Carrot pectin enriched fraction as a functional additive: Antioxidant and gelling effects in a model spreadable chia oil-in-water emulsion

Autores
Idrovo Encalada, Alondra M.; Perez, Carolina Daiana; Rossetti, Luciana; Rojas, Ana M.; Fissore, Eliana N.
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
An orange-colored pectin-enriched fraction previously obtained from discarded carrots (CPEF; 42%-methylated, 14%-acetylated, 50% uronic acids) through high-power-ultrasound and bacterial hemicellulase, carrying carotenes, lutein, and α-tocopherol, was evaluated as a food additive for its capacity to stabilize a model spreadable 20:80 w/w chia-oil-in-water emulsion. The optimal formulation for physical stability after 45 days at 25 °C was first determined through a Box-Behnken design with three independent variables (CPEF and Tween 80 concentrations, and ultrasound-emulsifying time). The optimized CPEF emulsion constituted a calcium-crosslinked “weak-gel type” network formed by the contribution of oil droplets. During storage, its elastic modulus increased probably by CPEF adsorption at the interface. In the optimized emulsion, CPEF prevented oil-phase oxidation by the air-oxygen entrapped, through the 45 day storage (peroxide index: 7.6meq/kg oil-phase; TBARS: 6.0 mg MDA eq/kg oil-phase), based on the differential partition of antioxidants between the interior of the oil droplets (apolar carotenes) and the oil-water interface (more polar tocopherol), the latter formed by the nonionic Tween 80 emulsifier. Despite unfavorable conditions for the preservation of food systems (water activity = 0.979; pH 5.4; air-oxygen; 25 °C), the emulsion orange-color was highly stable during storage due to the stability of carotenoids. CPEF is thus a useful functional additive for food preservation.
Fil: Idrovo Encalada, Alondra M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias (ITAPROQ); Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Rojas, Ana M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias (ITAPROQ); Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Fissore, Eliana N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias (ITAPROQ); Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fuente
Food Hydrocolloids : 106037 (2020)
Materia
Carrots
Pectins
Antioxidants
Stabilizers
Functional Foods
Zanahoria
Pectinas
Antioxidantes
Estabilizadores
Alimentos Funcionales
Orange-colored Carrot Pectin
Antioxidant Carrot Pectin
Chia Oil-in-water Emulsion
Functional Food Additive
Pectina de Zanahoria de Color Naranja
Pectina Antioxidante de Zanahoria
Emulsión de Aceite de Chía en Agua
Aditivo Alimentario Auncional
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/7481
Acceder
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oai_identifier_str oai:localhost:20.500.12123/7481
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network_name_str INTA Digital (INTA)
spelling Carrot pectin enriched fraction as a functional additive: Antioxidant and gelling effects in a model spreadable chia oil-in-water emulsionIdrovo Encalada, Alondra M.Perez, Carolina DaianaRossetti, LucianaRojas, Ana M.Fissore, Eliana N.CarrotsPectinsAntioxidantsStabilizersFunctional FoodsZanahoriaPectinasAntioxidantesEstabilizadoresAlimentos FuncionalesOrange-colored Carrot PectinAntioxidant Carrot PectinChia Oil-in-water EmulsionFunctional Food AdditivePectina de Zanahoria de Color NaranjaPectina Antioxidante de ZanahoriaEmulsión de Aceite de Chía en AguaAditivo Alimentario AuncionalAn orange-colored pectin-enriched fraction previously obtained from discarded carrots (CPEF; 42%-methylated, 14%-acetylated, 50% uronic acids) through high-power-ultrasound and bacterial hemicellulase, carrying carotenes, lutein, and α-tocopherol, was evaluated as a food additive for its capacity to stabilize a model spreadable 20:80 w/w chia-oil-in-water emulsion. The optimal formulation for physical stability after 45 days at 25 °C was first determined