Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient

[EN] The stabilization of fruit bagasse by drying and milling technology is a valuable processing technology to improve its durability and preserve its valuable biologically active components. The objective of this study was to evaluate the effect of lyophilization and air temperature (60 degrees C...

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Autores: Hinestroza-Córdoba, Leidy Indira, Duarte-Serna, Stevens, Seguí Gil, Lucía|||0000-0002-2711-9445, Barrera Puigdollers, Cristina|||0000-0003-4408-3541, Betoret Valls, Noelia|||0000-0002-3326-8797
Tipo de recurso: artículo
Fecha de publicación:2020
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/161194
Acceso en línea:https://riunet.upv.es/handle/10251/161194
Access Level:acceso abierto
Palabra clave:Fruit by-products
Lulo bagasse powder
Dehydration
Fiber
Antioxidant properties
Carotenoids
TECNOLOGIA DE ALIMENTOS
03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades
02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible
12.- Garantizar las pautas de consumo y de producción sostenibles
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spelling Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food IngredientHinestroza-Córdoba, Leidy IndiraDuarte-Serna, StevensSeguí Gil, Lucía|||0000-0002-2711-9445Barrera Puigdollers, Cristina|||0000-0003-4408-3541Betoret Valls, Noelia|||0000-0002-3326-8797Fruit by-productsLulo bagasse powderDehydrationFiberAntioxidant propertiesCarotenoidsTECNOLOGIA DE ALIMENTOS03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible12.- Garantizar las pautas de consumo y de producción sostenibles[EN] The stabilization of fruit bagasse by drying and milling technology is a valuable processing technology to improve its durability and preserve its valuable biologically active components. The objective of this study was to evaluate the effect of lyophilization and air temperature (60 degrees C and 70 degrees C) in hot air-drying as well as grinding conditions (coarse or fine granulometry) on physico-chemical properties; water interaction capacity; antioxidant properties; and carotenoid content of powdered lulo bagasse. Air-drying kinetics at 60 degrees C and 70 degrees C and sorption isotherms at 20 degrees C were also determined. Results showed that drying conditions influence antioxidant properties and carotenoid content while granulometry slightly influenced fiber and water interaction properties. Fiber content was near 50% and carotenoid content was higher than 60 mu g/g dry matter in lyophilized powder. This beta-carotene content is comparable to that provided by carrot juice. Air-drying at 60 degrees C only reduced carotenoids content by 10%.This research and APC were funded by Generalitat Valenciana, Project AICO/2017/'049.MDPI AGDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGeneralitat ValencianaRepositorio Institucional de la Universitat Politècnica de València Riunet20202020-06-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/161194reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengGeneralitat Valenciana https://doi.org/10.13039/501100003359 AICO%2F2017%2F049open accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento (by)http://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1611942026-06-13T07:49:27Z
dc.title.none.fl_str_mv Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient
title Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient
spellingShingle Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient
Hinestroza-Córdoba, Leidy Indira
Fruit by-products
Lulo bagasse powder
Dehydration
Fiber
Antioxidant properties
Carotenoids
TECNOLOGIA DE ALIMENTOS
03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades
02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible
12.- Garantizar las pautas de consumo y de producción sostenibles
title_short Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient
title_full Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient
title_fullStr Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient
title_full_unstemmed Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient
title_sort Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient
dc.creator.none.fl_str_mv Hinestroza-Córdoba, Leidy Indira
Duarte-Serna, Stevens
Seguí Gil, Lucía|||0000-0002-2711-9445
Barrera Puigdollers, Cristina|||0000-0003-4408-3541
Betoret Valls, Noelia|||0000-0002-3326-8797
author Hinestroza-Córdoba, Leidy Indira
author_facet Hinestroza-Córdoba, Leidy Indira
Duarte-Serna, Stevens
Seguí Gil, Lucía|||0000-0002-2711-9445
Barrera Puigdollers, Cristina|||0000-0003-4408-3541
Betoret Valls, Noelia|||0000-0002-3326-8797
author_role author
author2 Duarte-Serna, Stevens
Seguí Gil, Lucía|||0000-0002-2711-9445
Barrera Puigdollers, Cristina|||0000-0003-4408-3541
Betoret Valls, Noelia|||0000-0002-3326-8797
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Generalitat Valenciana
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Fruit by-products
Lulo bagasse powder
Dehydration
Fiber
Antioxidant properties
Carotenoids
TECNOLOGIA DE ALIMENTOS
03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades
02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible
12.- Garantizar las pautas de consumo y de producción sostenibles
topic Fruit by-products
Lulo bagasse powder
Dehydration
Fiber
Antioxidant properties
Carotenoids
TECNOLOGIA DE ALIMENTOS
03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades
02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible
12.- Garantizar las pautas de consumo y de producción sostenibles
description [EN] The stabilization of fruit bagasse by drying and milling technology is a valuable processing technology to improve its durability and preserve its valuable biologically active components. The objective of this study was to evaluate the effect of lyophilization and air temperature (60 degrees C and 70 degrees C) in hot air-drying as well as grinding conditions (coarse or fine granulometry) on physico-chemical properties; water interaction capacity; antioxidant properties; and carotenoid content of powdered lulo bagasse. Air-drying kinetics at 60 degrees C and 70 degrees C and sorption isotherms at 20 degrees C were also determined. Results showed that drying conditions influence antioxidant properties and carotenoid content while granulometry slightly influenced fiber and water interaction properties. Fiber content was near 50% and carotenoid content was higher than 60 mu g/g dry matter in lyophilized powder. This beta-carotene content is comparable to that provided by carrot juice. Air-drying at 60 degrees C only reduced carotenoids content by 10%.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-06-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/161194
url https://riunet.upv.es/handle/10251/161194
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Generalitat Valenciana https://doi.org/10.13039/501100003359 AICO%2F2017%2F049
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI AG
publisher.none.fl_str_mv MDPI AG
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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