INVESTIGADORES
PONCE Nora Marta Andrea
artículos
Título:
Isolation of pectin-enriched products from red beet
Autor/es:
E.N. FISSORE; N.M.A. PONCE; L. MATKOVIC; C.A. STORTZ; A.M. ROJAS; L.N. GERSCHENSON
Revista:
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Editorial:
SAGE PUBLICATIONS LTD
Referencias:
Lugar: London; Año: 2011 vol. 17 p. 517 - 527
ISSN:
1082-0132
Resumen:
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 (pH¼5.2) either alone or with enzymes (hemicellulase or cellulase) active on cell wall  polysaccharide networks. Considering that red beet tissue contains ferulic acid, which cross-links pectin  macromolecules through arabinose residues to anchor them into the cell wall, an alkaline pretreatment 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.