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dc.contributor.author | Muñoz-Pina, Sara | es_ES |
dc.contributor.author | Duch-Calabuig, Aitana | es_ES |
dc.contributor.author | Ruiz De Assín David, Elia | es_ES |
dc.contributor.author | Ros-Lis, José V. | es_ES |
dc.contributor.author | Amorós, Pedro | es_ES |
dc.contributor.author | Argüelles Foix, Angel Luís | es_ES |
dc.contributor.author | Andrés Grau, Ana María | es_ES |
dc.date.accessioned | 2023-10-04T18:01:34Z | |
dc.date.available | 2023-10-04T18:01:34Z | |
dc.date.issued | 2022-12 | es_ES |
dc.identifier.issn | 0963-9969 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/197567 | |
dc.description.abstract | [EN] Fruits and vegetables juices present a high supply of polyphenols, making them highly exposed to enzymatic browning. In this work, we report a novel magnetized mesoporous silica material (Fe3O4NPs-UVM-7) functionalised with thiol and amine groups and evaluate their effect on the enzymatic browning as well as the physicochemical properties (pH and degrees Brix), bioactive compounds (ascorbic acid, total phenolics, flavonoids, and flavonols) and the antioxidant capacity of cloudy apple juice. From the obtained results, the mesoporous silica material magnetized by 11 % (w/w) with magnetite and functionalized with thiol groups reduce by 70 % the enzymatic browning in apple juice. It did not affect the physicochemical parameters such as pH or total soluble solids with respect to freshly squeezed juice. In addition, the content of flavonoids, vitamin C, and the antioxidant capacity measured by ABTS are also not affected by oxidation. However, the total content of polyphenols in the treated juice drops by 15 % compared to freshly squeezed juice, nonetheless, the loss is 20 % less than the control untreated. Thus, the material mitigates the loss of total polyphenols and also the antioxidant capacity. | es_ES |
dc.description.sponsorship | Grant RTI2018-100910-B-C44 funded by MCIN/AEI/10.13039/501100011033 and by "ERDF A way of making Europe". | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Food Research International | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | Magnetic UVM-7 | es_ES |
dc.subject | Thiols | es_ES |
dc.subject | Enzymatic browning | es_ES |
dc.subject | Inhibition | es_ES |
dc.subject | Apple juice | es_ES |
dc.subject | Ascorbic acid | es_ES |
dc.subject | Total phenolics | es_ES |
dc.subject | Flavonoids | es_ES |
dc.subject | Flavonols | es_ES |
dc.subject | Antioxidant capacity | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Bioactive compounds and enzymatic browning inhibition in cloudy apple juice by a new magnetic UVM-7-SH mesoporous material | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodres.2022.112073 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-100910-B-C44/ES/DISEÑO Y APLICACIONES SELECCIONADAS DE NANOMATERIALES POROSOS MULTIFUNCIONALES CON POROSIDAD MEJORADA/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | 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 | Muñoz-Pina, S.; Duch-Calabuig, A.; Ruiz De Assín David, E.; Ros-Lis, JV.; Amorós, P.; Argüelles Foix, AL.; Andrés Grau, AM. (2022). Bioactive compounds and enzymatic browning inhibition in cloudy apple juice by a new magnetic UVM-7-SH mesoporous material. Food Research International. 162(B):1-10. https://doi.org/10.1016/j.foodres.2022.112073 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodres.2022.112073 | es_ES |
dc.description.upvformatpinicio | 1 | es_ES |
dc.description.upvformatpfin | 10 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 162 | es_ES |
dc.description.issue | B | es_ES |
dc.identifier.pmid | 36461326 | es_ES |
dc.relation.pasarela | S\479316 | es_ES |
dc.contributor.funder | Agencia Estatal de Investigación | es_ES |
dc.contributor.funder | European Regional Development Fund | es_ES |
dc.contributor.funder | Universitat Politècnica de València | es_ES |