dc.contributor.author | Prieto, Virginia | |
dc.contributor.author | Aguiló, Ingrid | |
dc.contributor.author | Bravo, Francisca Isabel | |
dc.contributor.author | Mulero, Miquel | |
dc.contributor.author | Abadias, Maribel | |
dc.contributor.other | Producció Vegetal | ca |
dc.date.accessioned | 2024-09-04T09:28:16Z | |
dc.date.available | 2024-09-04T09:28:16Z | |
dc.date.issued | 2024-04-02 | |
dc.identifier.citation | Prieto-Santiago, Virginia, Ingrid Aguiló-Aguayo, Francisca Isabel Bravo, Miquel Mulero, and Maribel Abadias. 2024. “Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice.” MDPI. Multidisciplinary Digital Publishing Institute. April 2. https://www.mdpi.com/2304-8158/13/7/1095. | ca |
dc.identifier.issn | 2304-8158 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/3155 | |
dc.description.abstract | The valorization of agri-food products not only represents important economic and environmental benefits but can also be a source of potentially profitable, functional, and safe ingredients.
This study aimed to valorize peach fruit and wine lees (WL) by producing functional juice. WL
were incorporated at different concentrations (1.5 and 2%; w:w) in unpasteurized peach and grape
juice and subsequently stored under refrigeration (5 ◦C). The antimicrobial activity of WL in peach
and grape juices was assessed against Listeria monocytogenes and Saccharomyces cerevisiae as well as
physicochemical, nutritional microbiological, and sensory acceptability. The maximum addition of
WL to the juice (2%) showed a significant inhibitory effect against L. monocytogenes (4-log reduction)
and increased the content of total soluble solids (TSS) (10%), total polyphenol content (TPC) (75%),
and total antioxidant activity (AOX) (86%). During storage, AOX, TPC, TSS, pH, and titratable acidity
(TA) remained stable. A significant correlation was observed between TPC and AOX. Total mesophilic
aerobic bacteria and yeast counts increased during storage. Fifty-seven percent of tasters (n = 26)
rated the functional juice positively. Thus, these agri-food products could be useful for producing
functional juices with a longer shelf life, contributing to their valorization. | ca |
dc.description.sponsorship | This work was supported by MCIN/AEI/10.13039/501100011033 (Grant PID-2019-104269RR-C31 (ALLFRUIT4ALL project)), ‘Generalitat de Catalunya’ (CERCA Programme and grant 2021 SGR 01477), MCIN/AEI/10.13039/501100011033 and FEDER “Una manera de hacer Europa” (Grant: RTC-2017-6044-2, HYPERGRAPES), and Diputació de Tarragona and Universitat Rovira i Virgili (Grant DIPTA-URV/Agrobiotic). | ca |
dc.description.sponsorship | Aguiló-Aguayo thanks the National Programme for the Promotion of Talent and its Employability of the ‘Ministerio de Economía, Industria y Competitividad’ of the Spanish Government and the European Social Fund for her Postdoctoral Senior Grant ‘Ramon y Cajal’ (RYC-2016-19949). F.I.B. and M.M. are Serra Hunter Fellows. The authors also thank Angela Chic, Marina Anguera, and Ana M. Jackson for their technical support. | ca |
dc.format.extent | 22 | ca |
dc.language.iso | eng | ca |
dc.publisher | MDPI | ca |
dc.relation.ispartof | Foods | ca |
dc.rights | Attribution 4.0 International | ca |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.title | Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/publishedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.embargo.terms | cap | ca |
dc.relation.projectID | MICINN/Programa Estatal de generación del conocimiento y fortalecimiento científico y tecnológico del sistema I+D+I/PID2019-104269RR-C31/ES/Productos innovadores a base de frutas y uva para aumentar el consumo de frutas, promover la salud y reducir los residuos de alimentos/ALLFRUIT4ALL | ca |
dc.relation.projectID | MINECO/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTC-2017-6044-2/ES/Desarrollo y validación de una bebida funcional para el control de la presión arterial/HYPERGRAPES | ca |
dc.relation.projectID | FEDER/ / /EU/ / | ca |
dc.relation.projectID | MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ / | ca |
dc.subject.udc | 633 | ca |
dc.identifier.doi | https://doi.org/10.3390/foods13071095 | ca |
dc.contributor.group | Postcollita | ca |