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dc.contributor.authorLafarga, Tomás
dc.contributor.authorRuiz-Aguirre, Isabel
dc.contributor.authorAbadias i Sero, Mª Isabel
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorBobo, Gloria
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.date.accessioned2018-12-04T10:53:31Z
dc.date.available2019-10-24T22:10:27Z
dc.date.issued2018
dc.identifier.issn1935-5130
dc.identifier.urihttp://hdl.handle.net/10459.1/65263
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_ES
dc.description.sponsorshipThis work was supported by the CERCA Programme of Generalitat de Catalunya. T. Lafarga is in receipt of Juan de la Cierva contract awarded by the Spanish Ministry of Economy, Industry, and Competitiveness (FJCI-2016-29541). I. Aguiló-Aguayo thanks the Spanish Ministry of Economy, Industry, and Competitiveness and the European Social Fund for the Postdoctoral Senior Grant Ramon y Cajal (RYC-2016-19949).ca_ES
dc.language.isoengca_ES
dc.publisherSpringerca_ES
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1007/s11947-018-2191-5ca_ES
dc.relation.ispartofFood and Bioprocess Technology, 2018, vol. 12, núm. 1, p. 147-157ca_ES
dc.rights(c) Springer Science+Business Media, LLC, part of Springer Nature, 2018ca_ES
dc.subjectTomato juiceca_ES
dc.subjectAnthocyaninsca_ES
dc.subjectThermosonicationca_ES
dc.subjectPasteurisationca_ES
dc.titleEffect of thermosonication on the bioaccessibility of antioxidant compounds and the microbiological, physicochemical, and nutritional quality of an anthocyanin-enriched tomato juiceca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec028353
dc.type.versioninfo:eu-repo/semantics/acceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/opendAccessca_ES
dc.identifier.doihttps://doi.org/10.1007/s11947-018-2191-5


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