Study on the Emulsifying Properties of Pomegranate Peel Pectin from Different Cultivation Areas

Hu, Zhuang; Chu, Shang; Wang, Ping; Zhou, Bin; Han, Lingyu; Yu, Xin; Fu, Qinli; Li, Shugang

doi:10.3390/molecules24091819

Cited by 10 publications

(4 citation statements)

References 34 publications

(37 reference statements)

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“…Pectin, a kind of acidic polysaccharides, mainly exists in plant cell walls [12] and linings as supporting materials. It has been widely applied as the thicker [13], stabilizer [14], emulsifier [15], suspending agent [16] and gelling agent [17], and received special attentions from food [18], cosmetics and medicine industries [19]. The main molecular structure of pectin was composed of homogalacturonan (HG), rhamnogalacturonan I (RG-I), rhamnogalacturonan II (RG-II) and xylogalacturonan (XGA) [20].…”

Section: Introductionmentioning

confidence: 99%

The Film-Forming Characterization and Structural Analysis of Pectin from Sunflower Heads

Peng

Yang

et al. 2021

International Journal of Polymer Science

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A natural low-methoxyl pectin (termed AHP, DM = 25.9 % ) was extracted from dried heads of sunflower and showed better film-forming performance blended with hydroxypropyl methylcellulose (HPMC). The solutions and films of different HPMC/AHP blends were characterized by viscosity, transparency, mechanical properties, loss on drying, water drop penetration time (WDPT), disintegration and SEM. In order to analyze the structure-property relationship of film forming, AHP was separated by ion-exchange chromatography and characterized. The results showed that the blends were immiscible, but the formation of AHP gel would give the blended film better mechanical properties. AHP was fractionated into one neutral fraction and two acidic fractions (AHPA-1 and AHPA-2). The analytical results showed that AHPA-1 and AHPA-2 were identified to be homogalacturonan- (HG-) rich pectins with low DM, and the molecular weights of them were estimated to be 106 kDa and 226 kDa, respectively. Due to the high content of the HG domain, low DM and high molecular weights, AHP had excellent gelling properties induced by Ca2+ and was added to improve the film-forming properties of HPMC and to develop plant hollow capsules.

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Section: Introductionmentioning

confidence: 99%

The Film-Forming Characterization and Structural Analysis of Pectin from Sunflower Heads

Peng

Yang

et al. 2021

International Journal of Polymer Science

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“…The protein content of PP pectins, seen in Table 5, was in the range of 4.44−5.72%. In literature, PP pectins were previously reported to have relatively low protein contents, such as 3.24% (Yang et al., 2018) and 2.01–2.82% (Zhuang et al., 2019), indicating that the protein concentration of PP pectins may also depend on the variety. The protein content of WP pectins (14.27–15.12%) was higher than those of PP pectins (Table 5).…”

Section: Resultsmentioning

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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“…The refractive index of the oil phase (soy oil) and water phase used in the mathematical analysis of the scattering patterns obtained were 1.475 and 1.330, respectively. The particle size was reported using the De Brouckere, volume‐weighted mean diameter ( d 4,3 ) (Zhuang et al., 2019)

d_{4, 3} \frac{\sum n_{i} d_{i}^{4}}{\sum n_{i} d_{i}^{3}}

where n i is the number of droplets with a diameter of d i .…”

Section: Methodsmentioning

confidence: 99%

Development of zein/soluble soybean polysaccharide nanoparticle‐stabilized Pickering emulsions

Gao

Liang

et al. 2021

Journal of Food Science

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Pickering emulsions have received wide attention due to their "surfactant-free" character and the ability of delivery bioactive compounds. In the current work, zein and soluble soybean polysaccharide (SSPS) food-grade composite nanoparticles (NPs) were fabricated as Pickering stabilizers. The particle size of the composite NPs varied with the concentration of zein and SSPS, consequently leading to larger hydrodynamic diameters compared with zein nanoparticles (ZPs) in all formulations, also seen from the scanning electron microscopy (SEM) images. At pH 4.0, the dispersions of ZPs exhibited a positive ζ-potential (around at +12 mV); however, zein/SSPS NPs obtained at the same pH had much lower ζ-potential (about -2 mV) further proving that there was electrostatic interaction between SSPS and zein. The composite nanoparticles (NPs) were well dispersed through the results of polydispersity index (PDI).The physical properties and stability of zein/SSPS NPs stabilized Pickering emulsions were evaluated at a fixed oil phase volume (30%, v/v). On the surface of the oil droplets, a densely packed interface layer was observed by confocal laser scanning microscopy (CLSM), which could prevent oil droplets from coalescence and Ostwald ripening. At zein concentration of 6 mg/mL and SSPS concentration of 1 mg/mL, the formed Pickering emulsions had higher stability at 25 • C. Practical Application: The findings of this study can be utilized and integrated to further extend the application of zein in foods, medicine, or cosmetics field. This study showed that the food-grade composite colloidal particles formed by electrostatic interaction can significantly improve the emulsification properties of zein and soluble soybean polysaccharides, and stability. The Pickering emulsions have been observed in long-term testing.

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Study on the Emulsifying Properties of Pomegranate Peel Pectin from Different Cultivation Areas

Cited by 10 publications

References 34 publications

The Film-Forming Characterization and Structural Analysis of Pectin from Sunflower Heads

The Film-Forming Characterization and Structural Analysis of Pectin from Sunflower Heads

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

Development of zein/soluble soybean polysaccharide nanoparticle‐stabilized Pickering emulsions

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