Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions

Schmidt, U.; Schmidt, Karen; Kurz, Thomas; Endreß, Hans-Ulrich; Schuchmann, Heike P.

doi:10.1016/j.foodhyd.2014.12.012

Cited by 126 publications

(63 citation statements)

References 20 publications

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“…However, it also can be used as an emulsifying substance because of its tensoactive properties. In emulsions produced only with pectin, an overlap of stabilizing and emulsifying effects will occur [52].…”

Section: O/w Emulsions Stabilized By Wpc-pectin Complexesmentioning

confidence: 99%

Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

Albano

Telis

2018

Ultrasonics Sonochemistry

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Consumers' preference for products with reduced levels of fat increased in the last years. Proteins and polysaccharides have an important role due to their functional and interaction properties because, when combined in ratios and pH of higher potential for electrostatic interactions they may act as emulsifiers or stabilizers. This study evaluated the ultrasound impact on the electrostatic interaction between pectin (PEC) and whey protein concentrate (WPC) at different WPC:PEC ratios (1:1 to 5:1), and its effect on the emulsification and stability of emulsions formulated with WPC:PEC blends (1:1, 4:1) at low soybean oil contents (5 to 15%). Zeta potential analysis showed greater interactions between biopolymers at pH 3.5, which was proven in FTIR spectra. Rheology and turbidimetry showed that the ultrasound reduced the suspension viscosity and the size of the biopolymer complexes. Suspensions were Newtonian, whereas the emulsions showed shear-thinning behavior with slight increase in apparent viscosity as a function of oil content, and remained stable for seven days, with small droplets (<8 μm) stabilized and entrapped in a pectin network evidenced by confocal laser microscopy. Sonication was successfully applied to emulsion stabilization, improving the functional properties of WPC:PEC blends and enabling their application as low-fat systems, providing healthier products to consumers.

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Section: O/w Emulsions Stabilized By Wpc-pectin Complexesmentioning

confidence: 99%

Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

Albano

Telis

2018

Ultrasonics Sonochemistry

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“…In that sense, pectin has been used as an emulsifying and stabilizing agent in food emulsions, but although the use of this biopolymer together with other emulsifiers and their possible interactions has been studied in emulsions, there is a lack of knowledge on its effect on nanoemulsions and, specifically on its behavior under gastrointestinal conditions. Moreover, the addition of biopolymers such as pectin in emulsion-based delivery systems not only can modify the initial emulsion characteristics, but also the behavior of the systems under gastrointestinal conditions and the bioaccessibility of the encapsulated compound [29][30][31][32][33][34][35]. Thus, pectin can have an impact on some health important factors as the satiety, the glycaemia control, and the prevention of some gastrointestinal diseases [36].…”

Section: Introductionmentioning

confidence: 99%

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

Teixé-Roig

Oms‐Oliu

Ballesté-Muñoz

et al. 2020

Foods

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The intestinal absorption of lipophilic compounds such as β-carotene has been reported to increase when they are incorporated in emulsion-based delivery systems. Moreover, the reduction of emulsions particle size and the addition of biopolymers in the systems seems to play an important role in the emulsion properties but also in their behavior under gastrointestinal conditions and the absorption of the encapsulated compound in the intestine. Hence, the present study aimed to evaluate the effect of pectin addition (0%, 1%, and 2%) on the physicochemical stability of oil-in-water nanoemulsions containing β-carotene during 35 days at 4 • C, the oil digestibility and the compound bioaccessibility. The results showed that nanoemulsions presented greater stability and lower β-carotene degradation over time in comparison with coarse emulsion, which was further reduced with the addition of pectin. Moreover, nanoemulsions presented a faster digestibility irrespective of the pectin concentration used and a higher β-carotene bioaccessibility as the pectin concentration increased, being the maximum of ≈36% in nanoemulsion with 2% of pectin. These results highlight the potential of adding pectin to β-carotene nanoemulsions to enhance their functionality by efficiently preventing the compound degradation and increasing the in vitro bioaccessibility.

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“…This may be due to its low adsorption ability, which is not sufficient to provide effective steric stabilization over long-term period and against harsh conditions. However, the pectin differs in its emulsifying behavior, depending on its molecular structure (Schmidt, Schmidt, Kurz, Endreß, & Schuchmann, 2015). Pectin is also applied in the formation of interfacial polymeric complexes, particularly for the production of emulsified oils, e.g., soy bean oil and corn oils (Güzey & McClements, 2007).…”

Section: Introductionmentioning

confidence: 99%

Stability of rice bran oil-in-water emulsions stabilized by pectin–zein complexes: Effect of composition and order of mixing

2016

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Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions

Cited by 126 publications

References 20 publications

Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

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

Stability of rice bran oil-in-water emulsions stabilized by pectin–zein complexes: Effect of composition and order of mixing

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