High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.)
- Autores
- Idrovo Encalada, Alondra Mariela; Perez, Carolina Daiana; Alzate Calderón, Paola; Zukowski, Enzo; Gerschenson, Lia Noemi; Rojas, Ana Maria Luisa; Fissore, Eliana Noemi
- Año de publicación
- 2019
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión aceptada
- Descripción
- A useful pectin-enriched fraction (PEF) extracted through high-power-ultrasound (HPUS) pretreatment and sodium carbonate was efficiently obtained from discarded carrots. Formerly, the effect of HPUS-power intensity and time (A: 40 min-2.08 W/cm2; B-E: 5–20 min ≈ 10 W/cm2) on carrot powder (CP) used for PEF-isolation, was investigated. Reducing carbohydrates-, cell-wall neutral sugars- (NS), uronic acids- (UA) of pectins, and protein releases increased with HPUS-energy. CP had antioxidant capacity, containing α- and β-carotene, lutein, α-tocopherol. Only HPUS B-E treatments (≈10 W/cm2) were capable to produce matrix disruption, promoting polymers' release. CP pretreated through selected E-treatment (20 min; ≈10 W/cm2) followed by 0.1M-Na2CO3 (1 h-stirring) extracted the whole pectin content of CP (UA = 14.0%). PEFs were orange, with co-extracted antioxidants. More substituted (1.27 NS/UA ratio) three lower molecular weights' components of HPUS-PEF produced higher Newtonian viscosity before shear-thinning, and calcium-crosslinked gels with lower elastic modulus (G’ = 12Pa). Sustainable HPUS/Na2CO3 method isolated efficiently an antioxidants-carrying PEF useful as functional food additive.
Instituto de Tecnología de Alimentos
Fil: Idrovo Encalada, Alondra Mariela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Alzate Calderón, Paola. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Zukowski, Enzo. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Agencia Nacional de Promoción Científica y Tecnológica, Argentina
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina - Fuente
- Journal of Food Engineering Available online 11 March 2019
- Materia
-
Zanahoria
Daucus Carota
Pectinas
Antioxidantes
Tratamiento con Ultrasonido
Carótenos
Carrots
Pectins
Antioxidants
Ultrasonic Treatment
Carotenes - Nivel de accesibilidad
- acceso restringido
- Condiciones de uso
- Repositorio
.jpg)
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/4636
Ver los metadatos del registro completo
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High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.)Idrovo Encalada, Alondra MarielaPerez, Carolina DaianaAlzate Calderón, PaolaZukowski, EnzoGerschenson, Lia NoemiRojas, Ana Maria LuisaFissore, Eliana NoemiZanahoriaDaucus CarotaPectinasAntioxidantesTratamiento con UltrasonidoCarótenosCarrotsPectinsAntioxidantsUltrasonic TreatmentCarotenesA useful pectin-enriched fraction (PEF) extracted through high-power-ultrasound (HPUS) pretreatment and sodium carbonate was efficiently obtained from discarded carrots. Formerly, the effect of HPUS-power intensity and time (A: 40 min-2.08 W/cm2; B-E: 5–20 min ≈ 10 W/cm2) on carrot powder (CP) used for PEF-isolation, was investigated. Reducing carbohydrates-, cell-wall neutral sugars- (NS), uronic acids- (UA) of pectins, and protein releases increased with HPUS-energy. CP had antioxidant capacity, containing α- and β-carotene, lutein, α-tocopherol. Only HPUS B-E treatments (≈10 W/cm2) were capable to produce matrix disruption, promoting polymers' release. CP pretreated through selected E-treatment (20 min; ≈10 W/cm2) followed by 0.1M-Na2CO3 (1 h-stirring) extracted the whole pectin content of CP (UA = 14.0%). PEFs were orange, with co-extracted antioxidants. More substituted (1.27 NS/UA ratio) three lower molecular weights' components of HPUS-PEF produced higher Newtonian viscosity before shear-thinning, and calcium-crosslinked gels with lower elastic modulus (G’ = 12Pa). Sustainable HPUS/Na2CO3 method isolated efficiently an antioxidants-carrying PEF useful as functional food additive.Instituto de Tecnología de AlimentosFil: Idrovo Encalada, Alondra Mariela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Alzate Calderón, Paola. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Zukowski, Enzo. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Agencia Nacional de Promoción Científica y Tecnológica, ArgentinaFil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevierinfo:eu-repo/date/embargoEnd/2020-03-182019-03-18T14:09:36Z2019-03-18T14:09:36Z2019-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0260877419300998http://hdl.handle.net/20.500.12123/46360260-8774https://doi.org/10.1016/j.jfoodeng.2019.03.007Journal of Food Engineering Available online 11 March 2019reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:36Zoai:localhost:20.500.12123/4636instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:36.595INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
| dc.title.none.fl_str_mv |
High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.) |
| title |
High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.) |
| spellingShingle |
High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.) Idrovo Encalada, Alondra Mariela Zanahoria Daucus Carota Pectinas Antioxidantes Tratamiento con Ultrasonido Carótenos Carrots Pectins Antioxidants Ultrasonic Treatment Carotenes |
| title_short |
High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.) |
| title_full |
High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.) |
| title_fullStr |
High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.) |
| title_full_unstemmed |