through a Box-Behnken design with three independent variables (CPEF and Tween 80 concentrations, and ultrasound-emulsifying time). The optimized CPEF emulsion constituted a calcium-crosslinked “weak-gel type” network formed by the contribution of oil droplets. During storage, its elastic modulus increased probably by CPEF adsorption at the interface. In the optimized emulsion, CPEF prevented oil-phase oxidation by the air-oxygen entrapped, through the 45 day storage (peroxide index: 7.6meq/kg oil-phase; TBARS: 6.0 mg MDA eq/kg oil-phase), based on the differential partition of antioxidants between the interior of the oil droplets (apolar carotenes) and the oil-water interface (more polar tocopherol), the latter formed by the nonionic Tween 80 emulsifier. Despite unfavorable conditions for the preservation of food systems (water activity = 0.979; pH 5.4; air-oxygen; 25 °C), the emulsion orange-color was highly stable during storage due to the stability of carotenoids. CPEF is thus a useful functional additive for food preservation.Fil: Idrovo Encalada, Alondra M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias (ITAPROQ); Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.Fil: Rojas, Ana M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias (ITAPROQ); Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Fissore, Eliana N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias (ITAPROQ); Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Elsevierinfo:eu-repo/date/embargoEnd/2021-06-292020-06-29T13:18:51Z2020-06-29T13:18:51Z2020-05-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/7481https://www.sciencedirect.com/science/article/abs/pii/S0268005X193222340268-005X1873-7137https://doi.org/10.1016/j.foodhyd.2020.106037Food Hydrocolloids : 106037 (2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-11-13T08:46:35Zoai:localhost:20.500.12123/7481instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-11-13 08:46:36.103INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Carrot pectin enriched fraction as a functional additive: Antioxidant and gelling effects in a model spreadable chia oil-in-water emulsion
title Carrot pectin enriched fraction as a functional additive: Antioxidant and gelling effects in a model spreadable chia oil-in-water emulsion
spellingShingle Carrot pectin enriched fraction as a functional additive: Antioxidant and gelling effects in a model spreadable chia oil-in-water emulsion
Idrovo Encalada, Alondra M.
Carrots
Pectins
Antioxidants
Stabilizers
Functional Foods
Zanahoria
Pectinas
Antioxidantes
Estabilizadores
Alimentos Funcionales
Orange-colored Carrot Pectin
Antioxidant Carrot Pectin
Chia Oil-in-water Emulsion
Functional Food Additive
Pectina de Zanahoria de Color Naranja
Pectina Antioxidante de Zanahoria
Emulsión de Aceite de Chía en Agua
Aditivo Alimentario Auncional
title_short Carrot pectin enriched fraction as a functional additive: Antioxidant and gelling effects in a model spreadable chia oil-in-water emulsion
title_full Carrot pectin enriched fraction as a functional additive: Antioxidant and gelling effects in a model spreadable chia oil-in-water emulsion
title_fullStr Carrot pectin enriched fraction as a functional additive: Antioxidant and gelling effects in a model spreadable chia oil-in-water emulsion
title_full_unstemmed Carrot pectin enriched fraction as a functional additive: Antioxidant and gelling effects in a model spreadable chia oil-in-water emulsion
title_sort Carrot pectin enriched fraction as a functional additive: Antioxidant and gelling effects in a model spreadable chia oil-in-water emulsion
dc.creator.none.fl_str_mv Idrovo Encalada, Alondra M.
Perez, Carolina Daiana
Rossetti, Luciana
Rojas, Ana M.
Fissore, Eliana N.
author Idrovo Encalada, Alondra M.
author_facet Idrovo Encalada, Alondra M.
Perez, Carolina Daiana
Rossetti, Luciana
Rojas, Ana M.
Fissore, Eliana N.
author_role author
author2 Perez, Carolina Daiana
Rossetti, Luciana
Rojas, Ana M.
