Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2067/47031
Campo DCValoreLingua
dc.contributor.authorLombardelli, Claudioit
dc.contributor.authorBenucci, Ilariait
dc.contributor.authorMazzocchi, Caterinait
dc.contributor.authorEsti, Marcoit
dc.date.accessioned2022-03-07T15:34:06Z-
dc.date.available2022-03-07T15:34:06Z-
dc.date.issued2021it
dc.identifier.issn2304-8158it
dc.identifier.urihttp://hdl.handle.net/2067/47031-
dc.description.abstractFood waste management plays a central role in the circular economy. To our knowledge, only a few studies have investigated the use of unsold fruit and vegetables from supermarkets as a substitute source for the extraction of natural colorants. Thus, the aim of this paper was to suggest a green, tailored protocol that avoids the use of organic solvents for the recovery of betalains from unsold red beets for use as a food colorant. The recovery of such pigments was carried out by a tailored enzymatic mix, blended considering the polysaccharide composition of the beetroot cell wall; thus, it consisted of: cellulase (37%), xylanase (35%), and pectinase (28%). The enzyme-assisted extraction protocol was optimized, and the most suitable conditions (in terms of pigment yield and color attributes) for the recovery of betalains from unsold beets appeared to be: 25 U/g total dose of enzymatic mix, temperature 25 °C, and processing time 240 min.it
dc.language.isoengit
dc.titleA Novel Process for the Recovery of Betalains from Unsold Red Beets by Low-Temperature Enzyme-Assisted Extractionit
dc.typearticle*
dc.identifier.doi10.3390/foods10020236it
dc.identifier.pmid33498835it
dc.identifier.scopus2-s2.0-85102856575it
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85102856575it
local.message.claim2022-03-09T11:46:44.359+0100|||rp00546|||submit_approve|||dc_contributor_author|||None*
local.message.claim2022-03-09T11:46:47.203+0100|||rp00546|||submit_approve|||dc_contributor_author|||None*
local.message.claim2022-03-09T11:46:47.203+0100|||rp00546|||submit_approve|||dc_contributor_author|||None*
dc.relation.journalFOODSit
dc.relation.firstpage236it
dc.relation.volume10it
dc.relation.issue2it
dc.contributor.countryITAit
dc.type.miur262*
item.cerifentitytypePublications-
item.languageiso639-1en-
item.openairetypearticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.grantfulltextrestricted-
crisitem.journal.journalissn2304-8158-
crisitem.journal.anceE219147-
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