Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/71275
Registo completo
Campo DC | Valor | Idioma |
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dc.contributor.author | Oliveira, Sara M. | por |
dc.contributor.author | Gruppi, Alice | por |
dc.contributor.author | Vieira, Marta V. | por |
dc.contributor.author | Matos, G. S. S. | por |
dc.contributor.author | Vicente, A. A. | por |
dc.contributor.author | Teixeira, J. A. | por |
dc.contributor.author | Fuciños, Pablo | por |
dc.contributor.author | Spigno, Giorgia | por |
dc.contributor.author | Pastrana, Lorenzo M. | por |
dc.date.accessioned | 2021-04-05T19:46:28Z | - |
dc.date.available | 2021-04-05T19:46:28Z | - |
dc.date.issued | 2021-04 | - |
dc.identifier.citation | Oliveira, Sara M.; Gruppi, Alice; Vieira, Marta V.; Matos, G. S. S.; Vicente, António A.; Teixeira, José A.; Fuciños, Pablo; Spigno, Giorgia; Pastrana, Lorenzo M., How additive manufacturing can boost the bioactivity of baked functional foods. Journal of Food Engineering, 294(110394), 2021 | por |
dc.identifier.issn | 0260-8774 | por |
dc.identifier.uri | https://hdl.handle.net/1822/71275 | - |
dc.description.abstract | The antioxidant activity of baked foods is of utmost interest when envisioning enhancing their health benefits. Incorporating functional ingredients is challenging since their bioactivity naturally declines during baking. In this study, 3D food printing and design of experiments are employed to clarify how the antioxidant activity of cookies enriched with encapsulated polyphenols can be maximized. A synergistic effect between encapsulation, time, temperature, number of layers, and infill of the printed cookies was observed on the moisture and antioxidant activity. Four-layer cookies with 30% infill provided the highest bioactivity and phenolic content if baked for 10 min and at 180 °C. The bioacitivity and total phenolic content improved by 115% and 173%, respectively, comparing to free extract cookies.Moreover, the proper combination of the design and baking variables allowed to vary the bioactivity of cooked cookies (moisture 35%) between 300 and 700 ?molTR/gdry. The additive manufacture of foods with interconnected pores could accelerate baking and browning, or reduce thermal degradation. This represents a potential approach to enhance the functional and healthy properties of cookies or other thermal treated bioactive food products. | por |
dc.description.sponsorship | The research leading to these results has received funding from FODIAC – Food for Diabetes and Cognition, funded by European Union, under the call Marie Skłodowsk-Curie Research and Innovation Staff Exchange (Ref. H2020-MSCA-RISE-778388); PhD grantship from Fondazione di Piacenza e Vigevano (Doctoral School on the Agro-Food System, Università Cattolica del Sacro Cuore); Fondazione Cariplo through the project ReMarcForFood – Biotechnological strategies for the conversion of Winemaking by-products and their recycling into the food chain: development of new concepts of use, 2016-0740 grant. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier 1 | por |
dc.relation | info:eu-repo/grantAgreement/EC/H2020/778388/EU | por |
dc.rights | openAccess | por |
dc.subject | 3D food printing | por |
dc.subject | Baking | por |
dc.subject | Polyphenols | por |
dc.subject | Encapsulation | por |
dc.subject | Infill | por |
dc.subject | Cookies | por |
dc.title | How additive manufacturing can boost the bioactivity of baked functional foods | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | http://www.journals.elsevier.com/journal-of-food-engineering/ | por |
dc.comments | CEB53999 | por |
oaire.citationConferencePlace | Netherlands | - |
oaire.citationVolume | 294 | por |
dc.date.updated | 2021-02-15T17:27:19Z | - |
dc.identifier.doi | 10.1016/j.jfoodeng.2020.110394 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | - |
dc.subject.wos | Science & Technology | por |
sdum.journal | Journal of Food Engineering | por |
dc.identifier.articlenumber | 110394 | - |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_53999_1.pdf | 4,61 MB | Adobe PDF | Ver/Abrir |