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Cited by 394Polysaccharides Composition and ApplicationsProteins in Food SystemsPolysaccharides and Plant Cell Walls

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The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review

Ngouémazong, Eugénie D., Christiaens, Stefanie, Shpigelman, Avi, Van Loey, Ann, Hendrickx, Marc·2015·Comprehensive Reviews in Food Science and Food Safety
DOI 10.1111/1541-4337.12160
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Abstract

Pectin, a plant cell wall polysaccharide, is a natural multifunctional ingredientwhich imparts textural and rheological properties to a wide range of food systems. Up to the last decade, most pectin blank applications stemmed from its gel‐forming ability. Nowadays, pectin is gradually gaining acceptance as an effective emulsifier in numerous food applications. Accordingly, the emulsifying and emulsion‐stabilizing properties of this hydrocolloid are increasingly being assessed. These pectin functionalities are controlled by both the properties of the carbohydrate moieties and of the often attached protein groups. Generally, the protein moiety, feruloyl, and acetyl groups, play a major role in pectin emulsifying activities, while the emulsion‐stabilizing properties of the polymer are controlled by the homogalacturonan (HG) domain and the neutral sugar side chains of the rhamnogalacturonan‐I (RGI) structural element. However, the neutral sugar side chains might obstruct the accessibility of pectin hydrophobic species to the oil/water interface, thereby hampering emulsification. In addition, the contribution of HG to emulsion stabilization might be dependent on the polymer HG:RGI ratio. Hence, the influence of pectin structural features on the polymer emulsifying potentials is yet to be fully unraveled, as identified in this review. Furthermore, the emulsifying and emulsion‐stabilizing properties of pectin are influenced by the composition of emulsions.

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Metadata

Authors
Ngouémazong, E. D., Christiaens, S., Shpigelman, A., Van Loey, A., & Hendrickx, M.
Affiliations
  • KU Leuven (BE)
  • Dept. of Microbial and Molecular Systems (M²S), Laboratory of Food Technology Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Univ. Leuven Kasteelpark Arenberg 22, Box 2457 3001 Leuven Belgium
Corresponding author
Hendrickx, Marc
ORCID
Venue
Comprehensive Reviews in Food Science and Food Safety
Publisher
Wiley
Published
2015-09-16
Volume
14
Issue
6
Pages
705-718
ISSN
1541-4337 (ISSN-L)
DOI
10.1111/1541-4337.12160
OpenAlex
W2137418529
Cited by
394
References
2
Citations by year
2026: 33 · 2025: 38 · 2024: 68 · 2023: 52 · 2022: 47 · 2021: 41 · 2020: 41 · 2019: 29 · 2018: 21 · 2017: 15 · 2016: 7 · 2015: 1
FWCI
19.58
Type
journal article
Language
en
Open access
closed
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor)
Locations
  • Comprehensive Reviews in Food Science and Food Safety (publishedVersion)
  • Lirias (KU Leuven) (submittedVersion)
Funders
  • KU Leuven Research Council
  • Flemish Government
  • Research Foundation Flanders (FWO) (G0D1714N)
  • FWO
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Polysaccharides and Plant Cell Walls
Keywords
pectin, emulsifying properties, emulsion stabilization, hydrocolloids, acetyl groups, homogalacturonan, rhamnogalacturonan I, oil-water interface, pectin structure, emulsion composition

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