Impact of biopolymers added to a grapefruit puree and freeze-drying shelf temperature on process time reduction and product quality
RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia
JavaScript is disabled for your browser. Some features of this site may not work without it.
Buscar en RiuNet
Listar
Mi cuenta
Estadísticas
Ayuda RiuNet
Admin. UPV
Impact of biopolymers added to a grapefruit puree and freeze-drying shelf temperature on process time reduction and product quality
Mostrar el registro sencillo del ítem
Ficheros en el ítem
![[Cerrado]](/themes/UPV/images/candado.png)
| dc.contributor.author | Egas-Astudillo, Luis Alberto
|
es_ES |
| dc.contributor.author | Martínez Navarrete, Nuria
|
es_ES |
| dc.contributor.author | Camacho Vidal, Mª Mar
|
es_ES |
| dc.date.accessioned | 2021-05-04T03:31:29Z | |
| dc.date.available | 2021-05-04T03:31:29Z | |
| dc.date.issued | 2020-03 | es_ES |
| dc.identifier.issn | 0960-3085 | es_ES |
| dc.identifier.uri | http://hdl.handle.net/10251/165896 | |
| dc.description.abstract | [EN] Freeze-drying provides high quality foods, despite the long time involved in the operation. Shortening the process time by increasing the heat supplied for sublimation to occur could affect the product quality. In this study, the impact of adding gum Arabic and bamboo fiber to a grapefruit puree and of raising the shelf temperature to 40 degrees C during freeze-drying has been considered. The increase in temperature allows a 57.5% time reduction and promotes a porosity increase without any impact on the cakes color and vitamin C content. The addition of biopolymers does not affect the drying kinetics and allows a crunchier and firmer cake to be obtained, despite the color changes and the fact that vitamin C becomes less available. In conclusion, raising the shelf temperature to 40 degrees C significantly reduces the freeze drying time without noticeably impairing the product, and the addition of biopolymers improves the product characteristics without adversely impacting upon drying times. | es_ES |
| dc.description.sponsorship | The authors thank the Ministerio de Economia y Competitividad and the Ministerio de Economia, Industria y Competitividad for the financial support given through the Projects AGL 2012-39103 and AGL 2017-89251-R(AEI/FEDER-UE), respectively. Egas-Astudillo, L.A thanks the Secretary of Higher Education, Science, Technology and Innovation (SENECYT) of the Republic of Ecuador for the contribution to this research. | es_ES |
| dc.language | Inglés | es_ES |
| dc.publisher | Elsevier | es_ES |
| dc.relation.ispartof | Food and Bioproducts Processing | es_ES |
| dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
| dc.subject | Gum Arabic | es_ES |
| dc.subject | Bamboo fiber | es_ES |
| dc.subject | Porosity | es_ES |
| dc.subject | Mechanical properties | es_ES |
| dc.subject | Color | es_ES |
| dc.subject | Vitamin C | es_ES |
| dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
| dc.title | Impact of biopolymers added to a grapefruit puree and freeze-drying shelf temperature on process time reduction and product quality | es_ES |
| dc.type | Artículo | es_ES |
| dc.identifier.doi | 10.1016/j.fbp.2020.01.004 | 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.relation.projectID | info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-89251-R/ES/IMPACTO DE LAS CONDICIONES DE LIOFILIZACION EN LA CALIDAD DE PRODUCTOS DE FRUTA. INFLUENCIA DE LA MATRIZ./ | 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 | Egas-Astudillo, LA.; Martínez Navarrete, N.; Camacho Vidal, MM. (2020). Impact of biopolymers added to a grapefruit puree and freeze-drying shelf temperature on process time reduction and product quality. Food and Bioproducts Processing. 120:143-150. https://doi.org/10.1016/j.fbp.2020.01.004 | es_ES |
