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Dr. Noelia Betoret
Universitat Politècnica de València (UPV)

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0 Food Engineering
0 Functional Foods
0 Sustainability
0 drying
0 high pressures

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Journal article
Published: 09 April 2021 in Foods
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Lulo (Solanum quitoense Lam.) is a Colombian fruit that is mostly used in the preparation of homemade juice as well as natural remedy for hypertension. The aim of this study was to determine physicochemical and antioxidant properties (antioxidant capacity, total phenols, flavonoids and spermidine content, and polyphenolic compounds profile by liquid chromatography—mass spectrometry (LC-MS)) of the lulo fruit and its juice. Additionally, vacuum impregnation (VI) properties of the fruit and the effect of high homogenization pressure (50, 100, and 150 MPa) on the juice properties were studied. The results revealed a good availability and impregnation capacity of the pores in fruits with similar maturity index. The main differences observed between the juice and fruit derive from removing solids and bioactive components in the filtering operation. However, the effect of high-pressure homogenization (HPH) on particle size and bioactive compounds increases the antiradical capacity of the juice and the diversity in polyphenolics when increasing the homogenization pressure.

ACS Style

Leidy Hinestroza-Córdoba; Cristina Barrera; Lucía Seguí; Noelia Betoret. Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.). Foods 2021, 10, 817 .

AMA Style

Leidy Hinestroza-Córdoba, Cristina Barrera, Lucía Seguí, Noelia Betoret. Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.). Foods. 2021; 10 (4):817.

Chicago/Turabian Style

Leidy Hinestroza-Córdoba; Cristina Barrera; Lucía Seguí; Noelia Betoret. 2021. "Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.)." Foods 10, no. 4: 817.

Journal article
Published: 22 July 2020 in Microorganisms
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Survival of probiotic microorganisms in dried foods is optimal for water activity (aw) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in intermediate aw food products, but the effectiveness of sub-lethal homogenization is still not proven. This study evaluates the effect of 10% (w/w) trehalose addition and/or 100 MPa homogenization on Lactobacillus salivarius CECT 4063 counts and antioxidant properties of apple slices dried to different water activity values (freeze-drying to a aw of 0.25 and air-drying at 40 °C to a aw of 0.35 and 0.45) during four-week storage. Optical and mechanical properties of dried samples were also analyzed. Freeze-drying had the least effect on the microbial counts and air drying at 40 °C to a aw of 0.35 had the greatest effect. Antioxidant properties improved with drying, especially with convective drying. Decreases in both microbial and antioxidant content during storage were favored in samples with higher water activity values. Adding trehalose improved cell survival during storage in samples with a water activity of 0.35, but 100 MPa homogenization increased the loss of viability in all cases. Air-dried samples became more translucent and reddish, rather rubbery and less crispy than freeze-dried ones.

ACS Style

Cristina Gabriela Burca-Busaga; Noelia Betoret; Lucía Seguí; Ester Betoret; Cristina Barrera. Survival of Lactobacillussalivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization. Microorganisms 2020, 8, 1095 .

AMA Style

Cristina Gabriela Burca-Busaga, Noelia Betoret, Lucía Seguí, Ester Betoret, Cristina Barrera. Survival of Lactobacillussalivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization. Microorganisms. 2020; 8 (8):1095.

Chicago/Turabian Style

Cristina Gabriela Burca-Busaga; Noelia Betoret; Lucía Seguí; Ester Betoret; Cristina Barrera. 2020. "Survival of Lactobacillussalivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization." Microorganisms 8, no. 8: 1095.

Review
Published: 21 July 2020 in Molecules
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Interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption that does not generate high CO2 emissions or polluting effluents. Its main food applications derive from its effect on particle size, causing a more homogeneous distribution of fluid elements (particles, globules, droplets, aggregates, etc.) and favoring the release of intracellular components, and from its effect on the structure and configuration of chemical components such as polyphenols and macromolecules such as carbohydrates (fibers) and proteins (also microorganisms and enzymes). The challenges of the 21st century are leading the processed food industry towards the creation of food of high nutritional quality and the use of waste to obtain ingredients with specific properties. For this purpose, soft and nonthermal technologies such as high pressure homogenization have huge potential. The objective of this work is to review how the need to combine safety, functionality and sustainability in the food industry has conditioned the application of high-pressure homogenization technology in the last decade.

ACS Style

José Mesa; Leidy Hinestroza-Córdoba; Cristina Barrera; Lucía Seguí; Ester Betoret; Noelia Betoret. High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability. Molecules 2020, 25, 3305 .

