RT info:eu-repo/semantics/article
T1 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
A1 Amo Mateos, Esther del
A1 Pérez, Rebeca
A1 Merino Gómez, Alejandro
A1 Lucas, Susana
A1 García Cubero, M. Teresa
A1 Coca, Mónica
K1 Sugar beet pulp
K1 Discarded red beetroot
K1 Pertooligosaccharides
K1 Antioxidant capacity
K1 Bacterial growth
K1 Short chain fatty acids
K1 Electrotecnia
K1 Electrical engineering
K1 Alimentos
K1 Food
AB 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.
PB Elsevier
SN 0268-005X
YR 2024
FD 2024-07
LK http://hdl.handle.net/10259/8986
UL http://hdl.handle.net/10259/8986
LA eng
NO The authors acknowledge the financial support from the Spanish Ministry of Science and Innovation (project PID 2020-115110RB-I00/AEI/10.13039/501100011033). This work was supported by the Junta de Castilla y León and the EU-FEDER (CL-EI-2021-07, UIC 320). Esther del Amo-Mateos would also like to thank the Junta de Castilla y León (Consejería de Educación) for providing her PhD grant (REF EDU/875/2021).
DS Repositorio Institucional de la Universidad de Burgos
RD 11-dic-2024