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dc.contributor.authorRico, Danieles_ES
dc.contributor.authorVillaverde, Adrianaes_ES
dc.contributor.authorMartínez Villaluenga, Cristinaes_ES
dc.contributor.authorGutierrez, Angeles_ES
dc.contributor.authorCaballero, Pedro Antonioes_ES
dc.contributor.authorRonda, Felicidades_ES
dc.contributor.authorPeñas, Elenaes_ES
dc.contributor.authorFrías, Juanaes_ES
dc.contributor.authorMartín Diana, Ana Belénes_ES
dc.date.accessioned2021-02-01T10:10:55Z-
dc.date.available2021-02-01T10:10:55Z-
dc.date.issued2020-
dc.identifier.citationFoods 9(6): 781 (2020)es_ES
dc.identifier.urihttp://hdl.handle.net/10261/228125-
dc.descriptionThis article belongs to the Special Issue Development of Functional Food Ingredients from Natural Resources.es_ES
dc.description.abstractThe study evaluated the effect of autoclaving as a hydrothermal treatment on the quality and bioactivity of wheat bran (WB) with the objective of producing a natural ingredient with enhanced healthy properties. Nutritional, antioxidant, techno-functional and sensorial parameters were studied, and temperatures of 100, 115 and 130 °C were explored. Of these, 130 °C was found to be the best treatment, resulting in an ingredient with high storage stability, antioxidant properties, a four-fold increase in the concentration of free ferulic acid (compared with non-treated WB), and increased content of apigenin-6-C-arabinoside-8-C-hexoside, a flavonoid with reported antioxidant and antifungal properties. On the other hand, the autoclave treatment enhanced water absorption capacity and reduced WB pasting viscosity, mainly at higher temperature (130 °C), which would allow incorporation of the treated WB in liquid matrices such as juices, soups or milkshakes, among others. Although the glycemic index (GI) of the autoclaved samples increased, the use of intermediate particle size of 106 to 300 µm could contribute to the reduction of the glycemic load.es_ES
dc.description.sponsorshipThis research was funded by European Union through FEADER project Biodough (PEP 2017-807) 2018–2020. FEDER/Ministry of Science, Innovation and Universities-Spanish Agency of Research (AEI/Spain and FEDER/UE), grant number AGL2017-83718R. P.A. Caballero, F. Ronda and A.L. Gutierrez also thank the collaboration grant between ITACYL and University of Valladolid and to MINECO/FEDER (AGL2015-63849-C2-2-R) and the Junta de Castilla y León/FEDER (VA165G18) for their financial support.es_ES
dc.language.isoenges_ES
dc.publisherMultidisciplinary Digital Publishing Institutees_ES
dc.relationAGL2017-83718-R/AEI/10.13039/501100011033es_ES
dc.relationMICIU/ICTI2017-2020/AGL2017-83718-Res_ES
dc.relationMINECO/ICTI2013-2016/AGL2015-63849-C2-2-Res_ES
dc.rightsopenAccesses_ES
dc.subjectWheat branes_ES
dc.subjectAutoclavees_ES
dc.subjectAntioxidant propertieses_ES
dc.subjectPhenolic compoundses_ES
dc.subjectTechno-functional propertieses_ES
dc.subjectFerulic acides_ES
dc.titleApplication of autoclave treatment for development of a natural wheat bran antioxidant ingredientes_ES
dc.typeartículoes_ES
dc.identifier.doihttp://dx.doi.org/10.3390/foods9060781-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.3390/foods9060781es_ES
dc.identifier.e-issn2304-8158-
dc.rights.licensehttp://creativecommons.org/licenses/by/4.0/es_ES
dc.contributor.funderMinisterio de Ciencia, Innovación y Universidades (España)es_ES
dc.contributor.funderAgencia Estatal de Investigación (España)es_ES
dc.contributor.funderEuropean Commissiones_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.contributor.funderJunta de Castilla y Leónes_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100011033es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100014180es_ES
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