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Artículo

Antioxidant pectins from eggplant (Solanum melongena) fruit exocarp, calyx and flesh isolated through high-power ultrasound and sodium carbonate

Higuera Coelho, Ricardo AlejandroIcon ; Basanta, Maria FlorenciaIcon ; Rossetti, Luciana; Pérez, Carolina DaianaIcon ; Rojas, Ana Maria LuisaIcon ; Fissore, Eliana NoemiIcon
Fecha de publicación: 06/2023
Editorial: Elsevier
Revista: Food Chemistry
ISSN: 0308-8146
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

Dried and milled eggplant fruit peel and calyces (PC) and mesocarp, placenta and core (Mes) were utilized as natural sources of valuable chemicals. Pectins were extracted with 0.1 M Na2CO3 (1 h; 23 °C). A high-power ultrasound (US) pretreatment (10 min net time; 12.76 W/cm2 power intensity) in 10:200 (g/mL) powder:water ratio led to the lowest solvent and energy consumptions after the subsequent 0.1 M Na2CO3 stirring, permitting the highest recoveries of uronic acid (UA) from PC and Mes (80.25 and 93.8 %, respectively). Homogalacturonans (>65 % w/w UA) of low degree of methylesterification, of acetylation, and 90,214–138,184 Da molecular weights with low polydispersity (≈1.32–1.40) were obtained. They included released ferulate (≈3.5 mg/100 g) esterified pectins. Antioxidants (caffeoylquinic acid, putrescine and spermidine derivatives, β-carotene, lutein) gave additional technological value to their thickening effect as pectins protected tryptophan, tyrosine, alkyl side chains and sulfhydryl of skim milk proteins from UV-C photo-oxidation.
Palabras clave: AGRO-INDUSTRIAL EGGPLANT DISCARDS , ANTIOXIDANT PECTINS , CAROTENOIDS , HIGH-POWER ULTRASOUND , POLYPHENOLS , SKIM MILK PROTEIN PHOTO-OXIDATION
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info:eu-repo/semantics/restrictedAccess 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/11336/219975
URL: https://www.sciencedirect.com/science/article/abs/pii/S0308814623001632
DOI: http://dx.doi.org/10.1016/j.foodchem.2023.135547
Colecciones
Articulos(CCT - MAR DEL PLATA)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MAR DEL PLATA
Articulos(ITAPROQ)
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Citación
Higuera Coelho, Ricardo Alejandro; Basanta, Maria Florencia; Rossetti, Luciana; Pérez, Carolina Daiana; Rojas, Ana Maria Luisa; et al.; Antioxidant pectins from eggplant (Solanum melongena) fruit exocarp, calyx and flesh isolated through high-power ultrasound and sodium carbonate; Elsevier; Food Chemistry; 412; 6-2023; 1-10
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