AMA Style

José Mesa, Leidy Hinestroza-Córdoba, Cristina Barrera, Lucía Seguí, Ester Betoret, Noelia Betoret. High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability. Molecules. 2020; 25 (14):3305.

Chicago/Turabian Style

José Mesa; Leidy Hinestroza-Córdoba; Cristina Barrera; Lucía Seguí; Ester Betoret; Noelia Betoret. 2020. "High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability." Molecules 25, no. 14: 3305.

Preprint
Published: 03 July 2020
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The interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption, not generating high CO2 emissions or polluting effluents. The main food applications derive from its effect on particle size, causing a more homogeneous distribution of fluid elements (particles, globules, droplets, aggregates, etc.) and favouring the release of intracellular components; and its effect on the structure and configuration of chemical components such as polyphenols and macromolecules such as carbohydrates (fibres) and proteins (also microorganisms and enzymes). The challenges of the 21st century lead food industry processing towards obtaining food with high nutritional quality and taking advantage of waste to obtain ingredients with specific properties. For this purpose, soft and non-thermal technologies such as high pressures homogenization have a huge potential. The objective of this work is to review how the need to combine safety, functionality and sustainability in food industry has conditioned the last decade applications of high-pressure homogenization technology.

ACS Style

José Mesa; Leidy Indira Hinestroza-Córdoba; Cristina Barrera; Lucía Seguí; Ester Betoret; Noelia Betoret. High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability. 2020, 1 .

AMA Style

José Mesa, Leidy Indira Hinestroza-Córdoba, Cristina Barrera, Lucía Seguí, Ester Betoret, Noelia Betoret. High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability. . 2020; ():1.

Chicago/Turabian Style

José Mesa; Leidy Indira Hinestroza-Córdoba; Cristina Barrera; Lucía Seguí; Ester Betoret; Noelia Betoret. 2020. "High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability." , no. : 1.

Journal article
Published: 02 June 2020 in Foods
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The stabilization of fruit bagasse by drying and milling technology is a valuable processing technology to improve its durability and preserve its valuable biologically active components. The objective of this study was to evaluate the effect of lyophilization and air temperature (60 °C and 70 °C) in hot air-drying as well as grinding conditions (coarse or fine granulometry) on physico-chemical properties; water interaction capacity; antioxidant properties; and carotenoid content of powdered lulo bagasse. Air-drying kinetics at 60 °C and 70 °C and sorption isotherms at 20 °C were also determined. Results showed that drying conditions influence antioxidant properties and carotenoid content while granulometry slightly influenced fiber and water interaction properties. Fiber content was near 50% and carotenoid content was higher than 60 µg/g dry matter in lyophilized powder. This β-carotene content is comparable to that provided by carrot juice. Air-drying at 60 °C only reduced carotenoids content by 10%.

ACS Style

Leidy Indira Hinestroza - Córdoba; Stevens Duarte Serna; Lucía Seguí; Cristina Barrera; Noelia Betoret. Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient. Foods 2020, 9, 723 .

AMA Style

Leidy Indira Hinestroza - Córdoba, Stevens Duarte Serna, Lucía Seguí, Cristina Barrera, Noelia Betoret. Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient. Foods. 2020; 9 (6):723.

Chicago/Turabian Style

Leidy Indira Hinestroza - Córdoba; Stevens Duarte Serna; Lucía Seguí; Cristina Barrera; Noelia Betoret. 2020. "Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient." Foods 9, no. 6: 723.

Journal article
Published: 30 April 2020 in Microorganisms
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In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this work was to study the effect of hot air drying/freeze drying processes, encapsulation, and storage on the probiotic survival and in vitro digestion resistance of Lactobacillus salivarius spp. salivarius included into an apple matrix. The physicochemical properties of the food products developed were also evaluated. Although freeze drying processing provided samples with better texture and color, the probiotic content and its resistance to gastrointestinal digestion and storage were higher in hot air dried samples. Non-encapsulated microorganisms in hot air dried apples showed a 79.7% of survival rate versus 40% of the other samples after 28 days of storage. The resistance of encapsulated microorganisms to in vitro digestion was significantly higher (p ≤ 0.05) in hot air dried samples, showing survival rates of 50–89% at the last stage of digestion depending on storage time. In freeze dried samples, encapsulated microorganisms showed a survival rate of 16–47% at the end of digestion. The different characteristics of the food matrix after both processes had a significant effect on the probiotic survival after the GI digestion. Documented physiological and molecular mechanisms involved in the stress response of probiotic cells would explain these results.

