2026-06-21T18:01:12Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/89862024-05-14T11:33:22Zcom_10259_8983com_10259_5086com_10259_2604col_10259_8984

00925njm 22002777a 4500 dc Amo Mateos, Esther del author Pérez, Rebeca author Merino Gómez, Alejandro author Lucas, Susana author García Cubero, M. Teresa author Coca, Mónica author 2024-07 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. 0268-005X http://hdl.handle.net/10259/8986 10.1016/j.foodhyd.2024.109955 Sugar beet pulp Discarded red beetroot Pertooligosaccharides Antioxidant capacity Bacterial growth Short chain fatty acids 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