Cargando…
Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties
In the context of the increasing interest in natural food ingredients, the emulsifying and emulsion-stabilizing properties of three rhamnogalacturonan-rich apple pectin-derived samples were assessed by evaluating a range of physicochemical properties. An apple pectin (AP74) was structurally modified...
Autores principales: | , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306146/ https://www.ncbi.nlm.nih.gov/pubmed/34359456 http://dx.doi.org/10.3390/foods10071586 |
_version_ | 1783727740041560064 |
---|---|
author | Humerez-Flores, Jessika N. Verkempinck, Sarah H. E. Kyomugasho, Clare Moldenaers, Paula Van Loey, Ann M. Hendrickx, Marc E. |
author_facet | Humerez-Flores, Jessika N. Verkempinck, Sarah H. E. Kyomugasho, Clare Moldenaers, Paula Van Loey, Ann M. Hendrickx, Marc E. |
author_sort | Humerez-Flores, Jessika N. |
collection | PubMed |
description | In the context of the increasing interest in natural food ingredients, the emulsifying and emulsion-stabilizing properties of three rhamnogalacturonan-rich apple pectin-derived samples were assessed by evaluating a range of physicochemical properties. An apple pectin (AP74) was structurally modified by a β-eliminative reaction to obtain a RG-I-rich pectin sample (AP-RG). Subsequent acid hydrolysis of AP-RG led to the generation of pectin material with partially removed side chains (in particular arabinose depleted) (AP-RG-hydrolyzed), thus exhibiting differences in rhamnose, arabinose, and galactose in comparison to AP-RG. All samples exhibited surface activity to some extent, especially under acidic conditions (pH 2.5). Furthermore, the viscosity of the samples was assessed in relation to their emulsion-stabilizing properties. In a stability study, it was observed that the non-degraded AP74 sample at pH 2.5 exhibited the best performance among all the apple pectin-derived samples evaluated. This emulsion presented relatively small oil droplets upon emulsion production and was less prone to creaming than the emulsions stabilized by the (lower molecular weight) RG-I-rich materials. The AP-RG and AP-RG-hydrolyzed samples presented a slightly better emulsion stability at pH 6.0 than at pH 2.5. Yet, neither pectin sample was considered having good emulsifying and emulsion-stabilizing properties, indicated by the presence of coalesced and flocculated oil droplets. |
format | Online Article Text |
id | pubmed-8306146 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-83061462021-07-25 Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties Humerez-Flores, Jessika N. Verkempinck, Sarah H. E. Kyomugasho, Clare Moldenaers, Paula Van Loey, Ann M. Hendrickx, Marc E. Foods Article In the context of the increasing interest in natural food ingredients, the emulsifying and emulsion-stabilizing properties of three rhamnogalacturonan-rich apple pectin-derived samples were assessed by evaluating a range of physicochemical properties. An apple pectin (AP74) was structurally modified by a β-eliminative reaction to obtain a RG-I-rich pectin sample (AP-RG). Subsequent acid hydrolysis of AP-RG led to the generation of pectin material with partially removed side chains (in particular arabinose depleted) (AP-RG-hydrolyzed), thus exhibiting differences in rhamnose, arabinose, and galactose in comparison to AP-RG. All samples exhibited surface activity to some extent, especially under acidic conditions (pH 2.5). Furthermore, the viscosity of the samples was assessed in relation to their emulsion-stabilizing properties. In a stability study, it was observed that the non-degraded AP74 sample at pH 2.5 exhibited the best performance among all the apple pectin-derived samples evaluated. This emulsion presented relatively small oil droplets upon emulsion production and was less prone to creaming than the emulsions stabilized by the (lower molecular weight) RG-I-rich materials. The AP-RG and AP-RG-hydrolyzed samples presented a slightly better emulsion stability at pH 6.0 than at pH 2.5. Yet, neither pectin sample was considered having good emulsifying and emulsion-stabilizing properties, indicated by the presence of coalesced and flocculated oil droplets. MDPI 2021-07-08 /pmc/articles/PMC8306146/ /pubmed/34359456 http://dx.doi.org/10.3390/foods10071586 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Humerez-Flores, Jessika N. Verkempinck, Sarah H. E. Kyomugasho, Clare Moldenaers, Paula Van Loey, Ann M. Hendrickx, Marc E. Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties |
title | Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties |
title_full | Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties |
title_fullStr | Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties |
title_full_unstemmed | Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties |
title_short | Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties |
title_sort | modified rhamnogalacturonan-rich apple pectin-derived structures: the relation between their structural characteristics and emulsifying and emulsion-stabilizing properties |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306146/ https://www.ncbi.nlm.nih.gov/pubmed/34359456 http://dx.doi.org/10.3390/foods10071586 |
work_keys_str_mv | AT humerezfloresjessikan modifiedrhamnogalacturonanrichapplepectinderivedstructurestherelationbetweentheirstructuralcharacteristicsandemulsifyingandemulsionstabilizingproperties AT verkempincksarahhe modifiedrhamnogalacturonanrichapplepectinderivedstructurestherelationbetweentheirstructuralcharacteristicsandemulsifyingandemulsionstabilizingproperties AT kyomugashoclare modifiedrhamnogalacturonanrichapplepectinderivedstructurestherelationbetweentheirstructuralcharacteristicsandemulsifyingandemulsionstabilizingproperties AT moldenaerspaula modifiedrhamnogalacturonanrichapplepectinderivedstructurestherelationbetweentheirstructuralcharacteristicsandemulsifyingandemulsionstabilizingproperties AT vanloeyannm modifiedrhamnogalacturonanrichapplepectinderivedstructurestherelationbetweentheirstructuralcharacteristicsandemulsifyingandemulsionstabilizingproperties AT hendrickxmarce modifiedrhamnogalacturonanrichapplepectinderivedstructurestherelationbetweentheirstructuralcharacteristicsandemulsifyingandemulsionstabilizingproperties |