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dc.contributor.authorCastillejo Montoya, Noelia 
dc.contributor.authorMartínez-Hernández, Ginés Benito 
dc.contributor.authorGoffi, Valentina 
dc.contributor.authorGómez di Marco, Perla Azucena 
dc.contributor.authorAguayo Giménez, Encarnación Pilar 
dc.contributor.authorArtés Calero, Francisco 
dc.contributor.authorArtés Hernández, Francisco de Asís 
dc.date.accessioned2018-03-02T07:31:36Z
dc.date.available2018-03-02T07:31:36Z
dc.date.issued2017-10
dc.identifier.citationCASTILLEJO MONTOYA, Noelia et al. Natural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf life. En: Journal of the Science of Food and Agriculture, nov. 2017. In presses_ES
dc.identifier.issn0022-5142
dc.description.abstractBackground. Some algae are an excellent sources of vitamin B12, of special interest for vegetarian/vegan consumers, and of fucose to supplement fruit and vegetable beverages such as smoothies. Nevertheless, supplementation of smoothies with algae may lead to possible quality changes during smoothie shelf life that need to be studied. Therefore, the quality changes in fresh green smoothies supplemented (2.2%) with nine edible algae (sea lettuce, kombu, wakame, thongweed, dulse, Irish moss, nori, Spirulina and Chlorella) were studied throughout 24 days at 5 °C. Results. The initial vitamin C content – 238.7–326.0 mg kg−1 fresh weight (FW) – of a 200 g portion of any of the smoothies ensured full coverage of its recommended daily intake, and still supplying 50–60% of the recommended intake after 7 days. Chlorella and Spirulina smoothies showed the highest vitamin B12 content (33.3 and 15.3 µg kg−1 FW, respectively), while brown algae showed fucose content of 141.1–571.3 mg kg−1 FW. These vitamin B12 and fucose contents were highly maintained during shelf life. Conclusion. The Spirulina supplementation of a 200 g smoothie portion ensured full coverage of the recommended vitamin B12 intake, with lower vitamin C degradation, during a shelf life of 17 days. Furthermore, thongweed and kombu are also considered as excellent fucose sources with similar shelf life.es_ES
dc.description.sponsorshipThe authors are grateful to Spanish Ministry of Economy and Competitiveness, Project AGL2013−48830−C2−1−R and FEDER for financial support. We would also like to thank SAKATA SEED IBERICA S.L. for providing Bimi® samples.es_ES
dc.formatapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherSociety of Chemical Industryes_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights© 2017 Society of Chemical Industryes_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.titleNatural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf lifees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.subject.otherTecnología de los Alimentoses_ES
dc.subjectSeaweedes_ES
dc.subjectBeverageses_ES
dc.subjectHealth−promoting compoundses_ES
dc.subjectFucoidanses_ES
dc.subjectPhenolses_ES
dc.subjectAntioxidantses_ES
dc.identifier.urihttp://hdl.handle.net/10317/6702
dc.contributor.investgroupGrupo de Postrecolección y Refrigeración (GPR‐UPCT)es_ES
dc.identifier.doi10.1002/jsfa.8733
dc.identifier.urlhttp://onlinelibrary.wiley.com/doi/10.1002/jsfa.8733/full
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.type.versioninfo:eu-repo/semantics/submittedVersiones_ES
dc.relation.projectIDAGL2013−48830−C2−1−Res_ES
dc.subject.unesco3309 Tecnología de Los Alimentoses_ES
dc.contributor.funderMinisterio de Economía, Industria y Competitividades_ES
dc.contributor.funderSakata Seed Iberica S.Les_ES


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