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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 [ver mas...]
dc.contributor.authorIdrovo Encalada, Alondra Mariela
dc.contributor.authorPerez, Carolina Daiana
dc.contributor.authorFlores, Silvia K.
dc.contributor.authorRossetti, Luciana
dc.contributor.authorFissore, Eliana Noemi
dc.contributor.authorRojas, Ana Maria Luisa
dc.date.accessioned2019-03-22T14:32:11Z
dc.date.available2019-03-22T14:32:11Z
dc.date.issued2019-03-19
dc.identifier.issn0308-8146
dc.identifier.otherhttps://doi.org/10.1016/j.foodchem.2019.03.078
dc.identifier.urihttp://hdl.handle.net/20.500.12123/4709
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0308814619305552
dc.description.abstractCarrot 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.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.rightsinfo:eu-repo/semantics/embargoedAccesses_AR
dc.sourceFood Chemistry: 1-36 (2019)es_AR
dc.subjectAntioxidanteses_AR
dc.subjectAntioxidantseng
dc.subjectZanahoriaes_AR
dc.subjectCarrotseng
dc.subjectPectinas
dc.subjectPectinseng
dc.subjectDaucus Carota
dc.subject.otherDiscardedeng
dc.subject.otherUltrasound-enzymees_AR
dc.titleAntioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extractiones_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenInstituto de Tecnología de Alimentoses_AR
dc.description.filFil: 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; Argentinaes_AR
dc.description.filFil: Flores, Silvia K. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.es_AR
dc.description.filFil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: 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; Argentinaes_AR
dc.description.filFil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
dc.subtypecientifico


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