Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction.
Food Chem
; 289: 453-460, 2019 Aug 15.
Article
em En
| MEDLINE
| ID: mdl-30955636
Carrot residues were upgraded as pectin-enriched fractions (PEFs) useful for functional food formulation due to co-extracted antioxidants (α- and ß-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 (12.27â¯W/cm2: 20â¯kHz, 80% amplitude, 20â¯min) and a subsequent digestion (5â¯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.
Palavras-chave
Antioxidant pectin enriched fractions; Carotenoids; Carrot residues; Cellulase; Gelling; Hemicellulase; Ultrasound-enzyme extraction; lutein (PubChem CID: 5281243); pectin (PubChem CID: 441476).; α-carotene (PubChem CID: 4369188); α-tocopherol (PubChem CID: 14985); ß-carotene (PubChem CID: 5280489)
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Pectinas
/
Daucus carota
/
Antioxidantes
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2019
Tipo de documento:
Article
País de afiliação:
Argentina
País de publicação:
Reino Unido