Impact of particle size on functional, physicochemical properties and antioxidant activity of cladode powder (

Antioxidant activity Functional properties Granulometric analysis Physicochemical quality Scanning electron microscopy

Journal

Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471

Informations de publication

Date de publication:
Mar 2020
Historique:
revised: 09 09 2019
accepted: 07 10 2019
entrez: 4 3 2020
pubmed: 4 3 2020
medline: 4 3 2020
Statut: ppublish

Résumé

Particle size is an important quality parameter of pharmaceutical and processed food products. The present study aimed at evaluating the effect of powder fractionation on the functional, physicochemical properties and antioxidant activity of cladode powder with particle size ranging from < 45 to 500 µm. Granulometric study presented bimodal granules' volume distribution explaining the irregular shape of particles. The results indicated that functional properties were significantly (

Identifiants

pubmed: 32123415
doi: 10.1007/s13197-019-04127-4
pii: 4127
pmc: PMC7026359
doi:

Types de publication

Journal Article

Langues

eng

Pagination

943-954

Informations de copyright

© Association of Food Scientists & Technologists (India) 2019.

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Auteurs

Bouchra Nabil (B)

1LICVEDDE Laboratory of Innovation and Sustainable Development and Expertise in Green Chemistry, Department of Chemistry, Faculty of Science Semlalia, Cadi Ayyad University, Marrakesh, Morocco.

Rachida Ouaabou (R)

1LICVEDDE Laboratory of Innovation and Sustainable Development and Expertise in Green Chemistry, Department of Chemistry, Faculty of Science Semlalia, Cadi Ayyad University, Marrakesh, Morocco.

Mourad Ouhammou (M)

1LICVEDDE Laboratory of Innovation and Sustainable Development and Expertise in Green Chemistry, Department of Chemistry, Faculty of Science Semlalia, Cadi Ayyad University, Marrakesh, Morocco.

Lamia Saadouni (L)

2CHU MOHAMMED VI, Faculty of Medicine and Pharmacy Marrakesh, Cadi Ayyad University, Marrakesh, Morocco.

Mostafa Mahrouz (M)

1LICVEDDE Laboratory of Innovation and Sustainable Development and Expertise in Green Chemistry, Department of Chemistry, Faculty of Science Semlalia, Cadi Ayyad University, Marrakesh, Morocco.

Classifications MeSH