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Bas-Bellver C, Barrera C, Betoret N, Seguí L, Harasym J. IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins. Foods 2024; 13:1312. [PMID: 38731683 PMCID: PMC11083371 DOI: 10.3390/foods13091312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 04/18/2024] [Accepted: 04/20/2024] [Indexed: 05/13/2024] Open
Abstract
Fortification of bakery products with plant-based functional ingredients has gained interest in recent years. Low-cost fruit and vegetable waste has been proposed to replace wheat flour, but less research has been conducted on gluten-free flours. Rice is generally accepted as a gluten-free alternative to wheat flour but is poor in bioactive constituents; thus, the addition of vegetable-based functional ingredients could improve the nutritive value of gluten-free products. In the present work, IV-range carrot waste powder (CP) was incorporated into rice-based gluten-free muffin formulations in different proportions (5, 10, 20, and 30% w/w). The impact of CP addition on physicochemical and antioxidant properties was evaluated in flour blends, doughs, and baked products. Products were also evaluated in terms of water activity, hardness, and colour before and after a one-week storage period under fridge conditions. The results showed that water and oil absorption capacities increased in flour blends with CP addition, whereas the pasting properties of flour blends were affected when adding CP. Rheological measurements revealed an increase of G' and G'' modulus values with CP addition. Colour was also significantly modified by CP addition, since CP provided an orangish and brownish colour, but also due to intensified Maillard reactions during baking. Muffin hardness was reduced in enriched formulations compared to control ones, which was attributed to the fibre being incorporated with CP. It was confirmed that CP addition improved the antioxidant properties of both flour blends and muffins, with the higher the replacement, the better the antioxidant properties. The quality of gluten-free muffins was hindered after one week stored under cold conditions, so that colour was affected, hardness increased, and the antioxidant properties diminished. In conclusion, this work presents an interesting approach for the use of carrot waste flour as a functional food ingredient to improve the nutritional value of new gluten-free rice-based muffins, thus contributing to the circularity of food systems and to the development of healthier and more sustainable diets.
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Affiliation(s)
- Claudia Bas-Bellver
- Instituto Universitario de Ingeniería de Alimentos—FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (C.B.-B.); (C.B.); (N.B.)
| | - Cristina Barrera
- Instituto Universitario de Ingeniería de Alimentos—FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (C.B.-B.); (C.B.); (N.B.)
| | - Noelia Betoret
- Instituto Universitario de Ingeniería de Alimentos—FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (C.B.-B.); (C.B.); (N.B.)
| | - Lucía Seguí
- Instituto Universitario de Ingeniería de Alimentos—FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (C.B.-B.); (C.B.); (N.B.)
| | - Joanna Harasym
- Department of Biotechnology and Food Analysis, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland;
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Duarte S, Betoret E, Betoret N. Shelf Life and Functional Quality of Almond Bagasse Powders as Influenced by Dehydration and Storing Conditions. Foods 2024; 13:744. [PMID: 38472857 DOI: 10.3390/foods13050744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 02/20/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
Almond bagasse resulting after the production of almond-based drinks represents a promising by-product with potential for use as a functional ingredient. To facilitate its utilization, the stability of this material can be achieved through dehydration processes such as hot air drying or freeze-drying. Nevertheless, owing to its high fat content, almond bagasse is prone to lipid oxidation, which could result in undesirable quality. Therefore, the objective of this work was to assess the impact of dehydration (by hot air drying at 60 and 70 °C and by freeze-drying) and storage (at room temperature and in accelerated conditions) on the functional quality and stability of almond bagasse powder. Throughout the dehydration process, it was observed that antioxidant compounds were preserved without significant differences among dehydration treatments. These compounds increased over the storage period, especially in the samples treated with hot air. Regarding antiradical capacity, the hot-air-dried samples showed higher values than the freeze-dried ones, although in all cases, it increased during storage. For total phenols in samples air-dried at 70 °C, increases of more than 50% were observed. The acidity and peroxide index were increased in the extended storage period, although they did not reach critical values. Samples stored for 180 days showed peroxide values ranging from 10 to 12.8 meq O2/kg dry matter for samples stored at room temperature and from 14.7 to 23 meq O2/kg dry matter for samples subjected to accelerated storage.
