TY - JOUR
T1 - Pectin extracted from persimmon peel
T2 - A physicochemical characterization and emulsifying properties evaluation
AU - Jiang, Yang
AU - Xu, Yuhua
AU - Li, Feng
AU - Li, Dapeng
AU - Huang, Qingrong
N1 - Funding Information:
This work was supported by Key R&D project of Shandong Province ( 2019GNCI06048 ), the National Natural Science Foundation of China ( 31571836 , 31972070 ), Shandong Agricultural Innovation Team ( SDAIT-24-05 ), the Major Projects of agricultural application technology innovation in Shandong Province (2018) and Shandong “Double Tops” Program ( SYT2017XTTD04 ).
Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2020/4
Y1 - 2020/4
N2 - 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.
AB - 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.
KW - By-products
KW - Emulsifiers
KW - Persimmon peel pectin
KW - Structure
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U2 - 10.1016/j.foodhyd.2019.105561
DO - 10.1016/j.foodhyd.2019.105561
M3 - Article
AN - SCOPUS:85075802848
VL - 101
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
M1 - 105561
ER -