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dc.contributor.author | Salazar-Bermeo, Julio![]() |
es_ES |
dc.contributor.author | Moreno-Chamba, Bryan![]() |
es_ES |
dc.contributor.author | Heredia-Hortigüela, Rosa María![]() |
es_ES |
dc.contributor.author | Lizama Abad, Victoria![]() |
es_ES |
dc.contributor.author | Martínez-Madrid, María Concepción![]() |
es_ES |
dc.contributor.author | Saura, Domingo![]() |
es_ES |
dc.contributor.author | Valero, Manuel![]() |
es_ES |
dc.contributor.author | Neacsu, Madalina![]() |
es_ES |
dc.contributor.author | Martí, Nuria![]() |
es_ES |
dc.date.accessioned | 2024-06-12T18:19:25Z | |
dc.date.available | 2024-06-12T18:19:25Z | |
dc.date.issued | 2023-05-12 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/205100 | |
dc.description.abstract | [EN] The use of green technologies such as ultrasound and natural deep eutectic solvents (NADES) for revalorisation of food and agricultural by-products represents a sustainable way to tackle waste and promote a healthier environment while delivering much-needed functional food ingredients for an increasingly unhealthy population. The processing of persimmon (Diospyros kaki Thunb.) generates large amounts of by-products rich in fibre-bound bioactive phytochemicals. This paper assessed the extractability of bioactive compounds through NADES and the functional properties of the persimmon polysaccharide-rich by-products to evaluate their suitability to be used as functional ingredients in commercial beverages. Although higher amounts of carotenoids and polyphenols were extracted after eutectic treatment vs. conventional extraction (p < 0.05), the fibre-bound bioactives remained abundant (p < 0.001) in the resulting persimmon pulp by-product (PPBP) and persimmon pulp dietary fibre (PPDF), showing also a strong antioxidant activity (DPPH¿, ABTS¿+ assays) and an improved digestibility and fibre fermentability. The main structural components of PPBP and PPDF are cellulose, hemicellulose and pectin. PPDF-added dairy-based drink showed more than 50% of preference over the control among panellists and similar acceptability scores to the commercial ones. Persimmon pulp by-products represent sustainable source of dietary fibre and bioactives and are suitable candidates to develop functional ingredients for food industry applications. | es_ES |
dc.description.sponsorship | This study was supported by the Ministerio de Ciencia, Innovacion y Universidades through the funded project Simbiosis industrial en el aprovechamiento integral del caqui (Diospyros kaki); Ejemplo de bioeconomia' (CTM2017-88978-R), and by the predoctoral fellowship of J.S.-B. from Miguel Hernandez University ("Ayudas a la contratacion de personal investigador en formacion 2022"). | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | MDPI | es_ES |
dc.relation.ispartof | Antioxidants | es_ES |
dc.rights | Reconocimiento (by) | es_ES |
dc.subject | Diospyros kaki | es_ES |
dc.subject | Antioxidant bioactives | es_ES |
dc.subject | By-products | es_ES |
dc.subject | Dietary fibre | es_ES |
dc.subject | Functional beverages | es_ES |
dc.subject | Natural eutectic | es_ES |
dc.subject | Polysaccharides | es_ES |
dc.subject | Ultrasound | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Green Technologies for Persimmon By-Products Revalorisation as Sustainable Sources of Dietary Fibre and Antioxidants for Functional Beverages Development | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.3390/antiox12051085 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/CTM2017-88978-R/ES/SIMBIOSIS INDUSTRIAL EN EL APROVECHAMIENTO INTEGRAL DEL CAQUI (DYOSPIROS KAKI) | 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 | Salazar-Bermeo, J.; Moreno-Chamba, B.; Heredia-Hortigüela, RM.; Lizama Abad, V.; Martínez-Madrid, MC.; Saura, D.; Valero, M.... (2023). Green Technologies for Persimmon By-Products Revalorisation as Sustainable Sources of Dietary Fibre and Antioxidants for Functional Beverages Development. Antioxidants. 12(5). https://doi.org/10.3390/antiox12051085 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.3390/antiox12051085 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 12 | es_ES |
dc.description.issue | 5 | es_ES |
dc.identifier.eissn | 2076-3921 | es_ES |
dc.identifier.pmid | 37237951 | es_ES |
dc.identifier.pmcid | PMC10215573 | es_ES |
dc.relation.pasarela | S\496237 | es_ES |
dc.contributor.funder | Universidad Miguel Hernández | es_ES |
dc.contributor.funder | MINISTERIO DE ECONOMIA, INDUSTRIA Y COMPETITIVIDAD | es_ES |
dc.subject.ods | 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades | es_ES |
dc.subject.ods | 08.- Fomentar el crecimiento económico sostenido, inclusivo y sostenible, el empleo pleno y productivo, y el trabajo decente para todos | es_ES |
dc.subject.ods | 09.- Desarrollar infraestructuras resilientes, promover la industrialización inclusiva y sostenible, y fomentar la innovación | es_ES |
dc.subject.ods | 12.- Garantizar las pautas de consumo y de producción sostenibles | es_ES |