Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction
Carrot residues were upgraded as pectin-enriched fractions (PEFs) useful for functional food formulation due to co-extracted antioxidants (α- and β-carotenes, lutein, α-tocopherol), and gelling effect. High power ultrasound (US)-enzyme assisted extraction was applied for efficiency and sustainabilit...
| Main Authors: | , , , , , |
|---|---|
| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/4709 https://www.sciencedirect.com/science/article/pii/S0308814619305552 https://doi.org/10.1016/j.foodchem.2019.03.078 |
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