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.
Formato: JOUR
Materias:
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
Hemicellulases
Pubchem
Extraction
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_03088146_v289_n_p453_Encalada
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_03088146_v289_n_p453_Encalada
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spelling todo:paper_03088146_v289_n_p453_Encalada2023-10-03T15:22:57Z Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction Encalada, A.M.I. Pérez, C.D. Flores, S.K. Rossetti, L. Fissore, E.N. Rojas, A.M. 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 JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
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
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
format JOUR
author Encalada, A.M.I.
Pérez, C.D.
Flores, S.K.
Rossetti, L.
Fissore, E.N.
Rojas, A.M.
author_facet Encalada, A.M.I.
Pérez, C.D.
Flores, S.K.
Rossetti, L.
Fissore, E.N.
Rojas, A.M.
author_sort Encalada, A.M.I.
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
url http://hdl.handle.net/20.500.12110/paper_03088146_v289_n_p453_Encalada
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AT perezcd antioxidantpectinenrichedfractionsobtainedfromdiscardedcarrotsdaucuscarotalbyultrasoundenzymeassistedextraction
AT floressk antioxidantpectinenrichedfractionsobtainedfromdiscardedcarrotsdaucuscarotalbyultrasoundenzymeassistedextraction
AT rossettil antioxidantpectinenrichedfractionsobtainedfromdiscardedcarrotsdaucuscarotalbyultrasoundenzymeassistedextraction
AT fissoreen antioxidantpectinenrichedfractionsobtainedfromdiscardedcarrotsdaucuscarotalbyultrasoundenzymeassistedextraction
AT rojasam antioxidantpectinenrichedfractionsobtainedfromdiscardedcarrotsdaucuscarotalbyultrasoundenzymeassistedextraction
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