121,907 research outputs found
Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix
No full textBlueberries are an important source of bioactive compounds that can be consumed as fresh or processed fruit. The aim of this work was to study the addition of blueberry juice into apple discs by vacuum impregnation and further stabilization of the impregnated apple by air-drying and freeze-drying in order to produce a low-humidity fruit-like natural snack. The effect of processing operations was studied in terms of functional properties. Results indicated that it was possible to add blueberry juice into the structure of fresh apple slices without a negative effect on bioactive compounds. While air-drying operation implied a significant loss of the initial anthocyanin content, the final product stabilization by freeze-drying did not cause any loss of individual anthocyanin content. Results of the different analyses showed the best final product was obtained by freeze-drying or air-drying stabilization at 40 °C
Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith): Calcium and trehalose effects
No full textApple discs were impregnated with isotonic solutions of sucrose and trehalose with and without calcium addition and after air dried. In the vacuum impregnation experiments, the calcium and the replacement of sucrose by trehalose did not have significant effect on the final volumetric deformation of the samples. During air drying two stages of changes were considered. The first one lasted until the saturation of the intracellular liquid phase, and the second one from the saturation of the intracellular liquid phase until the end of the drying process. Mass transfer has been analysed applying nonlinear irreversible thermodynamics. Water flux, water chemical potential and tissue shrinkage have been taken into account in order to accurately describe the mass transfer phenomena during air drying. A precise definition of chemical potential allowed estimating the partial molar energy needed for breakages and the reversible and irreversible deformations of tissue structure coupled with mass transfer during air drying of apple
Metabolomic studies after high pressure homogenization processed low pulp mandarin juice with trehalose addition. Functional and technological properties
No full textThis work aimed to determine the effect of homogenization pressures (HPH) and addition of trehalose on the functional and technological properties of low pulp mandarin juice (LPJ). A set of experiments was designed, combining a non-targeted metabolomic1H NMR based approach together with suspended pulp and transmittance, hesperidin, vitamin C and antioxidant activity analysis. Suspended pulp increased with HPH and trehalose addition. Flavonoid hesperidin initially decreased with HPH but trehalose addition resulted in less flavonoid degradation during storage, increasing the effect with the HPH. Vitamin C was not affected by trehalose and pressure treatment but more Vitamin C degradation was observed in trehalose samples during storage. Antiradical activity improvement by trehalose was conditioned by homogenization pressures and specific bioactive compounds.1H NMR based approach highlighted the HPH effect on the microbiological aspects of low pulp mandarin juice by the identification of key molecules responsible of the microorganism profile evolution during storage
Functional Foods Development: Trends and Technologies
No full text[EN] The aim of this work is to make an overview on the emerging technologies and traditionally used to develop functional foods. In this way, we classified the technologies used in three main groups and analyzed the research tendency since the year 2000 until now. Thus, while traditional techniques are the most commonly used for development of functional foods, from years 2000 until 2010 the techniques aimed towards personalized nutrition have grown greatly.The authors acknowledge the Ministerio de Ciencia e Innovaci on for its contribution throughout the projects AGL2009-09905 and PET2008_0015.Betoret Valls, ME.; Betoret Valls, N.; Vidal Brotons, DJ.; Fito Maupoey, P. (2011). Functional Foods Development: Trends and Technologies. Trends in Food Science and Technology. 22(9):498-508. https://doi.org/10.1016/j.tifs.2011.05.004S49850822
Mediterranean Diet and food technology: sustainable strategies for a globalized world
No full text[EN] Mediterranean Diet has been widely studied and its nutritional, healthy, and sustainable benefits have been recognized. However, in the
last decades, globalization has brought about major changes in the developed world and a progressive deviation from the main Mediterranean
patterns. Fresh food and traditional recipes continue to be valued and their beneficial effects on health are scientifically proven. Despite this,
they have been largely replaced by fast and ...less nutritious food. Is it... possible to perform alternatives and procedures that help us to mitigate
some deviations from the Mediterranean Diet, contributing to a more right, sustainable, and nutritious food system in a globalized world?