ACS Style

Ester Betoret; Noelia Betoret; Laura Calabuig-Jiménez; Cristina Barrera; Marco Dalla Rosa. Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix. Microorganisms 2020, 8, 654 .

AMA Style

Ester Betoret, Noelia Betoret, Laura Calabuig-Jiménez, Cristina Barrera, Marco Dalla Rosa. Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix. Microorganisms. 2020; 8 (5):654.

Chicago/Turabian Style

Ester Betoret; Noelia Betoret; Laura Calabuig-Jiménez; Cristina Barrera; Marco Dalla Rosa. 2020. "Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix." Microorganisms 8, no. 5: 654.

Journal article
Published: 11 February 2020 in Sustainability
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Current food transformation processes must face the food waste issue by developing valorization processes to reintroduce by-products in the economic cycle and contribute to circular economy, generating social and economic value, and ensuring permanence of agricultural and rural activities. In the present paper, the results of a collaboration project between a regional agri-food cooperative and university are summarized. The project aimed to revalorize a series of vegetable wastes (carrot, leek, celery, and cabbage) from the fresh and ready-to-eat lines of the cooperative, by producing functional powders to be used as functional food ingredients. Vegetables residues were successfully transformed into functional ingredients by hot air drying or freeze-drying, and variables such as storage conditions and grinding intensity prior to drying were considered. Twenty-five vegetable powders were obtained and characterized in terms of physicochemical and antioxidant properties. Results showed that drying (mainly hot air drying) allowed obtaining stable powders, with very low water activity values, and a significantly increased functionality. Vegetable waste powders could be used in the food industry as coloring and flavoring ingredients, or natural preservatives, or either be used to reformulate processed foods in order to improve their nutritional properties.

ACS Style

Claudia Bas-Bellver; Cristina Barrera; Noelia Betoret; Lucía Seguí. Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry. Sustainability 2020, 12, 1284 .

AMA Style

Claudia Bas-Bellver, Cristina Barrera, Noelia Betoret, Lucía Seguí. Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry. Sustainability. 2020; 12 (4):1284.

Chicago/Turabian Style

Claudia Bas-Bellver; Cristina Barrera; Noelia Betoret; Lucía Seguí. 2020. "Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry." Sustainability 12, no. 4: 1284.

Journal article
Published: 09 September 2019 in Cereal Chemistry
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ACS Style

Ester Betoret; Cristina M. Rosell. Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality. Cereal Chemistry 2019, 97, 9 -19.

AMA Style

Ester Betoret, Cristina M. Rosell. Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality. Cereal Chemistry. 2019; 97 (1):9-19.

Chicago/Turabian Style

Ester Betoret; Cristina M. Rosell. 2019. "Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality." Cereal Chemistry 97, no. 1: 9-19.

Original article
Published: 12 February 2019 in International Journal of Food Science & Technology
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This study evaluates the effect of trehalose addition (10% or 20%, w/w) and/or sublethal homogenisation (25–150 MPa) on antioxidants content (vitamin C, total phenols and flavonoids) and activity (measured both by ABTS‐TEAC and DPPH assays), as well as on microbial counts and survival to in vitro digestion of clementine juice inoculated with Lactobacillus salivarius spp. salivarius. Particle size, vacuum impregnation parameters and anti‐Helicobacter pylori effect were also measured. Incubation with the probiotic improved the antioxidant properties of the juice. Homogenisation pressures below 100 MPa following incubation increased both the probiotic counts in the juice and its antioxidants bioaccesibility. Adding 10% (w/w) of trehalose to the juice was effective in preventing these bioactive compounds deterioration under adverse conditions. Once homogenised, liquids containing 10% (w/w) of trehalose became as able as those without trehalose to enter a food solid matrix. Inhibition of Helicobacter pylori growth was evident in all probiotic beverages.

ACS Style

Cristina Barrera; Cristina Burca; Ester Betoret; Jorge García-Hernandez; Manuel Hernández; Noelia Betoret. Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation. International Journal of Food Science & Technology 2019, 54, 2109 -2122.

AMA Style

Cristina Barrera, Cristina Burca, Ester Betoret, Jorge García-Hernandez, Manuel Hernández, Noelia Betoret. Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation. International Journal of Food Science & Technology. 2019; 54 (6):2109-2122.