High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.) |
| title_sort |
High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.) |
| dc.creator.none.fl_str_mv |
Idrovo Encalada, Alondra Mariela Perez, Carolina Daiana Alzate Calderón, Paola Zukowski, Enzo Gerschenson, Lia Noemi Rojas, Ana Maria Luisa Fissore, Eliana Noemi |
| author |
Idrovo Encalada, Alondra Mariela |
| author_facet |
Idrovo Encalada, Alondra Mariela Perez, Carolina Daiana Alzate Calderón, Paola Zukowski, Enzo Gerschenson, Lia Noemi Rojas, Ana Maria Luisa Fissore, Eliana Noemi |
| author_role |
author |
| author2 |
Perez, Carolina Daiana Alzate Calderón, Paola Zukowski, Enzo Gerschenson, Lia Noemi Rojas, Ana Maria Luisa Fissore, Eliana Noemi |
| author2_role |
author author author author author author |
| dc.subject.none.fl_str_mv |
Zanahoria Daucus Carota Pectinas Antioxidantes Tratamiento con Ultrasonido Carótenos Carrots Pectins Antioxidants Ultrasonic Treatment Carotenes |
| topic |
Zanahoria Daucus Carota Pectinas Antioxidantes Tratamiento con Ultrasonido Carótenos Carrots Pectins Antioxidants Ultrasonic Treatment Carotenes |
| dc.description.none.fl_txt_mv |
A useful pectin-enriched fraction (PEF) extracted through high-power-ultrasound (HPUS) pretreatment and sodium carbonate was efficiently obtained from discarded carrots. Formerly, the effect of HPUS-power intensity and time (A: 40 min-2.08 W/cm2; B-E: 5–20 min ≈ 10 W/cm2) on carrot powder (CP) used for PEF-isolation, was investigated. Reducing carbohydrates-, cell-wall neutral sugars- (NS), uronic acids- (UA) of pectins, and protein releases increased with HPUS-energy. CP had antioxidant capacity, containing α- and β-carotene, lutein, α-tocopherol. Only HPUS B-E treatments (≈10 W/cm2) were capable to produce matrix disruption, promoting polymers' release. CP pretreated through selected E-treatment (20 min; ≈10 W/cm2) followed by 0.1M-Na2CO3 (1 h-stirring) extracted the whole pectin content of CP (UA = 14.0%). PEFs were orange, with co-extracted antioxidants. More substituted (1.27 NS/UA ratio) three lower molecular weights' components of HPUS-PEF produced higher Newtonian viscosity before shear-thinning, and calcium-crosslinked gels with lower elastic modulus (G’ = 12Pa). Sustainable HPUS/Na2CO3 method isolated efficiently an antioxidants-carrying PEF useful as functional food additive. Instituto de Tecnología de Alimentos Fil: Idrovo Encalada, Alondra Mariela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Alzate Calderón, Paola. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Zukowski, Enzo. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Agencia Nacional de Promoción Científica y Tecnológica, Argentina Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina |
| description |
A useful pectin-enriched fraction (PEF) extracted through high-power-ultrasound (HPUS) pretreatment and sodium carbonate was efficiently obtained from discarded carrots. Formerly, the effect of HPUS-power intensity and time (A: 40 min-2.08 W/cm2; B-E: 5–20 min ≈ 10 W/cm2) on carrot powder (CP) used for PEF-isolation, was investigated. Reducing carbohydrates-, cell-wall neutral sugars- (NS), uronic acids- (UA) of pectins, and protein releases increased with HPUS-energy. CP had antioxidant capacity, containing α- and β-carotene, lutein, α-tocopherol. Only HPUS B-E treatments (≈10 W/cm2) were capable to produce matrix disruption, promoting polymers' release. CP pretreated through selected E-treatment (20 min; ≈10 W/cm2) followed by 0.1M-Na2CO3 (1 h-stirring) extracted the whole pectin content of CP (UA = 14.0%). PEFs were orange, with co-extracted antioxidants. More substituted (1.27 NS/UA ratio) three lower molecular weights' components of HPUS-PEF produced higher Newtonian viscosity before shear-thinning, and calcium-crosslinked gels with lower elastic modulus (G’ = 12Pa). Sustainable HPUS/Na2CO3 method isolated efficiently an antioxidants-carrying PEF useful as functional food additive. |
| publishDate |
2019 |
| dc.date.none.fl_str_mv |
2019-03-18T14:09:36Z 2019-03-18T14:09:36Z 2019-03 info:eu-repo/date/embargoEnd/2020-03-18 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
| format |
article |
| status_str |
acceptedVersion |
| dc.identifier.none.fl_str_mv |
https://www.sciencedirect.com/science/article/pii/S0260877419300998 http://hdl.handle.net/20.500.12123/4636 0260-8774 https://doi.org/10.1016/j.jfoodeng.2019.03.007 |
| url |
https://www.sciencedirect.com/science/article/pii/S0260877419300998 http://hdl.handle.net/20.500.12123/4636 https://doi.org/10.1016/j.jfoodeng.2019.03.007 |
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0260-8774 |
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eng |
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eng |
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restrictedAccess |
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application/pdf |
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Elsevier |
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Elsevier |
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Journal of Food Engineering Available online 11 March 2019 reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria |
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Instituto Nacional de Tecnología Agropecuaria |
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INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria |
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tripaldi.nicolas@inta.gob.ar |
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