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Pectins of different origin and their performance in forming and stabilizing oil- in-water-emulsions
Abstract
The effectiveness of different commercially available pectin types in forming and stabilizing oil-in-water-emulsions was investigated. Sugar beet pectin as well as apple and citrus pectins with different degree of methoxylation were tested. In emulsions containing small molecule emulsifiers, all investigated pectins behave similarly. They show stabilizing properties by increasing the viscosity of the aqueous phase. This also influences the effective viscosity ratio of emulsions and it results in the formation and stabilization of submicron droplets. In emulsions without small molecule emulsifiers, the investigated pectins differ in their emulsifying behavior depending on their molecular structure. The higher the amount of covalently bound protein a pectin has, the smaller the characteristic droplet size of the resulting emulsions. Pectins with intermediate degrees of esterification produce the emulsions with the largest characteristic droplet size. Furthermore, differences in the surface activity of pectins were found. Sugar beet and citrus pectins lower the surface tension more than apple pectin. Upon the addition of sucrose, an increase in surface tension is detected but only for sugar beet and citrus pectin solutions.
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“The emulsifying property of pectin can be attributed to its covalently bound proteins and carbohydrate moiety (Funami et al., 2007;Schmidt et al., 2015).”
From Physicochemical characteristics, rheology, and emulsifying properties of ultrasound-extracted pectin from 'saba' banana peel (2023) · cites this paper as Schmidt et al., 2015
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Research works printed but not linked: 22
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Cited by
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Rivadeneira, J. P., Castillo-Israel, K. A. T., & Wu, T. (2023) · Food Research · doi:10.26656/fr.2017.7(1).770 · Cited by 3
Estribillo, A. G. M., Rivadeneira, J. P., Gaban, P. J. V., & Castillo-Israel, K. A. T. (2022) · Food Research · doi:10.26656/fr.2017.6(2).182 · Cited by 4
Metadata
- Authors
- Schmidt, U. S., Schmidt, K., Kurz, T., Endreß, H.-U., & Schuchmann, H. P.
- Affiliations
- Karlsruhe Institute of Technology (DE)
- Corresponding author
- Schmidt, U.S.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2015-04
- Volume
- 46
- Pages
- 59-66
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2053007105
- Cited by
- 144
- References
- 0
- Citations by year
- 2026: 8 · 2025: 6 · 2024: 10 · 2023: 16 · 2022: 20 · 2021: 28 · 2020: 10 · 2019: 12 · 2018: 9 · 2017: 10 · 2016: 14 · 2015: 1
- FWCI
- 11.94
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Hydrocolloids (publishedVersion)
- Funders
- German Federal Ministry of Research and Education (BMBF) (FKZ 0315682)
- Projektträger Jülich
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Physical Sciences › Materials Science › Materials Chemistry › Pickering emulsions and particle stabilization
- Keywords
- pectin, oil-in-water emulsions, emulsion stabilization, sugar beet pectin, apple pectin, citrus pectin, degree of esterification, droplet size, viscosity ratio, surface tension, surface activity, sucrose, natural emulsifiers
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