Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/82855

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dc.contributor.authorPereira, Sara Gonçalvespor
dc.contributor.authorDias, Joana Sofia Gomespor
dc.contributor.authorPereira, Ricardo Nuno Correiapor
dc.contributor.authorTeixeira, J. A.por
dc.contributor.authorRocha, Cristina M.R.por
dc.date.accessioned2023-02-23T09:27:30Z-
dc.date.issued2023-03-
dc.identifier.citationPereira, 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), 2023por
dc.identifier.issn1466-8564por
dc.identifier.urihttps://hdl.handle.net/1822/82855-
dc.description.abstractEmerging 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.sponsorshipThis 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.isoengpor
dc.publisherElsevier 1por
dc.relationPTDC/EQU-EQU/029145/2017por
dc.relationUID/BIO/04469/2020por
dc.relationLA/P/0029/2020por
dc.rightsrestrictedAccesspor
dc.subjectRed seaweedpor
dc.subjectExtractionpor
dc.subjectHydrocolloidpor
dc.subjectHydrothermal treatmentpor
dc.subjectOhmic heatingpor
dc.subjectGelling abilitypor
dc.titleInnovative processing technology in agar recovery: combination of subcritical water extraction and moderate electric fieldspor
dc.typearticle-
dc.peerreviewedyespor
dc.relation.publisherversionhttp://www.journals.elsevier.com/innovative-food-science-and-emerging-technologiespor
dc.commentsCEB56077por
oaire.citationConferencePlaceNetherlands-
oaire.citationVolume84por
dc.date.updated2023-02-22T22:14:46Z-
dc.identifier.eissn1878-5522por
dc.identifier.doi10.1016/j.ifset.2023.103306por
dc.date.embargo10000-01-01-
dc.description.publicationversioninfo:eu-repo/semantics/publishedVersion-
sdum.journalInnovative Food Science & Emerging Technologiespor
dc.identifier.articlenumber103306por
Aparece nas coleções:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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