Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation

Yang Jiang, Yuhua Xu, Feng Li, Dapeng Li, Qingrong Huang

Research output: Contribution to journalArticlepeer-review

67 Scopus citations

Abstract

In this study, pectin was extracted from persimmon peel by hot-acid extracting method. GalA content and Mw of the obtained persimmon peel pectin (PPP) were 71.39 ± 0.32% and 227 ± 4.20 kg/mol, respectively. Structural characterization, including FTIR, XRD, NMR, demonstrated that PPP was a low-methoxy acetylated pectin. Moreover, PPP exhibited significantly better emulsification performance than commercial citrus pectin (CCP). When the concentration of PPP was increased to 1.5% (wt%), a stable emulsion containing 50% or 65% (v/v) oil fraction can be obtained. In addition, PPP has more than the biological activity of a typical pectic polysaccharide, which can afford additional oxidation stability of lipids to the emulsion. Taken together, our results indicated that persimmon peel can serves as a new source of emulsifier with antioxidant activity, providing a promising alternative for natural emulsifiers that can be used in the food industry.

Original languageEnglish (US)
Article number105561
JournalFood Hydrocolloids
Volume101
DOIs
StatePublished - Apr 2020

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

Keywords

  • By-products
  • Emulsifiers
  • Persimmon peel pectin
  • Structure

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