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dc.contributor.authorFormica de Oliveira, Anna Carolina 
dc.contributor.authorMartínez-Hernández, Ginés Benito 
dc.contributor.authorAguayo Giménez, Encarnación Pilar 
dc.contributor.authorGómez di Marco, Perla Azucena 
dc.contributor.authorArtés Calero, Francisco 
dc.contributor.authorArtés Hernández, Francisco de Asís 
dc.date.accessioned2018-03-06T12:07:13Z
dc.date.available2018-03-06T12:07:13Z
dc.date.issued2016-11
dc.identifier.citationFORMICA DE OLIVEIRA, Anna Carolina et al. Enriched functional carrot smoothie with biosynthesized phenolic compounds. En: Food and bioprocess technology, 2017. vol. 10, n. 3 pp. 491-502es_ES
dc.identifier.issn1935-5130
dc.description.abstractCarrots are worldwide highly consumed due to their sensory characteristics and health-promoting properties. However, their low phenolic/antioxidant levels may be greatly increased with abiotic stresses. Accordingly, phenolic/antioxidant enhancements and related phenylalanine ammonia-lyase (PAL) activity of carrot shreds under different treatments (UVc radiation and hyperoxia conditions) were studied after a pre-enrichment incubation of 72 h at 15ºC. Subsequently, a carrot smoothie prepared from enriched carrot shreds was heat-treated (90ºC for 30 s) and stored at 5ºC up to 14 days. Heat-treated smoothies showed a good physicochemical and microbiological quality (<6 log CFU g-1) after 14 days at 5ºC, although those non-irradiated samples registered lower psychrophilic and yeasts and molds levels. Heat-treated smoothie from non- irradiated shreds stored under hyperoxia conditions, showed the highest total phenolic content of 13,82 mg ChAE kg-1 fw (87 % chlorogenic acid) after 14 days at 5ºC. Total phenolics content was in accordance with PAL and total antioxidant capacity. Conclusively, a pre-enrichment incubation of carrot shreds under hyperoxia conditions allowed to obtain a functional smoothie with great phenolic levels and good microbiological and physicochemical quality up to 14 days at 5ºC.es_ES
dc.description.sponsorshipAuthors are grateful to the Spanish Ministry Economy and Competitiveness (Project AGL2013-48830-C2-1-R) and FEDER for financial support. We are grateful to V. Díaz-López for his skillful technical assistance.es_ES
dc.formatapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherSpringer Science + Business Mediaes_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights© Copyright 2016 Springer Science+Business Media New Yorkes_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.title.alternativeA functional smoothie from carrots with induced enhanced phenolic contentes_ES
dc.titleEnriched functional carrot smoothie with biosynthesized phenolic compoundses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.subject.otherTecnología de los Alimentoses_ES
dc.subjectWoundinges_ES
dc.subjectHyperoxiaes_ES
dc.subjectUVc radiationes_ES
dc.subjectAntioxidantes_ES
dc.identifier.urihttp://hdl.handle.net/10317/6712
dc.contributor.investgroupGrupo de Postrecolección y Refrigeración (GPR‐UPCT)es_ES
dc.identifier.doi10.1007/s11947-016-1829-4
dc.identifier.urlhttps://link.springer.com/content/pdf/10.1007%2Fs11947-016-1829-4.pdf
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.funderFondo Europeo de Desarrollo Regional‏es_ES


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