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Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature

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Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature

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dc.contributor.author Borsini, Ariel A. es_ES
dc.contributor.author Llavata-Cabrero, Beatriz es_ES
dc.contributor.author Umaña, Mónica es_ES
dc.contributor.author Carcel, Juan A. es_ES
dc.date.accessioned 2022-06-07T18:02:26Z
dc.date.available 2022-06-07T18:02:26Z
dc.date.issued 2021-02 es_ES
dc.identifier.issn 2304-8158 es_ES
dc.identifier.uri http://hdl.handle.net/10251/183111
dc.description.abstract [EN] The reuse of food industry by-products constitutes one of the essential pillars of the change from a linear to a circular economic model. Drying is one of the most affordable techniques with which to stabilize by¿products, making their subsequent processing possible. However, it can affect material properties. The objective of this study was to assess the effect of the drying temperature on the drying kinetics and final quality of the main artichoke processing by¿products, bracts and stems, which have never been studied as independent materials. For this purpose, air drying experiments at different temperatures (40, 60, 80, 100 and 120 °C) were carried out. The alcohol insoluble residue (AIR) and the total phenolic content (TPC), antioxidant capacity (AC) and vitamin C (VC) of the fresh and dried samples were determined. The bracts dried faster than the stems, increasing drying rate with temperature. The two by¿products presented relatively large amounts of AIR, the content being higher in bracts, but better functional properties in stems. The TPC, AC and VC values of the dried samples decreased in relation to the fresh samples, with the temperatures of 40 °C (bracts) and 120 °C (stems) being the most adequate for the purposes of preserving these characteristics es_ES
dc.description.sponsorship This research was funded by INIA (Spain)-ERDF, grant number RTA2015-00060-C04-02 and RTA2015-00060-C04-03; Science and Innovation Ministry of Spain and grant number PID2019106148RR-C42. The APC was funded by the Science and Innovation Ministry of Spain, grant number PID2019-106148RR-C42. es_ES
dc.language Inglés es_ES
dc.publisher MDPI AG es_ES
dc.relation info:eu-repo/grantAgreement/UPV//PAID-01-19-24/
dc.relation.ispartof Foods es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Phenolic content es_ES
dc.subject Antioxidant capacity es_ES
dc.subject Vitamin C es_ES
dc.subject Alcohol insoluble residue es_ES
dc.subject Swelling capacity es_ES
dc.subject Fat absorption capacity es_ES
dc.subject Water retention es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/foods10020459 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-106148RR-C42/ES/INTEGRACION DE SUBPRODUCTOS AGROALIMENTARIOS REVALORIZADOS EN UN MODELO DE ECONOMIA CIRCULAR: INTENSIFICACION DE PROCESOS Y EVALUACION DE SOSTENIBILIDAD/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/INIA//RTA2015-00060-C04-03/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/INSTITUTO NACIONAL DE INV. Y TECNOL. AGRARIA Y ALIMENTARIA //RTA2015-00060-C04-02//REVALORIZACION INTEGRAL DE SUBPRODUCTOS EN FUNCION DE SUS USOS POTENCIALES: METODOLOGIAS Y ESTRATEGIAS DE ESTABILIZACION PARA LA OPTIMIZACION DEL APROVECHAMIENTO INTEGRAL DE SUBPRODUCTOS/ 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 Borsini, AA.; Llavata-Cabrero, B.; Umaña, M.; Carcel, JA. (2021). Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature. Foods. 10(2):1-13. https://doi.org/10.3390/foods10020459 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/foods10020459 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 13 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 10 es_ES
dc.description.issue 2 es_ES
dc.identifier.pmid 33669757 es_ES
dc.identifier.pmcid PMC7922872 es_ES
dc.relation.pasarela S\428928 es_ES
dc.contributor.funder AGENCIA ESTATAL DE INVESTIGACION es_ES
dc.contributor.funder European Regional Development Fund es_ES
dc.contributor.funder Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria es_ES
dc.subject.ods 12.- Garantizar las pautas de consumo y de producción sostenibles es_ES
upv.costeAPC 2016,1 es_ES


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