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Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient

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Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient

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dc.contributor.author Hinestroza-Córdoba, Leidy Indira es_ES
dc.contributor.author Duarte-Serna, Stevens es_ES
dc.contributor.author Seguí Gil, Lucía es_ES
dc.contributor.author Barrera Puigdollers, Cristina es_ES
dc.contributor.author Betoret Valls, Noelia es_ES
dc.date.accessioned 2021-02-13T04:31:25Z
dc.date.available 2021-02-13T04:31:25Z
dc.date.issued 2020-06 es_ES
dc.identifier.issn 2304-8158 es_ES
dc.identifier.uri http://hdl.handle.net/10251/161194
dc.description.abstract [EN] The stabilization of fruit bagasse by drying and milling technology is a valuable processing technology to improve its durability and preserve its valuable biologically active components. The objective of this study was to evaluate the effect of lyophilization and air temperature (60 degrees C and 70 degrees C) in hot air-drying as well as grinding conditions (coarse or fine granulometry) on physico-chemical properties; water interaction capacity; antioxidant properties; and carotenoid content of powdered lulo bagasse. Air-drying kinetics at 60 degrees C and 70 degrees C and sorption isotherms at 20 degrees C were also determined. Results showed that drying conditions influence antioxidant properties and carotenoid content while granulometry slightly influenced fiber and water interaction properties. Fiber content was near 50% and carotenoid content was higher than 60 mu g/g dry matter in lyophilized powder. This beta-carotene content is comparable to that provided by carrot juice. Air-drying at 60 degrees C only reduced carotenoids content by 10%. es_ES
dc.description.sponsorship This research and APC were funded by Generalitat Valenciana, Project AICO/2017/'049. es_ES
dc.language Inglés es_ES
dc.publisher MDPI AG es_ES
dc.relation.ispartof Foods es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Fruit by-products es_ES
dc.subject Lulo bagasse powder es_ES
dc.subject Dehydration es_ES
dc.subject Fiber es_ES
dc.subject Antioxidant properties es_ES
dc.subject Carotenoids es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/foods9060723 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//AICO%2F2017%2F049/ 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.description.bibliographicCitation Hinestroza-Córdoba, LI.; Duarte-Serna, S.; Seguí Gil, L.; Barrera Puigdollers, C.; Betoret Valls, N. (2020). Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient. Foods. 9(6):1-16. https://doi.org/10.3390/foods9060723 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/foods9060723 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 16 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 9 es_ES
dc.description.issue 6 es_ES
dc.identifier.pmid 32498370 es_ES
dc.identifier.pmcid PMC7353594 es_ES
dc.relation.pasarela S\414504 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
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dc.subject.ods 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades es_ES
dc.subject.ods 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible es_ES
dc.subject.ods 12.- Garantizar las pautas de consumo y de producción sostenibles es_ES


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