Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction
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 sustainabilit...
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2019
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v289_n_p453_Encalada http://hdl.handle.net/20.500.12110/paper_03088146_v289_n_p453_Encalada |
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paper:paper_03088146_v289_n_p453_Encalada2023-06-08T15:31:45Z Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction 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 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 2019 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v289_n_p453_Encalada http://hdl.handle.net/20.500.12110/paper_03088146_v289_n_p453_Encalada |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
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 |
| spellingShingle |
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 Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction |
| topic_facet |
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 |
| description |
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 |
| title |
Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction |
| title_short |
Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction |
| title_full |
Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction |
| title_fullStr |
Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction |
| title_full_unstemmed |
Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction |
| title_sort |
antioxidant pectin enriched fractions obtained from discarded carrots (daucus carota l.) by ultrasound-enzyme assisted extraction |
| publishDate |
2019 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v289_n_p453_Encalada http://hdl.handle.net/20.500.12110/paper_03088146_v289_n_p453_Encalada |
| _version_ |
1768544040615149568 |