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https:// doi.org/10.1016/j.foodhyd.2019.105250
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Título: | Evaluation of juice and milk “food models” fortified with oxyresveratrol and β-Cyclodextrin |
Fecha de publicación: | 25-jul-2019 |
Editorial: | Elsevier |
ISSN: | Print: 0268-005X Electronic: 1873-7137 |
Palabras clave: | Oxyresveratrol Cyclodextrins Food model Storage Stability Industry |
Resumen: | Despite being saturated, a huge quantity of “novel” functional food products reaches the food market every day and companies are looking for new products to catch consumers’ attention. In the present study, the inclusion complexes of oxyresveratrol with α-, β- and γ-CD are characterized using DSC, TGA, SEM and molecular docking and their complexing capacities arecompared. As β-CD showed the best results, i) 0.2mM oxyresveratrol alone, ii) 0.2mM oxyresveratrol complexed with 8mM β-CD and iii) 4mM oxyresveratrol solubilized with 8mM β-CD were used to fortify, juice and milk food models, and kept in typical storage conditions (darkness and/or refrigerated) conditions for one month. The results showed that CD supplementation leads to a higher oxyresveratrol concentration and antioxidant capacity than when not used. Oxyresveratrol/β-CD food models were stable for five weeks. The most typical variables measured were compared. In vitro digestion pointed to similar bioaccessibility. The bacteriostatic effect was also studied and the greater effectiveness of oversaturated solutions was demostrated. These results should be useful for the food industry for designing hydrophilic products containing oxyresveratrol. |
Autor/es principal/es: | Matencio, Adrián Navarro Orcajada, Silvia Conesa, Irene Muñoz Sánchez, Iván Laveda Cano, Lorena Cano Yelo, Desiré García Carmona, Francisco López Nicolás, José Manuel |
Facultad/Departamentos/Servicios: | Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Bioquímica y Biología Molecular "A" |
Versión del editor: | https://www.sciencedirect.com/science/article/pii/S0268005X1930685X |
URI: | http://hdl.handle.net/10201/139188 |
DOI: | https:// doi.org/10.1016/j.foodhyd.2019.105250 |
Tipo de documento: | info:eu-repo/semantics/article |
Número páginas / Extensión: | 8 |
Derechos: | info:eu-repo/semantics/embargoedAccess Attribution-NonCommercial-NoDerivatives 4.0 Internacional |
Descripción: | ©2019. This document is the Published version of a Published Work that appeared in final form in Food Hydrocolloids. To access the final edited and published work see https:// doi.org/10.1016/j.foodhyd.2019.105250 |
Aparece en las colecciones: | Artículos: Bioquímica y Biología Molecular "A" |
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Fichero | Descripción | Tamaño | Formato | |
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Evaluation of juice and milk.pdf | 2,3 MB | Adobe PDF | Visualizar/Abrir Solicitar una copia |
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