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Antioxidant and anti-inflammatory activities of freeze-dried grapefruit phenolics as affected by gum arabic and bamboo fibre addition and microwave pretreatment

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Antioxidant and anti-inflammatory activities of freeze-dried grapefruit phenolics as affected by gum arabic and bamboo fibre addition and microwave pretreatment

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dc.contributor.author García Martínez, Eva María es_ES
dc.contributor.author Andújar Pérez, Isabel es_ES
dc.contributor.author Yuste Del Carmen, Alberto es_ES
dc.contributor.author Prohens Tomás, Jaime es_ES
dc.contributor.author Martínez Navarrete, Nuria es_ES
dc.date.accessioned 2018-11-14T21:03:43Z
dc.date.available 2018-11-14T21:03:43Z
dc.date.issued 2018 es_ES
dc.identifier.issn 0022-5142 es_ES
dc.identifier.uri http://hdl.handle.net/10251/112510
dc.description This is the peer reviewed version of the following article: García Martínez, Eva María, Andújar Pérez, Isabel, Yuste Del Carmen, Alberto, Prohens Tomás, Jaime, Martínez Navarrete, Nuria. (2018). Antioxidant and anti-inflammatory activities of freeze-dried grapefruit phenolics as affected by gum arabic and bamboo fibre addition and microwave pretreatment..Journal of the Science of Food and Agriculture, 98, 8, 3076-3083. , which has been published in final form at http://doi.org/10.1002/jsfa.8807. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.
dc.description.abstract [EN] BACKGROUND: Recent epidemiological studies have suggested that phenolic compounds present in grapefruit play an important role in the bioactive properties of this fruit. However, the consumption of fresh grapefruit is low. Freeze dried powdered grapefruit can be an alternative to promote this fruit consumption. To improve the quality and stability of the powdered fruit, the addition of encapsulating and anticaking agents can be used. In this work, different grapefruit powders obtained by freeze drying with addition of gum arabic (1.27 g/100 g), and bamboo fibre (0.76 g/100 g) with and without a pre-drying microwave treatment were compared with the fresh and freeze-dried fruit with no carriers added in order to evaluate the effect of these preservation processes on phenolics content and on its antioxidant (DPPH, ABTS and FRAP) and anti-inflamatory (evaluated in RAW 264.7 macrophages) capacities. RESULTS: Freeze drying and gum arabic and bamboo fibre addition significantly increased the total phenolics, and antioxidant and anti-inflammatory activities (by inhibiting NO production of LPS activated RAW 264.7 macrophages) of grapefruit. An additional increase in these parameters was obtained with a microwave pretreatment before freeze-drying. CONCLUSIONS: The combined addition of gum arabic and bamboo fibre to the grapefruit puree and the application of a microwave pretreatment improve the functional properties of the fruit without showing cytotoxicity in vitro. es_ES
dc.description.sponsorship We thank the Ministerio de Economia y Competitividad and FEDER for financial support given through the Project AGL 2012-39103.
dc.language Inglés es_ES
dc.publisher John Wiley & Sons es_ES
dc.relation.ispartof Journal of the Science of Food and Agriculture es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Freeze-drying es_ES
dc.subject Shell biopolymers es_ES
dc.subject Microwave pretreatment es_ES
dc.subject Phenolics es_ES
dc.subject Antiinflamatory activity es_ES
dc.subject Grapefruit powder es_ES
dc.subject.classification GENETICA es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Antioxidant and anti-inflammatory activities of freeze-dried grapefruit phenolics as affected by gum arabic and bamboo fibre addition and microwave pretreatment es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1002/jsfa.8807 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//AGL2012-39103/ES/EFECTO DEL PROCESADO EN LA CALIDAD DEL POMELO EN POLVO Y EN LA BIODISPONIBILIDAD DE SUS COMPONENTES FUNCIONALES/ es_ES
dc.rights.accessRights Abierto es_ES
dc.date.embargoEndDate 2019-06-01 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. Departamento de Biotecnología - Departament de Biotecnologia es_ES
dc.description.bibliographicCitation García Martínez, EM.; Andújar Pérez, I.; Yuste Del Carmen, A.; Prohens Tomás, J.; Martínez Navarrete, N. (2018). Antioxidant and anti-inflammatory activities of freeze-dried grapefruit phenolics as affected by gum arabic and bamboo fibre addition and microwave pretreatment. Journal of the Science of Food and Agriculture. 98(8):3076-3083. https://doi.org/10.1002/jsfa.8807 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1002/jsfa.8807 es_ES
dc.description.upvformatpinicio 3076 es_ES
dc.description.upvformatpfin 3083 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 98 es_ES
dc.description.issue 8 es_ES
dc.identifier.pmid 29194637
dc.relation.pasarela S\347746 es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES


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