Betoret Valls, ME.; Calabuig Jiménez, L.; Patrignani, F.; Lanciotti, R.; Dalla Rosa, M. (2016). Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms. Food Science and Technology. 85:418-422. https://doi.org/10.1016/j.lwt.2016.10.036
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/87336
Title:
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Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms
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Author:
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Betoret Valls, María Ester
Calabuig Jiménez, Laura
Patrignani, Fancesca
Lanciotti, Rosalba
Dalla Rosa, Marco
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UPV Unit:
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Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
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Issued date:
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Abstract:
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[EN] This work aimed to determine the effect of homogenization pressures and addition of trehalose on the
functional properties of mandarin juice enriched with Lactobacillus salivarius spp. salivarius. Physicochemical
and ...[+]
[EN] This work aimed to determine the effect of homogenization pressures and addition of trehalose on the
functional properties of mandarin juice enriched with Lactobacillus salivarius spp. salivarius. Physicochemical
and structural properties of mandarin juice were evaluated and related with quantity and
stability of probiotic microorganism as well as with its hydrophobicity. Both food matrix and processing,
affected functional properties of L. salivarius spp. salivarius. Homogenization pressures and trehalose
addition affected quantity and stability of probiotic microorganisms during storage. 20 MPa and 20 MPa
with 100 g/kg of trehalose allowed obtaining 106 colony forming units (CFU)/ml mandarin juice after ten
storage days. In MRS growth, cell hydrophobicity increased with homogenization pressures, with values
in range 67e98%. Highest cell hydrophobicity was obtained in samples homogenized at 100 MPa. Under
stress growth conditions, cell hydrophobicity values were in a range 30e84%. In samples no homogenized,
addition of trehalose resulted in an increased values of hydrophobicity, with highest levels in
those samples with 100 g/kg of trehalose addition.
© 2016 Elsevier Ltd. All rights reserved.
[-]
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Subjects:
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Functional foods
,
Probiotic
,
Homogenization
,
Cell hydrophobicity
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Copyrigths:
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Reserva de todos los derechos
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Source:
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Food Science and Technology. (issn:
0023-6438
)
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DOI:
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10.1016/j.lwt.2016.10.036
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Publisher:
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Elsevier
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Publisher version:
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http://doi.org/10.1016/j.lwt.2016.10.036
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Project ID:
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info:eu-repo/grantAgreement/EC/FP7/626643/EU/Study of Structure-Property-Process relations in real functional FOODs/
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Thanks:
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This research was supported by a Marie Curie Intra European Fellowship (626643) within the 7th European Community Framework Programme. Authors also acknowledge the Universitat Politecnica de Valencia FPI 2014 programme.
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Type:
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Artículo
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