info:eu-repo/semantics/article
Isolation of pectin-enriched products from red beet (Beta vulgaris L. var. conditiva) wastes: Composition and functional properties
Fecha
2011-12Registro en:
Fissore, Eliana Noemi; Ponce, Nora Marta Andrea; Matkovic, Laura Beatriz; Stortz, Carlos Arturo; Rojas, Ana Maria Luisa; et al.; Isolation of pectin-enriched products from red beet (Beta vulgaris L. var. conditiva) wastes: Composition and functional properties; Sage Publications Ltd; Food Science and Technology International; 17; 6; 12-2011; 517-527
1082-0132
CONICET Digital
CONICET
Autor
Fissore, Eliana Noemi
Ponce, Nora Marta Andrea
Matkovic, Laura Beatriz
Stortz, Carlos Arturo
Rojas, Ana Maria Luisa
Gerschenson, Lia Noemi
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 (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 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.