Artículo

Encalada, A.M.I.; Pérez, C.D.; Flores, S.K.; Rossetti, L.; Fissore, E.N.; Rojas, A.M."Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction" (2019) Food Chemistry. 289:453-460
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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/cm 2 : 20 kHz, 80% amplitude, 20 min) and a subsequent digestion (5 h-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. © 2019 Elsevier Ltd

Registro:

Documento: Artículo
Título:Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction
Autor:Encalada, A.M.I.; Pérez, C.D.; Flores, S.K.; Rossetti, L.; Fissore, E.N.; Rojas, A.M.
Filiación:Departamento de Industrias, ITAPROQ (CONICET-UBA), Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, Buenos Aires, C1428BGA, Argentina
Instituto de Tecnología de Alimentos (ITA), Instituto Nacional de Tecnología Agropecuaria (INTA), CC-77, Morón, Province of Buenos Aires B1708WAB, Argentina
Palabras clave:Antioxidant pectin enriched fractions; Carotenoids; Carrot residues; Cellulase; Gelling; Hemicellulase; lutein (PubChem CID: 5281243); pectin (PubChem CID: 441476).; Ultrasound-enzyme extraction; α-carotene (PubChem CID: 4369188); α-tocopherol (PubChem CID: 14985); β-carotene (PubChem CID: 5280489); Additives; Antioxidants; Enzymes; Gelation; Ultrasonics; Carotenoids; Carrot residues; Cellulase; Gelling; Hemicellulases; Pubchem; Extraction
Año:2019
Volumen:289
Página de inicio:453
Página de fin:460
DOI: http://dx.doi.org/10.1016/j.foodchem.2019.03.078
Handle:http://hdl.handle.net/20.500.12110/paper_03088146_v289_n_p453_Encalada
Título revista:Food Chemistry
Título revista abreviado:Food Chem.
ISSN:03088146
CODEN:FOCHD
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v289_n_p453_Encalada

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Citas:

---------- APA ----------
Encalada, A.M.I., Pérez, C.D., Flores, S.K., Rossetti, L., Fissore, E.N. & Rojas, A.M. (2019) . Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction. Food Chemistry, 289, 453-460.
http://dx.doi.org/10.1016/j.foodchem.2019.03.078
---------- CHICAGO ----------
Encalada, A.M.I., Pérez, C.D., Flores, S.K., Rossetti, L., Fissore, E.N., Rojas, A.M. "Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction" . Food Chemistry 289 (2019) : 453-460.
http://dx.doi.org/10.1016/j.foodchem.2019.03.078
---------- MLA ----------
Encalada, A.M.I., Pérez, C.D., Flores, S.K., Rossetti, L., Fissore, E.N., Rojas, A.M. "Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction" . Food Chemistry, vol. 289, 2019, pp. 453-460.
http://dx.doi.org/10.1016/j.foodchem.2019.03.078
---------- VANCOUVER ----------
Encalada, A.M.I., Pérez, C.D., Flores, S.K., Rossetti, L., Fissore, E.N., Rojas, A.M. Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction. Food Chem. 2019;289:453-460.
http://dx.doi.org/10.1016/j.foodchem.2019.03.078