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.
All Science Journal Classification (ASJC) codes
- Food Science
- Chemical Engineering(all)
- Persimmon peel pectin