dc.creatorSoto Retana, Marvin
dc.creatorAcosta Montoya, Óscar Gerardo
dc.creatorVaillant Barka, Fabrice
dc.creatorPérez Carvajal, Ana Mercedes
dc.date.accessioned2017-09-14T19:56:49Z
dc.date.accessioned2019-04-25T15:02:50Z
dc.date.available2017-09-14T19:56:49Z
dc.date.available2019-04-25T15:02:50Z
dc.date.created2017-09-14T19:56:49Z
dc.date.issued2016-10
dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1111/jfpe.12240/abstract;jsessionid=8FC1612AA6280F2CD17080860D4136F8.f04t02
dc.identifier1745-4530
dc.identifierhttp://hdl.handle.net/10669/73154
dc.identifier10.1111/jfpe.12240
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/2378181
dc.description.abstractThis study evaluated the effects of mechanical and enzymatic pretreatments on the extraction of anthocyanins and ellagitannins from blackberries. Continuous pressing yielded significantly higher turbidity values and content of anthocyanins and ellagitannins (P < 0.05) compared with discontinuous pressing. The use of enzymatic pretreatment also significantly increased the extraction of polyphenolic compounds (P < 0.05), in particular that of total ellagitannins, on average from 437 to 982 mg ellagic acid equivalents/100 g (dry basis) when using discontinuous pressing. When microfiltration was used, the content of ellagitannins and anthocyanins was found to be similar in both feed and permeate when discontinuous press was used to extract the juice, but a significant decrease of 34% (dry basis) was found in the concentration of ellagitannins when continuous pressing was used (P < 0.05). These results should be useful for future efforts to increase the extraction of polyphenolic compounds from fruits and vegetables.
dc.languageen_US
dc.sourceJournal of Food Process Engineering; Volumen 39, Número 5.2016
dc.subjectFruit
dc.subjectBlackberry fruits
dc.subjectPolyphenolic compounds
dc.subjectEnzymes
dc.titleEffects of mechanical and enzymatic pretreatments on extraction of polyphenols from blackberry fruits
dc.typeArtículos de revistas
dc.typeArtículo científico


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