 2017-09-13)

[EN] The use of natural antimicrobials derived from plants, animals and microorganisms, has been proposed as a valid strategy against the most relevant foodborne pathogens. Considering the need to carry out an efficient ...
Full inhibition of enzymatic browning in the presence of thiol-functionalised silica nanomaterial

Muñoz-Pina, Sara; Ros-Lis, José Vicente; Argüelles Foix, Angel Luís; Coll, Carmen; Martínez-Máñez, Ramón; Andrés Grau, Ana María (Elsevier, 2018)

[EN] Darkening processed fruits and vegetables is caused mainly by enzymatic browning through polyphenol oxidase (PPO) action. Accordingly, we explored the potential of four silica-based materials (MCM-41 nanometric size, ...
Inactivation kinetics and cell morphology of E.coli and S.carevisiae trated with ultrasound-assited supercritical CO2

Ortuño Cases, Carmen; Quiles Chuliá, Mª Desamparados; Benedito Fort, José Javier (Elsevier, 2014-08)

[EN] The inactivation kinetics of Escherichia coli (E. coli) and Saccharomyces cerevisiae (S. cerevisiae) cells in apple juice subjected to supercritical carbon dioxide (SC-CO2) assisted by high power ultrasound (HPU) ...
Influence of the functionalisation of mesoporous silica material UVM-7 on polyphenol oxidase enzyme capture and enzymatic browning

Muñoz-Pina, Sara; Ros-Lis, José Vicente; Argüelles Foix, Angel Luís; Martínez-Máñez, Ramón; Andrés Grau, Ana María (Elsevier, 2020-04-25)
Mesoporous silica particles and macrocyclic ligands as modulators of polyphenol oxidase activity in food systems

Muñoz Pina, Sara (Universitat Politècnica de València, 2021-10-18)

[ES] El oscurecimiento de los tejidos de frutas y verduras dañados puede provocar cambios indeseables y el rechazo por parte del consumidor. Este deterioro, conocido como pardeamiento enzimático, es causado principalmente ...
Study of apple juice preservation by filtration through silica microparticles functionalised with essential oil components

Peña-Gomez, Nataly; Ruiz Rico, María; Fernández Segovia, Isabel; Barat Baviera, José Manuel (Elsevier, 2019-12)

[EN] Novel non-thermal preservation technologies are needed given consumers' demand for minimally processed high quality food products with a long shelf life. In this work, novel filtering materials based on silica ...