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Influence of drying process and particle size of persimmon fibre on its physicochemical, antioxidant, hydration and emulsifying properties

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Influence of drying process and particle size of persimmon fibre on its physicochemical, antioxidant, hydration and emulsifying properties

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dc.contributor.author Martínez-Las Heras, Ruth es_ES
dc.contributor.author Landines, E.F. es_ES
dc.contributor.author Heredia Gutiérrez, Ana Belén es_ES
dc.contributor.author Castelló Gómez, María Luisa es_ES
dc.contributor.author Andrés Grau, Ana María es_ES
dc.date.accessioned 2018-05-25T04:23:23Z
dc.date.available 2018-05-25T04:23:23Z
dc.date.issued 2017 es_ES
dc.identifier.issn 0022-1155 es_ES
dc.identifier.uri http://hdl.handle.net/10251/102619
dc.description.abstract [EN] Persimmon, given its current surplus production, could be an alternative source for the extraction of certain interesting ingredients for the food industry and human health, such as fibre. Thus, the aim of this study was to analyse the influence of hot air and freeze-drying, as well as the particle size of fibre extracted from persimmon peels or pulp on their physicochemical, antioxidant, hydration and emulsifying properties, compared to commercial fibres (from peach, lemon, orange and apple). The results showed that both freeze-dried persimmon pulp and freeze-dried peel had better hydration properties and oil holding capacity than other fibres analysed, although the swelling capacity was higher for lemon fibre. Freeze-dried persimmon peel fibre showed higher values of emulsion stability than commercial fibres. Finally, the antioxidant activity of the smallest sized persimmon peel fibre obtained by freeze-drying was higher than that for lemon, orange and peach fibre. es_ES
dc.description.sponsorship The authors acknowledge the support of the Universtitat Politecnica de Valencia and certify that there is no conflict of interest with any financial organization regarding the material discussed in the manuscript. en_EN
dc.language Inglés es_ES
dc.publisher Springer-Verlag es_ES
dc.relation.ispartof Journal of Food Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Persimmon fibre es_ES
dc.subject Antioxidant activity es_ES
dc.subject Hydration properties es_ES
dc.subject Freeze-drying es_ES
dc.subject Hot air drying es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Influence of drying process and particle size of persimmon fibre on its physicochemical, antioxidant, hydration and emulsifying properties es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s13197-017-2728-z es_ES
dc.rights.accessRights Abierto es_ES
dc.date.embargoEndDate 2018-08-01 es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Martínez-Las Heras, R.; Landines, E.; Heredia Gutiérrez, AB.; Castelló Gómez, ML.; Andrés Grau, AM. (2017). Influence of drying process and particle size of persimmon fibre on its physicochemical, antioxidant, hydration and emulsifying properties. Journal of Food Science and Technology. 54(9):1-11. doi:10.1007/s13197-017-2728-z es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1007/s13197-017-2728-z es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 11 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 54 es_ES
dc.description.issue 9 es_ES
dc.relation.pasarela S\339346 es_ES
dc.contributor.funder Universitat Politècnica de València
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