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


Carrot residues were upgraded as pectin-enriched fractions (PEFs) useful for functional food formulation due to co-extracted antioxidants (α- and β-carotenes, lutein, α-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 °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. © 2019 Elsevier Ltd


Documento: Artículo
Título:Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction
Autor:Encalada, A.M.I.; Pérez, C.D.; Flores, S.K.; Rossetti, L.; Fissore, E.N.; Rojas, A.M.
Filiación:Departamento de Industrias, ITAPROQ (CONICET-UBA), Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, Buenos Aires, C1428BGA, Argentina
Instituto de Tecnología de Alimentos (ITA), Instituto Nacional de Tecnología Agropecuaria (INTA), CC-77, Morón, Province of Buenos Aires B1708WAB, Argentina
Palabras clave:Antioxidant pectin enriched fractions; Carotenoids; Carrot residues; Cellulase; Gelling; Hemicellulase; lutein (PubChem CID: 5281243); pectin (PubChem CID: 441476).; Ultrasound-enzyme extraction; α-carotene (PubChem CID: 4369188); α-tocopherol (PubChem CID: 14985); β-carotene (PubChem CID: 5280489); Additives; Antioxidants; Enzymes; Gelation; Ultrasonics; Carotenoids; Carrot residues; Cellulase; Gelling; Hemicellulases; Pubchem; Extraction
Página de inicio:453
Página de fin:460
Título revista:Food Chemistry
Título revista abreviado:Food Chem.


