Influence of moderate high-pressure homogenization on quality of bioactive compounds of functional food supplements
Current interest in health has led to an increase in demand for functional food supplements as well as in industry concern for maintaining the bioactive compounds of such foods via the application of new technologies. In this study, we evaluated the effect of moderate high-pressure homogenization (H...
- Autores:
- Tipo de recurso:
- Fecha de publicación:
- 2017
- Institución:
- Universidad de Bogotá Jorge Tadeo Lozano
- Repositorio:
- Expeditio: repositorio UTadeo
- Idioma:
- OAI Identifier:
- oai:expeditiorepositorio.utadeo.edu.co:20.500.12010/9254
- Palabra clave:
- Influence of Moderate High-Pressure
Homogenization on Quality
Bioactive Compounds
Functional Food Supplements
Aditivos para alimentos
Nutrición
- Rights
- License
- Abierto (Texto Completo)
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oai_identifier_str |
oai:expeditiorepositorio.utadeo.edu.co:20.500.12010/9254 |
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UTADEO2 |
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Expeditio: repositorio UTadeo |
repository_id_str |
|
dc.title.spa.fl_str_mv |
Influence of moderate high-pressure homogenization on quality of bioactive compounds of functional food supplements |
title |
Influence of moderate high-pressure homogenization on quality of bioactive compounds of functional food supplements |
spellingShingle |
Influence of moderate high-pressure homogenization on quality of bioactive compounds of functional food supplements Influence of Moderate High-Pressure Homogenization on Quality Bioactive Compounds Functional Food Supplements Aditivos para alimentos Nutrición |
title_short |
Influence of moderate high-pressure homogenization on quality of bioactive compounds of functional food supplements |
title_full |
Influence of moderate high-pressure homogenization on quality of bioactive compounds of functional food supplements |
title_fullStr |
Influence of moderate high-pressure homogenization on quality of bioactive compounds of functional food supplements |
title_full_unstemmed |
Influence of moderate high-pressure homogenization on quality of bioactive compounds of functional food supplements |
title_sort |
Influence of moderate high-pressure homogenization on quality of bioactive compounds of functional food supplements |
dc.subject.spa.fl_str_mv |
Influence of Moderate High-Pressure Homogenization on Quality Bioactive Compounds Functional Food Supplements |
topic |
Influence of Moderate High-Pressure Homogenization on Quality Bioactive Compounds Functional Food Supplements Aditivos para alimentos Nutrición |
dc.subject.lemb.spa.fl_str_mv |
Aditivos para alimentos Nutrición |
description |
Current interest in health has led to an increase in demand for functional food supplements as well as in industry concern for maintaining the bioactive compounds of such foods via the application of new technologies. In this study, we evaluated the effect of moderate high-pressure homogenization (HPH) treatments (80 and 120MPa) versus thermal treatment (80∘C, atmospheric pressure) on the functional bioactive compounds from four different functional supplements stored under accelerated conditions (40∘C ± 2∘C and 75% ± 5% relative humidity) for 6 months. HPH proved to be a better alternative than thermal treatment for functional supplements containing heat-sensitive compounds such as vitamin C, vitamin A, and unsaturated fatty acids (10- hydroxy-2-decenoic acid).The proanthocyanidin, cynarin, chlorogenic, and iron contents, however, were not initially affected by HPH treatments. The storage time caused important reductions in the majority of the compounds studied (mainly in vitamins C, B12, and A), although the lowest decrease was found in the HPH samples. The food matrix had an important effect on the final functional composition and required the optimization of HPH treatments for each functional food supplement. HPH is a recommended alternative to thermal treatment for functional food supplements, in particular when they are rich in thermolabile bioactive compounds. |
publishDate |
2017 |
dc.date.created.none.fl_str_mv |
2017 |
dc.date.accessioned.none.fl_str_mv |
2020-05-11T14:26:20Z |
dc.date.available.none.fl_str_mv |
2020-05-11T14:26:20Z |