Fissore, Eliana N.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Carrots
Pectins
Antioxidants
Stabilizers
Functional Foods
Zanahoria
Pectinas
Antioxidantes
Estabilizadores
Alimentos Funcionales
Orange-colored Carrot Pectin
Antioxidant Carrot Pectin
Chia Oil-in-water Emulsion
Functional Food Additive
Pectina de Zanahoria de Color Naranja
Pectina Antioxidante de Zanahoria
Emulsión de Aceite de Chía en Agua
Aditivo Alimentario Auncional
topic Carrots
Pectins
Antioxidants
Stabilizers
Functional Foods
Zanahoria
Pectinas
Antioxidantes
Estabilizadores
Alimentos Funcionales
Orange-colored Carrot Pectin
Antioxidant Carrot Pectin
Chia Oil-in-water Emulsion
Functional Food Additive
Pectina de Zanahoria de Color Naranja
Pectina Antioxidante de Zanahoria
Emulsión de Aceite de Chía en Agua
Aditivo Alimentario Auncional
dc.description.none.fl_txt_mv An orange-colored pectin-enriched fraction previously obtained from discarded carrots (CPEF; 42%-methylated, 14%-acetylated, 50% uronic acids) through high-power-ultrasound and bacterial hemicellulase, carrying carotenes, lutein, and α-tocopherol, was evaluated as a food additive for its capacity to stabilize a model spreadable 20:80 w/w chia-oil-in-water emulsion. The optimal formulation for physical stability after 45 days at 25 °C was first determined through a Box-Behnken design with three independent variables (CPEF and Tween 80 concentrations, and ultrasound-emulsifying time). The optimized CPEF emulsion constituted a calcium-crosslinked “weak-gel type” network formed by the contribution of oil droplets. During storage, its elastic modulus increased probably by CPEF adsorption at the interface. In the optimized emulsion, CPEF prevented oil-phase oxidation by the air-oxygen entrapped, through the 45 day storage (peroxide index: 7.6meq/kg oil-phase; TBARS: 6.0 mg MDA eq/kg oil-phase), based on the differential partition of antioxidants between the interior of the oil droplets (apolar carotenes) and the oil-water interface (more polar tocopherol), the latter formed by the nonionic Tween 80 emulsifier. Despite unfavorable conditions for the preservation of food systems (water activity = 0.979; pH 5.4; air-oxygen; 25 °C), the emulsion orange-color was highly stable during storage due to the stability of carotenoids. CPEF is thus a useful functional additive for food preservation.
Fil: Idrovo Encalada, Alondra M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias (ITAPROQ); Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Rojas, Ana M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias (ITAPROQ); Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Fissore, Eliana N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias (ITAPROQ); Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
description An orange-colored pectin-enriched fraction previously obtained from discarded carrots (CPEF; 42%-methylated, 14%-acetylated, 50% uronic acids) through high-power-ultrasound and bacterial hemicellulase, carrying carotenes, lutein, and α-tocopherol, was evaluated as a food additive for its capacity to stabilize a model spreadable 20:80 w/w chia-oil-in-water emulsion. The optimal formulation for physical stability after 45 days at 25 °C was first determined through a Box-Behnken design with three independent variables (CPEF and Tween 80 concentrations, and ultrasound-emulsifying time). The optimized CPEF emulsion constituted a calcium-crosslinked “weak-gel type” network formed by the contribution of oil droplets. During storage, its elastic modulus increased probably by CPEF adsorption at the interface. In the optimized emulsion, CPEF prevented oil-phase oxidation by the air-oxygen entrapped, through the 45 day storage (peroxide index: 7.6meq/kg oil-phase; TBARS: 6.0 mg MDA eq/kg oil-phase), based on the differential partition of antioxidants between the interior of the oil droplets (apolar carotenes) and the oil-water interface (more polar tocopherol), the latter formed by the nonionic Tween 80 emulsifier. Despite unfavorable conditions for the preservation of food systems (water activity = 0.979; pH 5.4; air-oxygen; 25 °C), the emulsion orange-color was highly stable during storage due to the stability of carotenoids. CPEF is thus a useful functional additive for food preservation.
publishDate 2020
dc.date.none.fl_str_mv 2020-06-29T13:18:51Z
2020-06-29T13:18:51Z
2020-05-15
info:eu-repo/date/embargoEnd/2021-06-29
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 http://hdl.handle.net/20.500.12123/7481
https://www.sciencedirect.com/science/article/abs/pii/S0268005X19322234
0268-005X
1873-7137
https://doi.org/10.1016/j.foodhyd.2020.106037
url http://hdl.handle.net/20.500.12123/7481
https://www.sciencedirect.com/science/article/abs/pii/S0268005X19322234
https://doi.org/10.1016/j.foodhyd.2020.106037
identifier_str_mv 0268-005X
1873-7137
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Food Hydrocolloids : 106037 (2020)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.742515

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