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Impact of freeze-drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice

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Impact of freeze-drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice

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dc.contributor.author Uscanga, Mariana Aziyadé es_ES
dc.contributor.author Salvador Alcaraz, Ana es_ES
dc.contributor.author Camacho Vidal, Mª Mar es_ES
dc.contributor.author Martínez-Navarrete, Nuria es_ES
dc.date.accessioned 2022-05-13T18:06:19Z
dc.date.available 2022-05-13T18:06:19Z
dc.date.issued 2021-10 es_ES
dc.identifier.issn 0950-5423 es_ES
dc.identifier.uri http://hdl.handle.net/10251/182614
dc.description.abstract [EN] Freeze-drying is a good alternative means of obtaining fruit products, with a significant amount of thermolabile bioactive compounds. Despite the excellent benefits, this method provides the dehydrated product, and its main drawback is its high cost due to the duration of the process. Heat may be applied to the shelf so as to shorten the process time, as long as this does not affect the quality of the product. In this study, the impact of the freeze-drying shelf temperature, 30 and 50¿°C, on the bioactive compounds of the product obtained from an orange juice formulated with gum Arabic and bamboo fibre has been considered, as has the temperature¿s effect on the porosity, colour and mechanical properties of the cake and on the flowability and the rehydration capacity of the powder, together with the sensory evaluation of the rehydrated product. The results obtained point to 50¿°C as being the recommended temperature for the freeze-drying of this product. This temperature shortens the process time by 64%, promotes the vitamin C content with no effect on the total phenols and carotenoids, leads to the cakes having better mechanical properties and does not affect the flowability and the rehydration behaviour of the powdered product. es_ES
dc.description.sponsorship The authors thank the Ministerio de Economia y Competitividad for the financial support given through the Project AGL 2017-89251-R (AEI/FEDER-UE). Mariana A. Uscanga Ramos wishes to thank Mexican Consejo Nacional de Ciencia y Tecnologia (CONACyT) for the grant given 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 Antioxidant capacity es_ES
dc.subject Crispness es_ES
dc.subject Powder flowability es_ES
dc.subject Total carotenoids es_ES
dc.subject Total phenols es_ES
dc.subject Vitamin C es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Impact of freeze-drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/ijfs.15086 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 Embargado es_ES
dc.date.embargoEndDate 2022-10-31 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.description.bibliographicCitation Uscanga, MA.; Salvador Alcaraz, A.; Camacho Vidal, MM.; Martínez-Navarrete, N. (2021). Impact of freeze-drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice. International Journal of Food Science & Technology. 56(10):5409-5416. https://doi.org/10.1111/ijfs.15086 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1111/ijfs.15086 es_ES
dc.description.upvformatpinicio 5409 es_ES
dc.description.upvformatpfin 5416 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 56 es_ES
dc.description.issue 10 es_ES
dc.relation.pasarela S\438626 es_ES
dc.contributor.funder AGENCIA ESTATAL DE INVESTIGACION es_ES
dc.contributor.funder European Regional Development Fund es_ES
dc.contributor.funder Consejo Nacional de Ciencia y Tecnología, México es_ES


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