dc.type.coar.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
dc.type.local.spa.fl_str_mv |
Artículo |
dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/article |
dc.identifier.other.spa.fl_str_mv |
https://doi.org/10.1155/2017/2856125 |
dc.identifier.uri.none.fl_str_mv |
http://hdl.handle.net/20.500.12010/9254 |
dc.identifier.doi.spa.fl_str_mv |
https://doi.org/10.1155/2017/2856125 |
dc.identifier.instname.spa.fl_str_mv |
instname:Universidad de Bogotá Jorge Tadeo Lozano |
dc.identifier.reponame.spa.fl_str_mv |
reponame:Repositorio Institucional de la Universidad de Bogotá Jorge Tadeo Lozano |
url |
https://doi.org/10.1155/2017/2856125 http://hdl.handle.net/20.500.12010/9254 |
identifier_str_mv |
instname:Universidad de Bogotá Jorge Tadeo Lozano reponame:Repositorio Institucional de la Universidad de Bogotá Jorge Tadeo Lozano |
dc.rights.coar.fl_str_mv |
http://purl.org/coar/access_right/c_abf2 |
dc.rights.local.spa.fl_str_mv |
Abierto (Texto Completo) |
rights_invalid_str_mv |
Abierto (Texto Completo) http://purl.org/coar/access_right/c_abf2 |
dc.format.extent.spa.fl_str_mv |
12 páginas |
dc.format.mimetype.spa.fl_str_mv |
application/pdf |
dc.coverage.spatial.spa.fl_str_mv |
Bogotá, Colombia |
dc.publisher.spa.fl_str_mv |
Universidad de Bogotá Jorge Tadeo Lozano |
institution |
Universidad de Bogotá Jorge Tadeo Lozano |
bitstream.url.fl_str_mv |
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bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 |
repository.name.fl_str_mv |
Repositorio Institucional - Universidad Jorge Tadeo Lozano |
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1814213540465082368 |
spelling |
Bogotá, Colombia2020-05-11T14:26:20Z2020-05-11T14:26:20Z2017https://doi.org/10.1155/2017/2856125http://hdl.handle.net/20.500.12010/9254https://doi.org/10.1155/2017/2856125instname:Universidad de Bogotá Jorge Tadeo Lozanoreponame:Repositorio Institucional de la Universidad de Bogotá Jorge Tadeo LozanoCurrent interest in health has led to an increase in demand for functional food supplements as well as in industry concern for maintaining the bioactive compounds of such foods via the application of new technologies. In this study, we evaluated the effect of moderate high-pressure homogenization (HPH) treatments (80 and 120MPa) versus thermal treatment (80∘C, atmospheric pressure) on the functional bioactive compounds from four different functional supplements stored under accelerated conditions (40∘C ± 2∘C and 75% ± 5% relative humidity) for 6 months. HPH proved to be a better alternative than thermal treatment for functional supplements containing heat-sensitive compounds such as vitamin C, vitamin A, and unsaturated fatty acids (10- hydroxy-2-decenoic acid).The proanthocyanidin, cynarin, chlorogenic, and iron contents, however, were not initially affected by HPH treatments. The storage time caused important reductions in the majority of the compounds studied (mainly in vitamins C, B12, and A), although the lowest decrease was found in the HPH samples. The food matrix had an important effect on the final functional composition and required the optimization of HPH treatments for each functional food supplement. HPH is a recommended alternative to thermal treatment for functional food supplements, in particular when they are rich in thermolabile bioactive compounds.12 páginasapplication/pdfUniversidad de Bogotá Jorge Tadeo LozanoInfluence of Moderate High-PressureHomogenization on QualityBioactive CompoundsFunctional Food SupplementsAditivos para alimentosNutriciónInfluence of moderate high-pressure homogenization on quality of bioactive compounds of functional food supplementsArtículoinfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_2df8fbb1Abierto (Texto Completo)http://purl.org/coar/access_right/c_abf2Aguayo, EncarnaTarazona-Díaz, Martha PatriciaMartínez-Sánchez, AscensiónGarcía-González, AntonioORIGINAL9800.pdf9800.pdfVer artículoapplication/pdf1898681https://expeditiorepositorio.utadeo.edu.co/bitstream/20.500.12010/9254/1/9800.pdfd58c00d5ff66b4d0e73251ee1e71904eMD51open accessTHUMBNAIL9800.pdf.jpg9800.pdf.jpgIM Thumbnailimage/jpeg19581https://expeditiorepositorio.utadeo.edu.co/bitstream/20.500.12010/9254/3/9800.pdf.jpg141be6806b45701d79e35f6b5de197ffMD53open accessLICENSElicense.txtlicense.txttext/plain; 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