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Affiliation(s)
- Stevens Duarte
- Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Ester Betoret
- Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Noelia Betoret
- Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, 46022 Valencia, Spain
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3
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Betoret N, Betoret E, Glicerina VT. Valorization and Utilization of Food Wastes and By-Products: Recent Trends, Innovative Technologies and Sustainability Challenges. Foods 2023; 13:9. [PMID: 38201036 PMCID: PMC10777968 DOI: 10.3390/foods13010009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Accepted: 12/07/2023] [Indexed: 01/12/2024] Open
Abstract
The recovery of food by-products and waste is an issue of universal concern, as every year the food industry generates a huge amount of waste and by-products from a variety of sources [...].
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Affiliation(s)
- Noelia Betoret
- Instituto Universitario de Ingeniería de Alimento—FoodUPV, Universitat Politècnica de València, 46022 València, Spain
| | - Ester Betoret
- Instituto Universitario de Ingeniería de Alimento—FoodUPV, Universitat Politècnica de València, 46022 València, Spain
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4
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Bas-Bellver C, Barrera C, Betoret N, Seguí L. Physicochemical, Technological and Functional Properties of Upcycled Vegetable Waste Ingredients as Affected by Processing and Storage. Plant Foods Hum Nutr 2023; 78:710-719. [PMID: 37864775 DOI: 10.1007/s11130-023-01114-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/09/2023] [Indexed: 10/23/2023]
Abstract
Vegetable wastes are generated during harvesting, processing, and distribution, which implies a wastage of nutrients and evidence inefficiencies in present food systems. Vegetable residues are rich in bioactive compounds, for which their valorisation and reintroduction into the food chain are crucial towards circular economy and food systems sustainability. In this work, upcycled powdered ingredients were obtained from vegetables wastes (carrot, white cabbage, celery, and leek) through a disruption, dehydration and milling process. Disruption pre-treatment at different intensities was followed by freeze-drying or hot-air drying (60 and 70 °C), and final milling to produce fine powders. Powdered products were characterized in terms of physicochemical, antioxidant and technological properties (water and oil interaction), after processing and during four months of storage. Antioxidant properties were generally favoured by hot-air drying, particularly at 70 °C, attributed to new compounds formation combined to less exposure time to drying conditions. The powders showed good water interaction properties, especially freeze-dried ones. Storage had a negative impact on the quality of powders: moisture increased, antioxidant compounds generally diminished, and colour changes were evidenced. Upcycled vegetable waste powders are proposed as ingredients to fortify foods, both processing and storage conditions having an impact on their properties.
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Affiliation(s)
- Claudia Bas-Bellver
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, València, 46022, Spain
| | - Cristina Barrera
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, València, 46022, Spain
| | - Noelia Betoret
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, València, 46022, Spain
| | - Lucía Seguí
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, València, 46022, Spain.
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Bas-Bellver C, Barrera C, Betoret N, Seguí L. Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients. Foods 2023; 12:3526. [PMID: 37835180 PMCID: PMC10572841 DOI: 10.3390/foods12193526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 10/15/2023] Open
Abstract
Valorisation of fruit and vegetable wastes by transforming residues and discards into functional powdered ingredients has gained interest in recent years. Moreover, fermentation has been recalled as an ancient technology available to increase the nutritional value of foods. In the present work, the impact of pretreatments (disruption and fermentation) on drying kinetics and functional properties of powdered broccoli stems was studied. Broccoli stems fermented with Lactiplantibacillus plantarum and non-fermented broccoli stems were freeze-dried and air-dried at different temperatures. Drying kinetics were obtained and fitted to several thin layer mathematical models. Powders were characterized in terms of physicochemical and antioxidant properties, as well as of probiotic potential. Fermentation promoted faster drying rates and increased phenols and flavonoids retention. Increasing drying temperature shortened the process and increased powders' antioxidant activity. Among the models applied, Page resulted in the best fit for all samples. Microbial survival was favoured by lower drying temperatures (air-drying at 50 °C and freeze-drying). Fermentation and drying conditions were proved to determine both drying behaviour and powders' properties.
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Affiliation(s)
| | - Cristina Barrera
- Institute of Food Engineering-FoodUPV, Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain; (C.B.-B.); (N.B.); (L.S.)
