Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality

Alba, Katerina; Kontogiorgos, Vassilis

doi:10.1016/j.foodhyd.2016.07.026

Cited by 159 publications

(80 citation statements)

References 89 publications

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“…However, some biopolymers may also present surface active properties thus having emulsifying capacity. For instance, pectin is a natural biopolymer mainly present in fruits and vegetables that has shown certain adsorption capacity at oil-water interfaces and may enhance the stability of emulsions (Alba & Kontogiorgos, 2017;Chan, Choo, Young, & Loh, 2017;Ozturk & McClements, 2016). The lipid fraction also plays an important role in the physicochemical properties, which depend on the characteristics of the different EOs including their chemical composition and the hydrocarbon chain length (Hopkins, Chang, Lam, & Nickerson, 2015).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

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Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach

et al. 2018

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Section: Accepted Manuscriptmentioning

confidence: 99%

“…at the interface resulting in reduction of interfacial tension (Alba & Kontogiorgos, 2017). Hence, pectin chains present in the bulk aqueous phase can compete with Tween molecules, and cause the displacement of these previously-adsorbed surface active species (Jafari, He, & Bhandari, 2007).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach

et al. 2018

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“…Moreover, high levels of glucuronic acid in the pectins extracted with hot water from Q. ilex pericarps (19.1%) suggest differences in the pectic components between the two species. According to Alba and Kontogiorgos [13] , the diversity of pectin structures depends on the botanical source, plant ripening stage, and extraction procedure as well. Hemicelluloses extracted with KOH or NaOH were found to be rich in xylose ( Table 2), suggesting the presence of xylans.…”

Section: Monosaccharide Composition Of Cell Wallsmentioning

confidence: 99%

Extraction and analysis of the parietal polysaccharides of acorn pericarps from Quercus trees

et al. 2019

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Acorns produced by Quercus trees are currently underexploited and undervalued. To evaluate the commercial and health benefits of acorns, we examined the cell wall components of acorn pericarps from Quercus suber and Quercus ilex, growing in NorthWestern Algeria. Acorn pericarps were sequentially extracted and the polysaccharide fractions were analyzed by gas liquid chromatography and Fourier-transform infrared spectroscopy. The lignocellulosic fraction was the major component of Q. suber and Q. ilex cell walls (37.19% and 48.95%, respectively). Lower amounts of pectins and hemicelluloses were also found in both species. Hemicellulose extracts from the two species contained xylose as the major monosaccharide (ranging from 36.7% to 49.4%). Galacturonic acid was the major component of hot water-or ammonium oxalate-extracted pectins from both species (ranging from 20.6% to 46.8%). The results reported in this paper reveal that acorn pericarp cell walls from these two oak could be potential sources of bioactive compounds.

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“…The trend in protein content was consistent with the trend in neutral sugar (arabinose and galactose) content, as alkali-extracted polysaccharides possessed more branched side chains while acid degraded them. In view of the fact that arabinogalactan-protein (AGP) is an important glycoconjugate presented in LBPs, a large part of the neutral sugar branches of RG-I should be tightly bound to protein in goji pectic polysaccharides [34]. The molecular weight of AGP in goji varies from 24 to 920 kDa [35], so it was hypothesized that, even if the side chains are degraded during extraction, the glycoconjugate will be co-precipitated together with polysaccharides and will not be all lost on dialysis because of their large molecular weight.…”

Section: Introductionmentioning

confidence: 99%

Extraction Methods Affect the Structure of Goji (Lycium barbarum) Polysaccharides

Zhou

Rahman

et al. 2020

Molecules

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Polysaccharides are considered to be the most important active substances in Goji. However, the structure of polysaccharides varies according to the extraction methods applied, and the solution used to prepare Goji polysaccharides (LBPs) were limited. Thus, it is important to clarify the connection between extraction methods and structure of Goji polysaccharide. In view of the complex composition of cell wall polysaccharides and the various forms of interaction, different extraction methods will release different parts of the cell wall. The present study compared the effects of different extraction methods, which have been used to prepare different types of plant cell wall polysaccharides based on various sources, on the structure of cell-wall polysaccharides from Goji, by the single separate use of hot water, hydrochloric acid (0.4%) and sodium hydroxide (0.6%), at both high and low temperatures. Meanwhile, in order to explore the limitations of single extraction, sequential extraction methods were applied. Structural analysis including monosaccharide analysis, GPC-MALLS, AFM and 1H-NMR suggested the persistence of more extensively branched rhamnogalacturonan I (RG-I) domains in the procedures involving low-temperature-alkali, while procedures prepared by high-temperature-acid contains more homogalacturonan (HG) regions and results in the removal of a substantial part of the side chain, specifically the arabinan. A kind of acidic heteropolysaccharide was obtained by hot water extraction. SEC-MALLS and AFM confirmed large-size polymers with branched morphologies in alkali-extracted polysaccharides. Our results provide new insight into the extraction of Goji polysaccharides, which differ from the hot water extraction used by traditional Chinese medicine.

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Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality

Cited by 159 publications

References 89 publications

Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach

Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach

Extraction and analysis of the parietal polysaccharides of acorn pericarps from Quercus trees

Extraction Methods Affect the Structure of Goji (Lycium barbarum) Polysaccharides

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