On the mechanism of stabilisation of acidified milk drinks by pectin

Tromp, R. Hans; Kruif, C. G. de; Eijk, Marcel van; Rolin, Claus

doi:10.1016/j.foodhyd.2003.09.005

Cited by 170 publications

(132 citation statements)

References 7 publications

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“…The soy protein isolate (SPI) contains at least 90% protein; it is thus virtually free from lipids and carbohydrates [2] . Pectin, probably the most complex natural macromolecule, is the most common stabilizer used in protein-based acidic beverages, positively contributing to the final product's taste, stability, and texture, even if it is added in small amounts [3][4][5] . Although pectins are part of the majority of plant tissues, the number of commercial sources used is very limited [4] .…”

Section: Introductionmentioning

confidence: 99%

Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex

2017

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ObstractThis study aimed at characterizing the soy protein isolate and high-methoxyl pectin biopolymers individually, and the complexes formed by both at different proportions and pHs in order to find the most suitable pH and biopolymer ratios to food application as stabilizers. The biopolymers were evaluated through solubility, charges, turbidimetry, and optical microscopy analyses; the systems with the pair of biopolymers were analyzed through turbidimetry and optical microscopy. High-methoxyl pectin showed high solubility at all pHs investigated. The soy protein isolate showed low solubility at pH 4.5, which is close to its isoelectric point, and complete solubility at pH 11.0. The formation of complexes suggested an attractive interaction between the biopolymers, with high absorbance reading values and images of complexes from optical microscopy. These complexes were present in systems with pHs below the soy protein isolate's isoelectric point, with positive charges; the high-methoxyl pectin, however, had negative ones.

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Section: Introductionmentioning

confidence: 99%

Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex

2017

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“…Previous studies have mainly focused on interactions between casein micelles and carrageenan, pectin, and dextran sulfate and on the influence of the interaction on the stability of dairy products. 14,15 No studies have been carried out on the interactions between nonmicellar casein material, such as caseinates, and the weakly charged polyelectrolyte and low viscosity polysaccharide gum arabic (GA).…”

Section: Introductionmentioning

confidence: 99%

Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic

2006

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The formation of electrostatic complexes between sodium caseinate and gum arabic (GA) was studied as a function of pH (2.0-7.0), using slow acidification in situ with glucono-delta-lactone (GDL) or titration with HCl. The colloidal behavior of the complexes under specific conditions was investigated using absorbance measurements (at 515 or 810 nm) and dynamic light scattering (DLS). In contrast to the sudden increase in absorbance and subsequent precipitation of sodium caseinate solutions at pH < 5.4, the absorbance values of mixtures of sodium caseinate and GA increased to a level that was dependent on GA concentration at pH 5.4 (pH(c)). The absorbance values remained constant with further decreases in pH until a sudden increase in absorbance was observed (at pH(phi)). The pH(phi) was also dependent upon the GA concentration. Dynamic light scattering (DLS) data showed that the sizes of the particles formed by the complexation of sodium caseinate and GA between pH(c) and pH(phi) were between 100 and 150 nm and these nanoparticles were visualized using negative staining transmission electron microscopy (TEM). Below pH(phi), the nanoparticles associated to form larger particles, causing phase separation. zeta-Potential measurements of the nanoparticles and chemical analysis after phase separation showed that phase separation was a consequence of charge neutralization. The formation of complexes between sodium caseinate and GA was inhibited at high ionic strength (>50 mM NaCl). It is postulated that the structure of the nanoparticles comprises an aggregated caseinate core, protected from further aggregation by steric repulsion of one, or more, electrostatically attached GA molecules.

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“…The pectins are subdivided into two groups, one with a high degree of methoxylation which have more than 50% of its esterified carboxyl groups and one with low degree of esterification those with less than 50% of its carboxyl groups esterified. The high degree of pectin methoxylation gelled in the presence of high concentrations of soluble solids, generally exceeding 55% and pH values from 2.0 to 3.5 [12]. This gel is stabilized by hydrophobic interactions between the methyl ester groups and formation of hydrogen bonds.…”

Section: Chemical Characterizations Of Polysaccharides Extracted Frommentioning

confidence: 98%

Evaluation of the Technological Potential of Gabiroba [Campomanesia xanthocarpa Berg] Fruit

Ms¹,

Ch²,

Clo³

et al. 2012

J Nutr Food Sci

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Native fruits are receiving special attention from food researchers all around the world. The Campomanesia xanthocarpa Berg [gabirobeira] is a species native to Brazil, being part of family Myrtaceae. The gabirobeira produces a fruit named gabiroba, whose pulp presents a nice acidic-sweet taste. This work was aimed at evaluating the gabiroba technological potential for use as a raw material for the food industry. The gabiroba pulp was evaluated for its physical-chemical features. In addition, the pectin that was extracted from the pulp was evaluated for its rheological features. The pulp bioactive compounds content, namely vitamin C, flavonoids, phenolics and carotenoids, was measured during 180 days of freezer storage. The pulp antioxidant capacity was measured by means of the DPPH and ABTS methods. The rheological measurements were performed through the use of a Haake RS 75 rheometer. The generated flow curves were fitted by means of the Power Law and Herschel-Bulkley models. Results show that the gabiroba contains remarkable contents of iron, phosphorus, zinc, manganese, total phenolics [131.90 mg/100 g, expressed as galic acid], vitamin C [312.21 mg/100 g] and total carotenoids [290.84 μg/g]. About 42% of the carotenoids corresponded to beta-carotene. During pulp storage, it was observed a decrease of 10.00% in total phenolics content, 5.35% in flavonoids and 23.52% in the vitamin C. There was a positive and significant correlation between antioxidant capacity and bioactive compounds content, suggesting that such capacity might be influenced in a synergic way by the detected bioactive compounds. The gabiroba pulp pectin presented a shearthinning behavior, being the data best fitted by the Herschel-Bulkley model. The viscoelastic measurements showed that the dynamic moduli are frequency independent. Concluding, gabiroba showed a remarkable potential to be used as a raw material in the food industry due to its rheological, functional [phytochemicals], sensory and nutritional [vitamins and mineral salts] features. Despite their large fructification, in addition to nutritional and attractive sensory characteristics, these fruits are not collected, being lost in the fields. In this work, the fruit pulp without seed [1500 g] was crushed in ethanol/water at a ratio of 1:4 [v/v], refluxed for 15 minutes at boiling temperature. The residue obtained was subjected to sequential extractions. The extractions were optimized using a factorial design 2 2 , with the concentration of citric acid [0.5 and 5%] and temperature [50 and 100ºC] as variables. The polysaccharides were characterized according to their chemical composition and rheological profile. The high concentrations of uronic acids, arabinose and galactose, detected in all fractions, indicate that they consist of pectin. The results showed that the extraction method was efficient for fractionation of pectin from different areas of the cell wall. The polysaccharides extracted from the fruit pulp of gabiroba showed a pseudoplastic behavior. All the fractions...

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On the mechanism of stabilisation of acidified milk drinks by pectin

Cited by 170 publications

References 7 publications

Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex

Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex

Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic

Evaluation of the Technological Potential of Gabiroba [Campomanesia xanthocarpa Berg] Fruit

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