| dc.description.accrualMethod | S | es_ES |
| dc.relation.publisherversion | https://doi.org/10.1016/j.fbp.2020.01.004 | es_ES |
| dc.description.upvformatpinicio | 143 | es_ES |
| dc.description.upvformatpfin | 150 | es_ES |
| dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
| dc.description.volume | 120 | es_ES |
| dc.relation.pasarela | S\390387 | es_ES |
| dc.contributor.funder | Agencia Estatal de Investigación | es_ES |
| dc.contributor.funder | Ministerio de Economía y Empresa | es_ES |
| dc.contributor.funder | European Regional Development Fund | es_ES |
| dc.contributor.funder | Secretaría de Educación Superior, Ciencia, Tecnología e Innovación, Ecuador | es_ES |
| dc.description.references | Agudelo, C., Igual, M., Camacho, M., & Martínez-Navarrete, N. (2016). Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder. Food Science and Technology International, 23(1), 61-74. doi:10.1177/1082013216658368 | es_ES |
| dc.description.references | Azzouz, S., Guizani, A., Jomaa, W., & Belghith, A. (2002). Moisture diffusivity and drying kinetic equation of convective drying of grapes. Journal of Food Engineering, 55(4), 323-330. doi:10.1016/s0260-8774(02)00109-7 | es_ES |
| dc.description.references | Bodart, M., de Peñaranda, R., Deneyer, A., & Flamant, G. (2008). Photometry and colorimetry characterisation of materials in daylighting evaluation tools. Building and Environment, 43(12), 2046-2058. doi:10.1016/j.buildenv.2007.12.006 | es_ES |
| dc.description.references | Buvé, C., Kebede, B. T., De Batselier, C., Carrillo, C., Pham, H. T. T., Hendrickx, M., … Van Loey, A. (2018). Kinetics of colour changes in pasteurised strawberry juice during storage. Journal of Food Engineering, 216, 42-51. doi:10.1016/j.jfoodeng.2017.08.002 | es_ES |
| dc.description.references | Calín-Sánchez, Á., Kharaghani, A., Lech, K., Figiel, A., Carbonell-Barrachina, Á. A., & Tsotsas, E. (2014). Drying Kinetics and Microstructural and SensoryProperties of Black Chokeberry (Aronia melanocarpa) as Affected by Drying Method. Food and Bioprocess Technology, 8(1), 63-74. doi:10.1007/s11947-014-1383-x | es_ES |
| dc.description.references | Datta, A. K. (2007). Porous media approaches to studying simultaneous heat and mass transfer in food processes. II: Property data and representative results. Journal of Food Engineering, 80(1), 96-110. doi:10.1016/j.jfoodeng.2006.05.012 | es_ES |
| dc.description.references | Fongin, S., Kawai, K., Harnkarnsujarit, N., & Hagura, Y. (2017). Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits. Journal of Food Engineering, 210, 91-97. doi:10.1016/j.jfoodeng.2017.04.025 | es_ES |
| dc.description.references | González, F., Igual, M., Camacho, M. del M., & Martínez-Navarrete, N. (2018). Impact of Temperature, Gum Arabic and Carboxymethyl Cellulose on Some Physical Properties of Spray-Dried Grapefruit. International Journal of Food Engineering, 14(5-6). doi:10.1515/ijfe-2017-0387 | es_ES |
| dc.description.references | Hackl, E. V., & Ermolina, I. (2016). Using Texture Analysis Technique to Assess the Freeze-Dried Cakes in Vials. Journal of Pharmaceutical Sciences, 105(7), 2073-2085. doi:10.1016/j.xphs.2016.05.016 | es_ES |
| dc.description.references | Hammami, C., & René, F. (1997). Determination of freeze-drying process variables for strawberries. Journal of Food Engineering, 32(2), 133-154. doi:10.1016/s0260-8774(97)00023-x | es_ES |
| dc.description.references | Herbig, A.-L., Maingonnat, J.-F., & Renard, C. M. G. C. (2017). Oxygen availability in model solutions and purées during heat treatment and the impact on vitamin C degradation. LWT - Food Science and Technology, 85, 493-499. doi:10.1016/j.lwt.2016.09.033 | es_ES |
