Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment
Misshapen carrots were upgraded as orange-colored pectin-enriched fractions (PEFs) useful as gelling agents and containing α- and β-carotenes, lutein, and α-tocopherol, by applying a green process consisting of an ultrasound (US) pretreatment (12.27 W/cm2 power intensity) followed by stirring in cit...
| Autores principales: | , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2019
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| Materias: | |
| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0023643819305109?via%3Dihub#! http://hdl.handle.net/20.500.12123/5400 https://doi.org/10.1016/j.lwt.2019.05.085 |
| _version_ | 1855035491385081856 |
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| author | Perez, Carolina Daiana Idrovo Encalada, Alondra Mariela Gerschenson, Lia Noemi Rojas, Ana Maria Fissore, Eliana Noemi |
| author_browse | Fissore, Eliana Noemi Gerschenson, Lia Noemi Idrovo Encalada, Alondra Mariela Perez, Carolina Daiana Rojas, Ana Maria |
| author_facet | Perez, Carolina Daiana Idrovo Encalada, Alondra Mariela Gerschenson, Lia Noemi Rojas, Ana Maria Fissore, Eliana Noemi |
| author_sort | Perez, Carolina Daiana |
| collection | INTA Digital |
| description | Misshapen carrots were upgraded as orange-colored pectin-enriched fractions (PEFs) useful as gelling agents and containing α- and β-carotenes, lutein, and α-tocopherol, by applying a green process consisting of an ultrasound (US) pretreatment (12.27 W/cm2 power intensity) followed by stirring in citrate buffer (pH 5.20) either without or with an industrial enzyme (fungal and bacterial hemicellulases, and cellulase) commercialized as baking improvers. PEFs showed uronic acid (UA) contents between 39 and 51% with low degree of methylesterification (DM, 37.2–48%), 11–22% degree of acetylation (DA), and a common molecular weight of 121,000–138,000 Da. The protein contents were 9.6–17.8%. Only the use of fungal hemicellulase produced per se higher yield of the PEF obtained (10.4%), in comparison to the non-US pretreated citrate buffer extracted pectins (6.9%). The US-pretreatment was the step that decisively produced high extractive yields (≈20%), while there was not additional contribution of industrial enzymes. However, enzymes permitted to obtain PEFs with different gel characteristics. US-pretreated PEFs at 2.00% w/v in water showed the best rheological performances, forming calcium-crosslinked true gels, more structured and with higher elastic (G’) modulus than non-US pretreated isolated fractions, one of which did not gel, being then useful as functional additives for food formulation. |
| format | info:ar-repo/semantics/artículo |
| id | INTA5400 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA54002025-02-12T13:16:12Z Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment Perez, Carolina Daiana Idrovo Encalada, Alondra Mariela Gerschenson, Lia Noemi Rojas, Ana Maria Fissore, Eliana Noemi Pectins Carrots Ultrasound Pectinas Zanahoria Ultrasonido Carrot Leftovers Ultrasound Pretreatment Pectin-enriched Fractions Industrial Enzyme-assisted Extraction Misshapen carrots were upgraded as orange-colored pectin-enriched fractions (PEFs) useful as gelling agents and containing α- and β-carotenes, lutein, and α-tocopherol, by applying a green process consisting of an ultrasound (US) pretreatment (12.27 W/cm2 power intensity) followed by stirring in citrate buffer (pH 5.20) either without or with an industrial enzyme (fungal and bacterial hemicellulases, and cellulase) commercialized as baking improvers. PEFs showed uronic acid (UA) contents between 39 and 51% with low degree of methylesterification (DM, 37.2–48%), 11–22% degree of acetylation (DA), and a common molecular weight of 121,000–138,000 Da. The protein contents were 9.6–17.8%. Only the use of fungal hemicellulase produced per se higher yield of the PEF obtained (10.4%), in comparison to the non-US pretreated citrate buffer extracted pectins (6.9%). The US-pretreatment was the step that decisively produced high extractive yields (≈20%), while there was not additional contribution of industrial enzymes. However, enzymes permitted to obtain PEFs with different gel characteristics. US-pretreated PEFs at 2.00% w/v in water showed the best rheological performances, forming calcium-crosslinked true gels, more structured and with higher elastic (G’) modulus than non-US pretreated isolated fractions, one of which did not gel, being then useful as functional additives for food formulation. Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Idrovo Encalada, Alondra M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Gerschensona, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Cientificas y Técnicas; Argentina. Fil: Rojas, Ana Maria. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Cientificas y Técnicas; Argentina. Fil: Fissore, Eliana N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales.Departamento de Industrias; Argentina. Agencia Nacional de Promoción Científica y Tecnológica; Argentina. 2019-07-01T17:09:27Z 2019-07-01T17:09:27Z 2019-05-17 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0023643819305109?via%3Dihub#! http://hdl.handle.net/20.500.12123/5400 https://doi.org/10.1016/j.lwt.2019.05.085 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Food science and technology 111: 640–646. (August 2019) |
| spellingShingle | Pectins Carrots Ultrasound Pectinas Zanahoria Ultrasonido Carrot Leftovers Ultrasound Pretreatment Pectin-enriched Fractions Industrial Enzyme-assisted Extraction Perez, Carolina Daiana Idrovo Encalada, Alondra Mariela Gerschenson, Lia Noemi Rojas, Ana Maria Fissore, Eliana Noemi Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment |
| title | Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment |
| title_full | Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment |
| title_fullStr | Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment |
| title_full_unstemmed | Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment |
| title_short | Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment |
| title_sort | gelling pectins from carrot leftovers extracted by industrial enzymes with ultrasound pretreatment |
| topic | Pectins Carrots Ultrasound Pectinas Zanahoria Ultrasonido Carrot Leftovers Ultrasound Pretreatment Pectin-enriched Fractions Industrial Enzyme-assisted Extraction |
| url | https://www.sciencedirect.com/science/article/pii/S0023643819305109?via%3Dihub#! http://hdl.handle.net/20.500.12123/5400 https://doi.org/10.1016/j.lwt.2019.05.085 |
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