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Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties
Wenjun Wang1, Yiming Feng2, Weijun Chen3
1College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China; Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA.
Ultrasonics Sonochemistry
|September 9, 2020
Summary
Modified citrus pectin processed with microfluidization and ultrasonication (MUB) exhibited enhanced emulsifying and encapsulation properties. This novel pectin modification improved stability and protected vitamin D3 from UV degradation, offering potential food industry applications.
Area of Science:
- Food Science and Technology
- Biomaterials Engineering
- Physical Chemistry
Background:
- Citrus pectin is a valuable polysaccharide with diverse applications.
- Modifying pectin structure can enhance its functional properties.
- Advanced processing techniques like microfluidization and ultrasonication offer novel ways to modify pectin.
Purpose of the Study:
- To investigate the effects of combined microfluidization and ultrasonication on citrus pectin properties.
- To compare the modified pectin (MUB) with original and ultrasonication-treated pectin (UB).
- To evaluate the emulsifying and encapsulation capabilities of the modified pectin.
Main Methods:
- Citrus pectin was modified using microfluidization and ultrasonication (MUB) and compared to original and ultrasonication-treated (UB) pectin.
- Characterization included hydrodynamic diameter, molecular weight, polydispersity, zeta potential, viscosity, FTIR, DPPH radical scavenging, SEM, and AFM.
- Emulsifying and encapsulation properties, including stability and protection of vitamin D3, were assessed.
Main Results:
- MUB pectin showed reduced hydrodynamic diameter, molecular weight, polydispersity, and viscosity.
- MUB pectin exhibited significantly higher DPPH radical scavenging capacity.
- Emulsions stabilized by MUB demonstrated superior centrifugal and thermal stability due to higher interfacial loading.
- MUB and UB pectin improved the UV protection of encapsulated vitamin D3.
Conclusions:
- Combined microfluidization and ultrasonication effectively modifies citrus pectin, enhancing its physicochemical and functional properties.
- MUB pectin offers improved emulsifying and encapsulation performance compared to original and UB pectin.
- This modified pectin holds promise for applications requiring enhanced stability and active ingredient protection.
