Thermally-treated strawberry extrudate: A rich source of antioxidant phenols and sugars

Strawberries have antioxidant, cardiovascular, and antiproliferative properties. The agroindustrial production of strawberry concentrate generates a food waste after extrudation that is usually landfilled. This strawberry extrudate is a rich source of valuable bioactive compounds such as phenols and...

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Detalles Bibliográficos
Autores: Rodríguez-Gutiérrez, Guillermo, Cubero-Cardoso, Juan, Rubio-Senent, Fátima, Serrano Moral, Antonio, Borja Padilla, Rafael, Fernández-Bolaños Guzmán, Juan, Fermoso, Fernando G.
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2019
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/183809
Acceso en línea:http://hdl.handle.net/10261/183809
Access Level:acceso abierto
Palabra clave:Strawberry extrudate
Thermal treatments
Antioxidants
Phenol
Sugar
Valorization
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spelling Thermally-treated strawberry extrudate: A rich source of antioxidant phenols and sugarsRodríguez-Gutiérrez, GuillermoCubero-Cardoso, JuanRubio-Senent, FátimaSerrano Moral, AntonioBorja Padilla, RafaelFernández-Bolaños Guzmán, JuanFermoso, Fernando G.Strawberry extrudateThermal treatmentsAntioxidantsPhenolSugarValorizationStrawberries have antioxidant, cardiovascular, and antiproliferative properties. The agroindustrial production of strawberry concentrate generates a food waste after extrudation that is usually landfilled. This strawberry extrudate is a rich source of valuable bioactive compounds such as phenols and sugars. In the present study, industrial thermal treatments currently in use for the valorization of other agricultural wastes were determined to be suitable for the treatment of strawberry extrudate. Thermal treatment conditions in the range of 90 °C to 200 °C were studied. Thermal treatment at 150 °C for 60 min without acid addition was the most efficient process based on the solubilization of sugars and phenols as well as the antioxidant capacity of the liquid phase produced. Instead of sending this residual fraction to landfill, such treatment would permit the use of strawberry extrudate as a source for the recovery of valuable bioactive compounds.This research was supported by the Spanish Ministry of Economy and Competitiveness and co-funded by a European Social Fund (ESF) (projects AGL2016-79088R and CTM2017-83870-R) and the Spanish Ministry of Economy and Competitiveness Ramon y Cajal Programme (RyC 2012-10456) co-funded by the ESF.ElsevierMinisterio de Economía y Competitividad (España)Agencia Estatal de Investigación (España)Ministerio de Ciencia, Innovación y Universidades (España)European CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2019201920192019info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/183809reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#CTM2017-83870-R/AEI/10.13039/501100011033info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016-79088-Rinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/CTM2017-83870-Rhttp://doi.org/10.1016/j.ifset.2018.05.017Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1838092026-05-22T06:33:51Z
dc.title.none.fl_str_mv Thermally-treated strawberry extrudate: A rich source of antioxidant phenols and sugars
title Thermally-treated strawberry extrudate: A rich source of antioxidant phenols and sugars
spellingShingle Thermally-treated strawberry extrudate: A rich source of antioxidant phenols and sugars
Rodríguez-Gutiérrez, Guillermo
Strawberry extrudate
Thermal treatments
Antioxidants
Phenol
Sugar
Valorization
title_short Thermally-treated strawberry extrudate: A rich source of antioxidant phenols and sugars
title_full Thermally-treated strawberry extrudate: A rich source of antioxidant phenols and sugars
title_fullStr Thermally-treated strawberry extrudate: A rich source of antioxidant phenols and sugars
title_full_unstemmed Thermally-treated strawberry extrudate: A rich source of antioxidant phenols and sugars
title_sort Thermally-treated strawberry extrudate: A rich source of antioxidant phenols and sugars
dc.creator.none.fl_str_mv Rodríguez-Gutiérrez, Guillermo
Cubero-Cardoso, Juan
Rubio-Senent, Fátima
Serrano Moral, Antonio
Borja Padilla, Rafael
Fernández-Bolaños Guzmán, Juan
Fermoso, Fernando G.
author Rodríguez-Gutiérrez, Guillermo
author_facet Rodríguez-Gutiérrez, Guillermo
Cubero-Cardoso, Juan
Rubio-Senent, Fátima
Serrano Moral, Antonio
Borja Padilla, Rafael
Fernández-Bolaños Guzmán, Juan
Fermoso, Fernando G.
author_role author
author2 Cubero-Cardoso, Juan
Rubio-Senent, Fátima
Serrano Moral, Antonio
Borja Padilla, Rafael
Fernández-Bolaños Guzmán, Juan
Fermoso, Fernando G.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Agencia Estatal de Investigación (España)
Ministerio de Ciencia, Innovación y Universidades (España)
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Strawberry extrudate
Thermal treatments
Antioxidants
Phenol
Sugar
Valorization
topic Strawberry extrudate
Thermal treatments
Antioxidants
Phenol
Sugar
Valorization
description Strawberries have antioxidant, cardiovascular, and antiproliferative properties. The agroindustrial production of strawberry concentrate generates a food waste after extrudation that is usually landfilled. This strawberry extrudate is a rich source of valuable bioactive compounds such as phenols and sugars. In the present study, industrial thermal treatments currently in use for the valorization of other agricultural wastes were determined to be suitable for the treatment of strawberry extrudate. Thermal treatment conditions in the range of 90 °C to 200 °C were studied. Thermal treatment at 150 °C for 60 min without acid addition was the most efficient process based on the solubilization of sugars and phenols as well as the antioxidant capacity of the liquid phase produced. Instead of sending this residual fraction to landfill, such treatment would permit the use of strawberry extrudate as a source for the recovery of valuable bioactive compounds.
publishDate 2019
dc.date.none.fl_str_mv 2019
2019
2019
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/183809
url http://hdl.handle.net/10261/183809
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
CTM2017-83870-R/AEI/10.13039/501100011033
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016-79088-R
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/CTM2017-83870-R
http://doi.org/10.1016/j.ifset.2018.05.017
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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