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...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: | 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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| author | Idrovo Encalada, Alondra Mariela Perez, Carolina Daiana Flores, Silvia K. Rossetti, Luciana Fissore, Eliana Noemi Rojas, Ana Maria Luisa |
| author_browse | Fissore, Eliana Noemi Flores, Silvia K. Idrovo Encalada, Alondra Mariela Perez, Carolina Daiana Rojas, Ana Maria Luisa Rossetti, Luciana |
| author_facet | Idrovo Encalada, Alondra Mariela Perez, Carolina Daiana Flores, Silvia K. Rossetti, Luciana Fissore, Eliana Noemi Rojas, Ana Maria Luisa |
| author_sort | Idrovo Encalada, Alondra Mariela |
| collection | INTA Digital |
| description | 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 sustainability. Carrot powder (CP) in citrate-buffer (pH 5.20) was submitted to US-pretreatment (12.27 W/cm2: 20 kHz, 80% amplitude, 20 min) and a subsequent digestion (5h-40°C) without or with hemicellulase or cellulase. US-hemicellulase led to the highest PEF yield (27.1%), and extracted almost the whole pectin content of CP. US-pretreatment increased the extraction yield of all PEFs, but the existence of an additional positive effect of the following step depended on the enzyme used. PEFs contained 40-47% of UA with low DM (24-49.9%), and co-extracted antioxidants. US decreased the antioxidant contents, DM, and molecular weight, but allowed obtaining calcium crosslinked true gels, also with higher elastic modulus than non-US-extracted PEFs, being promising as food additives. |
| format | Artículo |
| id | INTA4709 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| record_format | dspace |
| spelling | INTA47092019-03-22T14:44:12Z Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction Idrovo Encalada, Alondra Mariela Perez, Carolina Daiana Flores, Silvia K. Rossetti, Luciana Fissore, Eliana Noemi Rojas, Ana Maria Luisa Antioxidantes Zanahoria Antioxidants Carrots Pectins Pectinas Daucus Carota Discarded Ultrasound-enzyme 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 sustainability. Carrot powder (CP) in citrate-buffer (pH 5.20) was submitted to US-pretreatment (12.27 W/cm2: 20 kHz, 80% amplitude, 20 min) and a subsequent digestion (5h-40°C) without or with hemicellulase or cellulase. US-hemicellulase led to the highest PEF yield (27.1%), and extracted almost the whole pectin content of CP. US-pretreatment increased the extraction yield of all PEFs, but the existence of an additional positive effect of the following step depended on the enzyme used. PEFs contained 40-47% of UA with low DM (24-49.9%), and co-extracted antioxidants. US decreased the antioxidant contents, DM, and molecular weight, but allowed obtaining calcium crosslinked true gels, also with higher elastic modulus than non-US-extracted PEFs, being promising as food additives. Instituto de Tecnología de Alimentos Fil: Idrovo Encalada, Alondra Mariela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Flores, Silvia K. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina 2019-03-22T14:32:11Z 2019-03-22T14:32:11Z 2019-03-19 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/4709 https://www.sciencedirect.com/science/article/pii/S0308814619305552 0308-8146 https://doi.org/10.1016/j.foodchem.2019.03.078 eng info:eu-repo/semantics/embargoedAccess application/pdf Food Chemistry: 1-36 (2019) |
| spellingShingle | Antioxidantes Zanahoria Antioxidants Carrots Pectins Pectinas Daucus Carota Discarded Ultrasound-enzyme Idrovo Encalada, Alondra Mariela Perez, Carolina Daiana Flores, Silvia K. Rossetti, Luciana Fissore, Eliana Noemi Rojas, Ana Maria Luisa Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction |
| title | Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction |
| title_full | Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction |
| title_fullStr | Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction |
| title_full_unstemmed | Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction |
| title_short | Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction |
| title_sort | antioxidant pectin enriched fractions obtained from discarded carrots daucus carota l by ultrasound enzyme assisted extraction |
| topic | Antioxidantes Zanahoria Antioxidants Carrots Pectins Pectinas Daucus Carota Discarded Ultrasound-enzyme |
| url | 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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