Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin
Satsuma mandarin peel pectin (MPP) was extracted by citric acid and its structure and emulsifying ability were evaluated. Structural characterization, including NMR, FTIR, monosaccharide compositions demonstrated that MMP showed lower DM value and higher <i>Mw</i> than commercial citrus...
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| Format: | Article |
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MDPI AG
2021-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/10/2459 |
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| author | Xingke Duan Zhixuan Yang Jinyan Yang Fengxia Liu Xiaoyun Xu Siyi Pan |
| author_facet | Xingke Duan Zhixuan Yang Jinyan Yang Fengxia Liu Xiaoyun Xu Siyi Pan |
| author_sort | Xingke Duan |
| collection | DOAJ |
| description | Satsuma mandarin peel pectin (MPP) was extracted by citric acid and its structure and emulsifying ability were evaluated. Structural characterization, including NMR, FTIR, monosaccharide compositions demonstrated that MMP showed lower DM value and higher <i>Mw</i> than commercial citrus pectin (CCP). In addition, MPP exhibited significantly better emulsification performance than CCP. When MPP concentration was increased to 1%, 1.5% (10 g/L, 15 g/L) and the pH was 3 (acidic condition), a stable emulsion containing 10% oil fraction could be obtained. The particle size of the obtained emulsion was ranging from 1.0–2.3 μm, its emulsifying activity ranged from 93–100% and emulsifying stability was 94–100%. Besides, MPP can better ensure the storage stability of higher oil ratio emulsions. The results demonstrated that the stable emulsifying properties of MPP may largely depend on the lower DM value and higher <i>Mw</i>. MPP could be used as a novel polysaccharide emulsifier, especially under acidic conditions, providing a promising alternative for natural emulsifiers that could be used in the food industry. |
| first_indexed | 2024-03-10T06:33:28Z |
| format | Article |
| id | doaj.art-299a6c2f61b84b3a85c954badac5a37e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T06:33:28Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-299a6c2f61b84b3a85c954badac5a37e2023-11-22T18:16:28ZengMDPI AGFoods2304-81582021-10-011010245910.3390/foods10102459Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel PectinXingke Duan0Zhixuan Yang1Jinyan Yang2Fengxia Liu3Xiaoyun Xu4Siyi Pan5College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaSatsuma mandarin peel pectin (MPP) was extracted by citric acid and its structure and emulsifying ability were evaluated. Structural characterization, including NMR, FTIR, monosaccharide compositions demonstrated that MMP showed lower DM value and higher <i>Mw</i> than commercial citrus pectin (CCP). In addition, MPP exhibited significantly better emulsification performance than CCP. When MPP concentration was increased to 1%, 1.5% (10 g/L, 15 g/L) and the pH was 3 (acidic condition), a stable emulsion containing 10% oil fraction could be obtained. The particle size of the obtained emulsion was ranging from 1.0–2.3 μm, its emulsifying activity ranged from 93–100% and emulsifying stability was 94–100%. Besides, MPP can better ensure the storage stability of higher oil ratio emulsions. The results demonstrated that the stable emulsifying properties of MPP may largely depend on the lower DM value and higher <i>Mw</i>. MPP could be used as a novel polysaccharide emulsifier, especially under acidic conditions, providing a promising alternative for natural emulsifiers that could be used in the food industry.https://www.mdpi.com/2304-8158/10/10/2459Satsuma mandarin peel pectinstructural characterizationemulsifying |
| spellingShingle | Xingke Duan Zhixuan Yang Jinyan Yang Fengxia Liu Xiaoyun Xu Siyi Pan Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin Foods Satsuma mandarin peel pectin structural characterization emulsifying |
| title | Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin |
| title_full | Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin |
| title_fullStr | Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin |
| title_full_unstemmed | Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin |
| title_short | Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin |
| title_sort | structural and emulsifying properties of citric acid extracted satsuma mandarin peel pectin |
| topic | Satsuma mandarin peel pectin structural characterization emulsifying |
| url | https://www.mdpi.com/2304-8158/10/10/2459 |
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