Emulsification Properties of Pectin
In this chapter, the efficacy of pectin as emulsifier and the structural components that influence its emulsification properties are discussed. The complex molecular structure of pectin makes the assignment of structure vs. function relationships particul
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Emulsification Properties of Pectin Katerina Alba and Vassilis Kontogiorgos
5.1 Introduction Food and pharmaceutical industry frequently design their formulations aiming to improve human health (e.g., foods that lower cholesterol), produce products with consumer-tailored specifications (e.g., products for vegetarians) or deliver bioactives to the required site of uptake (e.g., colon). Among other biopolymers, pectin may be also used as a carrier for the protection and targeted delivery of bioactive compounds and for increasing their shelf life and stability (Rehman et al. 2019). The challenges arise from the increasing public interest in the availability of “natural” food ingredients where only naturally available materials such as carbohydrates or proteins should be used in the formulations. In addition, complexities also arise from the gastric environment that usually the product needs to bypass before reaching the desired location in the gastrointestinal tract. Polysaccharides, in general, are routinely used in food and pharmaceutical industries, mostly as thickeners, dispersion stabilisers or water structuring agents. These functional properties are employed to create structures with reproducible physical properties. In recent years, however, the need to create advanced formulations that bypass gastric environment, delay lipid digestion to prolong satiety, and deliver bioactives in the gastrointestinal tract at the site of interest has boosted research on the fundamental properties of polysaccharides at interfaces (McClements and Jafari 2018; Araiza-Calahorra et al. 2018; Kontogiorgos 2019). The main reason is that polysaccharide-based structures may resist attack from proteases as well as the acidic environment of stomach that frequently impair the performance of protein K. Alba Department of Biological Sciences, University of Huddersfield, Huddersfield, UK V. Kontogiorgos (*) School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia e-mail: [email protected] © Springer Nature Switzerland AG 2020 V. Kontogiorgos (ed.), Pectin: Technological and Physiological Properties, https://doi.org/10.1007/978-3-030-53421-9_5
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and surfactant-based formulations (McClements and Gumus 2016). In addition, surface active compounds are used in acidic drinks to emulsify flavour oils, prevent their oxidation and deliver them in a sustained manner (e.g., in the oral cavity) (Matalanis et al. 2011). Technological performance of polysaccharides as emulsifiers is controlled by their macromolecular properties (e.g., conformation, surface charge density, molecular weight etc.) and intra- and inter-chain interactions that act cooperatively to determine adsorption strength (Kontogiorgos 2019). Pectin is obtained from natural sources using suitable extraction methodologies and may be tailored with chemical or physical modifications to improve the functionality of the extracted material. Depending on the source of extraction (Chap. 4) pectin has the abilit
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