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Listar por palabra clave "Antioxidant properties"

Mostrando ítems 1-19 de 19

Caracterización de polvo de bagazo de lulo (Solanum quitoense) para su utilización como ingrediente funcional en alimentos

Duarte Serna, Stevens (Universitat Politècnica de València, 2019-10-11)

[ES] La planta del lulo (Solanum quitoense Lam) es una especie de fruta tropical de cultivo importante en países como Colombia. Su procesado para la obtención de zumo genera como subproducto el bagazo. Aunque este es ...
Caracterización fisicoquímica y funcional de productos en polvo obtenidos a partir de subproductos de brassicas. efecto de la desestructuración y el secado sobre el contenido en glucosinolatos e isotiocianatos

Villa Muñoz, Borja (Universitat Politècnica de València, 2022-07-08)

[ES] El cultivo de frutas y hortalizas destinadas a uso industrial genera una gran cantidad de residuos agroindustriales que deben ser gestionados adecuademente, lo que supone un coste para la industria. En general, se ...
Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient

Hinestroza-Córdoba, Leidy Indira; Duarte-Serna, Stevens; Seguí Gil, Lucía; Barrera Puigdollers, Cristina; Betoret Valls, Noelia (MDPI AG, 2020-06)

[EN] The stabilization of fruit bagasse by drying and milling technology is a valuable processing technology to improve its durability and preserve its valuable biologically active components. The objective of this study ...
Cider apple pomace as a source of nutrients: Evaluation of the polyphenolic profile, antioxidant and fiber properties after drying process at different temperatures

Llavata-Cabrero, Beatriz; Picinelli, A.; Simal, S.; Carcel, Juan A. (Elsevier, 2022-10-30)

[EN] Apple pomace, the by-product of the cider industry, contains a high content of antioxidant compounds and dietary fiber. Drying would allow its preservation for a later use. The aim of this study was to evaluate the ...
Content and bioaccessibility of bioactive compounds with potential benefits for macular health in tiger nut products

Hernández-Olivas, Éver; Asensio-Grau, Andrea; Calvo-Lerma, Joaquim; García Hernández, Jorge; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María (Elsevier, 2022-10)

[EN] Clinical studies have associated the consumption of tiger nuts (Cyperus esculentus L.), and its derivates, with improved macular health, due to the presence of certain liposoluble compounds with antioxidant activity, ...
Efecto del pH y la presión de homogeneización sobre el crecimiento de Lactobacillus reuteri en zumo de lulo (Solanum quitoense)

Jordá Marín, Sara (Universitat Politècnica de València, 2019-10-08)

[ES] El desarrollo de alimentos que promuevan la salud y el bienestar es una de las prioridades actuales de la industria alimentaria. El lulo o “naranjilla” (Solanum quitoense Lam.), es un fruto que se diferencia por su ...
Effect of particle size of blueberry pomace powder on its properties

Calabuig Jiménez, Laura; Barrera Puigdollers, María Cristina; Seguí Gil, Lucía; Betoret Valls, Noelia (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Producing dried powders from blueberry pomace allows to reduce its environmental impact and gives value to this waste material. This work aims to evaluate the effect of particle size (fine or coarse) of blueberry ...
Effect of Processing and In Vitro Digestion on Bioactive Constituents of Powdered IV Range Carrot (Daucus carota, L.) Wastes

Bas-Bellver, Claudia Isabel; Barrera Puigdollers, Cristina; Betoret Valls, Noelia; Seguí Gil, Lucía (MDPI AG, 2023-02)

[EN] Daucus carota L. is an important food crop utilized worldwide and a rich source of bioactive compounds. Carrot processing generates residues which are discarded or underused, for which using them as a source for ...
Effects of Processing and Storage Conditions on Functional Properties of Powdered Blueberry Pomace

Calabuig-Jiménez, Laura; Hinestroza-Còrdoba, Leidy Indira; Barrera Puigdollers, Cristina; Seguí Gil, Lucía; Betoret Valls, Noelia (MDPI AG, 2022-02)

[EN] Promoting a circular economy through valorisation of food processing waste into functional ingredients is a challenge today. The combination of hot air drying with milling is a cheap and highly available option for ...
Estabilización del bagazo de almendra por deshidratación. Propiedades y evaluación de la digestión gastrointestinal y la fermentación colónica in vitro