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Duarte S, Puchades A, Jiménez-Hernández N, Betoret E, Gosalbes MJ, Betoret N. Almond ( Prunus dulcis) Bagasse as a Source of Bioactive Compounds with Antioxidant Properties: An In Vitro Assessment. Antioxidants (Basel) 2023; 12:1229. [PMID: 37371960 DOI: 10.3390/antiox12061229] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 05/30/2023] [Accepted: 06/02/2023] [Indexed: 06/29/2023] Open
Abstract
The presence of components of nutritional interest makes fresh almond bagasse an interesting by-product for obtaining functional ingredients. Stabilization through a dehydration process is an interesting option for its integral use, ensuring its conservation and management. Subsequently, it can be turned into powder, facilitating its use as an ingredient. The aim of this paper was to determine the effects of hot air drying at 60 and 70 °C and lyophilization on the release of phenolic components and antiradical capacity in in vitro gastrointestinal digestion and colonic fermentation, as well as on growing microbiota composition by applying high throughput sequencing. The novelty of this study lies in this holistic approach; considering both technological and physiological aspects related to gastrointestinal digestion and colonic fermentation will provide the best conditions for functional foods. The results obtained showed that lyophilization provides a powder with a total phenol content and antiradical capacity higher than hot air drying. Furthermore, in dehydrated samples, both in vitro digestion and colonic fermentation revealed a phenol content and anti-radical capacity superior to those existing in undigested products. In addition, after colonic fermentation, beneficial bacteria species have been identified. Obtaining powders from almond bagasse is presented as an interesting opportunity for the valorization of this by-product.
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Affiliation(s)
- Stevens Duarte
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Almudena Puchades
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Nuria Jiménez-Hernández
- Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunidad Valenciana-Salud Pública, 46020 Valencia, Spain
- CIBER de Epidemiología y Salud Pública, Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Ester Betoret
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain
| | - María José Gosalbes
- Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunidad Valenciana-Salud Pública, 46020 Valencia, Spain
- CIBER de Epidemiología y Salud Pública, Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Noelia Betoret
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain
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7
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Bas-Bellver C, Barrera C, Betoret N, Seguí L. Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products. Foods 2022; 11:foods11223663. [PMID: 36429255 PMCID: PMC9689784 DOI: 10.3390/foods11223663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 11/10/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022] Open
Abstract
Reintroducing waste products into the food chain, thus contributing to circular economy, is a key goal towards sustainable food systems. Fruit and vegetable processing generates large amounts of residual organic matter, rich in bioactive compounds. In Brassicaceae, glucosinolates are present as secondary metabolites involved in the biotic stress response. They are hydrolysed by the enzyme myrosinase when plant tissue is damaged, releasing new products (isothiocyanates) of great interest to human health. In this work, the process for obtaining powdered products from broccoli and white cabbage by-products, to be used as food ingredients, was developed. Residues produced during primary processing of these vegetables were transformed into powders by a process consisting of disruption (chopping or grinding), drying (hot-air drying at 50, 60 or 70 °C, or freeze drying) and final milling. The impact of processing on powders' physicochemical and functional properties was assessed in terms of their physicochemical, technological and antioxidant properties. The matrix response to drying conditions (drying kinetics), as well as the isothiocyanate (sulforaphane) content of the powders obtained were also evaluated. The different combinations applied produced powdered products, the properties of which were determined by the techniques and conditions used. Freeze drying better preserved the characteristics of the raw materials; nevertheless, antioxidant characteristics were favoured by air drying at higher temperatures and by applying a lower intensity of disruption prior to drying. Sulforaphane was identified in all samples, although processing implied a reduction in this bioactive compound. The results of the present work suggest Brassica residues may be transformed into powdered ingredients that might be used to provide additional nutritional value while contributing to sustainable development.
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Ramírez-Pulido B, Bas-Bellver C, Betoret N, Barrera C, Seguí L. Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds and Their Bioaccessibility. Front Sustain Food Syst 2021. [DOI: 10.3389/fsufs.2021.654313] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
Food waste is a worldwide concern as it represents a constant threat to the environment and a serious operational problem for the food industry. The by-products of fruits and vegetables being a valuable source of bioactive compounds have the potential to be reused and reintroduced in the agri-food chain. This circular approach contributes to a sustainable production system. In this context, a collaborative project with the primary sector for the integral valorization of the waste generated in the fresh-processing vegetable lines of an agricultural cooperative is currently being developed, particularly focused on cabbage, carrot, celery, and leek. The objective of this project is to transform vegetable wastes into functional powdered ingredients and be able to use them in food formulations in order to improve the nutritional profile of foods, contributing to the development of sustainable healthy diets. Through an exhaustive bibliographic review, this research studies the influence of pretreatments, drying and in vitro digestion on the bioactive compounds of vegetable residues, with the aim of identifying the appropriate production parameters to achieve an adequate functional and physicochemical profile of the final powders.
