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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
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dc.contributor.author | Idrovo Encalada, Alondra M. | |
dc.contributor.author | Perez, Carolina Daiana | |
dc.contributor.author | Rossetti, Luciana | |
dc.contributor.author | Rojas, Ana M. | |
dc.contributor.author | Fissore, Eliana N. | |
dc.date | info:eu-repo/date/embargoEnd/2021-06-29 | |
dc.date.accessioned | 2020-06-29T13:18:51Z | |
dc.date.available | 2020-06-29T13:18:51Z | |
dc.date.issued | 2020-05-15 | |
dc.identifier.issn | 0268-005X | |
dc.identifier.issn | 1873-7137 | |
dc.identifier.other | https://doi.org/10.1016/j.foodhyd.2020.106037 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/7481 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/abs/pii/S0268005X19322234 | |
dc.description.abstract | 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. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | Elsevier | |
dc.rights | info:eu-repo/semantics/embargoedAccess | es_AR |
dc.source | Food Hydrocolloids : 106037 (2020) | es_AR |
dc.subject | Carrots | eng |
dc.subject | Zanahoria | es_AR |
dc.subject | Pectins | eng |
dc.subject | Pectinas | es_AR |
dc.subject | Antioxidants | eng |
dc.subject | Antioxidantes | es_AR |
dc.subject | Stabilizers | eng |
dc.subject | Estabilizadores | es_AR |
dc.subject | Functional Foods | eng |
dc.subject | Alimentos Funcionales | es_AR |
dc.subject.other | Orange-colored Carrot Pectin | eng |
dc.subject.other | Pectina de Zanahoria de Color Naranja | es_AR |
dc.subject.other | Antioxidant Carrot Pectin | eng |
dc.subject.other | Pectina Antioxidante de Zanahoria | es_AR |
dc.subject.other | Chia Oil-in-water Emulsion | eng |
dc.subject.other | Emulsión de Aceite de Chía en Agua | es_AR |
dc.subject.other | Functional Food Additive | eng |
dc.subject.other | Aditivo Alimentario Auncional | es_AR |
dc.title | Carrot pectin enriched fraction as a functional additive: Antioxidant and gelling effects in a model spreadable chia oil-in-water emulsion | 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/acceptedVersion | es_AR |
dc.description.fil | Fil: Idrovo Encalada, Alondra M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias (ITAPROQ); 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 Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. | es_AR |
dc.description.fil | Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. | es_AR |
dc.description.fil | Fil: Rojas, Ana M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias (ITAPROQ); Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. | es_AR |
dc.description.fil | Fil: Fissore, Eliana N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias (ITAPROQ); Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. | es_AR |
dc.subtype | cientifico |
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