Tesis doctoral de Manuel Viuda Martos
The industrial transformation of fruits generates large quantities of co-products rich in bioactive compounds that may well be suitable for other purposes. Some of these products have been recognized by several organizations (fda and efsa) to possess proven health benefits. Depending on the availability of an adequate technology, these co-products can be converted into commercial products either as raw materials for secondary processes (intermediate foods ingredients), as operating supplies, or as ingredients of new products. From a technological and scientific point of view, many of these bioactive compounds presents in co-product have been shown to play a beneficial role in health improving the physiological functions of the human organism and permitting the design and optimisation of foods that prevent or diminish the risk of certain chronic diseases. the addition of ingredients rich in bioactive compounds may have a technological purpose too, principally to inhibition or decrease of lipid oxidation and micro-organism. These properties are very important mainly in meat products. In order to inhibit the development of oxidative reactions and micro-organism in meat products, natural and synthetic antioxidants have been commonly used in the meat industry. Materials derived from the plant kingdom such as dried herbs and essential oils have been successfully used to reduce micro-organism and lipid oxidation in meat products. in the process to obtain dietary fibre from orange juice co-products also generates a series of co-products, among them the washing water used since this process uses large quantities of water, which, besides having economic importance, is important from an environmental point of view. One way of minimizing the consequences of this problem would be to re-use the water used in the above washing process. On the one hand, this water contains many compounds potentially beneficial both from a technological and health-related point of view and, on the other, once treated, it could be re-used to reduce overall water consumption. one component present in aromatic plants and spices, and which may act as a natural antioxidant and antimicrobial, is the corresponding essential oil. In general terms, essential oils are composed of >70 components, principally polyphenols, terpenes, monoterpenes and sesquiterpenes, are responsible for many of their functional properties such as antioxidant, antibacterial, anti-inflammatory, anti-ulcerous, anti-carcinogenic. Nowadays, essential oils and their components are gaining increasing attention because of their relatively safe status, their wide acceptance by consumers, and the possibility of their exploitation for potential multi-purpose functional uses. Spice essential oils, added in adequate concentrations, do not change the sensory properties (colour, taste, or flavour) of the food matrix in which they are added as supplement.
Datos académicos de la tesis doctoral «Caracterizacion y aplicación de aceites esenciales de especias y aguas de lavado obtenidas como co-producto del proceso de obtencion de fibra de citricos como inhibidores naturales en productos cárnicos«
- Título de la tesis: Caracterizacion y aplicación de aceites esenciales de especias y aguas de lavado obtenidas como co-producto del proceso de obtencion de fibra de citricos como inhibidores naturales en productos cárnicos
- Autor: Manuel Viuda Martos
- Universidad: Miguel hernández de elche
- Fecha de lectura de la tesis: 04/06/2010
Dirección y tribunal
- Director de la tesis
- Juan a Fernandez Lopez
- Tribunal
- Presidente del tribunal: nuria Martinez navarrete
- José Antonio Fernández lópez (vocal)
- clemencia Chaves lopez (vocal)
- manuela María Pintado (vocal)