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

Autores
Idrovo Encalada, Alondra Mariela; Pérez, Carolina Daiana; Gerschenson, Lia Noemi; Rojas, Ana Maria Luisa; Fissore, Eliana Noemi
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Idrovo Encalada, Alondra Mariela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Pérez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Materia
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)
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/147614
Acceder
id CONICETDig_a0bad0a0130da3347b3a8d5108697098
oai_identifier_str oai:ri.conicet.gov.ar:11336/147614
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatmentIdrovo Encalada, Alondra MarielaPérez, Carolina DaianaGerschenson, Lia NoemiRojas, Ana Maria LuisaFissore, Eliana NoemiCALCIUM CROSSLINKED GELSCAROTENOIDSCARROT LEFTOVERCHEMICAL COMPOUNDSHEMICELLULASE (PUBCHEM CID: 9025-56-3)LUTEIN (PUBCHEM CID: 5281243)PECTIN (PUBCHEM CID: 441476)PECTIN-ENRICHED FRACTIONSULTRASOUND-INDUSTRIAL ENZYME-ASSISTED EXTRACTIONΑ-CAROTENE (PUBCHEM CID: 4369188)Α-TOCOPHEROL (PUBCHEM CID: 14985)Β-CAROTENE (PUBCHEM CID: 5280489)https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Misshapen 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.Fil: Idrovo Encalada, Alondra Mariela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaFil: Pérez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaFil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaFil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaAcademic Press Inc Elsevier Science2019-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/147614Idrovo 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; 640-6460023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643819305109info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.05.085info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:02:11Zoai:ri.conicet.gov.ar:11336/147614instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:02:11.546CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment
title Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment
spellingShingle Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment
Idrovo Encalada, Alondra Mariela
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)
title_short Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment
title_full Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment
title_fullStr Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment
title_full_unstemmed Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment
title_sort Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment
dc.creator.none.fl_str_mv Idrovo Encalada, Alondra Mariela
Pérez, Carolina Daiana
Gerschenson, Lia Noemi
Rojas, Ana Maria Luisa
Fissore, Eliana Noemi
author Idrovo Encalada, Alondra Mariela
author_facet Idrovo Encalada, Alondra Mariela
Pérez, Carolina Daiana
Gerschenson, Lia Noemi
Rojas, Ana Maria Luisa
Fissore, Eliana Noemi
author_role author
author2 Pérez, Carolina Daiana
Gerschenson, Lia Noemi
Rojas, Ana Maria Luisa
Fissore, Eliana Noemi
author2_role author
author
author
author
dc.subject.none.fl_str_mv 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)
topic 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)
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Idrovo Encalada, Alondra Mariela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Pérez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
description 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.
publishDate 2019
dc.date.none.fl_str_mv 2019-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/147614
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
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/147614
identifier_str_mv 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
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643819305109
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.05.085
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Press Inc Elsevier Science
publisher.none.fl_str_mv Academic Press Inc Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613822704254976
score 13.070432

Publicaciones similares