Lipase inactivation kinetics of tef flour with microwave radiation and impact on the rheological properties of the gels made from treated flour

Producción Científica

Detalles Bibliográficos
Autores: Zeleke, Workineh Abebe, Neves, Grazielle Nathia, Calix Rivera, Caleb Samir, Villanueva Barrero, Marina, Ronda Balbás, María Felicidad
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Universidad de Valladolid
Repositorio:UVaDOC. Repositorio Documental de la Universidad de Valladolid
OAI Identifier:oai:uvadoc.uva.es:10324/61897
Acceso en línea:https://doi.org/10.3390/molecules28052298
https://uvadoc.uva.es/handle/10324/61897
Access Level:acceso abierto
Palabra clave:Lipase inactivation
Free fatty acid
Tef grain
Microwave treatment
3309 Tecnología de Los Alimentos
3309.11 Fabricación de Harina
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spelling Lipase inactivation kinetics of tef flour with microwave radiation and impact on the rheological properties of the gels made from treated flourZeleke, Workineh AbebeNeves, Grazielle NathiaCalix Rivera, Caleb SamirVillanueva Barrero, MarinaRonda Balbás, María FelicidadLipase inactivationFree fatty acidTef grainMicrowave treatment3309 Tecnología de Los Alimentos3309.11 Fabricación de HarinaProducción CientíficaIn recent years, many efforts are being made to produce tef-based food for its nutritive and health-promoting advantages. Tef grain is always whole milled because of its tiny grain size and whole flours contain bran (pericarp, aleurone, and germ) where major non-starch lipids could be deposited along with the lipid-degrading enzymes: lipase and lipoxygenase. As lipoxygenase shows little activity in low moisture, the inactivation of lipase is the common objective for most heat treatments to extend the shelf life of flours. In this study, tef flour lipase inactivation kinetics via hydrothermal treatments assisted using microwaves (MW) were studied. The effects of tef flour moisture level (12%, 15%, 20%, and 25%) and MW treatment time (1, 2, 4, 6, and 8 min) on flour lipase activity (LA) and free fatty acid (FFA) content were evaluated. The effects of MW treatment on flour pasting characteristics and the rheological properties of gels prepared from the treated flours were also explored. The inactivation process followed a first-order kinetic response and the apparent rate constant of thermal inactivation increased exponentially with the moisture content of the flour (M) according to the equation 0.048·exp (0.073·M) (R2 = 0.97). The LA of the flours decreased up to 90% under the studied conditions. MW treatment also significantly reduced (up to 20%) the FFA level in the flours. The rheological study confirmed the presence of significant modifications induced by the treatment, as a lateral effect of the flour stabilization process.Ministerio de Ciencia e Innovación (PID2019-110809RB-I00/AEI/10.13039/501100011033)Junta de Castilla y León/FEDER VA195P20MDPI2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://doi.org/10.3390/molecules28052298https://uvadoc.uva.es/handle/10324/61897reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolidinstname:Universidad de ValladolidIngléshttps://www.mdpi.com/1420-3049/28/5/2298info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/oai:uvadoc.uva.es:10324/618972026-06-13T12:44:47Z
dc.title.none.fl_str_mv Lipase inactivation kinetics of tef flour with microwave radiation and impact on the rheological properties of the gels made from treated flour
title Lipase inactivation kinetics of tef flour with microwave radiation and impact on the rheological properties of the gels made from treated flour
spellingShingle Lipase inactivation kinetics of tef flour with microwave radiation and impact on the rheological properties of the gels made from treated flour
Zeleke, Workineh Abebe
Lipase inactivation
Free fatty acid
Tef grain
Microwave treatment
3309 Tecnología de Los Alimentos
3309.11 Fabricación de Harina
title_short Lipase inactivation kinetics of tef flour with microwave radiation and impact on the rheological properties of the gels made from treated flour
title_full Lipase inactivation kinetics of tef flour with microwave radiation and impact on the rheological properties of the gels made from treated flour
title_fullStr Lipase inactivation kinetics of tef flour with microwave radiation and impact on the rheological properties of the gels made from treated flour
title_full_unstemmed Lipase inactivation kinetics of tef flour with microwave radiation and impact on the rheological properties of the gels made from treated flour
title_sort Lipase inactivation kinetics of tef flour with microwave radiation and impact on the rheological properties of the gels made from treated flour
dc.creator.none.fl_str_mv Zeleke, Workineh Abebe
Neves, Grazielle Nathia
Calix Rivera, Caleb Samir
Villanueva Barrero, Marina
Ronda Balbás, María Felicidad
author Zeleke, Workineh Abebe
author_facet Zeleke, Workineh Abebe
Neves, Grazielle Nathia
Calix Rivera, Caleb Samir
Villanueva Barrero, Marina
Ronda Balbás, María Felicidad
author_role author
author2 Neves, Grazielle Nathia
Calix Rivera, Caleb Samir
Villanueva Barrero, Marina
Ronda Balbás, María Felicidad
author2_role author
author
author
author
dc.subject.none.fl_str_mv Lipase inactivation
Free fatty acid
Tef grain
Microwave treatment
3309 Tecnología de Los Alimentos
3309.11 Fabricación de Harina
topic Lipase inactivation
Free fatty acid
Tef grain
Microwave treatment
3309 Tecnología de Los Alimentos
3309.11 Fabricación de Harina
description Producción Científica
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.3390/molecules28052298
https://uvadoc.uva.es/handle/10324/61897
url https://doi.org/10.3390/molecules28052298
https://uvadoc.uva.es/handle/10324/61897
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://www.mdpi.com/1420-3049/28/5/2298
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname:Universidad de Valladolid
instname_str Universidad de Valladolid
reponame_str UVaDOC. Repositorio Documental de la Universidad de Valladolid
collection UVaDOC. Repositorio Documental de la Universidad de Valladolid
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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