Por favor, use este identificador para citar o enlazar este ítem: https://hdl.handle.net/10495/39529
Registro completo de metadatos
Campo DC Valor Lengua/Idioma
dc.contributor.authorZapata Montoya, José Edgar-
dc.contributor.authorSepúlveda Rincón, Cindy Tatiana-
dc.contributor.authorVásquez Mazo, Priscilla-
dc.date.accessioned2024-06-01T18:46:18Z-
dc.date.available2024-06-01T18:46:18Z-
dc.date.issued2023-
dc.identifier.issn0101-2061-
dc.identifier.urihttps://hdl.handle.net/10495/39529-
dc.description.abstractABSTRACT: Fish hydrolysates have become one of the most remarkable sources of bioactive peptides. However, the processing conditions for incorporating hydrolysates into food matrices can affect their bioactive performance. The effect of temperature and pH on the radical scavenging activity of tilapia hydrolysate was determined in the wet hydrolysate. Also, a central composite design was used to study the effect of the drying conditions on moisture, drying ratio, productivity, drying rate, and antioxidant activity in the tilapia hydrolysate. The results showed that the hydrolysate has high activity at acidic and neutral pH; but at pH 10, the activity decreases significantly. In the spray-drying process, the antioxidant activity was higher at 115 °C. Moreover, inlet air temperature and feed flow had a statistically significant effect (p < 0.05) on response variables. High inlet air temperature and fast feed flow decrease the moisture of the powder hydrolysate and increase the drying rate and antioxidant activity. Scanning electron microscopy showed liquid bridges between particles with irregular concavities or pores on the surface and the presence of particle agglomerations due to the hygroscopicity of the hydrolysate.spa
dc.format.extent8 páginasspa
dc.format.mimetypeapplication/pdfspa
dc.language.isoengspa
dc.publisherSociedade Brasilieria de Ciencia E Technologia de Alimentosspa
dc.type.hasversioninfo:eu-repo/semantics/publishedVersionspa
dc.rightsinfo:eu-repo/semantics/openAccessspa
dc.rights.urihttp://creativecommons.org/licenses/by/2.5/co/*
dc.titleEffect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) visceraspa
dc.typeinfo:eu-repo/semantics/articlespa
dc.publisher.groupGrupo de Nutrición y Tecnología de Alimentosspa
dc.identifier.doi10.1590/fst.101522-
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85spa
dc.rights.accessrightshttp://purl.org/coar/access_right/c_abf2spa
dc.identifier.eissn1678-457X-
oaire.citationtitleFood Science and Technologyspa
oaire.citationstartpage1spa
oaire.citationendpage8spa
oaire.citationvolume43spa
oaire.citationissue1spa
dc.rights.creativecommonshttps://creativecommons.org/licenses/by/4.0/spa
oaire.fundernameUniversidad de Antioquia. Vicerrectoría de investigación. Comité para el Desarrollo de la Investigación - CODIspa
oaire.fundernameColombia. Ministerio de Ciencia, Tecnología e Innovación - Minicienciasspa
dc.publisher.placeSao Paulo, Brasilspa
dc.type.coarhttp://purl.org/coar/resource_type/c_2df8fbb1spa
dc.type.redcolhttps://purl.org/redcol/resource_type/ARTspa
dc.type.localArtículo de investigaciónspa
dc.subject.decsAntioxidantes-
dc.subject.decsAntioxidants-
dc.subject.decsPéptidos Bioactivos Dietéticos-
dc.subject.decsBioactive Peptides, Dietary-
dc.subject.decsTilapia-
dc.subject.agrovocHidrólisis enzimática-
dc.subject.agrovocEnzymatic hydrolysis-
dc.subject.agrovocurihttp://aims.fao.org/aos/agrovoc/c_27512-
dc.description.researchgroupidCOL0010771spa
oaire.awardnumber647spa
dc.subject.meshurihttps://id.nlm.nih.gov/mesh/D000975-
dc.subject.meshurihttps://id.nlm.nih.gov/mesh/D000097482-
dc.subject.meshurihttps://id.nlm.nih.gov/mesh/D017210-
dc.relation.ispartofjournalabbrevFood Sci. Technol.spa
oaire.funderidentifier.rorRoR:03bp5hc83-
oaire.funderidentifier.rorRoR:03fd5ne08-
Aparece en las colecciones: Artículos de Revista en Farmacéutica y Alimentarias

Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
ZapataJosé_2023_Effect_Spray-Drying_Conditions.pdfArtículo de investigación1.61 MBAdobe PDFVisualizar/Abrir


Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons Creative Commons