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Abstract
Fiber microparticles (MPCs) separately obtained from peel and pulp of Japanese plum residues contained co-extracted β-carotene, lutein, and α- and γ-tocopherols, as well as polyphenols (cyanidins, quercetin derivatives, pentameric proanthocyanidins). Peel and pulp MPCs were then separately evaluated as natural antioxidant additives (2.0% w/w level) in raw breast chicken patty, susceptible to oxidation. Their effect on technological properties was also [ver mas...]
dc.contributor.authorBasanta, Maria Florencia
dc.contributor.authorRizzo, Sergio Anibal
dc.contributor.authorSzerman, Natalia
dc.contributor.authorVaudagna, Sergio Ramon
dc.contributor.authorDescalzo, Adriana Maria
dc.contributor.authorGerschenson, Lia Noemi
dc.contributor.authorPerez, Carolina Daiana
dc.contributor.authorRojas, Ana María
dc.date.accessioned2018-04-10T13:19:41Z
dc.date.available2018-04-10T13:19:41Z
dc.date.issued2018-04
dc.identifier.issn0963-9969
dc.identifier.otherhttps://doi.org/10.1016/j.foodres.2017.12.011
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0963996917308657#!
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2210
dc.description.abstractFiber microparticles (MPCs) separately obtained from peel and pulp of Japanese plum residues contained co-extracted β-carotene, lutein, and α- and γ-tocopherols, as well as polyphenols (cyanidins, quercetin derivatives, pentameric proanthocyanidins). Peel and pulp MPCs were then separately evaluated as natural antioxidant additives (2.0% w/w level) in raw breast chicken patty, susceptible to oxidation. Their effect on technological properties was also analyzed. MPCs reduced in 50% the formation of thiobarbituric acid reactive substances (TBARS) in raw patties during 10-days storage at 4.0 °C. Ferric reducing power (FRAP) was 77–157% higher in MPCs-added patties, especially with peel MPCs, being then attributed to the antioxidants supplied by these MPCs. It can be also associated to the highest α- and γ-tocopherol levels found in the peel MPCs-added patties, which remained high after cooking as well. Also, higher pectin and low lignin contents of pulp MPCs determined greater hydration, stabilized the cyanidins and, hence, the red color transferred to raw patties, and increased springiness of cooked patties. Plum peel and pulp MPCs are efficient additives for chicken meat products.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceFood Research International 106 : 1086-1094 (April 2018)es_AR
dc.subjectCiruelaes_AR
dc.subjectPlumseng
dc.subjectAntioxidanteses_AR
dc.subjectAntioxidantseng
dc.subjectAlimentación de los Animaleses_AR
dc.subjectAnimal Feedingeng
dc.subjectPolloes_AR
dc.subjectChickenseng
dc.titlePlum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken pattieses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenInstituto de Tecnología de Alimentoses_AR
dc.description.filFil: Basanta, María Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentinaes_AR
dc.description.filFil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Rojas, Ana María. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.subtypecientifico


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