期刊
FOOD CHEMISTRY
卷 289, 期 -, 页码 453-460出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.03.078
关键词
Carrot residues; Antioxidant pectin enriched fractions; Ultrasound-enzyme extraction; Cellulase; Hemicellulase; Carotenoids; Gelling
资金
- University of Buenos Aires [20020130100553BA]
- ANPCyT [PICT 2013-2088, PICT 2015-2109]
- INTA [9.2013.5.39-2189398, PNPA 1126044]
Carrot residues were upgraded as pectin-enriched fractions (PEFs) useful for functional food formulation due to co-extracted antioxidants (alpha- and beta-carotenes, lutein, alpha-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 degrees 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.
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