Antioxidant pectins from eggplant (Solanum melongena) fruit exocarp, calyx and flesh isolated through high-power ultrasound and sodium carbonate
Dried and milled eggplant fruit peel and calyces (PC) and mesocarp, placenta and core (Mes) were utilized as natural sources of valuable chemicals. Pectins were extracted with 0.1 M Na2CO3 (1 h; 23 °C). A high-power ultrasound (US) pretreatment (10 min net time; 12.76 W/cm2 power intensity) in 10:20...
| Autores principales: | , , , , , |
|---|---|
| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2023
|
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/14278 https://www.sciencedirect.com/science/article/abs/pii/S0308814623001632 https://doi.org/10.1016/j.foodchem.2023.135547 |
Ejemplares similares: Antioxidant pectins from eggplant (Solanum melongena) fruit exocarp, calyx and flesh isolated through high-power ultrasound and sodium carbonate
- Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction
- Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine
- Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment
- Performance of eggplant (Solanum melongena L.) antioxidant dietary fiber in a vegan cashew cream cheese
- Determinación simultánea de carotenoides y fenoles en subproductos agroalimentarios: Microextracción Líquido-Sólido Asistida por Ultrasonido optimizada por metodologías de diseño experimental
- Advances in green processing of seed oils using ultrasound‐assisted extraction: A review