Chicago/Turabian Style

Cristina Barrera; Cristina Burca; Ester Betoret; Jorge García-Hernandez; Manuel Hernández; Noelia Betoret. 2019. "Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation." International Journal of Food Science & Technology 54, no. 6: 2109-2122.

Review article
Published: 11 July 2018 in Journal of Food Engineering
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HPH at 70MPa is a suitable technology to microencapsulate L. salivarius spp. salivarius. Capsules of L. salivarius spp. salivarius interact with suspended pulp when added to mandarin juice. Encapsulation effect on probiotic survival during in vitro digestion depends on the storage time. After 10 days, the encapsulated probiotic content was higher than that for non-encapsulated one. The encapsulation method efficiency and the stability of the coating could explain the results.

ACS Style

Laura Calabuig-Jiménez; Ester Betoret; Noelia Betoret; Francesca Patrignani; Cristina Barrera; Lucía Seguí; Rosalba Lanciotti; Marco Dalla Rosa. High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion. Journal of Food Engineering 2018, 240, 43 -48.

AMA Style

Laura Calabuig-Jiménez, Ester Betoret, Noelia Betoret, Francesca Patrignani, Cristina Barrera, Lucía Seguí, Rosalba Lanciotti, Marco Dalla Rosa. High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion. Journal of Food Engineering. 2018; 240 ():43-48.

Chicago/Turabian Style

Laura Calabuig-Jiménez; Ester Betoret; Noelia Betoret; Francesca Patrignani; Cristina Barrera; Lucía Seguí; Rosalba Lanciotti; Marco Dalla Rosa. 2018. "High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion." Journal of Food Engineering 240, no. : 43-48.

Journal article
Published: 01 July 2017 in Food Research International
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This study was aimed to evaluate the potential of high pressure homogenization for the microencapsulation of two probiotic lactic acid bacteria, Lactobacillus paracasei A13 and Lactobacillus salivarius subsp. salivarius CET 4063 to produce functional fermented milks. Microcapsules of the considered functional microorganisms were obtained by HPH treatments at 50MPa in the presence of sodium alginate and vegetable oil. The microencapsulated microorganisms were then inoculated as adjuncts to produce fermented milks. As controls were used fermented milks in which the two probiotic lactobacilli were inoculated without encapsulation. The viability of the strains was monitored during almost 2months of refrigerated storage. The survival of lactic acid bacteria after the gastric-duodenal simulated test was determined. Fermented milk texture parameters, the presence of exo-polysaccharides and the production of volatile molecules were also evaluated over storage. The microcapsules, for both the considered probiotic strains, were homogeneous and with a size<100μM and therefore did not adversely affect the sensory properties of the fermented milks. The encapsulation decreased the hyperacidity phenomena generally related to the inclusion of probiotic microorganisms in fermented milks. The lower acidity of the products due to the microencapsulation was fundamental for the improvement of the viability of the starter culture and the sensory characteristics of the products. The microencapsulation conditions increased the resistance to the simulated digestion processes, although the strain Lb. paracasei A13 generally showed a higher resistance to the gastric barrier respect to Lb. salivarius CECT 4063. By contrast, the data obtained showed a reduction of EPS production by the microencapsulation. The volatile profiles showed specific profiles in relation to the probiotic strain used and microencapsulation process. In conclusion, the results of this study underlined the applicative potential of HPH microencapsulation of probiotic microorganisms to produce fermented milk with improved functionality and with enhanced sensory properties.

ACS Style

Francesca Patrignani; Lorenzo Siroli; Diana I. Serrazanetti; Giacomo Braschi; Ester Betoret; Jorge A. Reinheimer; Rosalba Lanciotti. Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk. Food Research International 2017, 97, 250 -257.

AMA Style

Francesca Patrignani, Lorenzo Siroli, Diana I. Serrazanetti, Giacomo Braschi, Ester Betoret, Jorge A. Reinheimer, Rosalba Lanciotti. Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk. Food Research International. 2017; 97 ():250-257.

Chicago/Turabian Style

Francesca Patrignani; Lorenzo Siroli; Diana I. Serrazanetti; Giacomo Braschi; Ester Betoret; Jorge A. Reinheimer; Rosalba Lanciotti. 2017. "Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk." Food Research International 97, no. : 250-257.

Journal article
Published: 01 November 2016 in Journal of Food Engineering
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ACS Style

C. Barrera; Noelia Betoret; P. Fito. Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis. Journal of Food Engineering 2016, 189, 106 -114.

AMA Style

C. Barrera, Noelia Betoret, P. Fito. Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis. Journal of Food Engineering. 2016; 189 ():106-114.