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Hinestroza-Córdoba LI, Barrera C, Seguí L, Betoret N. Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit ( Solanum quitoense Lam.). Foods 2021; 10:foods10040817. [PMID: 33918871 PMCID: PMC8069265 DOI: 10.3390/foods10040817] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 04/05/2021] [Accepted: 04/06/2021] [Indexed: 11/16/2022] Open
Abstract
Lulo (Solanum quitoense Lam.) is a Colombian fruit that is mostly used in the preparation of homemade juice as well as natural remedy for hypertension. The aim of this study was to determine physicochemical and antioxidant properties (antioxidant capacity, total phenols, flavonoids and spermidine content, and polyphenolic compounds profile by liquid chromatography-mass spectrometry (LC-MS)) of the lulo fruit and its juice. Additionally, vacuum impregnation (VI) properties of the fruit and the effect of high homogenization pressure (50, 100, and 150 MPa) on the juice properties were studied. The results revealed a good availability and impregnation capacity of the pores in fruits with similar maturity index. The main differences observed between the juice and fruit derive from removing solids and bioactive components in the filtering operation. However, the effect of high-pressure homogenization (HPH) on particle size and bioactive compounds increases the antiradical capacity of the juice and the diversity in polyphenolics when increasing the homogenization pressure.
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Affiliation(s)
- Leidy Indira Hinestroza-Córdoba
- Grupo de Valoración y Aprovechamiento de la Biodiversidad, Universidad Tecnológica del Chocó, AA.292, Calle 22 No. 18B-10, 270002 Quibdó, Colombia;
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (C.B.); (L.S.)
| | - Cristina Barrera
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (C.B.); (L.S.)
| | - Lucía Seguí
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (C.B.); (L.S.)
| | - Noelia Betoret
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (C.B.); (L.S.)
- Correspondence:
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Cervera-Chiner L, Barrera C, Betoret N, Seguí L. Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams. Heliyon 2021; 7:e05963. [PMID: 33506131 PMCID: PMC7814150 DOI: 10.1016/j.heliyon.2021.e05963] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 11/20/2020] [Accepted: 01/08/2021] [Indexed: 11/29/2022] Open
Abstract
Raw cane sugars have been claimed to be rich in natural phenolic compounds which, in contrast to refined sugar, may increase the nutritional value of foods and contribute to the development of healthier foods and diets. The use of non-refined cane sugars in food formulation seems an interesting option since they provide natural antioxidants with sucrose still being the major sugar present, minimizing the loss of technological properties. However, substitution of refined sugar could imply an undesired impact on physicochemical and sensory properties, conditioning consumer's acceptance. Functional jams (strawberry and kiwifruit) with a larger fruit to sugar ratio than conventional ones, in which white sugar was replaced by granulated jaggery (0, 15, 30, 45, 60 y 75 % w/w) were obtained. Impact of sugar replacement was assessed by evaluating physicochemical properties (moisture, water activity, pH, total soluble sugars, sugar profile (glucose, fructose, sucrose), and optical, rheological, mechanical and antioxidant properties). Sensory properties and microbiological stability were also determined. Jaggery improved the antioxidant properties of jams (total phenolic content, total flavonoid content, antiradical activity by the DPPH and ABTS methods), proportionally to the amount of cane sugar incorporated and more significantly in the case of kiwifruit. Other physicochemical properties were not significantly affected by jaggery, except for color. However, these differences were not crucial in the acceptability tests, since acceptance of jams containing jaggery was generally good, very good when intermediate replacement percentages were used. Conclusions of the present work suggest that granulated jaggery can be used to formulate sugar-rich food products such as jams in order to increase their nutritional value, with little impact on physicochemical properties and good consumer acceptance.
