Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions

Abstract

Highlights:  Citrus pectin is a surface-active molecule  Addition of citrus pectin allows creation of emulsions with small droplet sizes  Pectin structure influences its organization at the oil droplet surface  Emulsion acidity determines the way pectin stabilizes the oil droplet interface  Combination of pectin and conventional emulsifier led to depletion flocculation

Improving the In Vitro Bioaccessibility of β-Carotene Using Pectin Added Nanoemulsions

“…When pectin is used at low concentrations, the repulsive interactions between droplets are sufficiently large to overcome the attractive interactions, but there is a critical concentration of the polymer over which the attraction is sufficiently strong to promote flocculation of droplets, and thereby, creaming occurs [32,49]. As previously mentioned, we suggest that the part of pectin that has not been adsorbed at the interface is remaining at the aqueous phase, creating an osmotic imbalance, which promoted the depletion flocculation phenomena [50]. Moreover, the higher amount of flocculation observed in the nanoemulsion with 2% of pectin compared with those with 1%, may be due to the higher amount of biopolymer remaining at the continuous phase.…”

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

“…Emulsions are categorized into two types: oil-in-water (O/W) and water-in-oil (W/O) emulsions [1,5]. Oil-in-water emulsions are extensively used in food products including milk, beverages, sauces, etc., and oil-in-water emulsions are utilized for delivering lipophilic bioactive compounds such as vitamins and antioxidants [1,[6][7][8]. The stability of the emulsions is limited by different phenomena including coalescence, flocculation, lactation, and Ostwald ripening [2][3][4][5]7].…”

“…Polysaccharides are often used as stabilizers and thickeners in the food industry [2,9]. Polysaccharides, when added to oil-in-water emulsions, increase the viscosity of the aqueous phase, enhance the spatial repulsive force and electrostatic repulsion between the oil droplets, and alter the rheological properties of the emulsion [3,5,[8][9][10]. In recent years, scientists have studied the emulsification properties of many natural polysaccharides such as seaweed polysaccharides [10], pectin [8], spruce galactoglucomannans [11], orchid-root polysaccharides [12], basil-seed polysaccharides [13], etc.…”

Inhibition of oil digestion in Pickering emulsions stabilized by oxidized cellulose nanofibrils for low-calorie food design

“…1 A surfactant is necessary for stabilizing this unstable system. For instance, frequently used surfactants can be small molecules such as Tween-80 and Span-80, 2,3 or macromolecular polymers, such as proteins and lipids. 4,5 Compared with small molecular surfactants, solid colloidal particles can also be adsorbed at the oil-water interface and form "Pickering emulsions".…”