dc.creatorBasanta, Maria Florencia
dc.creatorRizzo, Sergio Anibal
dc.creatorSzerman, Natalia
dc.creatorVaudagna, Sergio Ramon
dc.creatorDescalzo, Adriana Maria
dc.creatorGerschenson, Lia Noemi
dc.creatorPerez, Carolina Daiana
dc.creatorRojas, Ana María
dc.date.accessioned2018-04-10T13:19:41Z
dc.date.accessioned2023-03-15T13:53:54Z
dc.date.available2018-04-10T13:19:41Z
dc.date.available2023-03-15T13:53:54Z
dc.date.created2018-04-10T13:19:41Z
dc.date.issued2018-04
dc.identifier0963-9969
dc.identifierhttps://doi.org/10.1016/j.foodres.2017.12.011
dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0963996917308657#!
dc.identifierhttp://hdl.handle.net/20.500.12123/2210
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/6205495
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.
dc.languageeng
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.sourceFood Research International 106 : 1086-1094 (April 2018)
dc.subjectCiruela
dc.subjectAntioxidantes
dc.subjectAlimentación de los Animales
dc.subjectPollo
dc.subjectPlums
dc.subjectAntioxidants
dc.subjectAnimal Feeding
dc.subjectChickens
dc.titlePlum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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