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dc.contributor.author
Pacheco, Consuelo
dc.contributor.author
García Martínez, Eva
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Moraga, Gemma
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Piña, Juliana
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Nazareno, Mónica Azucena
dc.contributor.author
Martínez Navarrete, Nuria
dc.date.available
2020-10-15T20:47:58Z
dc.date.issued
2020-02-27
dc.identifier.citation
Pacheco, Consuelo; García Martínez, Eva; Moraga, Gemma; Piña, Juliana; Nazareno, Mónica Azucena; et al.; Development of dried functional foods: Stabilization of orange pulp powder by addition of biopolymers; Elsevier Science Sa; Powder Technology; 362; 27-2-2020; 11-16
dc.identifier.issn
0032-5910
dc.identifier.uri
http://hdl.handle.net/11336/115998
dc.description.abstract
The production of powdered food is an increasingly industry due to the high stability and easy handling of those products. The aim of this work was to evaluate the effect of the addition of gum Arabic (GA) in combination with bamboo fiber (BF) or cactus cladode mucilage (CM) on the physicochemical and antioxidant properties of orange pulp powder obtained by freeze drying. Additionally, the stability of the powders after 10 months of storage at 20 °C was evaluated. The results showed that the inclusion of GA with BF or CM to the orange puree previous to freeze drying improved their chemical and physical stability. The addition of solutes increased the glass transition temperature and made the samples more stable, without problems of collapse or caking during the storage. Functionally, the combination GA-BF resulted a better option since this formulation maintained better its antioxidant and antiradical properties over time.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science Sa
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ANTIOXIDANT CAPACITY
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BIOACTIVE
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FREEZE-DRYING
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FRUIT POWDER
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STABILITY
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Ingeniería Química
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Ingeniería Química
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Development of dried functional foods: Stabilization of orange pulp powder by addition of biopolymers
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-04-23T21:23:35Z
dc.journal.volume
362
dc.journal.pagination
11-16
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Pacheco, Consuelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina
dc.description.fil
Fil: García Martínez, Eva. Universidad Politécnica de Valencia; España
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Fil: Moraga, Gemma. Universidad Politécnica de Valencia; España
dc.description.fil
Fil: Piña, Juliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina
dc.description.fil
Fil: Nazareno, Mónica Azucena. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
dc.description.fil
Fil: Martínez Navarrete, Nuria. Universidad Politécnica de Valencia; España
dc.journal.title
Powder Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0032591019310691
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.powtec.2019.11.116
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