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Affiliation(s)
- L. Cervera-Chiner
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera, s/n, Valencia 46022, Spain
| | - C. Barrera
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera, s/n, Valencia 46022, Spain
| | - N. Betoret
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera, s/n, Valencia 46022, Spain
| | - L. Seguí
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera, s/n, Valencia 46022, Spain
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Bas-Bellver C, Andrés C, Seguí L, Barrera C, Jiménez-Hernández N, Artacho A, Betoret N, Gosalbes MJ. Valorization of Persimmon and Blueberry Byproducts to Obtain Functional Powders: In Vitro Digestion and Fermentation by Gut Microbiota. J Agric Food Chem 2020; 68:8080-8090. [PMID: 32633956 DOI: 10.1021/acs.jafc.0c02088] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Globalization of fruit and vegetable markets generates overproduction, surpluses, and potentially valuable residues. The valorization of these byproducts constitutes a challenge, to ensure sustainability and reintroduce them into the food chain. This work focuses on blueberry and persimmon residues, rich in polyphenols and carotenoids, to obtain powders with high added value to be used as ingredients in food formulation. These powders have been characterized, and the changes in the bioactive compounds in in vitro gastrointestinal digestion have been evaluated. The results indicated that the type of residue, the drying process, as well as the content and type of fiber determine the release of antioxidants during digestion. In vitro colonic fermentations were also performed, and it was observed that the characteristics of digested powders had an effect on the composition of the growing microbial community. Thus, carotenoids and anthocyanins maintain an interplay with microbiota that could be beneficial for human health.
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Affiliation(s)
- Claudia Bas-Bellver
- Instituto Universitario de Ingenierı́a de Alimentos para el Desarrollo (IIAD), Universitat Politècnica de València, Camí de Vera s/n, 46022 Valencia, Spain
| | - Cristina Andrés
- Instituto Universitario de Ingenierı́a de Alimentos para el Desarrollo (IIAD), Universitat Politècnica de València, Camí de Vera s/n, 46022 Valencia, Spain
| | - Lucía Seguí
- Instituto Universitario de Ingenierı́a de Alimentos para el Desarrollo (IIAD), Universitat Politècnica de València, Camí de Vera s/n, 46022 Valencia, Spain
| | - Cristina Barrera
- Instituto Universitario de Ingenierı́a de Alimentos para el Desarrollo (IIAD), Universitat Politècnica de València, Camí de Vera s/n, 46022 Valencia, Spain
| | - Nuria Jiménez-Hernández
- Unitat Mixta d'Investigació en Genòmica i Salut, Fundació per al Foment de la Investigació Sanitària i Biomèdica de la Comunitat Valenciana (FISABIO-Salut Pública)/Institut de Biologia Integrativa de Sistemes, Universitat de València, 46010 València, Spain
- CIBER en Epidemiologı́a y Salud Pública, 28029 Madrid, Spain
| | - Alejandro Artacho
- Unitat Mixta d'Investigació en Genòmica i Salut, Fundació per al Foment de la Investigació Sanitària i Biomèdica de la Comunitat Valenciana (FISABIO-Salut Pública)/Institut de Biologia Integrativa de Sistemes, Universitat de València, 46010 València, Spain
| | - Noelia Betoret
- Instituto Universitario de Ingenierı́a de Alimentos para el Desarrollo (IIAD), Universitat Politècnica de València, Camí de Vera s/n, 46022 Valencia, Spain
| | - María José Gosalbes
- Unitat Mixta d'Investigació en Genòmica i Salut, Fundació per al Foment de la Investigació Sanitària i Biomèdica de la Comunitat Valenciana (FISABIO-Salut Pública)/Institut de Biologia Integrativa de Sistemes, Universitat de València, 46010 València, Spain
- CIBER en Epidemiologı́a y Salud Pública, 28029 Madrid, Spain
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Burca-Busaga CG, Betoret N, Seguí L, Betoret E, Barrera C. Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization. Microorganisms 2020; 8:microorganisms8081095. [PMID: 32707848 PMCID: PMC7463932 DOI: 10.3390/microorganisms8081095] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 07/17/2020] [Accepted: 07/20/2020] [Indexed: 01/08/2023] Open
Abstract
Survival of probiotic microorganisms in dried foods is optimal for water activity (aw) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in intermediate aw food products, but the effectiveness of sub-lethal homogenization is still not proven. This study evaluates the effect of 10% (w/w) trehalose addition and/or 100 MPa homogenization on Lactobacillussalivarius CECT 4063 counts and antioxidant properties of apple slices dried to different water activity values (freeze-drying to a aw of 0.25 and air-drying at 40 °C to a aw of 0.35 and 0.45) during four-week storage. Optical and mechanical properties of dried samples were also analyzed. Freeze-drying had the least effect on the microbial counts and air drying at 40 °C to a aw of 0.35 had the greatest effect. Antioxidant properties improved with drying, especially with convective drying. Decreases in both microbial and antioxidant content during storage were favored in samples with higher water activity values. Adding trehalose improved cell survival during storage in samples with a water activity of 0.35, but 100 MPa homogenization increased the loss of viability in all cases. Air-dried samples became more translucent and reddish, rather rubbery and less crispy than freeze-dried ones.
