Enhancing Pectin Particles with Polymer Additives: Mitigating Rumen Degradation and Minimizing Yellowish Milk Color...

The pigments consumed in grazing give the milk from dual-purpose cows raised in tropical conditions a yellowish color, affecting the quality and price of the milk. This study aimed to develop an economical method with supplementary pectin to antagonize the availability of carotenes by designing microparticles with shellac and palm oil as a viable alternative to protect pectin degradation against rumen microbes. Three preparations of microparticles based on citrus pectin were synthesized: unprotected (PnP), protected with palm oil (PwP), and protected with palm oil and shellac (PwPL) microparticles. Samples were roughly characterized by spectroscopy and electron microscopy techniques. The effect of PnP, PwP, and PwPL on blood metabolites and physicochemical characteristics of the milk of grazing lactating cows was evaluated through in vivo assays. The release of citrus pectin from microparticles was determined as uronic acids using solutions with distinct pH, whereas its degradation was studied using in situ tests. Results revealed that PnP, PwP, and PwPL are amorphous structures with sizes that range from 60 to 265 nm or 750 to 3570 µm and have surface charges that range from -11.5 to -50.2 mV. Samples exhibited characteristic peaks during FTIR analyses that corresponded to O-H, C=O, and COOCH₃ groups and bands within the UV-vis region that indicated the absorption of pectin. The EDS analysis revealed the presence of carbon, oxygen, or calcium in samples. The release of uronic acids was higher at pH 2-3 with PwPL. The in situ degradability of PnP, PwP, and PwPL was 99, 28.4, and 17.7%, respectively. Moreover, PwPL decreased the blood concentration of glucose, cholesterol, and lactate. In contrast, 100 g of pectin per animal daily during the feed process reduced yellow coloring. In conclusion, designing particles protected with lipids and polymers as shellac is an economical method that resists degradation at pH levels greater than five.