Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/66939
Título
Rhamnogalacturonan–I pectin and derived oligosaccharides obtained from sugar beet pulp and discarded red beetroot: Characterization and comparative study of their antioxidant and prebiotic properties
Autor
Año del Documento
2024
Editorial
Elsevier
Descripción
Producción Científica
Documento Fuente
Food Hydrocolloids 152 (2024) 109955
Résumé
Rhamnogalacturonan–I (RG–I) pectin recovered from sugar beet pulp (SBP) and discarded red beetroot (DRB) were subjected to enzymatic hydrolysis to obtain pectooligosaccharides (POS). The hydrolysates with the highest amount of oligomer with a degree of polymerization from 2 to 6 were selected for a detailed characterization of the composition and the structure by MALDI-TOF MS and 1H-NMR. The yields of pectin and POS products ranged from 32.7% (g DRB POS/g DRB) to 37.0% (g SBP Pectin/g SBP) with the POS content from 64.4% (DRB products) to 68.7% (SBP POS). A comparative study was conducted between SBP Pectin, SBP POS, DRB Pectin, DRB POS, and commercial prebiotics (inulin and fructooligosaccharides) for their antioxidant capacity and prebiotic potential. The results revealed the much higher antioxidant capacity of DRB products (DPPH: 176.8 µmol Trolox equivalent/g pectin and 162.5 µmol Trolox equivalent/g POS) over the other products. Both bacteria strains evaluated grew with all substrate products. DRB POS and inulin exhibited the highest maximum growth rate for Lactobacillus rhamnosus (0.25 and 0.26 h-1, respectively), whereas Bifidobacteria longum grew faster on DRB Pectin (0.89 h-1). The short chain fatty acids and lactate production were also measured. Highest concentrations arose using SBP products as substrates (125.3 mM for pectin and 115.7 mM for POS with Lactobacillus rhamnosus and 87.8 mM for pectin and 95.0 mM for POS with Bifidobacterium longum). The results demonstrated the potential applications of SBP and especially DRB products in the food industry due to their high antioxidant and prebiotic properties.
Palabras Clave
Sugar beet pulp
Discarded red beetroot
Pectooligosaccharides
Antioxidant capacity
Bacterial growth
Short chain fatty acids
Revisión por pares
SI
Patrocinador
Ministerio de Ciencia e Innovación (proyecto PID2020-115110RB-I00/ AEI/10.13039/501100011033) y Junta de Castilla y León (REF EDU/875/2021)
Idioma
eng
Tipo de versión
info:eu-repo/semantics/publishedVersion
Derechos
openAccess
Aparece en las colecciones
Fichier(s) constituant ce document
![Attribution-NonCommercial-NoDerivatives 4.0 Internacional](/themes/Mirage2//images/creativecommons/cc-by-nc-nd.png)