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Affiliation(s)
- Cristina Gabriela Burca-Busaga
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain; (C.G.B.-B.); (N.B.); (L.S.)
| | - Noelia Betoret
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain; (C.G.B.-B.); (N.B.); (L.S.)
| | - Lucía Seguí
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain; (C.G.B.-B.); (N.B.); (L.S.)
| | - Ester Betoret
- Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, 46980 Paterna, Spain;
| | - Cristina Barrera
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain; (C.G.B.-B.); (N.B.); (L.S.)
- Correspondence: ; Tel.: +34-629-987-104
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Mesa J, Hinestroza-Córdoba LI, Barrera C, Seguí L, Betoret E, Betoret N. High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability. Molecules 2020; 25:E3305. [PMID: 32708208 PMCID: PMC7397014 DOI: 10.3390/molecules25143305] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 07/16/2020] [Accepted: 07/18/2020] [Indexed: 12/24/2022] Open
Abstract
Interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption that does not generate high CO2 emissions or polluting effluents. Its main food applications derive from its effect on particle size, causing a more homogeneous distribution of fluid elements (particles, globules, droplets, aggregates, etc.) and favoring the release of intracellular components, and from its effect on the structure and configuration of chemical components such as polyphenols and macromolecules such as carbohydrates (fibers) and proteins (also microorganisms and enzymes). The challenges of the 21st century are leading the processed food industry towards the creation of food of high nutritional quality and the use of waste to obtain ingredients with specific properties. For this purpose, soft and nonthermal technologies such as high pressure homogenization have huge potential. The objective of this work is to review how the need to combine safety, functionality and sustainability in the food industry has conditioned the application of high-pressure homogenization technology in the last decade.
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Affiliation(s)
- José Mesa
- Institute of Food Engineering for Development, Universitat Politècnica de València, CP 46022 València, Spain; (J.M.); (L.I.H.-C.); (C.B.); (L.S.)
| | - Leidy Indira Hinestroza-Córdoba
- Institute of Food Engineering for Development, Universitat Politècnica de València, CP 46022 València, Spain; (J.M.); (L.I.H.-C.); (C.B.); (L.S.)
- Grupo de Valoración y Aprovechamiento de la Biodiversidad, Universidad Tecnológica del Chocó. AA.292, Calle 22 No. 18B-10, Quibdó-Chocó CP 270001, Colombia
| | - Cristina Barrera
- Institute of Food Engineering for Development, Universitat Politècnica de València, CP 46022 València, Spain; (J.M.); (L.I.H.-C.); (C.B.); (L.S.)
| | - Lucía Seguí
- Institute of Food Engineering for Development, Universitat Politècnica de València, CP 46022 València, Spain; (J.M.); (L.I.H.-C.); (C.B.); (L.S.)
| | - Ester Betoret
- Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, 46980 Paterna, Spain
| | - Noelia Betoret
- Institute of Food Engineering for Development, Universitat Politècnica de València, CP 46022 València, Spain; (J.M.); (L.I.H.-C.); (C.B.); (L.S.)
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Betoret E, Betoret N, Calabuig-Jiménez L, Barrera C, Dalla Rosa M. Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix. Microorganisms 2020; 8:microorganisms8050654. [PMID: 32365887 PMCID: PMC7285284 DOI: 10.3390/microorganisms8050654] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 04/23/2020] [Accepted: 04/27/2020] [Indexed: 11/30/2022] Open
Abstract
In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this work was to study the effect of hot air drying/freeze drying processes, encapsulation, and storage on the probiotic survival and in vitro digestion resistance of Lactobacillus salivarius spp. salivarius included into an apple matrix. The physicochemical properties of the food products developed were also evaluated. Although freeze drying processing provided samples with better texture and color, the probiotic content and its resistance to gastrointestinal digestion and storage were higher in hot air dried samples. Non-encapsulated microorganisms in hot air dried apples showed a 79.7% of survival rate versus 40% of the other samples after 28 days of storage. The resistance of encapsulated microorganisms to in vitro digestion was significantly higher (p ≤ 0.05) in hot air dried samples, showing survival rates of 50–89% at the last stage of digestion depending on storage time. In freeze dried samples, encapsulated microorganisms showed a survival rate of 16–47% at the end of digestion. The different characteristics of the food matrix after both processes had a significant effect on the probiotic survival after the GI digestion. Documented physiological and molecular mechanisms involved in the stress response of probiotic cells would explain these results.
