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...

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Fecha de publicación:
2017
Institución:
Universidad de Bogotá Jorge Tadeo Lozano
Repositorio:
Expeditio: repositorio UTadeo
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OAI Identifier:
oai:expeditiorepositorio.utadeo.edu.co:20.500.12010/9254
Acceso en línea:
https://doi.org/10.1155/2017/2856125
http://hdl.handle.net/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
network_acronym_str UTADEO2
network_name_str Expeditio: repositorio UTadeo
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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
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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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