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Artículo

High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.)

Idrovo Encalada, Alondra MarielaIcon ; Pérez, Carolina DaianaIcon ; Alzate Calderón, Paola CarolinaIcon ; Zukowski, Enzo FernandoIcon ; Gerschenson, Lia NoemiIcon ; Rojas, Ana Maria LuisaIcon ; Fissore, Eliana NoemiIcon
Fecha de publicación: 09/2019
Editorial: Elsevier
Revista: Journal of Food Engineering
ISSN: 0260-8774
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Otras Ingenierías y Tecnologías

Resumen

A useful pectin-enriched fraction (PEF) extracted through high-power-ultrasound (HPUS) pretreatment and sodium carbonate was efficiently obtained from discarded carrots. Formerly, the effect of HPUS-power intensity and time (A: 40 min-2.08 W/cm 2 ; B-E: 5–20 min ≈ 10 W/cm 2 ) on carrot powder (CP) used for PEF-isolation, was investigated. Reducing carbohydrates-, cell-wall neutral sugars- (NS), uronic acids- (UA) of pectins, and protein releases increased with HPUS-energy. CP had antioxidant capacity, containing α- and β-carotene, lutein, α-tocopherol. Only HPUS B-E treatments (≈10 W/cm 2 ) were capable to produce matrix disruption, promoting polymers’ release. CP pretreated through selected E-treatment (20 min; ≈10 W/cm 2 ) followed by 0.1M-Na 2 CO 3 (1 h-stirring) extracted the whole pectin content of CP (UA = 14.0%). PEFs were orange, with co-extracted antioxidants. More substituted (1.27 NS/UA ratio) three lower molecular weights’ components of HPUS-PEF produced higher Newtonian viscosity before shear-thinning, and calcium-crosslinked gels with lower elastic modulus (G’ = 12Pa). Sustainable HPUS/Na 2 CO 3 method isolated efficiently an antioxidants-carrying PEF useful as functional food additive.
Palabras clave: ALPHA-TOCOPHEROL , CALCIUM-CROSSLINKED GELS , CAROTENES , DISCARDED CARROTS , POWER INTENSITY , ULTRASOUND-EXTRACTED PECTIN-FRACTION
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/147371
URL: https://linkinghub.elsevier.com/retrieve/pii/S0260877419300998
DOI: https://doi.org/10.1016/j.jfoodeng.2019.03.007
Colecciones
Articulos(ITAPROQ)
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Citación
Idrovo Encalada, Alondra Mariela; Pérez, Carolina Daiana; Alzate Calderón, Paola Carolina; Zukowski, Enzo Fernando; Gerschenson, Lia Noemi; et al.; High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.); Elsevier; Journal of Food Engineering; 256; 9-2019; 28-36
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