Novel Ingredients based on grapefruit freeze-dried formulations: nutritional and bioactive value

Grapefruit is a fruit with interesting nutritional value and functional properties, but a short life. Freeze-drying (FD) is a valuable technique as it produces high-quality dehydrated products. This study is aimed to obtain new food ingredients based on freeze-dried grapefruit formulated with high m...

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Detalles Bibliográficos
Autores: Igual Ramo, Marta, Cebadera Miranda, Laura, Cámara Hurtado, Rosa María, Agudelo Sterling, Claudia, Martínez Navarrete, Nuria, Cámara Hurtado, María De La Montaña
Tipo de recurso: artículo
Fecha de publicación:2019
País:España
Institución:Universidad Complutense de Madrid (UCM)
Repositorio:Docta Complutense
Idioma:inglés
OAI Identifier:oai:docta.ucm.es:20.500.14352/97342
Acceso en línea:https://hdl.handle.net/20.500.14352/97342
Access Level:acceso abierto
Palabra clave:Grapefruit
freeze-drying kinetics
microwaves
bioactive compounds
functional food ingredients
Bromatología (Farmacia)
23 Química
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spelling Novel Ingredients based on grapefruit freeze-dried formulations: nutritional and bioactive valueIgual Ramo, MartaCebadera Miranda, LauraCámara Hurtado, Rosa MaríaAgudelo Sterling, ClaudiaMartínez Navarrete, NuriaCámara Hurtado, María De La MontañaGrapefruitfreeze-drying kineticsmicrowavesbioactive compoundsfunctional food ingredientsBromatología (Farmacia)23 QuímicaGrapefruit is a fruit with interesting nutritional value and functional properties, but a short life. Freeze-drying (FD) is a valuable technique as it produces high-quality dehydrated products. This study is aimed to obtain new food ingredients based on freeze-dried grapefruit formulated with high molecular weight solutes (gum arabic and bamboo fiber) in three different proportions (F1, F2, and F3). To improve the FD, a mild microwave drying pre-treatment was applied. Influence of the water content and the presence of high molecular weight solutes on freeze-drying kinetics was tested by Midilli-Kucuk and Page models. The best FD kinetic model fit on grapefruit powders were Midilli-Kucuk for F2 and F3, and Page for F1, and the adequate freeze-drying times for F1, F2, and F3 were 24, 16, and 18 h, respectively. Final samples were evaluated for nutritional and antioxidant capacity. Gum arabic and bamboo fiber present a protector effect, which results in a significant antioxidant capacity due to the protection of flavonoids and antioxidant vitamins. These novel food ingredients could be of great interest for the food industry in order to develop foods with improved antioxidant capacity as well as enriched in natural fibers and/or micronutrients.mdpiMultidisciplinary Digital Publishing InstituteUniversidad Complutense de Madrid20192019-01-0120192019-01-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.14352/97342reponame:Docta Complutenseinstname:Universidad Complutense de Madrid (UCM)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:docta.ucm.es:20.500.14352/973422026-06-02T12:44:21Z
dc.title.none.fl_str_mv Novel Ingredients based on grapefruit freeze-dried formulations: nutritional and bioactive value
title Novel Ingredients based on grapefruit freeze-dried formulations: nutritional and bioactive value
spellingShingle Novel Ingredients based on grapefruit freeze-dried formulations: nutritional and bioactive value
Igual Ramo, Marta
Grapefruit
freeze-drying kinetics
microwaves
bioactive compounds
functional food ingredients
Bromatología (Farmacia)
23 Química
title_short Novel Ingredients based on grapefruit freeze-dried formulations: nutritional and bioactive value
title_full Novel Ingredients based on grapefruit freeze-dried formulations: nutritional and bioactive value
title_fullStr Novel Ingredients based on grapefruit freeze-dried formulations: nutritional and bioactive value
title_full_unstemmed Novel Ingredients based on grapefruit freeze-dried formulations: nutritional and bioactive value
title_sort Novel Ingredients based on grapefruit freeze-dried formulations: nutritional and bioactive value
dc.creator.none.fl_str_mv Igual Ramo, Marta
Cebadera Miranda, Laura
Cámara Hurtado, Rosa María
Agudelo Sterling, Claudia
Martínez Navarrete, Nuria
Cámara Hurtado, María De La Montaña
author Igual Ramo, Marta
author_facet Igual Ramo, Marta
Cebadera Miranda, Laura
Cámara Hurtado, Rosa María
Agudelo Sterling, Claudia
Martínez Navarrete, Nuria
Cámara Hurtado, María De La Montaña
author_role author
author2 Cebadera Miranda, Laura
Cámara Hurtado, Rosa María
Agudelo Sterling, Claudia
Martínez Navarrete, Nuria
Cámara Hurtado, María De La Montaña
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Multidisciplinary Digital Publishing Institute
Universidad Complutense de Madrid
dc.subject.none.fl_str_mv Grapefruit
freeze-drying kinetics
microwaves
bioactive compounds
functional food ingredients
Bromatología (Farmacia)
23 Química
topic Grapefruit
freeze-drying kinetics
microwaves
bioactive compounds
functional food ingredients
Bromatología (Farmacia)
23 Química
description Grapefruit is a fruit with interesting nutritional value and functional properties, but a short life. Freeze-drying (FD) is a valuable technique as it produces high-quality dehydrated products. This study is aimed to obtain new food ingredients based on freeze-dried grapefruit formulated with high molecular weight solutes (gum arabic and bamboo fiber) in three different proportions (F1, F2, and F3). To improve the FD, a mild microwave drying pre-treatment was applied. Influence of the water content and the presence of high molecular weight solutes on freeze-drying kinetics was tested by Midilli-Kucuk and Page models. The best FD kinetic model fit on grapefruit powders were Midilli-Kucuk for F2 and F3, and Page for F1, and the adequate freeze-drying times for F1, F2, and F3 were 24, 16, and 18 h, respectively. Final samples were evaluated for nutritional and antioxidant capacity. Gum arabic and bamboo fiber present a protector effect, which results in a significant antioxidant capacity due to the protection of flavonoids and antioxidant vitamins. These novel food ingredients could be of great interest for the food industry in order to develop foods with improved antioxidant capacity as well as enriched in natural fibers and/or micronutrients.
publishDate 2019
dc.date.none.fl_str_mv 2019
2019-01-01
2019
2019-01-01
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://hdl.handle.net/20.500.14352/97342
url https://hdl.handle.net/20.500.14352/97342
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution 4.0 International
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
Attribution 4.0 International
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
publisher.none.fl_str_mv mdpi
dc.source.none.fl_str_mv reponame:Docta Complutense
instname:Universidad Complutense de Madrid (UCM)
instname_str Universidad Complutense de Madrid (UCM)
reponame_str Docta Complutense
collection Docta Complutense
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.301603

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