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Artículo

Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment

Idrovo Encalada, Alondra MarielaIcon ; Pérez, Carolina DaianaIcon ; Gerschenson, Lia NoemiIcon ; Rojas, Ana Maria LuisaIcon ; Fissore, Eliana NoemiIcon
Fecha de publicación: 08/2019
Editorial: Academic Press Inc Elsevier Science
Revista: LWT - Food Science and Technology
ISSN: 0023-6438
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Otras Ingenierías y Tecnologías

Resumen

Misshapen carrots were upgraded as orange-colored pectin-enriched fractions (PEFs) useful as gelling agents and containing α- and β-carotenes, lutein, and α-tocopherol, by applying a green process consisting of an ultrasound (US) pretreatment (12.27 W/cm2 power intensity) followed by stirring in citrate buffer (pH 5.20) either without or with an industrial enzyme (fungal and bacterial hemicellulases, and cellulase) commercialized as baking improvers. PEFs showed uronic acid (UA) contents between 39 and 51% with low degree of methylesterification (DM, 37.2–48%), 11–22% degree of acetylation (DA), and a common molecular weight of 121,000–138,000 Da. The protein contents were 9.6–17.8%. Only the use of fungal hemicellulase produced per se higher yield of the PEF obtained (10.4%), in comparison to the non-US pretreated citrate buffer extracted pectins (6.9%). The US-pretreatment was the step that decisively produced high extractive yields (≈20%), while there was not additional contribution of industrial enzymes. However, enzymes permitted to obtain PEFs with different gel characteristics. US-pretreated PEFs at 2.00% w/v in water showed the best rheological performances, forming calcium-crosslinked true gels, more structured and with higher elastic (G’) modulus than non-US pretreated isolated fractions, one of which did not gel, being then useful as functional additives for food formulation.
Palabras clave: CALCIUM CROSSLINKED GELS , CAROTENOIDS , CARROT LEFTOVER , CHEMICAL COMPOUNDS , HEMICELLULASE (PUBCHEM CID: 9025-56-3) , LUTEIN (PUBCHEM CID: 5281243) , PECTIN (PUBCHEM CID: 441476) , PECTIN-ENRICHED FRACTIONS , ULTRASOUND-INDUSTRIAL ENZYME-ASSISTED EXTRACTION , Α-CAROTENE (PUBCHEM CID: 4369188) , Α-TOCOPHEROL (PUBCHEM CID: 14985) , Β-CAROTENE (PUBCHEM CID: 5280489)
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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/11336/147614
URL: https://www.sciencedirect.com/science/article/pii/S0023643819305109
DOI: https://doi.org/10.1016/j.lwt.2019.05.085
Colecciones
Articulos(ITAPROQ)
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Citación
Idrovo Encalada, Alondra Mariela; Pérez, Carolina Daiana; Gerschenson, Lia Noemi; Rojas, Ana Maria Luisa; Fissore, Eliana Noemi; Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment; Academic Press Inc Elsevier Science; LWT - Food Science and Technology; 111; 8-2019; 640-646
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