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High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.)

Abstract
A useful pectin-enriched fraction (PEF) extracted through high-power-ultrasound (HPUS) pretreatment and sodium carbonate was efficiently obtained from discarded carrots. Formerly, the effect of HPUS-power intensity and time (A: 40 min-2.08 W/cm2; B-E: 5–20 min ≈ 10 W/cm2) on carrot powder (CP) used for PEF-isolation, was investigated. Reducing carbohydrates-, cell-wall neutral sugars- (NS), uronic acids- (UA) of pectins, and protein releases increased [ver mas...]
A useful pectin-enriched fraction (PEF) extracted through high-power-ultrasound (HPUS) pretreatment and sodium carbonate was efficiently obtained from discarded carrots. Formerly, the effect of HPUS-power intensity and time (A: 40 min-2.08 W/cm2; B-E: 5–20 min ≈ 10 W/cm2) on carrot powder (CP) used for PEF-isolation, was investigated. Reducing carbohydrates-, cell-wall neutral sugars- (NS), uronic acids- (UA) of pectins, and protein releases increased with HPUS-energy. CP had antioxidant capacity, containing α- and β-carotene, lutein, α-tocopherol. Only HPUS B-E treatments (≈10 W/cm2) were capable to produce matrix disruption, promoting polymers' release. CP pretreated through selected E-treatment (20 min; ≈10 W/cm2) followed by 0.1M-Na2CO3 (1 h-stirring) extracted the whole pectin content of CP (UA = 14.0%). PEFs were orange, with co-extracted antioxidants. More substituted (1.27 NS/UA ratio) three lower molecular weights' components of HPUS-PEF produced higher Newtonian viscosity before shear-thinning, and calcium-crosslinked gels with lower elastic modulus (G’ = 12Pa). Sustainable HPUS/Na2CO3 method isolated efficiently an antioxidants-carrying PEF useful as functional food additive. [Cerrar]
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Author
Idrovo Encalada, Alondra Mariela;   Perez, Carolina Daiana;   Alzate Calderón, Paola;   Zukowski, Enzo;   Gerschenson, Lia Noemi;   Rojas, Ana Maria Luisa;   Fissore, Eliana Noemi;  
Fuente
Journal of Food Engineering Available online 11 March 2019
Date
2019-03
Editorial
Elsevier
ISSN
0260-8774
URI
https://www.sciencedirect.com/science/article/pii/S0260877419300998
http://hdl.handle.net/20.500.12123/4636
DOI
https://doi.org/10.1016/j.jfoodeng.2019.03.007
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Excepto donde se diga explicitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
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