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Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or subletal homogenisation

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Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or subletal homogenisation

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dc.contributor.author Barrera Puigdollers, Cristina es_ES
dc.contributor.author Burca, Cristina es_ES
dc.contributor.author Betoret, Ester es_ES
dc.contributor.author García Hernández, Jorge es_ES
dc.contributor.author Hernández Pérez, Manuel es_ES
dc.contributor.author Betoret Valls, Noelia es_ES
dc.date.accessioned 2020-12-29T04:31:12Z
dc.date.available 2020-12-29T04:31:12Z
dc.date.issued 2019-06 es_ES
dc.identifier.issn 0950-5423 es_ES
dc.identifier.uri http://hdl.handle.net/10251/157920
dc.description.abstract [EN] This study evaluates the effect of trehalose addition (10% or 20%, w/w) and/or sublethal homogenisation (25-150 MPa) on antioxidants content (vitamin C, total phenols and flavonoids) and activity (measured both by ABTS-TEAC and DPPH assays), as well as on microbial counts and survival to in vitro digestion of clementine juice inoculated with Lactobacillus salivarius spp. salivarius. Particle size, vacuum impregnation parameters and anti-Helicobacter pylori effect were also measured. Incubation with the probiotic improved the antioxidant properties of the juice. Homogenisation pressures below 100 MPa following incubation increased both the probiotic counts in the juice and its antioxidants bioaccesibility. Adding 10% (w/w) of trehalose to the juice was effective in preventing these bioactive compounds deterioration under adverse conditions. Once homogenised, liquids containing 10% (w/w) of trehalose became as able as those without trehalose to enter a food solid matrix. Inhibition of Helicobacter pylori growth was evident in all probiotic beverages. es_ES
dc.description.sponsorship This research has been carried out with the financing granted by the Generalitat Valenciana for project GV/2015/066 "Improving the functional quality of a snack with probiotic effect and antioxidant properties through the incorporation of trehalose and the application of high homogenisation pressures". es_ES
dc.language Inglés es_ES
dc.publisher Blackwell Publishing es_ES
dc.relation.ispartof International Journal of Food Science & Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Anti-Helicobacter pylori es_ES
dc.subject Antioxidants es_ES
dc.subject Homogenisation es_ES
dc.subject In vitro digestion es_ES
dc.subject Probiotic es_ES
dc.subject Trehalose es_ES
dc.subject.classification MICROBIOLOGIA es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or subletal homogenisation es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/ijfs.14116 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//GV%2F2015%2F066/ es_ES
dc.rights.accessRights Abierto 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.contributor.affiliation Universitat Politècnica de València. Departamento de Biotecnología - Departament de Biotecnologia es_ES
dc.description.bibliographicCitation Barrera Puigdollers, C.; Burca, C.; Betoret, E.; García Hernández, J.; Hernández Pérez, M.; Betoret Valls, N. (2019). Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or subletal homogenisation. International Journal of Food Science & Technology. 54(6):2109-2122. https://doi.org/10.1111/ijfs.14116 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1111/ijfs.14116 es_ES
dc.description.upvformatpinicio 2109 es_ES
dc.description.upvformatpfin 2122 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 54 es_ES
dc.description.issue 6 es_ES
dc.relation.pasarela S\376754 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
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