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dc.contributor.authorJiménez Hernández, Javier
dc.contributor.authorEstrada Bahena, Erick Baruch
dc.contributor.authorMaldonado Astudillo, Yanik Ixchel
dc.contributor.authorTalavera Mendoza, Oscar
dc.contributor.authorArambula Villa, Geronimo
dc.contributor.authorAzuara Nieto, Ebner
dc.contributor.authorÁlvarez Fitz, Patricia
dc.contributor.authorRamírez Alvarado, Mónica
dc.contributor.authorSalazar Lopez, Ricardo
dc.creatorJiménez Hernández, Javier; 37748
dc.creatorEstrada Bahena, Erick Baruch; 829354
dc.creatorMaldonado Astudillo, Yanik Ixchel; 235244
dc.creatorTalavera Mendoza, Oscar; 14356
dc.creatorArambula Villa, Gerónimo; 18745
dc.creatorAzuara Nieto, Ebner; 10534
dc.creatorÁlvarez Fitz, Patricia; 310563
dc.creatorRamírez Alvarado, Mónica; 778907
dc.creatorSalazar Lopez, Ricardo; 209297
dc.date.accessioned2019-05-20T05:54:12Z
dc.date.available2019-05-20T05:54:12Z
dc.date.issued2017-01
dc.identifier.issn0023-6438
dc.identifier.urihttp://ri.uagro.mx/handle/uagro/787
dc.description.abstractThis study assesses the effect of the osmotic dehydration (OD) of mango slices in an emulsion (600 golids kg_1 emulsion) prepared with inulin and piquin-pepper oleoresin. In addition, mango was osmodehydrated in a sucrose solution for comparative purposes. The influence on water loss (WL) and solids gain (SG) during the OD process was analyzed. Furthermore, color change, oil gain, ascorbic acid, bcarotene, and total free phenolic content, as well as 1,1-diphenyl-2-picrylnydrazyl (DPPH) radical scavenging activity and the antiproliferative effect on breast cancer cell line MDA-MB-231 in mango slices after 120 min, were studied. Samples treated with the emulsion at 40 _C showed highest oil gain and bioactive compound retention. In addition, their ethanolic extract exhibited significant radical scavenging activity and antiproliferative effect against the cancer cell line tested, compared with that of fleshand sucrose-treated sample extracts, in a dose-dependent manner. Images of mango slices treated in emulsion revealed the presence of inulin microcapsules with oil embedded in mango microstructure. Based on these results, this technique can be used to impregnate mango slices with oils and polymers with functional attributes to produce nutritious foods, which may serve as a potential source of phenolic with anticancer activity
dc.formatpdf
dc.language.isoeng
dc.publisherLWT - Food Science and Technology
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4
dc.subjectTesauro Biblioteca Nacional de Agricultura de los Estados Unidos y el Instituto Interamericano de Cooperación para la Agricultura /Osmotic dehydratio
dc.subjectTesauro Biblioteca Nacional de Agricultura de los Estados Unidos y el Instituto Interamericano de Cooperación para la Agricultura /Emulsion
dc.subjectTesauro Biblioteca Nacional de Agricultura de los Estados Unidos y el Instituto Interamericano de Cooperación para la Agricultura /Mango
dc.subjectTesauro Biblioteca Nacional de Agricultura de los Estados Unidos y el Instituto Interamericano de Cooperación para la Agricultura /Functional foods
dc.subject.classificationCIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA::CIENCIAS AGRARIAS
dc.titleOsmotic dehydration of mango with impregnation of inulin and piquin-pepper oleoresin
dc.typeArtículo
dc.type.conacytarticle
dc.rights.accesopenAccess
dc.audiencegeneralPublic
dc.identificator6||31
dc.format.digitalOriginBorn digital
dc.thesis.degreenameMaestría en Competitividad y Sustentabilidad
dc.thesis.degreedepartmentCentro de Innovación Competitividad y Sostenibilidad
dc.identifier.doihttp://dx.doi.org/10.1016/j.lwt.2016.11.016


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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4