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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| Autores principales: | Encalada, A.M.I., Pérez, C.D., Flores, S.K., Rossetti, L., Fissore, E.N., Rojas, A.M. |
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| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_03088146_v289_n_p453_Encalada |
| Aporte de: |
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