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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
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dc.contributor.author | Idrovo Encalada, Alondra Mariela | |
dc.contributor.author | Perez, Carolina Daiana | |
dc.contributor.author | Flores, Silvia K. | |
dc.contributor.author | Rossetti, Luciana | |
dc.contributor.author | Fissore, Eliana Noemi | |
dc.contributor.author | Rojas, Ana Maria Luisa | |
dc.date.accessioned | 2019-03-22T14:32:11Z | |
dc.date.available | 2019-03-22T14:32:11Z | |
dc.date.issued | 2019-03-19 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.other | https://doi.org/10.1016/j.foodchem.2019.03.078 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/4709 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S0308814619305552 | |
dc.description.abstract | 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. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.rights | info:eu-repo/semantics/embargoedAccess | es_AR |
dc.source | Food Chemistry: 1-36 (2019) | es_AR |
dc.subject | Antioxidantes | es_AR |
dc.subject | Antioxidants | eng |
dc.subject | Zanahoria | es_AR |
dc.subject | Carrots | eng |
dc.subject | Pectinas | |
dc.subject | Pectins | eng |
dc.subject | Daucus Carota | |
dc.subject.other | Discarded | eng |
dc.subject.other | Ultrasound-enzyme | es_AR |
dc.title | Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction | es_AR |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | es_AR |
dc.type | info:eu-repo/semantics/publishedVersion | es_AR |
dc.description.origen | Instituto de Tecnología de Alimentos | es_AR |
dc.description.fil | 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 | es_AR |
dc.description.fil | 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 | es_AR |
dc.description.fil | Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. | es_AR |
dc.description.fil | 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 | es_AR |
dc.description.fil | 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 | es_AR |
dc.description.fil | Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina | |
dc.subtype | cientifico |
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