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dc.contributor.author | Rojas, Meliza Lindsay | es_ES |
dc.contributor.author | Augusto, Pedro Esteves Duarte | es_ES |
dc.contributor.author | Carcel, Juan A. | es_ES |
dc.date.accessioned | 2022-11-12T19:02:56Z | |
dc.date.available | 2022-11-12T19:02:56Z | |
dc.date.issued | 2021-03-30 | es_ES |
dc.identifier.issn | 0022-5142 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/189674 | |
dc.description.abstract | [EN] BACKGROUND: An interesting approach to improve dried foods nutritional properties, functionality, and sensorial attributes, is by taking advantage of pre-treatments for incorporating components into the food matrix. Based on this, this work studied the incorporation of black carrot anthocyanins in apple tissue by using ethanol (concentrations 0-300 mL·L-1) as a pre-treatment to ultrasound-assisted convective drying. Samples were pre-treated in acidified ethanol solutions, with and without anthocyanins, and then dried (50 °C, 1 m·s-1) by convective and US-assisted convective (21.77 kHz, 20.5 kW·m-3) drying. Both the drying process improvement and the obtained product properties were studied. RESULTS: The anthocyanins did not influence the drying kinetics. In contrast, time reduction was >50% by using both ethanol pre-treatments and ultrasound. Ethanol pre-treatments decreased the external resistance to mass transfer, while ultrasound decreased both internal and external resistances. The impregnation increased the anthocyanins (above 947%), which were retained after drying. Colour modifications after pre-treatments and after drying (L*, b*, h° decrease, and a* increase), and antioxidant capacity retention were observed in samples with anthocyanin addition. CONCLUSION: The results point that ethanol pre-treatments and ultrasound application can accelerate drying, and through the natural colouring incorporation during pre-treatments, the nutritional properties of dried samples were better retained. | es_ES |
dc.description.sponsorship | This work was supported by the Sao Paulo Research Foundation (FAPESP, Brazil) (project number 2019/05043-6); the National Council for Scientific and Technological Development (CNPq, Brazil) (P.E.D. Augusto productivity grant number 306557/2017-7); the Fondo Nacional de Desarrollo Cientifico, Tecnologico y de Innovacion Tecnologica (FONDECYT) from CONCYTEC, Peru (M.L. Rojas PhD scholarship contract number 087-2016-FONDECYT) and the INIA-Spain and the ERDF funds (RTA2015-00060-C04-02). | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | John Wiley & Sons | es_ES |
dc.relation.ispartof | Journal of the Science of Food and Agriculture | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Drying kinetics | es_ES |
dc.subject | Food processing | es_ES |
dc.subject | Food properties | es_ES |
dc.subject | Antioxidant capacity | es_ES |
dc.subject | Colour | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1002/jsfa.10830 | 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.relation.projectID | info:eu-repo/grantAgreement/CNPq//306557%2F2017-7/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/FAPESP//2019%2F05043-6/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/FONDECYT//087-2016-FONDECYT/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.description.bibliographicCitation | Rojas, ML.; Augusto, PED.; Carcel, JA. (2021). Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin. Journal of the Science of Food and Agriculture. 101(5):2078-2089. https://doi.org/10.1002/jsfa.10830 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1002/jsfa.10830 | es_ES |
dc.description.upvformatpinicio | 2078 | es_ES |
dc.description.upvformatpfin | 2089 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 101 | es_ES |
dc.description.issue | 5 | es_ES |
dc.relation.pasarela | S\425191 | es_ES |
dc.contributor.funder | European Regional Development Fund | es_ES |
dc.contributor.funder | Fundação de Amparo à Pesquisa do Estado de São Paulo | es_ES |
dc.contributor.funder | INSTITUTO NACIONAL DE INV. Y TECNOL. AGRARIA Y ALIMENTARIA | es_ES |
dc.contributor.funder | Conselho Nacional de Desenvolvimento Científico e Tecnológico, Brasil | es_ES |
dc.contributor.funder | Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica, Perú | es_ES |