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Carrot pectin enriched fraction as a functional additive: Antioxidant and gelling effects in a model spreadable chia oil-in-water emulsion

Resumen
An orange-colored pectin-enriched fraction previously obtained from discarded carrots (CPEF; 42%-methylated, 14%-acetylated, 50% uronic acids) through high-power-ultrasound and bacterial hemicellulase, carrying carotenes, lutein, and α-tocopherol, was evaluated as a food additive for its capacity to stabilize a model spreadable 20:80 w/w chia-oil-in-water emulsion. The optimal formulation for physical stability after 45 days at 25 °C was first determined [ver mas...]
An orange-colored pectin-enriched fraction previously obtained from discarded carrots (CPEF; 42%-methylated, 14%-acetylated, 50% uronic acids) through high-power-ultrasound and bacterial hemicellulase, carrying carotenes, lutein, and α-tocopherol, was evaluated as a food additive for its capacity to stabilize a model spreadable 20:80 w/w chia-oil-in-water emulsion. The optimal formulation for physical stability after 45 days at 25 °C was first determined through a Box-Behnken design with three independent variables (CPEF and Tween 80 concentrations, and ultrasound-emulsifying time). The optimized CPEF emulsion constituted a calcium-crosslinked “weak-gel type” network formed by the contribution of oil droplets. During storage, its elastic modulus increased probably by CPEF adsorption at the interface. In the optimized emulsion, CPEF prevented oil-phase oxidation by the air-oxygen entrapped, through the 45 day storage (peroxide index: 7.6meq/kg oil-phase; TBARS: 6.0 mg MDA eq/kg oil-phase), based on the differential partition of antioxidants between the interior of the oil droplets (apolar carotenes) and the oil-water interface (more polar tocopherol), the latter formed by the nonionic Tween 80 emulsifier. Despite unfavorable conditions for the preservation of food systems (water activity = 0.979; pH 5.4; air-oxygen; 25 °C), the emulsion orange-color was highly stable during storage due to the stability of carotenoids. CPEF is thus a useful functional additive for food preservation. [Cerrar]
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Autor
Idrovo Encalada, Alondra M.;   Perez, Carolina Daiana;   Rossetti, Luciana;   Rojas, Ana M.;   Fissore, Eliana N.;  
Fuente
Food Hydrocolloids : 106037 (2020)
Fecha
2020-05-15
Editorial
Elsevier
ISSN
0268-005X
1873-7137
URI
http://hdl.handle.net/20.500.12123/7481
https://www.sciencedirect.com/science/article/abs/pii/S0268005X19322234
DOI
https://doi.org/10.1016/j.foodhyd.2020.106037
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Tipo de documento
artículo
Palabras Claves
Carrots; Zanahoria; Pectins; Pectinas; Antioxidants; Antioxidantes; Stabilizers; Estabilizadores; Functional Foods; Alimentos Funcionales; Orange-colored Carrot Pectin; Pectina de Zanahoria de Color Naranja; Antioxidant Carrot Pectin; Pectina Antioxidante de Zanahoria; Chia Oil-in-water Emulsion; Emulsión de Aceite de Chía en Agua; Functional Food Additive; Aditivo Alimentario Auncional;
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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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