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Abstract
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 [ver mas...]
dc.contributor.authorPerez, Carolina Daiana
dc.contributor.authorIdrovo Encalada, Alondra Mariela
dc.contributor.authorGerschenson, Lia Noemi
dc.contributor.authorRojas, Ana Maria
dc.contributor.authorFissore, Eliana Noemi
dc.date.accessioned2019-07-01T17:09:27Z
dc.date.available2019-07-01T17:09:27Z
dc.date.issued2019-05-17
dc.identifier.otherhttps://doi.org/10.1016/j.lwt.2019.05.085
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0023643819305109?via%3Dihub#!
dc.identifier.urihttp://hdl.handle.net/20.500.12123/5400
dc.description.abstractMisshapen 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.eng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.publisherElsevier
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceFood science and technology 111: 640–646. (August 2019)es_AR
dc.subjectPectinseng
dc.subjectPectinases_AR
dc.subjectCarrotseng
dc.subjectZanahoriases_AR
dc.subjectUltrasoundeng
dc.subjectUltrasonidoes_AR
dc.subject.otherCarrot Leftoverseng
dc.subject.otherUltrasound Pretreatmenteng
dc.subject.otherPectin-enriched Fractionseng
dc.subject.otherIndustrial Enzyme-assisted Extractioneng
dc.titleGelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatmenteng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.filFil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.es_AR
dc.description.filFil: 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.es_AR
dc.description.filFil: 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.es_AR
dc.description.filFil: 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.es_AR
dc.description.filFil: 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.es_AR
dc.subtypecientifico


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