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Enriched functional carrot smoothie with biosynthesized phenolic compounds
dc.contributor.author | Formica de Oliveira, Anna Carolina | |
dc.contributor.author | Martínez-Hernández, Ginés Benito | |
dc.contributor.author | Aguayo Giménez, Encarnación Pilar | |
dc.contributor.author | Gómez di Marco, Perla Azucena | |
dc.contributor.author | Artés Calero, Francisco | |
dc.contributor.author | Artés Hernández, Francisco de Asís | |
dc.date.accessioned | 2018-03-06T12:07:13Z | |
dc.date.available | 2018-03-06T12:07:13Z | |
dc.date.issued | 2016-11 | |
dc.identifier.citation | FORMICA 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. 491-502 | es_ES |
dc.identifier.issn | 1935-5130 | |
dc.description.abstract | Carrots 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.sponsorship | Authors 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.format | application/pdf | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Springer Science + Business Media | es_ES |
dc.rights | Atribución-NoComercial-SinDerivadas 3.0 España | * |
dc.rights | © Copyright 2016 Springer Science+Business Media New York | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ | * |
dc.title.alternative | A functional smoothie from carrots with induced enhanced phenolic content | es_ES |
dc.title | Enriched functional carrot smoothie with biosynthesized phenolic compounds | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.subject.other | Tecnología de los Alimentos | es_ES |
dc.subject | Wounding | es_ES |
dc.subject | Hyperoxia | es_ES |
dc.subject | UVc radiation | es_ES |
dc.subject | Antioxidant | es_ES |
dc.identifier.uri | http://hdl.handle.net/10317/6712 | |
dc.contributor.investgroup | Grupo de Postrecolección y Refrigeración (GPR‐UPCT) | es_ES |
dc.identifier.doi | 10.1007/s11947-016-1829-4 | |
dc.identifier.url | https://link.springer.com/content/pdf/10.1007%2Fs11947-016-1829-4.pdf | |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |
dc.type.version | info:eu-repo/semantics/submittedVersion | es_ES |
dc.relation.projectID | AGL2013-48830-C2-1-R | es_ES |
dc.subject.unesco | 3309 Tecnología de Los Alimentos | es_ES |
dc.contributor.funder | Ministerio de Economía, Industria y Competitividad | es_ES |
dc.contributor.funder | Fondo Europeo de Desarrollo Regional | es_ES |
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