Antioxidant Activity and Emulsion-Stabilizing Effect of Pectic Enzyme Treated Pectin in Soy Protein Isolate-Stabilized Oil/Water Emulsion

Abstract

The antioxidant activity of pectic enzyme treated pectin (PET-pectin) prepared from citrus pectin by enzymatic hydrolysis and its potential use as a stabilizer and an antioxidant for soy protein isolate (SPI)-stabilized oil in water (O/W) emulsion were investigated. Trolox equivalent antioxidant capacity (TEAC) was found to be positively associated with molecular weight (M(w)) of PET-pectin and negatively associated with degree of esterification (DE) of PET-pectin. PET-pectin (1 kDa and 11.6% DE) prepared from citrus pectin after 24 h of hydrolysis by commercial pectic enzyme produced by Aspergillus niger expressed higher α,α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity, TEAC, and reducing power than untreated citrus pectin (353 kDa and 60% DE). The addition of PET-pectin could increase both emulsifying activity (EA) and emulsion stability (ES) of SPI-stabilized O/W emulsion. When the SPI-stabilized lipid droplet was coated with the mixture of PET-pectin and pectin, the EA and ES of the emulsion were improved more than they were when the lipid droplet was coated with either pectin or PET-pectin alone. The amount of secondary oxidation products (thiobarbituric acid reactive substances) produced in the emulsion prepared with the mixture of SPI and PET-pectin was less than the amount produced in the emulsion prepared with either SPI or SPI/pectin. These results suggest that PET-pectin has an emulsion-stabilizing effect and lipid oxidation inhibition ability on SPI-stabilized emulsion. Therefore, PET-pectin can be used as a stabilizer as well as an antioxidant in plant origin in SPI-stabilized O/W emulsion and thus prolong the shelf life of food emulsion.

Structure, fluorescence quenching and antioxidant activity of a carbohydrate polymer from Eugenia jambolana

“…But the structural features that can be related to anti-oxidative activity remain to be determined. Recently a number of carbohydrate polymers possessing antioxidative activities have been isolated from various natural sources including medicinal mushrooms [30,31], higher plants [32], marine algae [33,34] and others [35]. Our result agrees with these studies.…”

Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion

“…Pectin shares physiological activities, like help to reduce blood sugar and cholesterol, to augment spleen cells and stimulate macrophages and also can prevent cancer [29]. Moreover, exhibiting excellent gelling function pectin is often used as gelling agent, thickener and quality improver in food processing [30][31][32]. As gel agent, pectin can help to slow down the movement of droplets, to reduce the collision frequency and coalescence rate by increasing the viscosity or forming gel network in continuous phase, which is conducive to the stability of emulsion.…”

Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

“…To date, EDTA is widely used for this purpose. However, with the growing demand to replace artificial additives by natural alternatives, the ability of anionic natural polysaccharides such as pectin to retard lipid oxidation by binding Fe 2+ has been explored by a few researchers (Celus et al, 2018c;Chen, McClements, & Decker, 2010;Huang, Lu, Wang, & Wu, 2011;Shimada, Okada, Matsuo, & Yoshioka, 1996;Xu, Liu, Luo, Liu, & McClements, 2017). Although Cu 2+ is also known to accelerate lipid oxidation (Schaich, Shahidi, Zhong, & Eskin, 2013), the interaction between pectin and Fe 2+ is considered more important here, given that Fe 2+ is more (naturally) abundant in food products (Katsuda, McClements, Miglioranza, & Decker, 2008).…”