  • (2019),, Agro empresario La zanahoria, una hortaliza de gran consumo en Argentina. URL (accessed 08.03.19.); 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) Carbohydrate Polymers, 92, pp. 830-841
  • Brigham, J., Adney, W., Himmel, M., Hemicellulases: Diversity and applications (1996) Handbook of bioethanol: production and utilization, pp. 119-142. , C.E. Wyman Taylor and Francis Washington DC
  • Chantaro, P., Devahastin, S., Chiewchan, N., Production of antioxidant high dietary fiber powder from carrot peels (2008) LWT – Food Science and Technology, 41, pp. 1987-1994
  • Ciriminna, R., Fidalgo, A., Delisi, R., Ilharco, L.M., Pagliaro, M., Pectin production and global market (2016) Agro Food Industry Hi Tech, 27 (5). , accessed 22.09.18
  • Dominiak, M., Søndergaard, K.M., Wichmann, J., Vidal-Melgosa, S., Willats, W.G.T., Meyer, A.S., Mikkelsen, J.D., Application of enzymes for efficient extraction, modification, and development of functional properties of lime pectin (2014) Food Hydrocolloids, 40, pp. 273-282
  • Dreher, M.L., Whole fruits and fruit fiber emerging health effects (2018) Nutrients, 10, p. 1833
  • FAO, FAOSTAT (2016),, accessed 18.09.18; Fissore, E.N., Ponce, N.M., Stortz, C.A., Rojas, A.M., Gerschenson, L.N., Characterisation of fiber obtained from pumpkin (Cucumis moschata Duch.) mesocarp through enzymatic treatment (2007) Food Science and Technology International, 13, pp. 141-152
  • Fissore, E.N., Ponce, N.M.A., Matkovic, L., Stortz, C.A., Rojas, A.M., Gerschenson, L.N., Isolation of pectin enriched products from red beet (Beta vulgaris L. var. conditiva) wastes: Composition and functional properties (2011) Food Science and Technology International, 17 (6), pp. 517-527
  • Fissore, E., Santo Domingo, C., Pujol, C., Damonte, E., Rojas, A.M., Gerschenson, L., Upgrading of residues of bracts, stems and hearts of Cynara cardunculus L. var. scolymus to functional fractions enriched in soluble fiber (2014) Food and Function, 5, pp. 463-470
  • Gaviola, J.C., (2013), pp. 1-26. ,, El Cultivo de la Zanahoria, In: Gaviola J.C. (Ed.), Manual de producción de Zanahoria, Publicaciones Regionales INTA, La Consulta, Mendoza, Argentina. URL (accessed 09.09.18); Ghose, T.K., Bisaria, V.S., Measurement of hemicellulase activities. Part 1: Xylanases (1987) Pure and Applied Chemistry, 59 (12), pp. 1739-1752
  • Idrovo Encalada, A., Basanta, M.F., Fissore, E., De'Nobili, M.D., Rojas, A.M., Carrot fiber (CF) composite films for antioxidant preservation: particle size effect (2016) Carbohydrate Polymers, 136, pp. 1041-1051
  • 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
  • Li, X., He, X., Lv, Y., He, Q., Extraction and functional properties of water-soluble dietary fiber from apple pomace (2014) Journal of Food Process Engineering, 37, pp. 293-298
  • McCleary, B.V., McKie, V., Draga, A., Measurement of endo-1,4-β-Glucanase. Chapter 1 (2012) Methods in Enzymology, 510, pp. 1-17
  • Mamvura, T.A., Iyuke, S.E., Paterson, A.E., Energy changes during use of high-power ultrasound on food grade surfaces (2018) South African Journal of Chemical Engineering, 25, pp. 62-73
  • Mazeau, K., Pérez, S., The preferred conformations of the four oligomeric fragments of Rhamnogalacturonan II (1998) Carbohydrate Research, 311, pp. 203-217
  • Pérez, S., Rodríguez-Carvajal, M.A., Doco, T., A complex plant cell wall polysaccharide: Rhamnogalacturonan II. A structure in quest of a function (2003) Biochimie, 85, pp. 109-121
  • Purcell, J.M., Fishman, M.L., Dissociation of dissolved pectins: Fourier-transform infrared spectroscopy (1987) Carbohydrate Research, 159, pp. 185-190
  • 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) Australian Journal of Dairy Technology, 65, pp. 3-9
  • Santo Domingo, C., Rojas, A.M., Fissore, E.N., Gerschenson, L.N., Rheological behavior of soluble dietary fiber fractions isolated from artichoke residues (2019) European Food Research and Technology, 1-11
  • Santos, H.M., Lodeiro, C., Capelo-Martínez, J.L., The Power of Ultrasound (2009) Ultrasound in chemistry: analytical applications, pp. 1-16. , J.L. Capelo-Martínez Wiley VCH Weinheim
  • Stuart, T., Part II. Squandered Harvests. Farming: Potatoes have Eyes (2009) Waste: Uncovering the Global Food Scandal, p. (pp. 104). , T. Stuart W.W. Norton & Company New York-London
  • Szymanska-Chargot, M., Zdunek, A., Use of FT-IR spectra and PCA to the bulk characterization of cell wall residues of fruits and vegetables along a fraction process (2013) Food Biophysics, 8, pp. 29-42
  • Vincken, J.P., Schols, H.A., Oomen, R.J.F.J., McCann, M.C., Ulvskov, P., Voragen, A.G.J., Visser, R.G.F., If homogalacturonan were a side chain of rhamnogalacturonan I. Implications for cell wall architecture (2003) Plant Physiology, 132, pp. 1781-1789
  • Wikiera, A., Mika, M., Grabacka, M., Multicatalytic enzyme preparations as effective alternative to acid in pectin extraction (2015) Food Hydrocolloids, 44, pp. 151-161
  • Zhang, Y.H.P., Lynd, L.R., Toward an aggregated understanding of enzymatic hydrolysis of cellulose: Noncomplexed cellulose systems (2004) Biotechnology and Bioengineering, 88 (7), pp. 797-824
  • Zhu, Z., He, J., Liu, G., Barba, F., Koubaa, M., Ding, L., Vorobiev, E., Recent insights for the green recovery of inulin from plant food materials using non-conventional extraction technologies: A review (2016) Innovative Food Science and Emerging Technologies, 33, pp. 1-9


---------- APA ----------
Encalada, A.M.I., Pérez, C.D., Flores, S.K., Rossetti, L., Fissore, E.N. & Rojas, A.M. (2019) . Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction. Food Chemistry, 289, 453-460.
---------- CHICAGO ----------
Encalada, A.M.I., Pérez, C.D., Flores, S.K., Rossetti, L., Fissore, E.N., Rojas, A.M. "Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction" . Food Chemistry 289 (2019) : 453-460.
---------- MLA ----------
Encalada, A.M.I., Pérez, C.D., Flores, S.K., Rossetti, L., Fissore, E.N., Rojas, A.M. "Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction" . Food Chemistry, vol. 289, 2019, pp. 453-460.
---------- VANCOUVER ----------
Encalada, A.M.I., Pérez, C.D., Flores, S.K., Rossetti, L., Fissore, E.N., Rojas, A.M. Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction. Food Chem. 2019;289:453-460.