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dc.contributor.authorLafarga, Tomas
dc.contributor.authorRuiz-Aguirre, Isabel
dc.contributor.authorAbadias, Maribel
dc.contributor.authorViñas, Inmaculada
dc.contributor.authorBobo, Gloria
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2019-04-09T13:19:00Z
dc.date.available2019-10-24T22:01:11Z
dc.date.issued2018-10-24
dc.identifier.citationLafarga, Tomas, Isabel Ruiz-Aguirre, Maribel Abadias, Inmaculada Viñas, Gloria Bobo, and Ingrid Aguiló-Aguayo. 2018. "Effect Of Thermosonication On The Bioaccessibility Of Antioxidant Compounds And The Microbiological, Physicochemical, And Nutritional Quality Of An Anthocyanin-Enriched Tomato Juice". Food And Bioprocess Technology 12 (1): 147-157. Springer Nature. doi:10.1007/s11947-018-2191-5.ca
dc.identifier.issn1935-5130ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/280
dc.description.abstractThe aim of this study was to assess the potential of thermosonication as a strategy to obtain safe and high-quality tomato juice enriched in anthocyanins, formulated using strawberry processing co-products. Incorporation of strawberry press cake into the tomato juice resulted in higher polyphenolic and anthocyanin content and increased antioxidant capacity. Thermosonication for 5 min at 60 °C at either 35 or 130 kHz resulted in higher microbial inactivation when compared to thermal pasteurisation at 80 °C for 1 min. In addition, thermosonication allowed increased retention of colour attributes as well as polyphenol, lycopene, anthocyanin, and antioxidant capacity retention when compared to thermal treatment. For example, the total anthocyanin content decreased from 1.08 ± 0.04 mg/100 mL before processing to 0.92 ± 0.01 mg/100 mL after thermal pasteurisation but the difference was not significant when compared with the thermosonicated juice (1.06 ± 0.03 mg/100 mL). Although bioaccessibility of phenolic compounds after a simulated gastrointestinal digestion was lower in processed juices, thermosonicated samples showed a higher bioaccessibility when compared to the thermally treated ones.ca
dc.format.extent34ca
dc.language.isoengca
dc.publisherSpringerca
dc.relation.ispartofFood and Bioprocess Technologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleEffect of thermosonication on the bioaccessibility of antioxidant compounds and the microbiological, physicochemical, and nutritional quality of an anthocyanin-enriched tomato juiceca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versionpostprintca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /ca
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /ca
dc.identifier.doihttps://doi.org/10.1007/s11947-018-2191-5ca
dc.contributor.groupPostcollitaca


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