![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Low methoxy feruloylated pectin from beetroot: Antioxidant and prebiotic properties.
Swapna, R. Sonale and Saarika, P. K. and Nidhi, Sori and Jeevan Prasad, Reddy and Mahejibin, Khan (2022) Low methoxy feruloylated pectin from beetroot: Antioxidant and prebiotic properties. Journal of Food Processing and Preservation, 46. e17240.
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
Food Processing Preservation - 2022 - RamachandraRao Sonale - Low methoxy feruloylated pectin from beetroot Antioxidant.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy |
Abstract
Pectin was extracted from beetroot pulp by acid hydrolysis using two concentra�tions of acid, 0.05 M and 0.1 M HCl and designated BRP1 and BRP2, respectively. CHNS, FTIR, and DSC analyses confirmed the purity and characterized it as a low methoxyl (LM) pectin. DPPH (%) inhibition was 22 and 11 for BRP1 and BRP2 and antioxidant activity determined by FRAP assay was 51 μM TE/g and 15 μM TE/g for BRP1 and BRP2, respectively. BR pectin significantly (p ≤ .05) stimulated the growth of Limosilactobacillus fermentum compared with citrus pectin. The highest prebiotic activity score (0.75) was observed for BRP1, followed by BRP2 (0.66), BR pulp (0.26), and citrus pectin (0.09). In addition, L. fermentum produced a higher amount of SCFA with BRP1 and BRP2 compared to the control. These results confirmed the bioactive and health-promoting potential of BR pectin and hence can be used as an effective bioactive ingredient for various functional foods. Novelty impact statement: • Extraction of low methoxy pectin was investigated using two different concen�trations of acid. • Structural and functional properties of pectin were influenced by acid extrac�tion conditions. • Both pectins contain feruloylated sugars that contribute to their antioxidant properties • L. fermentum produced the highest amount of acetate with BRP1, whereas the highest amount of propionic acid and butyric acid was produced with BRP2.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Pectin, beetroot pulp, bioactive ingredient, functional foods |
| Subjects: | 600 Technology > 08 Food technology > 23 Vegetables > 06 Beet Root 600 Technology > 08 Food technology > 32 Antioxidants |
| Divisions: | Food Microbiology Food Packaging Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 15 May 2023 09:18 |
| Last Modified: | 15 May 2023 09:18 |
| URI: | http://ir.cftri.res.in/id/eprint/16335 |
Actions (login required)
 |
View Item |