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dc.contributor.authorRodríguez Verástegui, Lizette Liliana 
dc.contributor.authorMartínez-Hernández, Ginés Benito 
dc.contributor.authorCastillejo Montoya, Noelia 
dc.contributor.authorGómez di Marco, Perla Azucena 
dc.contributor.authorArtés Calero, Francisco 
dc.contributor.authorArtés Hernández, Francisco de Asís 
dc.date.accessioned2016-02-22T13:19:54Z
dc.date.available2016-02-22T13:19:54Z
dc.date.issued2015
dc.identifier.citationRODRÍGUEZ VERÁSTEGUI, Lizette Liliana et al. Bioactive compounds and enzymatic activity of red vegetable smoothies during storage. En: Food and Bioprocess Technology, Seacaucus, NJ : Springer Science + Business Media , vol. 9, n. 1, 2016. p. 137-146. ISSN: 1935-5149es_ES
dc.identifier.issn1935-5149
dc.description.abstractChanges in the polyphenoloxidase (PPO), peroxidase (POD), pectinmethylesterase (PME) and phenylalanine ammonia-lyase (PAL) activities, total phenolics content (TPC) and total antioxidant capacity (TAC) on two red fresh vegetable smoothies (R1 and R2) based on tomato, red pepper, broccoli and carrot stored at 5 and 20 °C were monitored. A conventional thermal treatment of 3 min at 80 °C was applied to extend shelf life. The initial PPO, POD, and PME activities of R1/R2 smoothies (58/83, 0.023/0.020, and 1.50/0.38 kg−1 fresh weight (fw)) were 100 % reduced after thermal treatment and maintained at zero levels during storage up to 40 and 58 days at 20 and 5 °C, respectively. Initial PAL activities of R1/R2 smoothies of 7.3/11.5 μmol cinnamic acid formed kg−1 h−1 were reduced in a 65–70 % after thermal treatment. The initial TPC of R1/R2 smoothies were 404/462 mg GAE kg−1 fw, and it was not significantly affected after the thermal treatment. No great TPC degradation during storage was observed either at 5 or 20 °C. The initial TAC of R1/R2 smoothies were 301/373 mg Trolox equivalent kg−1 fw which was increased 62/77 % after the thermal treatment. The TAC showed a similar behavior to TPC during storage being those two parameters satisfactorily correlated (r 2 = 0.69–0.88). In conclusion, the thermal treatment inactivated the studied quality-degrading enzymes. Health-promoting compounds were well preserved during 58 days at 5 °C and 40 days at 20 °C in red fresh vegetable smoothies.es_ES
dc.formatapplication/pdfes_ES
dc.language.isoenges_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights© Copyright 2015 Springer Science+Business Media New Yorkes_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.titleBioactive compounds and enzymatic activity of red vegetable smoothies during storagees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.subjectPolyphenoloxidasees_ES
dc.subjectPeroxidasees_ES
dc.subjectPectinmethylesterasees_ES
dc.subjectPhenylalanine ammonia-lyasees_ES
dc.subjectBioactive compoundses_ES
dc.subjectBeverageses_ES
dc.identifier.urihttp://hdl.handle.net/10317/5306
dc.identifier.doi10.1007/s11947-015-1609-6
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.type.versioninfo:eu-repo/semantics/acceptedVersiones_ES
dc.subject.unesco31 Ciencias Agrariases_ES


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