Departamento de Industrias-ITAPROQ, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, C1428BGACiudad Autónoma de Buenos Aires, Argentina.
Instituto de Tecnología de Alimentos (ITA), Instituto Nacional de Tecnología Agropecuaria (INTA), CC-77, B1708WAB-Morón, Province of Buenos Aires, Argentina.
Food Chem. 2023 Jun 30;412:135547. doi: 10.1016/j.foodchem.2023.135547. Epub 2023 Jan 24.
Dried and milled eggplant fruit peel and calyces (PC) and mesocarp, placenta and core (Mes) were utilized as natural sources of valuable chemicals. Pectins were extracted with 0.1 M NaCO (1 h; 23 °C). A high-power ultrasound (US) pretreatment (10 min net time; 12.76 W/cm power intensity) in 10:200 (g/mL) powder:water ratio led to the lowest solvent and energy consumptions after the subsequent 0.1 M NaCO stirring, permitting the highest recoveries of uronic acid (UA) from PC and Mes (80.25 and 93.8 %, respectively). Homogalacturonans (>65 % w/w UA) of low degree of methylesterification, of acetylation, and 90,214-138,184 Da molecular weights with low polydispersity (≈1.32-1.40) were obtained. They included released ferulate (≈3.5 mg/100 g) esterified pectins. Antioxidants (caffeoylquinic acid, putrescine and spermidine derivatives, β-carotene, lutein) gave additional technological value to their thickening effect as pectins protected tryptophan, tyrosine, alkyl side chains and sulfhydryl of skim milk proteins from UV-C photo-oxidation.
干制并磨碎的茄子果皮和萼片（PC）以及中果皮、胎座和种皮（Mes）被用作有价值化学物质的天然来源。使用 0.1 M NaCO（1 h；23°C）提取果胶。在 10:200（g/mL）的粉末：水比例下，进行高功率超声（US）预处理（10 min 有效时间；12.76 W/cm 功率强度），随后在 0.1 M NaCO 搅拌下，溶剂和能量消耗最低，从而从 PC 和 Mes 中获得最高的糖醛酸（UA）回收率（分别为 80.25%和 93.8%）。获得了低甲氧基化程度、乙酰化程度、分子量为 90,214-138,184 Da、多分散性低（≈1.32-1.40）的均质半乳糖醛酸聚糖（>65%w/w UA）。其中包括释放的阿魏酸（≈3.5 mg/100 g）酯化果胶。抗氧化剂（咖啡酰奎宁酸、腐胺和亚精胺衍生物、β-胡萝卜素、叶黄素）增加了其增稠效果的技术价值，因为果胶可保护脱脂乳蛋白中的色氨酸、酪氨酸、烷基侧链和巯基免受 UV-C 光氧化。
