Emulsifying properties of sugar beet pectin microgels

Stubley, Samuel J.; Cayre, Olivier J.; Murray, Brent S.; Torres, Isabel Celigueta

doi:10.1016/j.foodhyd.2022.108291

Cited by 10 publications

(1 citation statement)

References 57 publications

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“…Pectin has been widely utilized in a range of foods to regulate their rheology and texture due to its potent gelling and thickening abilities (Zhang et al., 2018). In recent years, studies have been carried out on the emulsifier property of pectin (Chen et al., 2022; Du et al., 2023; Stubley et al., 2023). The hydrophobic parts in the pectin structure, like the methoxyl and acetyl groups, are mainly responsible for pectin's emulsifying characteristics (Ngouémazong et al., 2015).…”

Section: Introductionmentioning

confidence: 99%

Extraction of pectin from watermelon and pomegranate peels with different methods and its application in ice cream as an emulsifier

Fırat,

Koca,

Kaymak‐Ertekin

2023

Journal of Food Science

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Pectin extraction from watermelon peel (WP) and pomegranate peel (PP) was carried out using three different extraction methods: classical solvent extraction (CSE), ultrasound‐assisted extraction (UAE), and microwave‐assisted extraction (MAE). Extraction parameters (pH, temperature, time, and speed/amplitude/power) were optimized to target maximum crude pectin yield (CPY), while the sample‐to‐solvent ratio (SS) was determined to be fixed at 1:10 w/v at all experiments. CPY was increased by low pH, high temperature, and long time. The pectins obtained at optimum conditions were characterized regarding the physicochemical and rheological properties, and the pectin solutions were found to be typical pseudoplastic fluids. WP pectin extracted with MAE and PP pectin extracted with UAE were determined to have the best emulsifying properties and added to the ice cream formulations. MAE had the maximum CPY of 9.40% for WP (pH = 1.3, 6 min, 596 W) and the best emulsifying properties. UAE had the best emulsifying properties for PP and the CPY was 11.56% in conditions of pH = 1.5, a temperature of 69°C, an extraction time of 29 min, and a 32% amplitude. The use of PP pectin resulted in a significant increase in the apparent viscosity of ice cream mix and also the first dripping time and the hardness of ice cream over commercial emulsifier. Melting properties and hardness values of ice cream with WP pectin were comparatively closer to those of ice cream with commercial emulsifier. On the other hand, the first dripping time and hardness value of ice cream with PP pectin having 60.25 min and 3.84 N, respectively, were higher than those of commercial ice cream having 53.75 min and 2.14 N, respectively.Practical Application: The utilization of WP and PP, which are good sources for pectin production, benefits both a sustainable environment and a sustainable food industry. Pectin extracted from WP and PP as an emulsifier in ice cream can ensure the production of ice creams with good melting properties. Pectin can be used as a healthy, sustainable, and economical alternative emulsifier in the ice cream industry.

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