Enhancing the Emulsification and Photostability Properties of Pectin from Different Sources Using Genipin Crosslinking Technique

Pectin is a potential polysaccharide-based emulsifier, but the stabilized emulsions suffer from insufficient emulsion stability. Therefore, modification is needed to enhance its emulsification performance to cater to practical applications. The genipin-crosslinking strategy was used in this work to...
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Autor*in:	Jiawei Lin [verfasserIn] Hecheng Meng [verfasserIn] Xiaobing Guo [verfasserIn] Shujuan Yu [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	sugar beet pectin citrus pectin apple pectin genipin emulsification performance photostability

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 11(2022), 16, p 2392
Übergeordnetes Werk:	volume:11 ; year:2022 ; number:16, p 2392

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods11162392

Katalog-ID:	DOAJ024492019

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520			\|a Pectin is a potential polysaccharide-based emulsifier, but the stabilized emulsions suffer from insufficient emulsion stability. Therefore, modification is needed to enhance its emulsification performance to cater to practical applications. The genipin-crosslinking strategy was used in this work to modify pectin with different sources and extraction conditions. Chemical composition analysis, molecular weight (Mw), and radius of gyration (Rg) measurement revealed that sugar beet pectin (SBP) has a more compact and flexible conformation than commercial citrus pectin (CP) and apple pectin (AP), indicated by the significantly (<i<p</i< < 0.05) larger Mw/Rg of SBP (18.1–11.3 kg/mol/nm) than CP (8.3 kg/mol/nm) and AP (8.0 kg/mol/nm). Crosslinking modification significantly increased the Mw, radius of gyration, and viscosity. This significantly (<i<p</i< < 0.05) improved the emulsifying stability (a smaller increase in droplets size) by the contribution of both thicker adsorbed hydrated layers at the oil-water interface with a stronger steric-hindrance effect and larger viscosity effect to slow down droplet collision. The formation of a blue-black substance from crosslinking reaction was able to block the UV radiation, which significantly improved the photostability of <i<β</i<-carotene-loaded emulsions. Altogether, genipin-crosslinking is feasible to modify pectin of different sources to enhance the emulsion stability and for use as a vehicle for delivering bioactive compounds.
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language	English
source	In Foods 11(2022), 16, p 2392 volume:11 year:2022 number:16, p 2392
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format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	sugar beet pectin citrus pectin apple pectin genipin emulsification performance photostability Chemical technology
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container_title	Foods
authorswithroles_txt_mv	Jiawei Lin @@aut@@ Hecheng Meng @@aut@@ Xiaobing Guo @@aut@@ Shujuan Yu @@aut@@
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callnumber-first	T - Technology
author	Jiawei Lin
spellingShingle	Jiawei Lin misc TP1-1185 misc sugar beet pectin misc citrus pectin misc apple pectin misc genipin misc emulsification performance misc photostability misc Chemical technology Enhancing the Emulsification and Photostability Properties of Pectin from Different Sources Using Genipin Crosslinking Technique
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topic_title	TP1-1185 Enhancing the Emulsification and Photostability Properties of Pectin from Different Sources Using Genipin Crosslinking Technique sugar beet pectin citrus pectin apple pectin genipin emulsification performance photostability
topic	misc TP1-1185 misc sugar beet pectin misc citrus pectin misc apple pectin misc genipin misc emulsification performance misc photostability misc Chemical technology
topic_unstemmed	misc TP1-1185 misc sugar beet pectin misc citrus pectin misc apple pectin misc genipin misc emulsification performance misc photostability misc Chemical technology
topic_browse	misc TP1-1185 misc sugar beet pectin misc citrus pectin misc apple pectin misc genipin misc emulsification performance misc photostability misc Chemical technology
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title	Enhancing the Emulsification and Photostability Properties of Pectin from Different Sources Using Genipin Crosslinking Technique
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title_full	Enhancing the Emulsification and Photostability Properties of Pectin from Different Sources Using Genipin Crosslinking Technique
author_sort	Jiawei Lin
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author_browse	Jiawei Lin Hecheng Meng Xiaobing Guo Shujuan Yu
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title_sort	enhancing the emulsification and photostability properties of pectin from different sources using genipin crosslinking technique
callnumber	TP1-1185
title_auth	Enhancing the Emulsification and Photostability Properties of Pectin from Different Sources Using Genipin Crosslinking Technique
