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Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity

2018Journal article Restricted access
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dc.contributor.authorAlexandre, Allana Patrícia Santos
dc.contributor.authorMiano, Alberto Claudio
dc.contributor.authorBrandão, Teresa Ribeiro Silva
dc.contributor.authorMiller, Fátima Alves
dc.contributor.authorFundo, Joana Freitas
dc.contributor.authorCalori-Domingues, Maria Antonia
dc.contributor.authorSilva, Cristina Luisa Miranda
dc.contributor.authorAugusto, Pedro Esteves Duarte
dc.date.accessioned2018-11-05T16:21:48Z
dc.date.available2018-11-05T16:21:48Z
dc.date.issued2018
dc.description.abstractOzone is used in grains to guarantee mycotoxin degradation, microbial inactivation, and insect disinfestation. However, its oxidizing properties can promote changes in the grain constituents, affecting both product properties and process behavior. Even so, the effect of ozone processing on quality properties of grains and their process, was rarely studied. Consequently, this work studied the impact of ozonation processing on the hydration kinetics and selected nutritional properties of Adzuki beans (Vigna angularis). As the ozone reactiveness increases at high moistures, three different levels of grain moisture were evaluated. The bean nutritional quality was evaluated considering the total phenolic content and antioxidant capacity (both radicals ABTS and DPPH). The results showed that there was neither significant difference in the hydration kinetics nor in the phenolic compounds and antioxidant capacity after the processing with ozone. Consequently, ozonation is proposed as an alternative in the control of grain contaminants without affecting its quality.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAlexandre, A.P.S., Miano, A.C., Brandão, T.R.S., Miller, F.A., Fundo, J.F., Calori-Domingues, … Augusto, P.E.D. (2018). Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity. Journal of Food Process Engineering, 41(8), e12893pt_PT
dc.identifier.doi10.1111/jfpe.12893pt_PT
dc.identifier.eid85053843925
dc.identifier.eissn1745-4530
dc.identifier.issn0145-8876
dc.identifier.urihttp://hdl.handle.net/10400.14/25955
dc.identifier.wos000461109100016
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherJohn Wiley and Sonspt_PT
dc.relation272-2015-FONDECYT
dc.relation88881.132287/2016-01
dc.relationExploitation of bioactive and nutritive compounds from waste parts of fruits, seeking development of new strategies for adding value to fruit waste
dc.relationGASEOUS OZONE AS A POTENTIAL ALTERNATIVE DISINFECTION METHOD FOR MODIFIED ATMOSPHERE PACKAGING FRESH-CUT PRODUCE WITH HIGH QUALITY AND SAFETY STANDARDS
dc.relationExploitation of non-thermal processing technologies for development of high quality fruit juices
dc.relation2016/10732-7
dc.titleOzonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleExploitation of bioactive and nutritive compounds from waste parts of fruits, seeking development of new strategies for adding value to fruit waste
oaire.awardTitleGASEOUS OZONE AS A POTENTIAL ALTERNATIVE DISINFECTION METHOD FOR MODIFIED ATMOSPHERE PACKAGING FRESH-CUT PRODUCE WITH HIGH QUALITY AND SAFETY STANDARDS
oaire.awardTitleExploitation of non-thermal processing technologies for development of high quality fruit juices
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F101179%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F65041%2F2009/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBPD%2F109519%2F2015/PT
oaire.citation.titleJournal of Food Process Engineeringpt_PT
oaire.fundingStream5876
oaire.fundingStreamFARH
person.familyNameSantos Alexandre
person.familyNameMiano Pastor
person.familyNameBrandão
person.familyNameMiller
person.familyNameFundo
person.familyNameCalori-Domingues
person.familyNameSilva
person.familyNameAugusto
person.givenNameAllana Patricia
person.givenNameAlberto Claudio
person.givenNameTeresa
person.givenNameFatima
person.givenNameJoana F.
person.givenNameMaria Antonia
person.givenNameCristina
person.givenNamePedro
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person.identifier.orcid0000-0001-7435-343X
person.identifier.ridF-9616-2018
person.identifier.ridH-3895-2015
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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