Artículo

El editor solo permite decargar el artículo en su versión post-print desde el repositorio. Por favor, si usted posee dicha versión, enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

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/cm 2 ; B-E: 5–20 min ≈ 10 W/cm 2 ) 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/cm 2 ) were capable to produce matrix disruption, promoting polymers’ release. CP pretreated through selected E-treatment (20 min; ≈10 W/cm 2 ) followed by 0.1M-Na 2 CO 3 (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/Na 2 CO 3 method isolated efficiently an antioxidants-carrying PEF useful as functional food additive. © 2019 Elsevier Ltd

Registro:

Documento: Artículo
Título:High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.)
Autor:Idrovo Encalada, A.M.; Pérez, C.D.; Calderón, P.A.; Zukowski, E.; Gerschenson, L.N.; Rojas, A.M.; Fissore, E.N.
Filiación:Departamento de Industrias, ITAPROQ (CONICET-UBA), Facultad de Ciencias Exactas y Naturales, University of Buenos Aires (UBA), Ciudad Universitaria, Buenos Aires, C1428BGA, Argentina
Instituto de Tecnología de Alimentos (ITA), Instituto Nacional de Tecnología Agropecuaria (INTA), CC-77, B1708WAB-Morón, Province of Buenos Aires, Argentina
Fellow and Member of the National Research Council (CONICET), Argentina
Member of the National Research Council (CONICET), Argentina
Fellow of Agencia Nacional de Promoción Científica y Tecnológica, Argentina
Palabras clave:Alpha-tocopherol; Calcium-crosslinked gels; Carotenes; Discarded carrots; Power intensity; Ultrasound-extracted pectin-fraction; Electric sparks; Shear thinning; Sodium Carbonate; Sodium compounds; Ultrasonics; Alpha-tocopherol; Carotenes; Cross-linked gels; Discarded carrots; Power intensity; Antioxidants
Año:2019
Volumen:256
Página de inicio:28
Página de fin:36
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2019.03.007
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v256_n_p28_IdrovoEncalada

Referencias:

