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https://hdl.handle.net/1822/82855
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Campo DC | Valor | Idioma |
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dc.contributor.author | Pereira, Sara Gonçalves | por |
dc.contributor.author | Dias, Joana Sofia Gomes | por |
dc.contributor.author | Pereira, Ricardo Nuno Correia | por |
dc.contributor.author | Teixeira, J. A. | por |
dc.contributor.author | Rocha, Cristina M.R. | por |
dc.date.accessioned | 2023-02-23T09:27:30Z | - |
dc.date.issued | 2023-03 | - |
dc.identifier.citation | Pereira, Sara; Gomes-Dias, Joana S.; Pereira, Ricardo N.; Teixeira, José A.; Rocha, Cristina M. R., Innovative processing technology in agar recovery: Combination of subcritical water extraction and moderate electric fields. Innovative Food Science & Emerging Technologies, 84(103306), 2023 | por |
dc.identifier.issn | 1466-8564 | por |
dc.identifier.uri | https://hdl.handle.net/1822/82855 | - |
dc.description.abstract | Emerging processing technologies are gaining importance due to ecological benefits and high extraction efficiency. Agarophytes are seaweeds highly recognized for their agar content. This work aimed at evaluating the potential of combining subcritical water extraction and moderate electric fields (MEF) for agar extraction. Different temperature and time binomials were applied, keeping the same severity factor, under subcritical water conditions with and without MEF. The influence in the agar extraction yields, its composition and technological properties was evaluated. Moderate electric fields proved to be a valuable tool in agar recovery, particularly for G. sesquipedale, improving agar's extraction yield up to 40% at 140°C in the presence of MEF. Applied treatments and extraction technologies did not affect gelling ability, rheological behaviour, structure, and molecular weight distribution of the obtained agars. Therefore, the feasibility of alternative processing technologies was demonstrated, with gains in efficiency and processing time. | por |
dc.description.sponsorship | This work was supported by the Portuguese Foundation for Science and Technology (FCT), by the European Regional Development Fund (FEDER) and by COMPETE 2020 – Competitiveness and Internationalization Operational Program under the scope of OH2O project (POCI-01-0145-FEDER-029145; PTDC/EQU-EQU/029145/2017). The work was also supported by FCT under the scope of the strategic funding of UID/BIO/04469/2020 unit and by LABBELS – Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems, LA/P/0029/2020. Sara G. Pereira acknowledges FCT for the scholarship 2021.07623.BD. Joana S. Gomes-Dias also acknowledges FCT for the PhD grant with reference 2021.06136.BD. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier 1 | por |
dc.relation | PTDC/EQU-EQU/029145/2017 | por |
dc.relation | UID/BIO/04469/2020 | por |
dc.relation | LA/P/0029/2020 | por |
dc.rights | restrictedAccess | por |
dc.subject | Red seaweed | por |
dc.subject | Extraction | por |
dc.subject | Hydrocolloid | por |
dc.subject | Hydrothermal treatment | por |
dc.subject | Ohmic heating | por |
dc.subject | Gelling ability | por |
dc.title | Innovative processing technology in agar recovery: combination of subcritical water extraction and moderate electric fields | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | http://www.journals.elsevier.com/innovative-food-science-and-emerging-technologies | por |
dc.comments | CEB56077 | por |
oaire.citationConferencePlace | Netherlands | - |
oaire.citationVolume | 84 | por |
dc.date.updated | 2023-02-22T22:14:46Z | - |
dc.identifier.eissn | 1878-5522 | por |
dc.identifier.doi | 10.1016/j.ifset.2023.103306 | por |
dc.date.embargo | 10000-01-01 | - |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | - |
sdum.journal | Innovative Food Science & Emerging Technologies | por |
dc.identifier.articlenumber | 103306 | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
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document_56077_1.pdf Acesso restrito! | 2,06 MB | Adobe PDF | Ver/Abrir |