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Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence

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Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence

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Martínez González, C.; López-García, A.; Llorca Martínez, ME.; Hernando Hernando, MI.; Atienzar Corvillo, PE.; Bermejo-Del Castillo, A.; Moraga Ballesteros, G.... (2021). Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence. LWT - Food Science and Technology. 142:1-10. https://doi.org/10.1016/j.lwt.2021.111007

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Title: Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence
Author: Martínez González, Cristina López-García, Adrián Llorca Martínez, Mª Empar Hernando Hernando, Mª Isabel Atienzar Corvillo, Pedro Enrique Bermejo-Del Castillo, Almudena Moraga Ballesteros, Gemma Quiles Chuliá, Mª Desamparados
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials
Universitat Politècnica de València. Instituto Universitario Mixto de Tecnología Química - Institut Universitari Mixt de Tecnologia Química
Issued date:
Abstract:
[EN] In this study, the effect of two hot air drying conditions (40 degrees C for 23 h and 60 degrees C for 9 h) on the content, antioxidant activity, microstructure, and luminescence properties of persimmon carotenoids ...[+]
Subjects: Hot air drying , Rojo brillante , Light microscopy , Fluorescence , Beta-carotene
Copyrigths: Reconocimiento (by)
Source:
LWT - Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2021.111007
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.lwt.2021.111007
Project ID:
info:eu-repo/grantAgreement/AGENCIA ESTATAL DE INVESTIGACION//RTA2017-00045-C02-02//DISEÑO DE ALIMENTOS DE ALTO VALOR NUTRITIVO CON INGREDIENTES OBTENIDOS A PARTIR DEL DESTRIO POSTCOSECHA DE CAQUI/
Thanks:
The authors thank the Ministerio de Ciencia, Innovacion y Universidades for the financial support given throughout Project RTA201700045-C02-02. They would also like to thank Phillip Bentley for assistance in correcting the ...[+]
Type: Artículo

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