Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin

Schmidt, U.; Koch, L.; Rentschler, Christine; Kurz, Thomas; Endreß, Hans-Ulrich; Schuchmann, Heike P.

doi:10.1007/s11483-014-9380-1

Cited by 96 publications

(53 citation statements)

References 35 publications

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“…Figure (b) compares the viscosity profiles for the three pectins at 20 g L −1 concentration, with LCP pectin giving the highest viscosity and LA pectin the lowest. These findings demonstrate a profound impact of molecular structure on the functional characteristics of pectin, as has been previously discussed, influencing key properties such as gelling or colloidal stabilizing capacity. Overall, the present work shows that is possible to obtain pectin from different fractions of same waste stream with variable molecular structures and rheological properties.…”

Section: Resultsmentioning

confidence: 99%

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Pectin recovery and characterization from lemon juice waste streams

et al. 2019

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BACKGROUND Pectin characteristics from different parts of lemon fruit (Citrus limon L.) were studied as a basis for assessing their suitability for functional applications. Pectin was extracted from lemon albedo, lemon core parts and membranes, and lemon extract using an aqueous extraction protocol. The composition and structural properties of the isolated pectins were examined by means of complementary analytical methods to assess their molecular characteristics for potential industrial applications. RESULTS The isolation protocol yielded pectins that were predominantly composed of galacturonic acid, with differences in the degree of methylation and neutral sugars content, and with low protein content, indicating high‐purity materials. The same extraction protocol resulted in differences in yield and purity between the three different parts of lemon fruit, and in structural variations in the pectin backbone, as evidenced by differences in sugar composition and molecular weight. Solutions of the isolated lemon pectins exhibited pseudoplastic behavior. Macromolecular characterization showed that the lemon extract pectin had the highest molecular weight and hydrodynamic volume, followed by lemon core and lemon albedo pectin. CONCLUSION The work demonstrates that pectins with distinct structural properties may be extracted from different parts of lemon wastes and used for different technological purposes. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

“…The molecular weight for LA, LCP, and LE agrees well with previously reported experimental data (81 × 10, 3 153 × 10, 3 and 185 × 10 3 g mol −1 , respectively). 4,14,43 Elution profiles revealed M w distributions representing populations of high and low molecular weight polymers (Fig. 4).…”

Section: Macromolecular Characteristicsmentioning

confidence: 99%

Pectin recovery and characterization from lemon juice waste streams

et al. 2019

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“…Instead, they tend to stabilize emulsions by increasing aqueous phase viscosity and thereby inhibiting droplet movement [1]. These types of polysaccharides can often be made surface-active by chemically or enzymatically attaching nonpolar groups or protein molecules to their hydrophilic backbones, but then the resulting also be used as emulsifiers, with their efficacy at forming and stabilizing emulsions depending on their molecular weight and degree of methoxylation [24]. Other studies have shown that polysaccharides isolated from basil seed were good emulsifiers, with the surface activity being attributed to the presence of protein moieties and non-polar groups on the carbohydrate backbone [25].…”

Section: Polysaccharidesmentioning

confidence: 99%

Progress in natural emulsifiers for utilization in food emulsions

Öztürk

McClements

2016

Current Opinion in Food Science

370

194

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“…The ability of pectin to form a protective shell around vegetable oils has only been reported as a copolymer (Hur et al., ; Matalanis et al., ; Zhang et al., ); and its emulsifying ability has been evaluated also only in vegetable oils (Ngouémazong, Christiaens, Shpigelman, Loey, & Hendrickx, ; Schmidt et al., ; Wallecan et al., ). Pectin surfactant properties to reduce the tension between water and lipid phases have been attributed to its carbohydrates structural and conformational characteristics and, to its residual protein content and degree of esterification (Ngouémazong et al., ; Schmidt et al., ). Although citrus peel pectin used in this study had a low content of protein, its ability to emulsify pork fat can be attributed to its low degree of esterification (LDE).…”

Section: Resultsmentioning

confidence: 99%

“…No reports were found related to the capability of pectin to encapsulate animal fat by emulsification. The ability of pectin to form a protective shell around vegetable oils has only been reported as a copolymer (Hur et al, 2011;Matalanis et al, 2012;Zhang et al, 2014); and its emulsifying ability has been evaluated also only in vegetable oils (Ngouémazong, Christiaens, Shpigelman, Loey, & Hendrickx, 2015;Schmidt et al, 2015a;Wallecan et al, 2015). Pectin surfactant properties to reduce the tension between water and lipid phases have been attributed to its carbohydrates structural and conformational characteristics and, to its residual protein content and degree of esterification (Ngouémazong et al, 2015; Schmidt et al, 2015a).…”

Section: Resultsmentioning

confidence: 99%

In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin

Santiaguín-Padilla

Peña‐Ramos

Pérez-Gallardo

et al. 2019

Journal of Food Science

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Animal fat plays a key role in the structure, quality, and acceptability of emulsified meat products. However, a high consumption of saturated fat has been related to several health problems. Fat encapsulation with a nondigestible carbohydrate, such as pectin, may offer a promising alternative to reduce fat intake from a meat product, by preventing its digestion and absorption. The objective of this study was to develop a meat sausage with pectin‐encapsulated‐fat (PEF) to decrease its lipid digestibility, without compromising its acceptability. Pork fat particles encapsulation by emulsification with a 4% pectin solution, and also stability during meat processing and cooking, was confirmed by confocal microscopy. No changes (P > 0.05) compared to Control (C) were found on thermal stability and composition of sausages formulated with direct addition of pectin (T1) and with incorporation of PEF (T2). However, in comparison with C, pH, color, and texture of T1 and T2 samples were affected (P < 0.05). Nevertheless, these changes had no influence (P > 0.05) on sensory acceptability of treated samples, and actually improved (P < 0.05) their texture acceptance. In vitro digestive degradation of triacylglycerols was decreased (P < 0.05) by 20% on T2 samples compared to control and it was superior (P < 0.05) to T1 (8%). Confocal images confirmed lipid digestibility reduction of T2 samples. Incorporation of PEF in a meat sausage offers a better protection against the hydrolytic action of lipases over triaclyglycerides, than a direct addition of pectin, without affecting its sensory acceptability. Therefore, it can be a potential strategy to reduce fat intake from meat products. Practical Application Reduction or replacement strategies tested to modify or decrease fat content in meat products usually leads to nondesirable sensory attributes. However, decreasing lipid digestibility by encapsulating animal fat with nondigestible pectin offers a new approach to reduce fat intake from full‐animal‐fat meat products, without affecting their sensory acceptability.

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Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin

Cited by 96 publications

References 35 publications

Pectin recovery and characterization from lemon juice waste streams

Pectin recovery and characterization from lemon juice waste streams

Progress in natural emulsifiers for utilization in food emulsions

In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin

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