Chicago/Turabian Style

C. Barrera; Noelia Betoret; P. Fito. 2016. "Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis." Journal of Food Engineering 189, no. : 106-114.

Book chapter
Published: 01 January 2016 in Innovation Strategies in the Food Industry
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ACS Style

Ester Betoret; L. Calabuig-Jiménez; Noelia Betoret; C. Barrera; Lucía Seguí; P. Fito. Sustainable Innovation in Food Science and Engineering. Innovation Strategies in the Food Industry 2016, 149 -165.

AMA Style

Ester Betoret, L. Calabuig-Jiménez, Noelia Betoret, C. Barrera, Lucía Seguí, P. Fito. Sustainable Innovation in Food Science and Engineering. Innovation Strategies in the Food Industry. 2016; ():149-165.

Chicago/Turabian Style

Ester Betoret; L. Calabuig-Jiménez; Noelia Betoret; C. Barrera; Lucía Seguí; P. Fito. 2016. "Sustainable Innovation in Food Science and Engineering." Innovation Strategies in the Food Industry , no. : 149-165.

Journal article
Published: 01 November 2015 in Trends in Food Science & Technology
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ACS Style

Ester Betoret; Noelia Betoret; Pietro Rocculi; Marco Dalla Rosa. Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies. Trends in Food Science & Technology 2015, 46, 1 -12.

AMA Style

Ester Betoret, Noelia Betoret, Pietro Rocculi, Marco Dalla Rosa. Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies. Trends in Food Science & Technology. 2015; 46 (1):1-12.

Chicago/Turabian Style

Ester Betoret; Noelia Betoret; Pietro Rocculi; Marco Dalla Rosa. 2015. "Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies." Trends in Food Science & Technology 46, no. 1: 1-12.

Journal article
Published: 30 August 2015 in International Journal of Food Science & Technology
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Antioxidant properties of commercial sugarcane-derived products were analysed to study their suitability for being used as functional ingredients. Cane honey, several jaggeries and several brown sugars were selected from the market and analysed in terms of physicochemical characteristics and antioxidant properties, and compared with white refined sugar (twelve products in total). Moisture, water activity, total soluble solids, pH, colour and sugar profile are reported. As for antioxidant properties, total phenols and flavonoid content, as well as antiradical ability (DPPH˙ and the TEAC-ABTS methods), are given. All sugarcane products contained phenols and flavonoids and exhibited in vitro antioxidant activity, determined by degree of refining. Among the alternatives analysed, jaggeries and cane honey showed the best antioxidant properties. Thermal treatment did not significantly affect the antioxidant capacity of sugarcane products, especially jaggeries. As sugar-rich products are widely consumed worldwide, the use of non-refined sugarcane derivatives in food formulation is encouraged.

ACS Style

Lucía Seguí; Laura Calabuig Jiménez; Noelia Betoret; Pedro Fito. Physicochemical and antioxidant properties of non-refined sugarcane alternatives to white sugar. International Journal of Food Science & Technology 2015, 50, 2579 -2588.

AMA Style

Lucía Seguí, Laura Calabuig Jiménez, Noelia Betoret, Pedro Fito. Physicochemical and antioxidant properties of non-refined sugarcane alternatives to white sugar. International Journal of Food Science & Technology. 2015; 50 (12):2579-2588.

Chicago/Turabian Style

Lucía Seguí; Laura Calabuig Jiménez; Noelia Betoret; Pedro Fito. 2015. "Physicochemical and antioxidant properties of non-refined sugarcane alternatives to white sugar." International Journal of Food Science & Technology 50, no. 12: 2579-2588.

Journal article
Published: 01 February 2015 in Journal of Food Engineering
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ACS Style

Ester Betoret; Juan Manuel Castagnini; P. Rocculi; Marco Dalla Rosa; P. Fito. Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith): Calcium and trehalose effects. Journal of Food Engineering 2015, 147, 95 -101.

AMA Style

Ester Betoret, Juan Manuel Castagnini, P. Rocculi, Marco Dalla Rosa, P. Fito. Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith): Calcium and trehalose effects. Journal of Food Engineering. 2015; 147 ():95-101.

Chicago/Turabian Style

Ester Betoret; Juan Manuel Castagnini; P. Rocculi; Marco Dalla Rosa; P. Fito. 2015. "Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith): Calcium and trehalose effects." Journal of Food Engineering 147, no. : 95-101.

