Cargando…

Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products

Reintroducing waste products into the food chain, thus contributing to circular economy, is a key goal towards sustainable food systems. Fruit and vegetable processing generates large amounts of residual organic matter, rich in bioactive compounds. In Brassicaceae, glucosinolates are present as seco...

Descripción completa

Detalles Bibliográficos
Autores principales:	Bas-Bellver, Claudia, Barrera, Cristina, Betoret, Noelia, Seguí, Lucía
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689784/ https://www.ncbi.nlm.nih.gov/pubmed/36429255 http://dx.doi.org/10.3390/foods11223663

Ejemplares similares

Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients
por: Bas-Bellver, Claudia, et al.
Publicado: (2023)

Effect of Processing and In Vitro Digestion on Bioactive Constituents of Powdered IV Range Carrot (Daucus carota, L.) Wastes
por: Bas-Bellver, Claudia, et al.
Publicado: (2023)

Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient
por: Hinestroza-Córdoba, Leidy Indira, et al.
Publicado: (2020)

Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization
por: Burca-Busaga, Cristina Gabriela, et al.
Publicado: (2020)

Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.)
por: Hinestroza-Córdoba, Leidy Indira, et al.
Publicado: (2021)

Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams
por: Cervera-Chiner, L., et al.
Publicado: (2021)

Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization
por: Burca-Busaga, Cristina Gabriela, et al.
Publicado: (2021)

Physicochemical Properties and Antioxidant Activity of Spray-Dry Broccoli (Brassica oleracea var Italica) Stalk and Floret Juice Powders
por: Saavedra-Leos, María Zenaida, et al.
Publicado: (2021)

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability
por: Mesa, José, et al.
Publicado: (2020)

Effect of particle size on functional properties of Brassica napobrassica leaves powder. Starch interactions and processing impact
por: Betoret, Ester, et al.
Publicado: (2020)

Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix
por: Betoret, Ester, et al.
Publicado: (2020)

Spray Drying of Chokeberry Juice—Antioxidant Phytochemicals Retention in the Obtained Powders versus Energy Consumption of the Process
por: Gawałek, Jolanta
Publicado: (2022)

Microencapsulation of roselle (Hibiscus sabdariffa L.) anthocyanins: Effects of drying conditions on some physicochemical properties and antioxidant activities of spray‐dried powder
por: Nguyen, Quoc‐Duy, et al.
Publicado: (2021)

New vegetable varieties of Brassica rapa and Brassica napus with modified glucosinolate content obtained by mass selection approach
por: Coves, S., et al.
Publicado: (2023)

Effect of Carrier Agents on the Physicochemical and Technofunctional Properties and Antioxidant Capacity of Freeze-Dried Pomegranate Juice (Punica granatum) Powder
por: Adetoro, Adegoke Olusesan, et al.
Publicado: (2020)

Chemical Composition and Antioxidant Activity in Different Tissues of Brassica Vegetables
por: Bhandari, Shiva Ram, et al.
Publicado: (2015)

Almond (Prunus dulcis) Bagasse as a Source of Bioactive Compounds with Antioxidant Properties: An In Vitro Assessment
por: Duarte, Stevens, et al.
Publicado: (2023)

A New Functional Food Ingredient Obtained from Aloe ferox by Spray Drying
por: Comas-Serra, Francesca, et al.
Publicado: (2023)

Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage
por: Pennisi, Luca, et al.
Publicado: (2020)

Effect of variety and drying temperature on physicochemical quality, functional property, and sensory acceptability of dried onion powder
por: Seifu, Muhaba, et al.
Publicado: (2018)

Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder
por: Jeong, Hayeong, et al.
Publicado: (2020)

Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking
por: Biernacka, Beata, et al.
Publicado: (2022)

The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder
por: Weragama, Dilshani, et al.
Publicado: (2021)

Comprehensive Evaluation of the Bioactive Composition and Neuroprotective and Antimicrobial Properties of Vacuum-Dried Broccoli (Brassica oleracea var. italica) Powder and Its Antioxidants
por: Vega-Galvez, Antonio, et al.
Publicado: (2023)

Identification of Polymorphic Forms of Active Pharmaceutical Ingredient in Low-Concentration Dry Powder Formulations by Synchrotron X-Ray Powder Diffraction
por: Egusa, Kenji, et al.
Publicado: (2017)

Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods
por: Rodriguez-Jimenez, Jenny R., et al.
Publicado: (2018)

Effect of superfine grinding on physicochemical and antioxidant properties of soybean residue powder
por: Li, Guanghui, et al.
Publicado: (2020)

Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products
por: Jeong, Jong Youn, et al.
Publicado: (2020)

Comparative Evaluation of Physicochemical Properties of Pine Needle Powders Prepared by Different Drying Methods
por: Chung, Ha-Sook, et al.
Publicado: (2015)

Glucosinolates, Ca, Se Contents, and Bioaccessibility in Brassica rapa Vegetables Obtained by Organic and Conventional Cropping Systems
por: Cámara-Martos, Fernando, et al.
Publicado: (2022)

Preparation and physicochemical characterization of spray-dried and jet-milled microparticles containing bosentan hydrate for dry powder inhalation aerosols
por: Lee, Hyo-Jung, et al.
Publicado: (2016)

Spectral and Texture Properties of Hydrophobic Aerogel Powders Obtained from Room Temperature Drying
por: Shandurkov, Dimitar, et al.
Publicado: (2021)

Vegetable brassicas and related crucifers /
por: Dixon, Geoffrey R.
Publicado: (2007)

Phenolic Compounds in Brassica Vegetables
por: Cartea, María Elena, et al.
Publicado: (2010)

Effects of spray drying, freeze drying, and vacuum drying on physicochemical and nutritional properties of protein peptide powder from salted duck egg white
por: Du, Tianyin, et al.
Publicado: (2022)

Strawberry Juice Powders: Effect of Spray-Drying Conditions on the Microencapsulation of Bioactive Components and Physicochemical Properties
por: Leyva-Porras, César, et al.
Publicado: (2021)

Effect of drying methods on yield, physicochemical properties, and total polyphenol content of chamomile extract powder
por: Lee, Sin Yee, et al.
Publicado: (2022)

A novel ultrasound‐assisted vacuum drying technique for improving drying efficiency and physicochemical properties of Schisandra chinensis extract powder
por: Wang, Xuecheng, et al.
Publicado: (2021)

Pulsed Vacuum Drying of Persimmon Slices: Drying Kinetics, Physicochemical Properties, Microstructure and Antioxidant Capacity
por: Yang, Kai-Wen, et al.
Publicado: (2022)

Assessment of Chokeberry Powders Quality Obtained Using an Innovative Fluidized-Bed Jet Milling and Drying Method with Pre-Drying Compared with Convection Drying
por: Sadowska, Anna, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_gcabvf6qajd3am8knks24n4ihn