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1. Photo-stability of lutein in surfactant-free lutein-zein composite colloidal particles

Author

de Boer, Frankjen Ynske, Imhof, Arnout, Velikov, Krassimir Petkov, Sub Soft Condensed Matter, Soft Condensed Matter and Biophysics, IoP (FNWI), Soft Matter (WZI, IoP, FNWI), Sub Soft Condensed Matter, and Soft Condensed Matter and Biophysics

Subjects
Lutein, endocrine system, Antioxidant, genetic structures, medicine.medical_treatment, Zein, Composite number, Nanoparticle, 962) [Water (PubChem CID], lcsh:TX341-641, 02 engineering and technology, Article, Analytical Chemistry, chemistry.chemical_compound, 0404 agricultural biotechnology, Dynamic light scattering, 517045) [Sodium acetate (PubChem CID], Ethanol (PubChem CID 702), medicine, Water (PubChem CID: 962), Sodium acetate (PubChem CID: 517045), 5281243) [Lutein (PubChem CID], lcsh:TP368-456, food and beverages, 04 agricultural and veterinary sciences, 6212) [Chloroform (PubChem CID], 021001 nanoscience & nanotechnology, Ascorbic acid, 040401 food science, eye diseases, Lutein (PubChem CID: 5281243), Solvent, Acetic acid (PubChem CID: 176), Photo-stability, lcsh:Food processing and manufacture, chemistry, Chemical engineering, Plant protein, 176) [Acetic acid (PubChem CID], Chloroform (PubChem CID: 6212), Encapsulation, sense organs, 0210 nano-technology, lcsh:Nutrition. Foods and food supply, 54670067) [Ascorbic acid (PubChem CID], Ascorbic acid (PubChem CID: 54670067), Food Science
Abstract

Highlights • Lutein-zein nanoparticles were successfully synthesized. • Photo-stability of lutein-zein particles was improved, compared to pure lutein. • Ascorbic acid had a positive effect on the photo-stability of the dispersions., The ability of nanoparticles from the plant protein zein to protect lutein from light degradation was studied under various conditions. Lutein-zein nanoparticles were synthesized, after zein purification, by anti-solvent precipitation. Particle sizes, ranging from 25 to 75 nm, measured by dynamic light scattering, were tuned by varying zein concentrations in the solvent phase (before anti-solvent precipitation), which was linked to the encapsulation efficiency. However, changes in particle sizes did not result in significant changes in photo-stability. Zein-lutein nanoparticles showed increased photo-stability of lutein when compared to lutein dispersions in water. To further promote the lutein stability, ascorbic acid was used as an antioxidant in the aqueous dispersion. The addition of ascorbic acid to lutein-zein particles resulted in dispersions with similar properties. However, the photo-stability of lutein in dispersions stabilized with ascorbic acid improved significantly compared to samples without ascorbic acid or to pure lutein dispersions (about 25% increased relative stability).

Published
2020

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

Author

Luciana Rossetti, Alondra Mariela Idrovo Encalada, Ana M. Rojas, Eliana Noemi Fissore, Carolina Daiana Pérez, and Silvia Karina Flores

Subjects
Lutein, Antioxidant, Pectin, Food Handling, medicine.medical_treatment, alpha-Tocopherol, Plant Roots, 01 natural sciences, Antioxidants, Analytical Chemistry, chemistry.chemical_compound, Ultrasonics, Food science, CAROTENOIDS, biology, Chemistry, CARROT RESIDUES, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, Daucus carota, Pectins, CELLULASE, food.ingredient, 14985) [Α-TOCOPHEROL (PUBCHEM CID], GELLING, Cellulase, 0404 agricultural biotechnology, food, Functional food, medicine, ANTIOXIDANT PECTIN ENRICHED FRACTIONS, 4369188) [Α-CAROTENE (PUBCHEM CID], ULTRASOUND-ENZYME EXTRACTION, 5280489) [Β-CAROTENE (PUBCHEM CID], purl.org/becyt/ford/2.11 [https], Food additive, 010401 analytical chemistry, Extraction (chemistry), biology.organism_classification, Carotenoids, 0104 chemical sciences, HEMICELLULASE, purl.org/becyt/ford/2 [https], biology.protein, 441476). [PECTIN (PUBCHEM CID], 5281243) [LUTEIN (PUBCHEM CID], Food Science
Abstract

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. Fil: Idrovo Encalada, Alondra Mariela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina Fil: Pérez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina Fil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina

Published
2019

3. Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment

Author

Ana M. Rojas, Lia Noemi Gerschenson, Alondra Mariela Idrovo Encalada, Carolina Daiana Pérez, and Eliana Noemi Fissore

Subjects
Lutein, 14985) [Α-TOCOPHEROL (PUBCHEM CID], 9025-56-3) [HEMICELLULASE (PUBCHEM CID], Uronic acid, Cellulase, CARROT LEFTOVER, chemistry.chemical_compound, ULTRASOUND-INDUSTRIAL ENZYME-ASSISTED EXTRACTION, Food formulation, 4369188) [Α-CAROTENE (PUBCHEM CID], PECTIN-ENRICHED FRACTIONS, Food science, CALCIUM CROSSLINKED GELS, CAROTENOIDS, 5280489) [Β-CAROTENE (PUBCHEM CID], Carotenoid, purl.org/becyt/ford/2.11 [https], chemistry.chemical_classification, CHEMICAL COMPOUNDS, biology, Industrial enzymes, Enzyme, chemistry, purl.org/becyt/ford/2 [https], Yield (chemistry), biology.protein, 5281243) [LUTEIN (PUBCHEM CID], Food Science, 441476) [PECTIN (PUBCHEM CID]
Abstract

Misshapen carrots were upgraded as orange-colored pectin-enriched fractions (PEFs) useful as gelling agents and containing α- and β-carotenes, lutein, and α-tocopherol, by applying a green process consisting of an ultrasound (US) pretreatment (12.27 W/cm2 power intensity) followed by stirring in citrate buffer (pH 5.20) either without or with an industrial enzyme (fungal and bacterial hemicellulases, and cellulase) commercialized as baking improvers. PEFs showed uronic acid (UA) contents between 39 and 51% with low degree of methylesterification (DM, 37.2–48%), 11–22% degree of acetylation (DA), and a common molecular weight of 121,000–138,000 Da. The protein contents were 9.6–17.8%. Only the use of fungal hemicellulase produced per se higher yield of the PEF obtained (10.4%), in comparison to the non-US pretreated citrate buffer extracted pectins (6.9%). The US-pretreatment was the step that decisively produced high extractive yields (≈20%), while there was not additional contribution of industrial enzymes. However, enzymes permitted to obtain PEFs with different gel characteristics. US-pretreated PEFs at 2.00% w/v in water showed the best rheological performances, forming calcium-crosslinked true gels, more structured and with higher elastic (G’) modulus than non-US pretreated isolated fractions, one of which did not gel, being then useful as functional additives for food formulation. Fil: Idrovo Encalada, Alondra Mariela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina Fil: Pérez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina Fil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina

Published
2019

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