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Affiliation(s)
- Ester Betoret
- Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, 46980 Paterna, Spain
- Correspondence:
| | - Noelia Betoret
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain; (N.B.); (L.C.-J.); (C.B.)
| | - Laura Calabuig-Jiménez
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain; (N.B.); (L.C.-J.); (C.B.)
| | - Cristina Barrera
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain; (N.B.); (L.C.-J.); (C.B.)
| | - Marco Dalla Rosa
- Department of Agriculture and Food Sciences, University of Bologna, 74521 Cesena, Italy;
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, 47521 Cesena, Italy
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Barrera C, Burca C, Betoret E, García‐Hernández J, Hernández M, Betoret N. Improving antioxidant properties and probiotic effect of clementine juice inoculated with
Lactobacillus salivarius
spp.
salivarius
(CECT 4063) by trehalose addition and/or sublethal homogenisation. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14116] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Cristina Barrera
- Instituto de Ingeniería de Alimentos para el desarrollo Universitat Politècnica de València Camino de Vera s/n 46022 Valencia Spain
| | - Cristina Burca
- Instituto de Ingeniería de Alimentos para el desarrollo Universitat Politècnica de València Camino de Vera s/n 46022 Valencia Spain
| | - Ester Betoret
- Instituto de Agroquímica y Tecnología de Alimentos Consejo Superior de Investigaciones Científicas C/ Catedrático Agustín Escardino Benlloch 7 46980 Paterna Spain
| | - Jorge García‐Hernández
- Departamento de Biotecnología Universitat Politècnica de València Camino de Vera s/n 46022 Valencia Spain
| | - Manuel Hernández
- Departamento de Biotecnología Universitat Politècnica de València Camino de Vera s/n 46022 Valencia Spain
| | - Noelia Betoret
- Instituto de Ingeniería de Alimentos para el desarrollo Universitat Politècnica de València Camino de Vera s/n 46022 Valencia Spain
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Calabuig-Jiménez L, Betoret E, Betoret N, Patrignani F, Barrera C, Seguí L, Lanciotti R, Dalla Rosa M. High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Barrera C, Betoret N, Betoret E, Fito P. Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.05.024] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Castagnini J, Betoret N, Betoret E, Fito P. Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.044] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Betoret E, Betoret N, Rocculi P, Dalla Rosa M. Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.006] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Seguí L, Calabuig-Jiménez L, Betoret N, Fito P. Physicochemical and antioxidant properties of non-refined sugarcane alternatives to white sugar. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12926] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Lucía Seguí
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo; Universitat Politècnica de València; Camino de Vera s/n Valencia 46022 Spain
| | - Laura Calabuig-Jiménez
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo; Universitat Politècnica de València; Camino de Vera s/n Valencia 46022 Spain
| | - Noelia Betoret
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo; Universitat Politècnica de València; Camino de Vera s/n Valencia 46022 Spain
| | - Pedro Fito
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo; Universitat Politècnica de València; Camino de Vera s/n Valencia 46022 Spain
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Betoret E, Betoret N, Rocculi P, Dalla Rosa M. Food processing technology as a mediator of functionality. Structure-property-process relationships. JMBFS 2015. [DOI: 10.15414/jmbfs.2015.4.special3.9-13] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Codoñer-Franch P, Betoret E, Betoret N, López-Jaén AB, Valls-Bellés V, Fito P. Dried apples enriched with mandarin juice by vacuum impregnation improve antioxidant capacity and decrease inflammation in obese children. NUTR HOSP 2014; 28:1177-83. [PMID: 23889639 DOI: 10.3305/nh.2013.28.4.6580] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
Abstract
