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An in vitro digestion study of tannins and antioxidant activity affected by drying "Rojo Brillante" persimmon

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An in vitro digestion study of tannins and antioxidant activity affected by drying "Rojo Brillante" persimmon

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dc.contributor.author M. González, Cristina es_ES
dc.contributor.author Llorca Martínez, Mª Empar es_ES
dc.contributor.author Quiles Chuliá, Mª Desamparados es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Moraga Ballesteros, Gemma es_ES
dc.date.accessioned 2023-05-29T18:02:39Z
dc.date.available 2023-05-29T18:02:39Z
dc.date.issued 2022-02-01 es_ES
dc.identifier.issn 0023-6438 es_ES
dc.identifier.uri http://hdl.handle.net/10251/193709
dc.description.abstract [EN] This study focuses on the evaluation of soluble and insoluble tannins and their antioxidant activity in fresh and dehydrated "Rojo Brillante" persimmon after in vitro digestion. Persimmon and its derived products contain a high amount of tannins with high antioxidant activity. An inversely proportional relationship between soluble and insoluble tannins was observed marked by the deastringency and hot air-drying treatments. Furthermore, the antioxidant activity after the hydrolysis of insoluble tannins was greater compared to soluble tannins. After small intestine in vitro digestion, the recovery of soluble tannins was higher in samples dehydrated at 40 and 60 degrees C, and insoluble tannins remained intact. Therefore, soluble tannins could be absorbed in the small intestine and insoluble tannins could reach the colon microbiota, both indicating potential health-promoting properties. Therefore, hot air drying and freeze-drying are alternative treatments to develop dehydrated persimmon snacks or powdery ingredients to improve nutritional properties of new foods. es_ES
dc.description.sponsorship Grant RTA2017-00045-C02-02 funded by MCIN/AEI/10.13039/501100011033 and, by "ERDF A way of making Europe". es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof LWT - Food Science and Technology es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Diospyros kaki es_ES
dc.subject Dehydrated persimmon es_ES
dc.subject Astringency es_ES
dc.subject Polyphenols es_ES
dc.subject Microstructure es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title An in vitro digestion study of tannins and antioxidant activity affected by drying "Rojo Brillante" persimmon es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.lwt.2021.112961 es_ES
dc.relation.projectID 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/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials 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 M. González, C.; Llorca Martínez, ME.; Quiles Chuliá, MD.; Hernando Hernando, MI.; Moraga Ballesteros, G. (2022). An in vitro digestion study of tannins and antioxidant activity affected by drying "Rojo Brillante" persimmon. LWT - Food Science and Technology. 155:1-8. https://doi.org/10.1016/j.lwt.2021.112961 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.lwt.2021.112961 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 8 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 155 es_ES
dc.relation.pasarela S\452155 es_ES
dc.contributor.funder AGENCIA ESTATAL DE INVESTIGACION es_ES
dc.contributor.funder European Regional Development Fund es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
upv.costeAPC 2400 es_ES


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