This communication reinforces the idea that food technology and scientific advances must be properly applied to meet the challenges faced by
Mediterranean countriesBetoret Valls, N.; Betoret Valls, ME. (2021). Mediterranean Diet and food technology: sustainable strategies for a globalized world. Agricultural Research & Technology. 26(3):1-3. https://doi.org/10.19081/ARTOAJ.2021.26.556333S1326
Caso práctico de cálculo del caudal de disolvente mínimo en operaciones de extracción sólido-líquido
No full textEn este objeto de aprendizaje presenta un caso típico de cálculo del disolvente mínimo necesario para la etapa de extracción sólido-líquido atendiendo tanto al criterio del límite de solubilidad como a la capacidad de retención de líquido de la matriz.Castelló Gómez, ML.; Betoret Valls, N. (2023). Caso práctico de cálculo del caudal de disolvente mínimo en operaciones de extracción sólido-líquido. Universitat Politècnica de València. https://riunet.upv.es/handle/10251/194281DE
Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis
No full textMathematical models traditionally employed in fitting convective drying data do not use to report information about chemical and other physical changes different from the simple decrease in moisture content. In the present study, structural damage undergone by fresh and vacuum impregnated apple slices with different calcium lactate concentrations during convective drying at 30, 40 and 50 °C was analysed by applying equations derived from nonlinear irreversible thermodynamics to experimental data. According to the results obtained, vacuum impregnation with isotonic sucrose solution before drying at 30 °C provided maximum protection to cellular structure by promoting reversible deformations against irreversible breakages. On the contrary, cell walls strengthen with calcium had severe damaged during drying. Regarding air temperature, it was directly related both to the molar energy employed in deforming structures and the drying rate. These results were confirmed by analysing dried samples behaviour during further rehydration.Barrera Puigdollers, C.; Betoret Valls, N.; Betoret Valls, ME.; Fito Maupoey, P. (2016). Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis. Journal of Food Engineering. 189:106-114. doi:10.1016/j.jfoodeng.2016.05.024S10611418
Centrifugación industrial
No full textEn este artículo se presentan las ecuaciones matemáticas para trabajar en el dimensionado de diferentes tipos de centrífugasCastelló Gómez, ML.; Pérez Esteve, E.; Barrera Puigdollers, MC.; Betoret Valls, N.; Andrés Grau, AM. (2021). Centrifugación industrial. https://riunet.upv.es/handle/10251/167683DE
Aplication of Beta Hops Acids during sugar extraction process
No full text[EN] Microbial contamination in the extractor is a very important point of control in the sugar beet industry.
This contamination is connected with losses of sugar during the extraction process, higher production
of molasses and also a decrease in the quality of by-products (juices) during the processing of sugar
beet. A new kind of product for disinfection based on hop has been compared with the traditional one
(formalin). In order to determine the effect of application of the new product versus the traditional one
the lactic acid and the sugars have been determined and the losses of the sugar in the process have
been calculated. In the extractor, a high number of combination of the doses and the places of the
dosing of the disinfection products have been tried to find the friendlier results from processing and
economy point of view. The application of new disinfection product based on hop under the trademark
¿BetaStab 10A®¿ has been investigated in DDS extractor during experiment. The relationship between
activity of microbial metabolism and losses of sugar in the extractor has been observed. Obtained
results showed that it is possible to optimize the extraction process using the hop beta ¿ acids as a
disinfection product in industrial extraction process of sugar from sugar beet.Bennár ., M.; Bojñanská, T.; Betoret Valls, ME.; Betoret Valls, N.; Fito Maupoey, P. (2010). Aplication of Beta Hops Acids during sugar extraction process. Potravinarstvo. 4:9-14. https://riunet.upv.es/handle/10251/97799S914
Homogenization pressures applied to citrus juice manufacturing. Functional properties and application
No full text[EN] Homogenization is a unit operation that can be incorporated in citrus juice manufacturing to improve chemical and physical characteristics relevant for use in subsequent processing operations. The aim of this study was to evaluate the effect of different homogenization pressures on suspended solids and antiradical activity in mandarin low pulp juice (LPJ) and to understand their influence on a posterior vacuum impregnation operation. We found the pressure treatments applied to LPJ do not have negative effects on antiradical activity or functional compounds in the juice. In the vacuum impregnation study we found that more LPJ was introduced into the structural matrix of apples when homogenized at higher pressures and therefore more functional compounds may be introduced due to pulp stability and particle size reduction. © 2012 Elsevier Ltd. All rights reservedThe authors acknowledge the Ministerio de Ciencia e Innovacion of Spain for its contribution to projects AGL2009-09905, AGL2009-11805 and PET2008_0015.Betoret Valls, ME.; Sentandreu Vicente, E.; Betoret Valls, N.; Fito Maupoey, P. (2012). Homogenization pressures applied to citrus juice manufacturing. Functional properties and application. Journal of Food Engineering. 111(1):28-33. https://doi.org/10.1016/j.jfoodeng.2012.01.035S2833111
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