Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity

Santiago, Jihan Santanina; Salvia‐Trujillo, Laura; Palomo, Alex; Niroula, Anuj; Xu, Fei; Loey, Ann Van; Hendrickx, Marc

doi:10.1016/j.foodhyd.2018.03.005

Cited by 13 publications

(3 citation statements)

References 58 publications

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“…The protein content was 1.72% (± 0.01), 1.44% (± 0.01) and 1.55% (± 0.03) for CP82, CP38 and CP10, respectively. These values are comparable to the ones of apple pectin (~1.6%) (Kravtchenko, Voragen, & Pilnik, 1992), but rather low compared to the protein content of sugar beet pectin (~5%) (Chen et al, 2016), tomato serum pectin (~11%) or broccoli serum pectin (up to ~33%) (Santiago et al, 2018).…”

Section: Structural Properties Of Citrus Pectinsupporting

confidence: 58%

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

et al. 2018

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Section: Structural Properties Of Citrus Pectinsupporting

confidence: 58%

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

et al. 2018

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“…The protein content was measured to be around 5%, which can play a role in the emulsification process . This is comparable to the protein content of sugar beet pectin and okra pectin (Funami et al, 2011;Kpodo et al, 2017) but much lower compared to tomato and broccoli pectin (Santiago, Salvia-trujillo, et al, 2018). Using this NA sample as starting material, NA-HG and NA-RG were produced with yields of 53.58 ± 7.26% and 29.45 ± 5.83% respectively.…”

Section: Structural Characterizationmentioning

confidence: 70%

Advanced insight into the emulsifying and emulsion stabilizing capacity of carrot pectin subdomains

et al. 2020

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Insight in the emulsifying and emulsion stabilizing potential of carrot pectin subdomains was established in the present study. For this purpose, (i) carrot pectin fractions enriched in linear homogalacturonan (HG) and branched rhamnogalacturonan (RG) regions were produced, (ii) specific structural and physicochemical properties of the isolated pectin fractions were analyzed and (iii) stability studies of emulsions where the different isolated pectin fractions were used as the sole emulsifier were performed. Firstly, structural characterization confirmed the successful isolation of the subdomains from the original acid extracted carrot pectin generating three structurally diverse carrot pectin samples: acid extracted pectin (NA), HG rich pectin fraction (NA-HG) and RG rich pectin fraction (NA-RG). The main structural differences among these pectin samples were degree of methylesterification, linearity and molar mass. Analysis of the interfacial tension after pectin adsorption onto an oil droplet, demonstrated surface activity of all pectin samples, except for NA-RG at pH 2.5. Overall, carrot pectin created more stable emulsions at pH 2.5 compared to pH 6.0. Additionally, emulsions stabilized by the more complex NA are less prone to creaming than emulsions stabilized by NA-HG or NA-RG. Flocculation was identified as the main destabilization phenomenon in the emulsions stabilized by NA-HG and NA-RG at pH 6.0. NA stabilized emulsions remained relatively stable during 14 days of refrigerated storage. Therefore, it can be stated that the presence of both linear and branched regions in the pectin structure result in more stable emulsions as compared to the individual subdomains.

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“…As reported by Osano et al [ 55 ], both proteins inside and the molecular mass were likely to play a significant role in the adsorption of polysaccharides. With a higher content of protein, the interfacial tension could possibly be decreased by the high amount of acetyl groups [ 56 ]. The lower the interfacial tension, the greater the extent to which droplets can be broken up during intense shearing, resulting in smaller emulsion droplets [ 2 ].…”

Section: Resultsmentioning

confidence: 99%

Tremella fuciform Polysaccharides: Extraction, Physicochemical, and Emulsion Properties at Different pHs

et al. 2023

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The chemical composition, macromolecular characteristics, and structure of four types of Tremella fuciform polysaccharides (TPS) were analyzed, including one TPS that was extracted in the laboratory (L-TPS) and three commercial TPS. The effects of pH on the properties of TPS emulsions were investigated by analyzing their zeta potential, particle size, apparent viscosity, and stability. The results showed that L-TPS presented a higher percentage content of protein (2.33%) than commercial TPS (0.73–0.87%), and a lower molecular mass (17.54 × 106 g/mol). Thus, L-TPS exhibited the best emulsifying activity but gave poor emulsion stability. The droplet sizes and apparent viscosity of commercial TPS-stabilized emulsions were larger or higher in acidic environments. At pH 2, the apparent viscosity was the lowest for L-TPS. Commercial TPS emulsions were most stable at pH 6, while the L-TPS-stabilized emulsion was most stable at pH 2. The obtained results revealed that the emulsifying properties of TPS varied and the effects of pH on emulsion characteristics differed, as determined from the molecular mass, macromolecular characteristics, and structure. This research is useful for expanding the application of TPS as a novel food ingredient in emulsions.

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Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity

Cited by 13 publications

References 58 publications

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

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

Advanced insight into the emulsifying and emulsion stabilizing capacity of carrot pectin subdomains

Tremella fuciform Polysaccharides: Extraction, Physicochemical, and Emulsion Properties at Different pHs

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