Výsledky vyhledávání - "Diego Santiago Tupuna-Yerovi"

Akademický článek

Characterization and quantification of bioactive compounds and antioxidant activity in three different varieties of mango (Mangifera indica L.) peel from the Ecuadorian region using HPLC-UV/VIS and UPLC-PDA

Autor: Verónica Marcillo-Parra, Mayra Anaguano, Maritza Molina, Diego Santiago Tupuna-Yerovi, Jenny Ruales

Publikováno v: NFS Journal, Vol 23, Iss , Pp 1-7 (2021)

Mango peel is gaining recognition for its nutritional and functional value. This by-product shows variable composition depending on different factors such as variety, stage maturity, and geographic site of production. This work sought to evaluate man

Externí odkaz: https://doaj.org/article/00e0fcb4a378415385a494e6344a34ad

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Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review

Autor: Jenny Ruales, Zulay González, Verónica Marcillo-Parra, Diego Santiago Tupuna-Yerovi

Publikováno v: Trends in Food Science & Technology. 116:11-23

Background Fruit and vegetable by-products (FVBP) from the food industry and post-harvest represent one of the world's most common environmental pollution problems. However, these wastes are now being recognized for their functional value. Encapsulat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4ffa2608e394eb49e04da05012b8e601
https://doi.org/10.1016/j.tifs.2021.07.009

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Extração, caracterização e aplicação tecnológica de pectina obtida de subprodutos do processamento de feijoa (Acca sellowiana)

Autor: Luiz Stefanski, Diego Santiago Tupuna-Yerovi, Giliani Veloso Sartori, Alessandro de Oliveira Rios, Ana Carolina De Moura Sena Aquino

Publikováno v: Revista Brasileira de Agrotecnologia. 11:690-697

A feijoa (Acca sellowiana) é uma fruta nativa brasileira que é cultivada em vários países alem do Brasil, e que apresenta aproximadamente 30% do seu peso em polpa sendo o restante descartado. O objetivo deste estudo foi extrair e caracterizar a p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1809d47de3d6be3c8ebea99bf26da3ec
https://doi.org/10.18378/rebagro.v12i2.8957

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Bebidas alcoólicas com feijoa: uma pesquisa de mercado na região sul do Brasil

Autor: Milena De Souza Tomaz, Ana Carolina Moura de Sena Aquino, Diego Santiago Tupuna-Yerovi, Giliani Veloso Sartori

Publikováno v: Revista Brasileira de Agrotecnologia. 11:854-858

Além do consumo para lazer, as bebidas alcoólicas têm sido cada vez mais procuradas pelo seu apelo nutricional e funcional mediante sua composição, muitas vezes rica em compostos com atividade antioxidante. Uma das formas de agregar valor nutric

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::62be2181810a77bfbf5c0a43dc61003e
https://doi.org/10.18378/rebagro.v12i2.8784

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Biodegradable sodium alginate films incorporated with lycopene and β-carotene for food packaging purposes

Autor: Diego Santiago Tupuna-Yerovi, Helena Schmidt, Alessandro de Oliveira Rios

Publikováno v: Food Science and Technology International. :108201322311723

Incorporating carotenoids into sodium alginate films can give them functional properties for food packaging applications. The lycopene and β-carotene were included in the biopolymer matrix at 0.1%, 0.3%, and 0.5% (g carotenoid/g polymer). There was

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b2b4c66ac84a3df75a0d6fc5eed0ad5a
https://doi.org/10.1177/10820132231172362

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Addition of norbixin microcapsules obtained by spray drying in an isotonic tangerine soft drink as a natural dye

Autor: Simone Hickmann Flôres, Karina Paese, Silvia Stanisçuaski Guterres, Diego Santiago Tupuna-Yerovi, Alessandro de Oliveira Rios

Publikováno v: J Food Sci Technol

Annatto seeds (Bixa orellana L.) are a natural source of norbixin, a carotenoid with antioxidant activity and an intense yellow–orange color which is a commonly used food and beverage colorant. However, it is susceptible to environmental factors su

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2f75d332cdcb310358e75fa11958330
https://doi.org/10.1007/s13197-019-04135-4

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Improvement of Enzymatic Assisted Extraction Conditions on Anthocyanin Recovery from Different Varieties of V. vinifera and V. labrusca Grape Pomaces

Autor: Alessandro de Oliveira Rios, Diego Santiago Tupuna-Yerovi, Eliseu Rodrigues, Rafael C. Rodrigues, Vitor Manfroi, Patric de Lima Monteiro, Maria Jara Montibeller, Liana Stoll

Publikováno v: Food Analytical Methods. 12:2056-2068

The incomplete anthocyanin extraction during the industrial processes turns grape pomace into an inexpensive source of phenolic compounds. The effects of temperature and enzyme preparation percentage (% E/S) on the anthocyanin recovery from grape pom

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e24afa147a64578fb196b0fb214dbd4d
https://doi.org/10.1007/s12161-019-01548-x

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Effects of Wall Materials and Operating Parameters on Physicochemical Properties, Process Efficiency, and Total Carotenoid Content of Microencapsulated Banana Passionfruit Pulp (Passiflora tripartita var. mollissima) by Spray-Drying

Autor: Diego Santiago Tupuna-Yerovi, Darwin Troya, Jenny Ruales

Publikováno v: Food and Bioprocess Technology. 11:1828-1839

Banana passionfruit is an edible fruit widespread in the Andean highlands of Colombia and Ecuador, which has a high content of carotenoids. The microencapsulation process is used to improve the stability of this bioactive compound. The encapsulation

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::92f2da9ed66c84210682b14ca54f8e75
https://doi.org/10.1007/s11947-018-2143-0

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