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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 [ver mas...]
dc.contributor.authorIdrovo Encalada, Alondra M.
dc.contributor.authorPerez, Carolina Daiana
dc.contributor.authorRossetti, Luciana
dc.contributor.authorRojas, Ana M.
dc.contributor.authorFissore, Eliana N.
dc.dateinfo:eu-repo/date/embargoEnd/2021-06-29
dc.date.accessioned2020-06-29T13:18:51Z
dc.date.available2020-06-29T13:18:51Z
dc.date.issued2020-05-15
dc.identifier.issn0268-005X
dc.identifier.issn1873-7137
dc.identifier.otherhttps://doi.org/10.1016/j.foodhyd.2020.106037
dc.identifier.urihttp://hdl.handle.net/20.500.12123/7481
dc.identifier.urihttps://www.sciencedirect.com/science/article/abs/pii/S0268005X19322234
dc.description.abstractAn 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.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevier
dc.rightsinfo:eu-repo/semantics/embargoedAccesses_AR
dc.sourceFood Hydrocolloids : 106037 (2020)es_AR
dc.subjectCarrotseng
dc.subjectZanahoriaes_AR
dc.subjectPectinseng
dc.subjectPectinases_AR
dc.subjectAntioxidantseng
dc.subjectAntioxidanteses_AR
dc.subjectStabilizerseng
dc.subjectEstabilizadoreses_AR
dc.subjectFunctional Foodseng
dc.subjectAlimentos Funcionaleses_AR
dc.subject.otherOrange-colored Carrot Pectineng
dc.subject.otherPectina de Zanahoria de Color Naranjaes_AR
dc.subject.otherAntioxidant Carrot Pectineng
dc.subject.otherPectina Antioxidante de Zanahoriaes_AR
dc.subject.otherChia Oil-in-water Emulsioneng
dc.subject.otherEmulsión de Aceite de Chía en Aguaes_AR
dc.subject.otherFunctional Food Additiveeng
dc.subject.otherAditivo Alimentario Auncionales_AR
dc.titleCarrot pectin enriched fraction as a functional additive: Antioxidant and gelling effects in a model spreadable chia oil-in-water emulsiones_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/acceptedVersiones_AR
dc.description.filFil: 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.filFil: 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.filFil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.es_AR
dc.description.filFil: 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.filFil: 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.subtypecientifico


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