BACKGROUND A favorable effect over development of degenerative diseases is derived of an adecuate intake of fruit and vegetables, mainly due to their antioxidant compounds OBJECTIVES The goal of this study was to test the effect in vivo over oxidant status and inflammation in obese children of a novel food product made of dried apples enriched with mandarin juice by vacuum impregnation. METHODS A four-week intervention study was conducted in 41 obese children (> 2 standard deviation score-body mass index). Participants were instructed to follow their usual diet supplemented with 40 g/day of the developed product. Anthropometric parameters were determined including body mass index, waist circumference and estimations of body fat percentage using bioelectrical impedance. Dietary intake was assessed by questionnaire. Metabolic risk factors (blood pressure, lipid profile, glucose and insulin resistance) were recorded. To determine oxidant status, plasma total antioxidant capacity and 8-hydroxydeoxyguanosine, as marker of oxidative damage to DNA, were investigated. High-sensitive C-reactive protein, tumor necrosis factor-α, and interleukins 6 and 1-α were measured as inflammatory markers. Measurements were collected at baseline and at the end of the intervention period. RESULTS Significant improvement in systolic blood pressure and lipid profile after intervention period was noted. A significant increase in the antioxidant capacity of plasma (ABTS and FRAP assays) and reductions in DNA oxidative damage and inflammatory markers were also found. CONCLUSION Overall, adding the product to the diet contributes to ameliorate oxidant and inflammatory status in obese children and several risk factors for atherosclerosis.
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Codoñer-Franch P, Betoret E, López-Jaén AB, Betoret N, Fito P, Valls-Bellés V. Dried apple enriched with mandarin juice counteracts tamoxifen-induced oxidative stress in rats. Int J Food Sci Nutr 2013; 64:815-21. [PMID: 23682866 DOI: 10.3109/09637486.2013.798267] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
The effect of a product made of dehydrated apples enriched with mandarin juice by vacuum impregnation on markers of oxidative stress (plasma antioxidant capacity, carbonyl groups (CGs), 8-hydroxydeoxyguanosine (8OHdG) and α-tocopherol) was tested in rats. Six groups of animals were studied: one group was fed a standard diet; two groups were supplemented with dehydrated apple either impregnated or not with mandarin juice throughout 28 days; and three groups (one unsupplemented and two supplemented) were additionally treated with tamoxifen (TAM) for 21 days used for induction of oxidative stress. The rats treated with TAM showed an increase in aminotransferases, CGs and 8OHdG. All of these effects were significantly decreased in the animals after apple snack consumption; the addition of mandarin juice into the apple mainly accounts for increased levels of α-tocopherol in plasma and liver. These findings suggest that the food product have a protective action against oxidative stress induced by TAM in rats.
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Betoret E, Sentandreu E, Betoret N, Codoñer-Franch P, Valls-Bellés V, Fito P. Technological development and functional properties of an apple snack rich in flavonoid from mandarin juice. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.07.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Betoret E, Sentandreu E, Betoret N, Fito P. Homogenization pressures applied to citrus juice manufacturing. Functional properties and application. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.01.035] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Betoret E, Betoret N, Arilla A, Bennár M, Barrera C, Codoñer P, Fito P. No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.04.027] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Barrera C, Betoret N, Corell P, Fito P. Effect of osmotic dehydration on the stabilization of calcium-fortified apple slices (var. Granny Smith): Influence of operating variables on process kinetics and compositional changes. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.12.034] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Betoret E, Betoret N, Carbonell J, Fito P. Effects of pressure homogenization on particle size and the functional properties of citrus juices. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.10.028] [Citation(s) in RCA: 77] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Barrera C, Betoret N, Heredia A, Fito P. Application of SAFES (systematic approach to food engineering systems) methodology to apple candying. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2007.02.034] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Heredia A, Andrés A, Betoret N, Fito P. Application of the SAFES (systematic approach of food engineering systems) methodology to salting, drying and desalting of cod. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2007.02.025] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Betoret N, Martinyz-Monzo J, Fito PJ, Fito P. Calcium and Iron Distribution in Fortified Vacuum-impregnated Fruits Determined by Electron Dispersion X-ray Microanalysis. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb09033.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Fito P, Chiralt A, Betoret N, Gras M, Cháfer M, Martı́nez-Monzó J, Andrés A, Vidal D. Vacuum impregnation and osmotic dehydration in matrix engineering. J FOOD ENG 2001. [DOI: 10.1016/s0260-8774(00)00220-x] [Citation(s) in RCA: 150] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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