Emulsions prepared by ultrahigh methoxylated pectin through the phase inversion method.
Xiao Hua1, Ping Ding2, Mingming Wang2
1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
International Journal of Biological Macromolecules
|January 26, 2019
Summary
Ultrahigh methoxylated pectin (UHMP) demonstrates enhanced solubility and interfacial activity. UHMP emulsions exhibit excellent stability across various conditions, making them promising for food applications.
Area of Science:
- Food Science and Technology
- Polymer Chemistry
- Colloid and Surface Science
Background:
- Pectin is a widely used hydrocolloid in food systems.
- Modifying pectin's degree of methoxylation can alter its functional properties.
- Ultrahigh methoxylated pectin (UHMP) offers potential for improved emulsion stability.
Purpose of the Study:
- To synthesize and characterize ultrahigh methoxylated pectin (UHMP).
- To evaluate the interfacial properties of UHMP.
- To assess the stability of UHMP-stabilized emulsions.
Main Methods:
- Citrus pectin was esterified to produce UHMP.
- Solubility, reduced viscosity, and molecular weight were analyzed.
- Interfacial tension and emulsion properties (droplet size, creaming index) were measured.
- Emulsion stability was tested under different pH and thermal conditions.
Main Results:
- UHMP synthesis increased methoxylation degree to over 91% and reduced molecular weight.
- UHMP exhibited improved solubility and interfacial activity compared to native pectin.
- UHMP-stabilized emulsions (approx. 400 nm) showed good creaming stability (17-20% CI).
- Emulsions maintained stability over 56 days, across pH 2-8, and resisted coalescence during thermal treatment.
Conclusions:
- UHMP possesses superior functional properties for emulsion stabilization.
- The developed UHMP is a stable emulsifier for a wide range of food applications.
- UHMP-based emulsions demonstrate robust stability under various storage and processing conditions.
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