Puchades Murgadas, Almudena (Universitat Politècnica de València, 2022-09-09)

[ES] La presencia de componentes de interés nutricional convierten el bagazo fresco de almendra en un subproducto interesante para la obtención de ingredientes funcionales. La estabilización del mismo mediante un proceso ...
Estudio de la fermentación y de diversos pretratamientos termofísicos para la mejora de las propiedades antioxidantes de productos en polvo obtenidos a partir de residuos de zanahoria de iv gama

Guillén Alonso, Javier (Universitat Politècnica de València, 2024-07-18)

[ES] La obtención de ingredientes vegetales en polvo a partir de residuos de la industria alimentaria ha suscitado un interés creciente en los últimos años. Los procesos de conversión de estos residuos en productos en polvo ...
Fermentation of Clementine Juice with Lactobacillus salivarius spp. salivarius CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life

Burca-Busaga, Cristina Gabriela; Betoret Valls, Noelia; Seguí Gil, Lucía; Barrera Puigdollers, Cristina (MDPI, 2022-11)

[EN] Fermentation of fruit juices with lactic acid bacteria enhances their antioxidant properties to a different extent depending on the microbial strain and the growing media composition, which can be modified by adding ...
Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products

Bas-Bellver, Claudia; Barrera Puigdollers, Cristina; Betoret Valls, Noelia; Seguí Gil, Lucía (MDPI AG, 2022-11)

[EN] Reintroducing waste products into the food chain, thus contributing to circular economy, is a key goal towards sustainable food systems. Fruit and vegetable processing generates large amounts of residual organic matter, ...
Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams

Cervera-Chiner, Lourdes; Barrera Puigdollers, Cristina; Betoret Valls, Noelia; Seguí Gil, Lucía (Elsevier, 2021-01)

[EN] Raw cane sugars have been claimed to be rich in natural phenolic compounds which, in contrast to refined sugar, may increase the nutritional value of foods and contribute to the development of healthier foods and ...
Influence of drying method and extraction variables on the antioxidant properties of persimmon leaves

Martínez las Heras, Ruth; Heredia Gutiérrez, Ana Belén; Castelló Gómez, María Luisa; Andrés Grau, Ana María (Elsevier, 2014)

[EN] The presence of antioxidant compounds and therefore the antioxidant capacity of persimmon leaves and their extracts have been reported by many authors. Furthermore, it is known that both the method of drying and the ...
Obtención de ingredientes en polvo a partir de tallos de brócoli. Estudio de las etapas de fermentación y secado, y respuesta a la digestión simulada in vitro

Paredes Ortega, Paloma (Universitat Politècnica de València, 2023-09-06)

[ES] La transformación de frutas y hortalizas genera residuos y destríos en cantidades muy elevadas, lo que constituye un problema para las empresas debido a la necesidad de gestionarlos. La reintroducción de estos productos ...
Towards application of genetic engineering in citriculture: 1) assessing dispersal, long-term stability and phenotypic impact of transgenes in citrus trees and 2) improving nutri-functional quality of orange fruit through metabolic engineering

Pons Bayarri, Elsa Amparo (Universitat Politècnica de València, 2014-10-27)

A pesar de los enormes beneficios potenciales que ofrecen los cítricos genéticamente modificados (GM), su liberación en campo suscita preocupaciones acerca de su potencial impacto ambiental y posibilidad de que muestren ...
Use of Essential Oils in Bioactive Edible Coatings

Sánchez González, Laura; Vargas, Maria; González Martínez, María Consuelo; Chiralt, A.; Cháfer Nácher, María Teresa (SPRINGER, 2011-03)

[EN] Antimicrobial and antioxidant properties of essential oils have previously been extensively reviewed. The mechanisms of action of essential oils have not been clearly identified but they seem to be related with their ...
Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology

Peinado Pardo, Irene; Rosa Barbosa, Estela María; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María (Elsevier, 2015-03-01)

Response surface methodology (RSM) was applied to optimize the formulation of a 50 Brix spreadable strawberry product with healthier sugars and a high percentage of fruit. A central composite design was applied to analyse ...