Isolation of pectin enriched products from red beet (Beta vulgaris L. var. conditiva) wastes: composition and functional properties.

FISSORE E.; PONCE NMA; MATKOVIC LB; STORTZ CA; ROJAS AM; GERSCHENSON LN

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

SAGE PUBLICATIONS LTD

Año: 2011 vol. 17 p. 517 - 527

1082-0132

The present work was dedicated to the development of an extraction process for red beet (Beta vulgaris L. var. conditiva) by-products that preserves the high molecular weight of the macromolecules with the primary aim of waste upgrading. Our study concerns the extraction of pectin enriched products with potential thickening properties for their usage in food formulation, as well as with some healthy physiological effect, by using citrate buffer (pH = 5.2) either alone or with enzymes (hemicellulase or cellulase) active on cell wall polysaccharide networks. Considering that red beet tissue contains ferulic acid which crosslinks pectin macromolecules through arabinose residues to anchor them into the cell wall, an alkaline pre-treatment was also evaluated in order to perform polysaccharide hydrolysis in the cell wall network to accomplish higher renderings. Chemical composition and yield, as well as the in vitro glucose retention exerted by the isolated fiber products were finally analyzed.