  • Bagherian, H., Ashtiani, F.Z., Fouladitajar, A., Mohtashamy, M., Comparisons between conventional, microwave-and ultrasound-assisted methods for extraction of pectin from grapefruit (2011) Chem. Eng. Process Process Intensif., 50, pp. 1237-1243
  • Basanta, M.F., de Escalada Pla, M.F., Stortz, C.A., Rojas, A.M., Chemical and functional properties of cell wall polymers from two cherry varieties at two developmental stages (2013) Carbohydr. Polym., 92, pp. 830-841
  • Basanta, M.F., de Escalada Pla, M.F., Raffo, M.D., Stortz, C.A., Rojas, A.M., Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients (2014) J. Food Eng., 126, pp. 149-155
  • Chan, S.Y., Choo, W.S., Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks (2013) Food Chem., 141 (4), pp. 3752-3758
  • Chantaro, P., Devahastin, S., Chiewchan, N., Production of antioxidant high dietary fiber powder from carrot peels (2008) LWT Food Sci. Techn., 41, pp. 1987-1994
  • Dansa, A.M., Bougardt, F., Nocera, P., Perfil del mercado de zanahoria (2017), https://www.agroindustria.gob.ar/sitio/areas/ss_mercados_agropecuarios/areas/hortalizas/_archivos/000030_Informes/000996_Perfil%20del%20Mercado%20de%20Zanahoria%202017.pdf, Ministerio de Agroindustria, Presidencia de la Nacion (Accessed 25 August 2018); do Nascimento, G.E., Simas-Tosin, F.F., Iacomini, M., Gorin, P.A.J., Cordeiro, L.M.C., Rheological behavior of high methoxyl pectin from the pulp of tamarillo fruit (Solanum betaceum) (2016) Carbohydr. Polym., 139, pp. 125-130
  • 2018. Food and Agriculture Organization (2014), http://www.fao.org/platform-food-loss-waste/background/es/, (Accessed 2 September 2018); Fernández Farrés, I., Norton, I.T., Formation kinetics and rheology of alginate fluid gels produced by in-situ calcium release (2014) Food Hydrocol., 40, pp. 76-84
  • Fissore, E.N., Ponce, N.M.A., Stortz, C.A., Rojas, A.M., Gerschenson, L.N., Characterization of fiber obtained from pumpkin (Cucumis moschata, Duch.) mesocarp through enzymatic treatment (2007) Food Sci. Technol. Int., 16 (1), pp. 1-7
  • Fry, S.C., Cross-linking of matrix polymers in the growing cell walls of angiosperms (1986) Annu. Rev. Plant Physiol., 37, pp. 165-186
  • Gaviola, J.C., El Cultivo de la Zanahoria (2013) Manual de producción de Zanahoria, pp. 1-26. , https://inta.gob.ar/sites/default/files/script-tmp-inta_-_cap_1__el_cultivo_de_la_zanahoria.pdf, J.C. Gaviola Publicaciones Regionales INTA La Consulta, Mendoza, Argentina (Accessed 4 August 2018)
  • Hosseini, S.S., Khodaiyan, F., Yarmand, M.S., Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties (2016) Carbohydr. Polym., 140, pp. 59-65
  • Idrovo Encalada, A.M., Basanta, M.F., Fissore, E.N., De'Nobili, M.D., Rojas, A.M., Carrot fiber (CF) composite films for antioxidant preservation: particle size effect (2016) Carbohydr. Polym., 136, pp. 1041-1051
  • Jafari, F., Khodaiyan, F., Kiani, H., Hosseini, S.S., Pectin from carrot pomace: optimization of extraction and physicochemical properties (2017) Carbohydr. Polym., 157, pp. 1315-1322
  • Koh, T.H., Melton, L.D., Ripening-related changes in cell wall polysaccharides of strawberry cortical and pith tissues (2002) Postharvest Biol. Technol., 26, pp. 23-33
  • Labuza, T.P., McNally, L., Gallagher, D., Hawkes, J., Hurtado, F., Stability of intermediate moisture foods. 1. Lipid oxidation (1972) J. Food Sci., 37, pp. 154-159
  • Lee, M.W., Hung, C.L., Cheng, J.C., Wang, Y.J., A new anti-adhesion film synthesized from polygalacturonic acid with 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide crosslinker (2005) Biomaterials, 26, pp. 3793-3799
  • Lowry, O.H., Rosebrough, N.J., Farr, A.L., Randall, R.J., Protein measurement with the Folin phenol reagent (1951) J. Biol. Chem., 193 (1), pp. 265-275
  • Mamvura, T.A., Iyuke, S.E., Paterson, A.E., Energy changes during use of high-power ultrasound on food grade surfaces (2018) S. Afr. J. Chem. Eng., 25, pp. 62-73
  • Marić, M., Ninčević, A., Zhu, Z., Barba, F., Brnčić, M., Rimac, S., An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: ultrasound-, microwaves-, and enzyme-assisted extraction (2018) Trends Food Sci. Technol., 76, pp. 28-37
  • Munarin, F., Bozzini, S., Visai, L., Tanzi, M.C., Petrini, P., Sterilization treatments on polysaccharides: effects and side effects on pectin (2013) Food Hydrocol., 31 (1), pp. 74-84
  • Ng, A., Parr, A.J., Ingham, L.M., Rigby, N.M., Waldron, K.M., Cell wall chemistry of carrots (Daucus carota cv. Amstrong) during maturation and storage (1998) J. Agric. Food Chem., 46, pp. 2933-2939
  • Petkowicz, C.L.O., Vriesmann, L.C., Williams, P.A., Pectins from food waste: extraction, characterization and properties of watermelon rind pectin (2017) Food Hydrocol., 65, pp. 57-67
  • Rossetti, L., Langman, L., Grigioni, G.M., Biolatto, A., Sancho, A.M., Comerón, E., Descalzo, A.M., Antioxidant status and odor profile in milk from silage or alfalfa-fed cows (2010) Aust. J. Dairy Technol., 65, pp. 3-9
  • Santos, H.M., Lodeiro, C., Capelo-Martínez, J.L., The power of ultrasound (2009) Ultrasound in Chemistry: Analytical Applications, pp. 1-10. , J.L. Capelo-Martínez Wiley VCH Weinheim
  • Scheller, H.V., Ulvskov, P., Hemicelluloses (2010) Ann. Rev.Plant Biol., 61, pp. 263-289
  • Szymańska-Chargot, M., Chylińska, M., Gdula, K., Kozioł, A., Zdunek, A., Isolation and characterization of cellulose from different fruit and vegetable pomaces (2017) Polymers, 9, p. 495
  • Tao, Y., Wu, D., Zhang, Q.A., Sun, D.W., Ultrasound-assisted extraction of phenolics from wine less: modeling, optimization and stability of extract during storage (2014) Ultrason. Sonochem., 21 (2), pp. 706-715
  • Varzakas, T., Zakynthinos, G., Verpoort, F., Plant food residues as a source of nutraceuticals and functional foods (2016) Foods, 5, p. 88
  • Waldron, K.W., Parker, M.L., Smith, A.C., Plant cell walls and food quality (2003) Compr. Rev. Food Sci. Food Saf., 2, pp. 101-119
  • Wang, W., Ma, X., Xu, Y., Cao, Y., Jiang, Z., Ding, T., Ye, X., Liu, D., Ultrasound assisted heating extraction of pectin from grapefruit peel: optimization and comparison with the conventional method (2015) Food Chem., 178, pp. 106-114

Citas:

---------- APA ----------
Idrovo Encalada, A.M., Pérez, C.D., Calderón, P.A., Zukowski, E., Gerschenson, L.N., Rojas, A.M. & Fissore, E.N. (2019) . High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.). Journal of Food Engineering, 256, 28-36.
http://dx.doi.org/10.1016/j.jfoodeng.2019.03.007
---------- CHICAGO ----------
Idrovo Encalada, A.M., Pérez, C.D., Calderón, P.A., Zukowski, E., Gerschenson, L.N., Rojas, A.M., et al. "High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.)" . Journal of Food Engineering 256 (2019) : 28-36.
http://dx.doi.org/10.1016/j.jfoodeng.2019.03.007
---------- MLA ----------
Idrovo Encalada, A.M., Pérez, C.D., Calderón, P.A., Zukowski, E., Gerschenson, L.N., Rojas, A.M., et al. "High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.)" . Journal of Food Engineering, vol. 256, 2019, pp. 28-36.
http://dx.doi.org/10.1016/j.jfoodeng.2019.03.007
---------- VANCOUVER ----------
Idrovo Encalada, A.M., Pérez, C.D., Calderón, P.A., Zukowski, E., Gerschenson, L.N., Rojas, A.M., et al. High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.). J Food Eng. 2019;256:28-36.
http://dx.doi.org/10.1016/j.jfoodeng.2019.03.007