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Valorisation of Persimmon and Blueberry By-Products to Obtain Functional Powders: in vitro Digestion and Fermentation by Gut Microbiota

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Valorisation of Persimmon and Blueberry By-Products to Obtain Functional Powders: in vitro Digestion and Fermentation by Gut Microbiota

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Bas-Bellver, C.; Andrés, C.; Seguí Gil, L.; Barrera Puigdollers, C.; Jiménez-Hernández, N.; Artacho, A.; Betoret Valls, N.... (2020). Valorisation of Persimmon and Blueberry By-Products to Obtain Functional Powders: in vitro Digestion and Fermentation by Gut Microbiota. Journal of Agricultural and Food Chemistry. 68(30):8080-8090. https://doi.org/10.1021/acs.jafc.0c02088

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Título: Valorisation of Persimmon and Blueberry By-Products to Obtain Functional Powders: in vitro Digestion and Fermentation by Gut Microbiota
Autor: Bas-Bellver, Claudia Andrés, Cristina Seguí Gil, Lucía Barrera Puigdollers, Cristina Jiménez-Hernández, Nuria Artacho, Alejandro Betoret Valls, Noelia Gosalbes, María José
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] Globalization of fruit and vegetable markets generates overproduction, surpluses, and potentially valuable residues. The valorization of these byproducts constitutes a challenge, to ensure sustainability and reintroduce ...[+]
Palabras clave: Bioactive compounds , Fruit byproducts , In vitro digestion , Colonic fermentation , Gut microbiota , Metagenomics
Derechos de uso: Reserva de todos los derechos
Fuente:
Journal of Agricultural and Food Chemistry. (issn: 0021-8561 )
DOI: 10.1021/acs.jafc.0c02088
Editorial:
American Chemical Society
Versión del editor: https://doi.org/10.1021/acs.jafc.0c02088
Código del Proyecto:
info:eu-repo/grantAgreement/GVA//AICO%2F2017%2F049/
info:eu-repo/grantAgreement/UPV//P32
Descripción: This document is the unedited Author's version of a Submitted Work that was subsequently accepted for publication in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review. To access the final edited and published work see https://doi.org/10.1021/acs.jafc.0c02088
Agradecimientos:
This study was supported by the Polisabio grant (P32) from Universitat Politecnica de Valencia and FISABIO and also financially supported by the Generalitat Valenciana (Project AICO/2017/049).
Tipo: Artículo

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