Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams

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dc.contributorUniversitat de Lleida. Escola Tècnica Superior d'Enginyeria Agrària
dc.contributor.authorMéndez, D. A.
dc.contributor.authorFabra, M. J.
dc.contributor.authorOdriozola Serrano, Isabel
dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorSalvia Trujillo, Laura
dc.contributor.authorLópez-Rubio, Amparo
dc.contributor.authorMartinez Abad, A.
dc.date.accessioned2021-12-10T11:52:32Z
dc.date.available2021-12-10T11:52:32Z
dc.date.issued2022-02
dc.description.abstractPersimmon fruit (Diospyros kaki Thunb.) production suffers great losses (15–20%) due to the inefficient overripening process. In order to valorise this waste, a compositional characterization of different fruit stages of the residues was done, and immature fruit was selected due to its high pectin and very high polyphenol content. A 3-level full factorial design was carried out to study the effect of temperature (70–95 °C) and low pH (0.5–1.5), on yield, degree of esterification, carbohydrate constituents, phenolic content and antioxidant capacity of the extracted pectin, and a complete polyphenol profile (UPLC-MS/MS) was performed on selected extracts. All responses could be accurately adjusted to the models (R2 > 80; lack of fit). Pectin yield, phenolic compounds and antioxidant activity ranged from 1.4 to 4.5%, 53.3 ± 2.27 to 111.7 ± 9.74 mg GAE/g pectin and 0.29 ± 0.01 to 2.77 ± 0.04 TEAC (Trolox μmol/mg pectin), respectively. A strong pectin-polyphenol interaction was found, which significantly enhanced acid resistance of both the pectin and polyphenol constituents, with optimum yield and polyphenol content at pH 1 and 95 °C. These new pectin-based ingredients might have a great potential as functional foods or natural food ingredients enhancing the quality and shelf-life.ca_ES
dc.description.sponsorshipThis work was funded by grant RTI-2018-094268-B-C21 and RTI2018-094268-B-C22 (MCIU, AEI; FEDER, UE) . Mendez D. A. is supported by the Ministry of Science Technology and Innovation of the Colombian Government (783-2017) . A. Martinez-Abad is recipient of JdC (IJDC-2017-31255) contract from the Spanish Ministry of Economy, Industry and Competitiveness.ca_ES
dc.identifier.doihttps://doi.org/10.1016/j.foodhyd.2021.107066
dc.identifier.idgrec032212
dc.identifier.issn1873-7137
dc.identifier.urihttp://hdl.handle.net/10459.1/72519
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relationinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C21/ES/MEJORA DE LAS PROPIEDADES TECNOLOGICAS Y NUTRICIONALES DE ALIMENTOS UTILIZANDO GELES Y EMULSIONES FORMADOS A PARTIR DE CARBOHIDRATOS NO PURIFICADOS OBTENIDOS DE FUENTES ALTERN/ca_ES
dc.relationinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C22/ES/MEJORA DE LAS PROPIEDADES TECNOLOGICAS Y NUTRICIONALES DE ALIMENTOS UTILIZANDO GELES Y EMULSIONES FORMADOS A PARTIR DE CARBOHIDRATOS NO PURIFICADOS OBTENIDOS DE FUENTES ALTERN/ca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1016/j.foodhyd.2021.107066ca_ES
dc.relation.ispartofFood hydrocolloids, 2022, vol. 123, núm. 107066, p. 1-12ca_ES
dc.rightscc-by-nc-nd (c) Méndez et al., 2022ca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectPectin extractsca_ES
dc.subjectDiospyros kakica_ES
dc.subjectPolyphenolsca_ES
dc.subjectCarbohydrate analysisca_ES
dc.subjectSurface responseca_ES
dc.subjectWaste valorizationca_ES
dc.subject.otherAntioxidantsca_ES
dc.subject.otherFruitaca_ES
dc.titleInfluence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streamsca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersionca_ES
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