Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction

ENCALADA, ALONDRA M. IDROVO; ROSSETTI, LUCIANA; ENCALADA, ALONDRA M. IDROVO; ROSSETTI, LUCIANA; FLORES, SILVIA K.; ROJAS, ANA M.; FLORES, SILVIA K.; ROJAS, ANA M.; PÉREZ, CAROLINA D.; FISSORE, ELIANA N.; PÉREZ, CAROLINA D.; FISSORE, ELIANA N.

FOOD CHEMISTRY

ELSEVIER SCI LTD

Año: 2019 vol. 289 p. 453 - 460

0308-8146

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.