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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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dc.contributor.author Bas-Bellver, Claudia es_ES
dc.contributor.author Andrés, Cristina es_ES
dc.contributor.author Seguí Gil, Lucía es_ES
dc.contributor.author Barrera Puigdollers, Cristina es_ES
dc.contributor.author Jiménez-Hernández, Nuria es_ES
dc.contributor.author Artacho, Alejandro es_ES
dc.contributor.author Betoret Valls, Noelia es_ES
dc.contributor.author Gosalbes, María José es_ES
dc.date.accessioned 2021-03-01T08:09:02Z
dc.date.available 2021-03-01T08:09:02Z
dc.date.issued 2020-07-29 es_ES
dc.identifier.issn 0021-8561 es_ES
dc.identifier.uri http://hdl.handle.net/10251/162580
dc.description 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 es_ES
dc.description.abstract [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 them into the food chain. This work focuses on blueberry and persimmon residues, rich in polyphenols and carotenoids, to obtain powders with high added value to be used as ingredients in food formulation. These powders have been characterized, and the changes in the bioactive compounds in in vitro gastrointestinal digestion have been evaluated. The results indicated that the type of residue, the drying process, as well as the content and type of fiber determine the release of antioxidants during digestion. In vitro colonic fermentations were also performed, and it was observed that the characteristics of digested powders had an effect on the composition of the growing microbial community. Thus, carotenoids and anthocyanins maintain an interplay with microbiota that could be beneficial for human health. es_ES
dc.description.sponsorship 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). es_ES
dc.language Inglés es_ES
dc.publisher American Chemical Society es_ES
dc.relation.ispartof Journal of Agricultural and Food Chemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Bioactive compounds es_ES
dc.subject Fruit byproducts es_ES
dc.subject In vitro digestion es_ES
dc.subject Colonic fermentation es_ES
dc.subject Gut microbiota es_ES
dc.subject Metagenomics es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Valorisation of Persimmon and Blueberry By-Products to Obtain Functional Powders: in vitro Digestion and Fermentation by Gut Microbiota es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1021/acs.jafc.0c02088 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//AICO%2F2017%2F049/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/UPV//P32 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 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1021/acs.jafc.0c02088 es_ES
dc.description.upvformatpinicio 8080 es_ES
dc.description.upvformatpfin 8090 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 68 es_ES
dc.description.issue 30 es_ES
dc.identifier.pmid 32633956 es_ES
dc.relation.pasarela S\415603 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
dc.contributor.funder Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunitat Valenciana es_ES
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