abstract	Pectin is a potential polysaccharide-based emulsifier, but the stabilized emulsions suffer from insufficient emulsion stability. Therefore, modification is needed to enhance its emulsification performance to cater to practical applications. The genipin-crosslinking strategy was used in this work to modify pectin with different sources and extraction conditions. Chemical composition analysis, molecular weight (Mw), and radius of gyration (Rg) measurement revealed that sugar beet pectin (SBP) has a more compact and flexible conformation than commercial citrus pectin (CP) and apple pectin (AP), indicated by the significantly (<i<p</i< < 0.05) larger Mw/Rg of SBP (18.1–11.3 kg/mol/nm) than CP (8.3 kg/mol/nm) and AP (8.0 kg/mol/nm). Crosslinking modification significantly increased the Mw, radius of gyration, and viscosity. This significantly (<i<p</i< < 0.05) improved the emulsifying stability (a smaller increase in droplets size) by the contribution of both thicker adsorbed hydrated layers at the oil-water interface with a stronger steric-hindrance effect and larger viscosity effect to slow down droplet collision. The formation of a blue-black substance from crosslinking reaction was able to block the UV radiation, which significantly improved the photostability of <i<β</i<-carotene-loaded emulsions. Altogether, genipin-crosslinking is feasible to modify pectin of different sources to enhance the emulsion stability and for use as a vehicle for delivering bioactive compounds.
abstractGer	Pectin is a potential polysaccharide-based emulsifier, but the stabilized emulsions suffer from insufficient emulsion stability. Therefore, modification is needed to enhance its emulsification performance to cater to practical applications. The genipin-crosslinking strategy was used in this work to modify pectin with different sources and extraction conditions. Chemical composition analysis, molecular weight (Mw), and radius of gyration (Rg) measurement revealed that sugar beet pectin (SBP) has a more compact and flexible conformation than commercial citrus pectin (CP) and apple pectin (AP), indicated by the significantly (<i<p</i< < 0.05) larger Mw/Rg of SBP (18.1–11.3 kg/mol/nm) than CP (8.3 kg/mol/nm) and AP (8.0 kg/mol/nm). Crosslinking modification significantly increased the Mw, radius of gyration, and viscosity. This significantly (<i<p</i< < 0.05) improved the emulsifying stability (a smaller increase in droplets size) by the contribution of both thicker adsorbed hydrated layers at the oil-water interface with a stronger steric-hindrance effect and larger viscosity effect to slow down droplet collision. The formation of a blue-black substance from crosslinking reaction was able to block the UV radiation, which significantly improved the photostability of <i<β</i<-carotene-loaded emulsions. Altogether, genipin-crosslinking is feasible to modify pectin of different sources to enhance the emulsion stability and for use as a vehicle for delivering bioactive compounds.
abstract_unstemmed	Pectin is a potential polysaccharide-based emulsifier, but the stabilized emulsions suffer from insufficient emulsion stability. Therefore, modification is needed to enhance its emulsification performance to cater to practical applications. The genipin-crosslinking strategy was used in this work to modify pectin with different sources and extraction conditions. Chemical composition analysis, molecular weight (Mw), and radius of gyration (Rg) measurement revealed that sugar beet pectin (SBP) has a more compact and flexible conformation than commercial citrus pectin (CP) and apple pectin (AP), indicated by the significantly (<i<p</i< < 0.05) larger Mw/Rg of SBP (18.1–11.3 kg/mol/nm) than CP (8.3 kg/mol/nm) and AP (8.0 kg/mol/nm). Crosslinking modification significantly increased the Mw, radius of gyration, and viscosity. This significantly (<i<p</i< < 0.05) improved the emulsifying stability (a smaller increase in droplets size) by the contribution of both thicker adsorbed hydrated layers at the oil-water interface with a stronger steric-hindrance effect and larger viscosity effect to slow down droplet collision. The formation of a blue-black substance from crosslinking reaction was able to block the UV radiation, which significantly improved the photostability of <i<β</i<-carotene-loaded emulsions. Altogether, genipin-crosslinking is feasible to modify pectin of different sources to enhance the emulsion stability and for use as a vehicle for delivering bioactive compounds.
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title_short	Enhancing the Emulsification and Photostability Properties of Pectin from Different Sources Using Genipin Crosslinking Technique
url	https://doi.org/10.3390/foods11162392 https://doaj.org/article/bf5b6ab7807a4ee09f5fcfbf48a70807 https://www.mdpi.com/2304-8158/11/16/2392 https://doaj.org/toc/2304-8158
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author2	Hecheng Meng Xiaobing Guo Shujuan Yu
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Enhancing the Emulsification and Photostability Properties of Pectin from Different Sources Using Genipin Crosslinking Technique

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