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dc.contributor.author | Bas-Bellver, Claudia Isabel![]() |
es_ES |
dc.contributor.author | Barrera Puigdollers, Cristina![]() |
es_ES |
dc.contributor.author | Betoret Valls, Noelia![]() |
es_ES |
dc.contributor.author | Seguí Gil, Lucía![]() |
es_ES |
dc.date.accessioned | 2024-07-08T18:06:46Z | |
dc.date.available | 2024-07-08T18:06:46Z | |
dc.date.issued | 2023-10 | es_ES |
dc.identifier.issn | 2304-8158 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/205841 | |
dc.description.abstract | [EN] Valorisation of fruit and vegetable wastes by transforming residues and discards into functional powdered ingredients has gained interest in recent years. Moreover, fermentation has been recalled as an ancient technology available to increase the nutritional value of foods. In the present work, the impact of pretreatments (disruption and fermentation) on drying kinetics and functional properties of powdered broccoli stems was studied. Broccoli stems fermented with Lactiplantibacillus plantarum and non-fermented broccoli stems were freeze-dried and air-dried at different temperatures. Drying kinetics were obtained and fitted to several thin layer mathematical models. Powders were characterized in terms of physicochemical and antioxidant properties, as well as of probiotic potential. Fermentation promoted faster drying rates and increased phenols and flavonoids retention. Increasing drying temperature shortened the process and increased powders' antioxidant activity. Among the models applied, Page resulted in the best fit for all samples. Microbial survival was favoured by lower drying temperatures (air-drying at 50 degrees C and freeze-drying). Fermentation and drying conditions were proved to determine both drying behaviour and powders' properties. | es_ES |
dc.description.sponsorship | This research was funded by the regional government of Valencia (Generalitat Valenciana) under the Rural Development Program 2014-2020 (Ayudas para la Cooperacion en el marcodel Programa de Desarrollo Rural de la Comunitat Valenciana 2014-2020. Experiencias innovado-ras y sostenibles entre productores y centros de investigacion con cultivos adaptados al cambioclimatico y producidos con modelos agroecologicos) and the Spanish Ministry of Agriculture, Fisheries and Food, under the European Agricultural Fund for Rural Development. Grant number: AGCOOP_A/2021/020. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | MDPI AG | es_ES |
dc.relation.ispartof | Foods | es_ES |
dc.rights | Reconocimiento (by) | es_ES |
dc.subject | Broccoli stems | es_ES |
dc.subject | Waste valorisation | es_ES |
dc.subject | Fermentation | es_ES |
dc.subject | Drying | es_ES |
dc.subject | Probiotic | es_ES |
dc.subject | Functional powders | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.3390/foods12193526 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/AVFGA//AGCOOP_A%2F2021%2F020//OBTENCIÓN DE PRODUCTORS EN POLVO A PARTIR DE LAS LÍNEAS DE CONFECCIÓN DE COL BLANCA PARA SU USO COMO INGREDIENTE FUNCIONAL SOSTENIBLE Y PARA LA GESTIÓN INTEGRADA DE PLANTAS ARVENSES/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament | 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 | Bas-Bellver, CI.; Barrera Puigdollers, C.; Betoret Valls, N.; Seguí Gil, L. (2023). Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients. Foods. 12(19). https://doi.org/10.3390/foods12193526 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.3390/foods12193526 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 12 | es_ES |
dc.description.issue | 19 | es_ES |
dc.identifier.pmid | 37835180 | es_ES |
dc.identifier.pmcid | PMC10572841 | es_ES |
dc.relation.pasarela | S\499636 | es_ES |
dc.contributor.funder | Universitat Politècnica de València | es_ES |
dc.contributor.funder | AGENCIA VALENCIANA DE FOMENTO Y GARANTIA AGRARIA | es_ES |
dc.subject.ods | 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible | es_ES |
upv.costeAPC | 3025 | es_ES |