2026-05-05T03:12:57Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/98152024-12-20T01:05:27Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

Benito Román, Oscar 59 600 0000-0002-4418-0045 Melgosa Gómez, Rodrigo 357 600 0000-0003-2130-2422 Illera Gigante, Alba Ester 296 600 0000-0001-8321-5282 Sanz Díez, Mª Teresa 530 600 0000-0003-1799-3099 Beltrán Calvo, Sagrario 57 600 0000-0003-2559-3925 2024-12-19T11:25:26Z 2024-12-19T11:25:26Z 2024-08 0268-005X http://hdl.handle.net/10259/9815 10.1016/j.foodhyd.2024.109957 In this work the valorization of onion skin wastes (OSW) as a source of the pectic oligosaccharides (POS), prebiotic hydrocolloids, using subcritical water (SubW) was thoroughly studied and modeled (using the Panchev's model) in a batch extractor at temperatures up to 165 °C and extraction times up to 180 min. The extraction of pectin derived compounds was notably sensitive to both variables, with the most favorable extraction rates occurring within a severity factor (logR0) range of 2.8–3.1. The highest recovery, 32 g of OGalA per 100 g of raw material, was achieved at 135 °C for 100 min. This process yielded various families of compounds categorized by their weight average molecular weight (Mw), with 85 kDa being the most prevalent, followed by 27, 17, and 7 kDa. The changes in Mw as a function of time and temperature was modeled using the Emsley equation, which enabled the prediction of POS molecular weight based on extraction conditions, as well as the calculation of the energy of activation for pectin derived compounds degradation (116 ± 2 kJ/mol). Additionally, along with the loss in molecular weight, the presence of degradation products such as formic acid and furfural increased with the intensity of the extraction conditions. In summary, the hydrothermal extraction conducted at temperatures between 125 and 135 °C facilitated the retrieval of POS with MW ranging from 7 to 85 kDa. This stands in contrast to the high MW (>300 kDa) and linear pectin obtained through conventional acid-water extraction processes. This work was supported by the Agencia Estatal de Investigación (AEI) though projects PID2020-116716RJ-I00/AEI/10.13039/501100011033, PID2022-136385OB-I00/AEI/10.13039/501100011033 and TED2021-129311B-I00. Ó. Benito-Román's post-doctoral contract was funded by AEI through project PID2020-116716RJ-I00. R. Melgosa's contract was funded by a Beatriz Galindo Research Fellowship [BG20/00182]; A.E. Illera's post-doctoral contract was funded by Junta de Castilla y León and ERDF through project BU027P23. application/pdf eng Elsevier Food Hydrocolloids. 2024, V. 153, 109957 https://doi.org/10.1016/j.foodhyd.2024.109957 info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-116716RJ-I00/ES/TECNOLOGIAS DE FLUIDOS PRESURIZADOS PARA LA VALORIZACION DE SUBPRODUCTOS DE LA INDUSTRIA AGROALIMENTARIA: RECUPERACION DE PECTINA Y OTROS COMPUESTOS BIOACTIVOS DE ALTO VALOR/ info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica, Técnica y de Innovación 2021-2023/PID2022-136385OB-I00/ES/NUEVAS ESTRATEGIAS PARA LA PRODUCCION DE ACIDO LACTICO DE SEGUNDA GENERACION EMPLEANDO TECNOLOGIAS EMERGENTES BASADAS EN FLUIDOS PRESURIZADOS/ info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica, Técnica y de Innovación 2021-2023/TED2021-129311B-I00/ES/Tecnologías verdes basadas en el empleo de fluidos presurizados para valorizar biomasa lignocelulósica mediante la producción de furfural/ info:eu-repo/grantAgreement/MIU/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/BG20%2F00182/ES/ info:eu-repo/grantAgreement/Junta de Castilla y León//BU027P23//Tecnologías sostenibles de fluidos presurizados para valorizar subproductos de la industria agroalimentaria ricos en proteínas: nuevas estrategias, escalado y análisis tecno-económico y medioambiental/ Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Onion Subcritical water Pectin Hydrolysis Extraction Modelling Ingeniería química Alimentos Chemical engineering Food Kinetics of extraction and degradation of pectin derived compounds from onion skin wastes in subcritical water info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Food Hydrocolloids 153 109957 THUMBNAIL Benito-fh_2024.pdf.jpg Benito-fh_2024.pdf.jpg IM Thumbnail image/jpeg 4991 https://riubu.ubu.es/bitstream/10259/9815/4/Benito-fh_2024.pdf.jpg 5878a59f10d0c0f19c5529b02360926b MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/9815/3/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 805 https://riubu.ubu.es/bitstream/10259/9815/2/license_rdf 4460e5956bc1d1639be9ae6146a50347 MD5 2 ORIGINAL Benito-fh_2024.pdf Benito-fh_2024.pdf application/pdf 3179943 https://riubu.ubu.es/bitstream/10259/9815/1/Benito-fh_2024.pdf c8dae098912f574c458236b3b69546f1 MD5 1 10259/9815 oai:riubu.ubu.es:10259/9815 2024-12-20 02:05:27.432 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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