Enzyme assisted extraction of pectin and inulin enriched fractions isolated from microwave treated Cynara cardunculus tissues

SANTO DOMINGO, C.; OTALORA CARLOS M.; NAVARRO D.A.; STORTZ CARLOS A; ROJAS ANA M; GERSCHENSON LÍA N; FISSORE ELIANA N

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2021 vol. 56 p. 242 - 249

0950-5423

Microwave heating was used for production of the alcohol insoluble residue (AIR) from stems and bracts of artichoke which are usually the industrialization wastes of Cynara cardunculus. The procedure consumed less time and solvent volume and allowed the extraction of a higher amount of total carbohydrates and lower amount of proteins than the traditional convective procedure. A subsequent stage involving citrate buffer/enzymatic treatment was applied to AIRs for the isolation of pectin and inulin enriched fractions. The fractions were bright and slightly yellow/red colored and formed gels in the presence of calcium ions. The procedure proposed presents benefits for the environment and consumers that relies on the reduction of times and solvent volumes when using microwave treatment plus the advantage of the environmentally friendliness of the use of enzymes for the isolation of fractions with potential for being used in the formulation of healthy foods.