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    Upper digestion fate of citrus pectin-stabilized emulsion: An interfacial behavior perspective

    Year: 2021

    Journal: Carbohydr. Polym., Volume 264, JUL 15

    Authors: Wei, Rujun; Zhao, Shaojie; Zhang, Lin; Feng, Liping; Zhao, Chengying; An, Qing; Bao, Yuming; Zhang, Lina; Zheng, Jinkai

    Organizations: National Natural Science Foundation of China [32072181, 31901681]; CHENGUANG Biotech Group Co., Ltd.; Hunan FRUITOPS Co., Ltd.

    Keywords: Citrus pectin; Concentration; Emulsion; Digestion; Interface

    Citrus pectin can serve as a naturally digestion-resistant emulsifier, although how it achieves this effect is still unknown. In this study, the upper digestion fate of an emulsion stabilized by different concentrations of citrus pectin, and changes in its interfacial properties during digestion, were investigated. Emulsions stabilized by highconcentration citrus pectin (3 %) were relatively stable during digestion and had a lower free fatty acid (FFA) release rate than emulsions stabilized by low-concentration citrus pectin (1 %). At the low concentration, the citrus pectin interface had a thin absorbing layer and was largely replaced by bile salts, while at high concentration the citrus pectin interface possessed a uniform and thick adsorbing layer that resisted the replacement of bile salts and enabled lipase adsorption. This study has improved our understanding of the digestion of emulsion from the interface and will be useful for designing emulsion-based functional foods that can achieve targeted release.
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