| dc.description.references | Igual, M., Ramires, S., Mosquera, L. H., & Martínez-Navarrete, N. (2014). Optimization of spray drying conditions for lulo (Solanum quitoense L.) pulp. Powder Technology, 256, 233-238. doi:10.1016/j.powtec.2014.02.003 | es_ES |
| dc.description.references | Karam, M. C., Petit, J., Zimmer, D., Baudelaire Djantou, E., & Scher, J. (2016). Effects of drying and grinding in production of fruit and vegetable powders: A review. Journal of Food Engineering, 188, 32-49. doi:10.1016/j.jfoodeng.2016.05.001 | es_ES |
| dc.description.references | Kasper, J. C., & Friess, W. (2011). The freezing step in lyophilization: Physico-chemical fundamentals, freezing methods and consequences on process performance and quality attributes of biopharmaceuticals. European Journal of Pharmaceutics and Biopharmaceutics, 78(2), 248-263. doi:10.1016/j.ejpb.2011.03.010 | es_ES |
| dc.description.references | Lachowicz, S., Oszmiański, J., & Kalisz, S. (2018). Effects of various polysaccharide clarification agents and reaction time on content of polyphenolic compound, antioxidant activity, turbidity and colour of chokeberry juice. LWT, 92, 347-360. doi:10.1016/j.lwt.2018.02.054 | es_ES |
| dc.description.references | Michalska, A., Wojdyło, A., Lech, K., Łysiak, G. P., & Figiel, A. (2016). Physicochemical properties of whole fruit plum powders obtained using different drying technologies. Food Chemistry, 207, 223-232. doi:10.1016/j.foodchem.2016.03.075 | es_ES |
| dc.description.references | Raj, A. S., Chakraborty, S., & Rao, P. S. (2019). Thermal assisted high-pressure processing of Indian gooseberry (Embilica officinalis L.) juice – Impact on colour and nutritional attributes. LWT, 99, 119-127. doi:10.1016/j.lwt.2018.09.051 | es_ES |
| dc.description.references | Simal, S., Femenia, A., Garau, M. C., & Rosselló, C. (2005). Use of exponential, Page’s and diffusional models to simulate the drying kinetics of kiwi fruit. Journal of Food Engineering, 66(3), 323-328. doi:10.1016/j.jfoodeng.2004.03.025 | es_ES |
| dc.description.references | Simpson, R., Ramírez, C., Nuñez, H., Jaques, A., & Almonacid, S. (2017). Understanding the success of Page’s model and related empirical equations in fitting experimental data of diffusion phenomena in food matrices. Trends in Food Science & Technology, 62, 194-201. doi:10.1016/j.tifs.2017.01.003 | es_ES |
| dc.description.references | Telis, V. R. N., & Martínez-Navarrete, N. (2010). Application of compression test in analysis of mechanical and color changes in grapefruit juice powder as related to glass transition and water activity. LWT - Food Science and Technology, 43(5), 744-751. doi:10.1016/j.lwt.2009.12.007 | es_ES |
| dc.description.references | Xanthakis, E., Gogou, E., Taoukis, P., & Ahrné, L. (2018). Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes. Innovative Food Science & Emerging Technologies, 48, 248-257. doi:10.1016/j.ifset.2018.06.012 | es_ES |
| dc.description.references | Xu, G., Liu, D., Chen, J., Ye, X., Ma, Y., & Shi, J. (2008). Juice components and antioxidant capacity of citrus varieties cultivated in China. Food Chemistry, 106(2), 545-551. doi:10.1016/j.foodchem.2007.06.046 | es_ES |
Este ítem aparece en la(s) siguiente(s) colección(ones)
Universitat Politècnica de València. Unidad de Documentación Científica de la Biblioteca (+34) 96 387 70 85 · RiuNet@bib.upv.es
El contenido de este sitio está bajo una licencia Creative Commons Reconocimiento – No Comercial – Sin Obra Derivada (by-nc-nd), salvo que se indique lo contrario.
Los metadatos de este sitio están bajo una licencia Dominio Público.
