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dc.contributor.author | Burca-Busaga, Cristina Gabriela | es_ES |
dc.contributor.author | Betoret Valls, Noelia | es_ES |
dc.contributor.author | Seguí Gil, Lucía | es_ES |
dc.contributor.author | Barrera Puigdollers, Cristina | es_ES |
dc.date.accessioned | 2023-07-19T18:01:29Z | |
dc.date.available | 2023-07-19T18:01:29Z | |
dc.date.issued | 2022-11 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/195210 | |
dc.description.abstract | [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 certain ingredients or applying a homogenization step. This study analyzed the effect of trehalose addition (10%, w/w) and homogenization at 100 MPa before or after Lactobacillus salivarius spp. salivarius CECT 4063 inoculation on the antioxidant profile and the microbiological properties of commercial clementine juice during 96 h fermentation. Antioxidant properties and viable cell count of 24 h-fermented juices during refrigerated storage (30 days at 4 degrees C) were also evaluated. Fermentation over 24 h reduced the microbial population and antioxidant content of clementine juice. Homogenizing the juice before inoculation enhanced the microbial growth but favored antioxidant degradation. Adding trehalose (10%, w/w) to the juice formulation and/or homogenizing at the fermented juice at 100 MPa for 24 h had a negative impact on viable counts and did not improve the microbial adhesion to intestinal mucosa. However, both techniques prevented antioxidant oxidation and cell decay during the storage of fermented juice under refrigeration, which should not last more than 15 days. | es_ES |
dc.description.sponsorship | This research was funded by Generalitat Valenciana, project reference GV/2015/066 titled "Mejora de la calidad funcional de un snack con efecto probiotico y antioxidante mediante la incorporacion de trehalosa y la aplicacion de altas presiones de homogeneizacion." | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | MDPI | es_ES |
dc.relation.ispartof | Fermentation | es_ES |
dc.rights | Reconocimiento (by) | es_ES |
dc.subject | Fermentation | es_ES |
dc.subject | Lactobacillus salivarius spp. salivarius CECT 4063 | es_ES |
dc.subject | Clementine juice | es_ES |
dc.subject | Mucin adhesion | es_ES |
dc.subject | Antioxidant properties | es_ES |
dc.subject | Trehalose | es_ES |
dc.subject | High-pressure homogenization | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | 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 | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.3390/fermentation8110642 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/GVA//GV%2F2015%2F066//MEJORA DE LA CALIDAD FUNCIONAL DE UN SNACK CON EFECTO PROBIOTICO Y ANTIOXIDANTE MEDIANTE LA INCORPORACION DE TREHALOSA Y LA APLICACION DE ALTAS PRESIONES DE HOMOGENIZACION/ | 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 | Burca-Busaga, CG.; Betoret Valls, N.; Seguí Gil, L.; Barrera Puigdollers, C. (2022). 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. Fermentation. 8(11):1-16. https://doi.org/10.3390/fermentation8110642 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.3390/fermentation8110642 | es_ES |
dc.description.upvformatpinicio | 1 | es_ES |
dc.description.upvformatpfin | 16 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 8 | es_ES |
dc.description.issue | 11 | es_ES |
dc.identifier.eissn | 2311-5637 | es_ES |
dc.relation.pasarela | S\477414 | es_ES |
dc.contributor.funder | Generalitat Valenciana | es_ES |
dc.contributor.funder | Universitat Politècnica de València | 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 |