Book chapter
Published: 19 March 2014 in Advances in Meat Processing Technology
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ACS Style

Juan Manuel Castagnini; Ester Betoret; Noelia Betoret; Pedro Fito-Maupoey. Pressure Treatments in Juice Processing. Advances in Meat Processing Technology 2014, 237 -264.

AMA Style

Juan Manuel Castagnini, Ester Betoret, Noelia Betoret, Pedro Fito-Maupoey. Pressure Treatments in Juice Processing. Advances in Meat Processing Technology. 2014; ():237-264.

Chicago/Turabian Style

Juan Manuel Castagnini; Ester Betoret; Noelia Betoret; Pedro Fito-Maupoey. 2014. "Pressure Treatments in Juice Processing." Advances in Meat Processing Technology , no. : 237-264.

Research article
Published: 17 May 2013 in International Journal of Food Sciences and Nutrition
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The effect of a product made of dehydrated apples enriched with mandarin juice by vacuum impregnation on markers of oxidative stress (plasma antioxidant capacity, carbonyl groups (CGs), 8-hydroxydeoxyguanosine (8OHdG) and α-tocopherol) was tested in rats. Six groups of animals were studied: one group was fed a standard diet; two groups were supplemented with dehydrated apple either impregnated or not with mandarin juice throughout 28 days; and three groups (one unsupplemented and two supplemented) were additionally treated with tamoxifen (TAM) for 21 days used for induction of oxidative stress. The rats treated with TAM showed an increase in aminotransferases, CGs and 8OHdG. All of these effects were significantly decreased in the animals after apple snack consumption; the addition of mandarin juice into the apple mainly accounts for increased levels of α-tocopherol in plasma and liver. These findings suggest that the food product have a protective action against oxidative stress induced by TAM in rats.

ACS Style

Pilar Codoñer-Franch; Ester Betoret; Ana B. López-Jaén; Noelia Betoret; Pedro Fito; Victoria Valls-Bellés. Dried apple enriched with mandarin juice counteracts tamoxifen-induced oxidative stress in rats. International Journal of Food Sciences and Nutrition 2013, 64, 815 -821.

AMA Style

Pilar Codoñer-Franch, Ester Betoret, Ana B. López-Jaén, Noelia Betoret, Pedro Fito, Victoria Valls-Bellés. Dried apple enriched with mandarin juice counteracts tamoxifen-induced oxidative stress in rats. International Journal of Food Sciences and Nutrition. 2013; 64 (7):815-821.

Chicago/Turabian Style

Pilar Codoñer-Franch; Ester Betoret; Ana B. López-Jaén; Noelia Betoret; Pedro Fito; Victoria Valls-Bellés. 2013. "Dried apple enriched with mandarin juice counteracts tamoxifen-induced oxidative stress in rats." International Journal of Food Sciences and Nutrition 64, no. 7: 815-821.

Journal article
Published: 01 October 2012 in Innovative Food Science & Emerging Technologies
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ACS Style

E. Betoret; Enrique Sentandreu; Pilar Codoñer-Franch; V. Valls-Bellés; P. Fito. Technological development and functional properties of an apple snack rich in flavonoid from mandarin juice. Innovative Food Science & Emerging Technologies 2012, 16, 298 -304.

AMA Style

E. Betoret, Enrique Sentandreu, Pilar Codoñer-Franch, V. Valls-Bellés, P. Fito. Technological development and functional properties of an apple snack rich in flavonoid from mandarin juice. Innovative Food Science & Emerging Technologies. 2012; 16 ():298-304.

Chicago/Turabian Style

E. Betoret; Enrique Sentandreu; Pilar Codoñer-Franch; V. Valls-Bellés; P. Fito. 2012. "Technological development and functional properties of an apple snack rich in flavonoid from mandarin juice." Innovative Food Science & Emerging Technologies 16, no. : 298-304.

Journal article
Published: 31 May 2012 in Journal of Food Engineering
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ACS Style

E. Betoret; A. Arilla; M. Bennár; C. Barrera; P. Codoñer; P. Fito. No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori. Journal of Food Engineering 2012, 110, 289 -293.

AMA Style

E. Betoret, A. Arilla, M. Bennár, C. Barrera, P. Codoñer, P. Fito. No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori. Journal of Food Engineering. 2012; 110 (2):289-293.

Chicago/Turabian Style

E. Betoret; A. Arilla; M. Bennár; C. Barrera; P. Codoñer; P. Fito. 2012. "No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori." Journal of Food Engineering 110, no. 2: 289-293.