INVESTIGADORES
PONCE Nora Marta Andrea
artículos
Título:
Isolation of pectin-enriched products from red beet (Beta vulgaris L. var. conditiva) wastes: composition and functional properties
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 aimof waste upgrading. Our study concerns the extraction of pectin-enriched products with potential thickeningproperties for their usage in food formulation, as well as with some healthy physiological effect, by usingcitrate buffer (pH¼5.2) either alone or with enzymes (hemicellulase or cellulase) active on cell wall polysaccharidenetworks. Considering that red beet tissue contains ferulic acid, which cross-links pectin macromoleculesthrough arabinose residues to anchor them into the cell wall, an alkaline pretreatment was alsoevaluated in order to perform polysaccharide hydrolysis in the cell wall network to accomplish higherrenderings. Chemical composition and yield, as well as the in vitro glucose retention exerted by the isolatedfiber products were finally analyzed.