Pomegranate peel pectin can be used as an effective emulsifier

Yang, Xi; Nisar, Tanzeela; Hou, Yanjie; Gou, Xiaoju; Sun, Lijun; Guo, Yurong

doi:10.1016/j.foodhyd.2018.06.042

Cited by 160 publications

(75 citation statements)

References 47 publications

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“…depending on the species and chemical structure [5] . In terms of emulsion stability, pectin is capable of stabilizing emulsions, largely owing to its ability to elevate the apparent viscosity of the continuous phase in emulsions [6] and its unique amphiphilic character which assists in reducing the interfacial tension between oil and aqueous phases [7] , [8] , [9] . However, natural pectin has limited emulsifying properties therefore modification of pectin is under consideration.…”

Section: Introductionmentioning

confidence: 99%

Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties

Wang

Feng

Chen

et al. 2021

Ultrasonics Sonochemistry

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Section: Introductionmentioning

confidence: 99%

Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties

Wang

Feng

Chen

et al. 2021

Ultrasonics Sonochemistry

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“…As pectin carried more negative charges at pH 5.5, the electrostatic repulsion further provided emulsion stability against coalescence during centrifugation. Yang found that pomegranate peel pectin showed better emulsion capacity measured by centrifuge method at pH 6 than pH 4, which was explained by different conformational features at various pH values . At pH 7.0, greater ultrasound power density and longer processing time were not positively related to emulsion stability (Fig.…”

Section: Resultsmentioning

confidence: 96%

Ultrasonic modification of pectin for enhanced 2‐furfurylthiol encapsulation: process optimization and mechanisms

et al. 2019

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BACKGROUND: Pectin is an intriguing polymer, which is usually regarded as a byproduct from agricultural and biological processes. In previous studies, ultrasound treatment has been explored to improve the functionality of pectin but most of that work focused on aspects of molecular structure and the chemical properties of pectin. In this study, we utilized ultrasound treatment to modify the physiochemical properties of pectin. Using ultrasound treatment, we evaluated the emulsifying capability of pectin as a function of ultrasonic time and power density, using a response surface approach. A very potent yet unstable coffee-like aroma compound, 2-furfurylthiol, was also used for comparing the encapsulation feasibility of emulsion made with original pectin and ultrasound-treated pectin. RESULTS:Our results showed that the particle size of pectin was highly correlated with power density and ultrasound time. Approximately 370 nm of pectin particle size could be reached at a power density of 1.06 W mL −1 for 40 min. Ultrasound treatment increased emulsion droplet size but significantly improved emulsifying capacities, such as centrifugal stability and surface loading, although it was highly dependent upon the ultrasound treatment condition. When used as the encapsulation wall material, the ultrasound-modified pectin had significantly enhanced performance compared with the original, in terms of flavor retention over time at 45 ∘ C and 65 ∘ C. CONCLUSION: Ultrasound treatment was able to modify the physiochemical properties of pectin, which thus improved emulsification stability and encapsulation feasibility by forming a thicker layer at the oil / water interface to protect the core materials.

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“…From the point of view of bioactive compounds content, pomegranate is particularly interesting for its phenolic compound profile, already described as exerting excellent physiological activities (antioxidant, antimicrobial and anti-inflammatory) and disease-preventive actions [9,15]. Phenolic compounds are essentially present in the epicarp, a non-edible component of the fruit which may represent more than 50% of its total weight [13]. In this study, two varieties (sold as Mollar de Elche and Purple Queen) were selected for their different phenotypic characteristics and commercial diffusion.…”

Section: Phenolic Characterization Of Extracts Of Pomegranate Epicarpmentioning

confidence: 99%

“…Considering that more than 50% of the whole fruit is discarded as bio-residue, pomegranate has high potential as a source of bioactive compounds for different uses [13]. In addition, the pomegranate epicarp has a concentration of phenolic compounds (essentially tannins, catechins, gallocatechins and prodelfinidines) as much as three times higher than the pulp [14].…”

Section: Introductionmentioning

confidence: 99%

Characterization and Application of Pomegranate Epicarp Extracts as Functional Ingredients in a Typical Brazilian Pastry Product

et al. 2020

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Currently, there is a clear tendency to incorporate natural ingredients into food and pharmaceutical formulations. Besides being well-accepted by consumers, these ingredients have less adverse side effects than their artificial counterparts. The pomegranate processing industry produces large quantities of by-products that are discarded as bio-residues, despite containing bioactive compounds. Accordingly, the epicarp of two pomegranate varieties (Mollar de Elche and Purple Queen) was tested as a potential source of bioactive compounds with food application. The phenolic profile was identified by HPLC–DAD–ESI/MS, revealing fourteen phenolic compounds in both varieties (Purple Queen showed also three anthocyanins), with punicalagin isomers as the major compounds. Nonetheless, Mollar de Elche presented greater antioxidant and antibacterial activities. Despite this result, Purple Queen was selected to be tested as a new natural colouring and functionalizing ingredient in a Brazilian pastry product. The incorporation of the selected extract maintained the nutritional profile and provided a higher antioxidant activity compared to the traditional product. In this way, this work confirmed the possible use of pomegranate epicarp as a natural ingredient in the food industry, conferring dyeing and functionalizing effects, and anticipating a possible valorisation of this bio-residue.

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Pomegranate peel pectin can be used as an effective emulsifier

Cited by 160 publications

References 47 publications

Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties

Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties

Ultrasonic modification of pectin for enhanced 2‐furfurylthiol encapsulation: process optimization and mechanisms

Characterization and Application of Pomegranate Epicarp Extracts as Functional Ingredients in a Typical Brazilian Pastry Product

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