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    Advanced insight into the emulsifying and emulsion stabilizing capacity of carrot pectin subdomains

    Year: 2020

    Journal: Food Hydrocolloids, Volume 102, MAY

    Authors: Neckebroeck, B.; Verkempinck, S. H. E.; Vaes, G.; Wouters, K.; Magnee, J.; Hendrickx, M. E.; Van Loey, A. M.

    Organizations: Research Foundation Flanders (FWO)FWO [1S14717N]; Onderzoeksfonds KU LeuvenKU Leuven [PDM/18/156]

    Keywords: Carrot pectin; Pectin subdomains; Emulsion; Stability

    Insight in the emulsifying and emulsion stabilizing potential of carrot pectin subdomains was established in the present study. For this purpose, (i) carrot pectin fractions enriched in linear homogalacturonan (HG) and branched rhamnogalacturonan (RG) regions were produced, (ii) specific structural and physicochemical properties of the isolated pectin fractions were analyzed and (iii) stability studies of emulsions where the different isolated pectin fractions were used as the sole emulsifier were performed. Firstly, structural characterization confirmed the successful isolation of the subdomains from the original acid extracted carrot pectin generating three structurally diverse carrot pectin samples: acid extracted pectin (NA), HG rich pectin fraction (NA-HG) and RG rich pectin fraction (NA-RG). The main structural differences among these pectin samples were degree of methylesterification, linearity and molar mass. Analysis of the interfacial tension after pectin adsorption onto an oil droplet, demonstrated surface activity of all pectin samples, except for NA-RG at pH 2.5. Overall, carrot pectin created more stable emulsions at pH 2.5 compared to pH 6.0. Additionally, emulsions stabilized by the more complex NA are less susceptible to creaming than emulsions stabilized by NA-HG or NA-RG. Flocculation was identified as the main destabilization phenomenon in the emulsions stabilized by NA-HG and NA-RG at pH 6.0. NA stabilized emulsions remained relatively stable during 14 days of refrigerated storage. Therefore, it can be stated that the presence of both linear and branched regions in the pectin structure result in more stable emulsions as compared to the individual subdomains.
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