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Foods
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Structure-Function Relationships of Pectins in Emulsions and Gels
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Structure-Function Relationships of Pectins in Emulsions and Gels

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (25 August 2022) | Viewed by 10312

Special Issue Editor

Dr. Ulrike Van Der Schaaf

E-Mail Website
Guest Editor
Chair for Food Process Engineering, Institute of Process Engineering in Life Sciences, Karlsruhe Institute of Technology, Gotthard-Franz-Str. 3, Geb. 50.31, 4. OG, Raum 415, 76131 Karlsruhe, Germany
Interests: pectins; hydrocolloids; (multiple) emulsions; interfaces; encapsulation; beverages

Special Issue Information

Dear Colleagues,

Pectins are complex hydrocolloids with various functionalities. Classically, they are used for their viscosity enhancing and gelling properties in foods, but they can also be applied as hydrocolloid emulsifiers, as texturing agents, as particulate matter, as encapsulants, and so on. The (macro)molecular structure strongly influences the functionality of pectins in these applications and needs to be characterized in a detailed manner. The impact of pectin source, of the extraction process and of additional chemical and enzymatic treatments on the molecular structure of pectin needs to be understood in order to control technofunctional properties.

Furthermore, colloidal properties of pectins and interactions with other biopolymers or small molecules influence the functionality of pectins in food products. These properties and phenomena depend on pectins’ molecular structure as well. Understanding of colloidal properties and molecular interactions is crucial for controlling microstructures in emulsions and gels and final product properties.

In this Special Issue, we are looking for articles deepening the insight into structure–function relationships of pectins in food-related emulsions and gels. 

Dr. Ulrike Van Der Schaaf
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • pectins
  • hydrocolloids
  • gels
  • emulsions
  • rheology
  • molecular structure
  • colloidal properties
  • interfaces
  • biopolymer compatibility
  • structure–function relationships

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Published Papers (3 papers)

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Research

16 pages, 2263 KiB  
Article
Enzymatic Hydrolysis Modifies Emulsifying Properties of Okra Pectin
by Ibukunoluwa Fola Olawuyi, Jong Jin Park, Gwang Deok Park and Won Young Lee
Foods 2022, 11(10), 1497; https://doi.org/10.3390/foods11101497 - 20 May 2022
Cited by 17 | Viewed by 2786
Abstract
Okra pectins (OKPs) with diverse structures obtained by different extraction protocols have been used to study the relationship between their molecular structure and emulsifying properties. A targeted modification of molecular structure offers a more rigorous method for investigating the emulsifying properties of pectins. [...] Read more.
Okra pectins (OKPs) with diverse structures obtained by different extraction protocols have been used to study the relationship between their molecular structure and emulsifying properties. A targeted modification of molecular structure offers a more rigorous method for investigating the emulsifying properties of pectins. In this study, three glycoside hydrolases, polygalacturonase (PG), galactanase (GL), and arabinanase (AR), and their combinations, were used to modify the backbone and side-chains of OKP, and the relationships between the pectin structure and emulsion characteristics were examined by multivariate analysis. Enzymatic treatment significantly changed the molecular structure of OKP, as indicated by monosaccharide composition, molecular weight, and structure analysis. GL- and AR- treatments reduced side-chains, while PG-treatment increased side-chain compositions in pectin structure. We compared the performance of hydrolyzed pectins in stabilizing emulsions containing 50% v/v oil-phase and 0.25% w/v pectin. While the emulsions were stabilized by PG (93.3% stability), the emulsion stability was reduced in GL (62.5%), PG+GL+AR (37.0%), and GL+AR (34.0%) after 15-day storage. Furthermore, microscopic observation of the droplets revealed that emulsion destabilization was caused by flocculation and coalescence. Principal component analysis confirmed that neutral sugar side-chains are key for long-term emulsion stabilization and that their structure explains the emulsifying properties of OKP. Our data provide structure-function information applicable to the tailored extraction of OKP with good emulsification performance, which can be used as a natural emulsifier. Full article
(This article belongs to the Special Issue Structure-Function Relationships of Pectins in Emulsions and Gels)
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15 pages, 4186 KiB  
Article
Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent—Soy Protein vs. Pectin Microgels—On Gel Microstructure, Rheology and Tribology
by Gabriela Itziar Saavedra Isusi, Domenica Paz Puga and Ulrike Sabine van der Schaaf
Foods 2022, 11(3), 294; https://doi.org/10.3390/foods11030294 - 22 Jan 2022
Cited by 15 | Viewed by 4050
Abstract
Soy-based yoghurt alternatives are nowadays preferred by consumers. However, they are often perceived as too firm or too soft, sandy, or fibrous. In order to improve this, fibres, especially as in form of microgel particles (MGP), and fats are added to the soy [...] Read more.
Soy-based yoghurt alternatives are nowadays preferred by consumers. However, they are often perceived as too firm or too soft, sandy, or fibrous. In order to improve this, fibres, especially as in form of microgel particles (MGP), and fats are added to the soy matrix to create a creamy mouthfeel. Both fat and pectin-based MGP can interact with each other and with the protein matrix, creating different microstructures. This can influence the rheological and tribological properties of plant-based protein gels. This works focuses on the effect droplet stabilisation (coconut oil) on the rheological and tribological behaviour of the fermented stirred soy protein gels. For this, fat droplets were stabilised with MGP, SPI, or a mixture of both. Whilst the rheological behaviour remained unchanged for all investigated samples, the tribology of the samples depended on the emulsifier used. The addition of fat decreased the traction coefficient compared to the reference samples without fat. Even though all samples had the same fat content and identical droplet sizes, differences were observed in their lubricating properties. Droplets stabilised solely with SPI presented the best lubricating properties, as indicated by the lowest traction coefficient. Samples stabilised with MGP (or in mixture with SPI) caused higher friction. Full article
(This article belongs to the Special Issue Structure-Function Relationships of Pectins in Emulsions and Gels)
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14 pages, 12314 KiB  
Article
Effect of Conformation of Sugar Beet Pectin on the Interfacial and Emulsifying Properties
by Benjamin Bindereif, Heike Petra Karbstein, Katharina Zahn and Ulrike Sabine van der Schaaf
Foods 2022, 11(2), 214; https://doi.org/10.3390/foods11020214 - 13 Jan 2022
Cited by 17 | Viewed by 2621
Abstract
The influence of the conformation of sugar beet pectin (SBP) on the interfacial and emulsifying properties was investigated. The colloidal properties of SBP, such as zeta potential and hydrodynamic diameter, were characterized at different pH levels. Furthermore, pendant drop tensiometry and quartz crystal [...] Read more.
The influence of the conformation of sugar beet pectin (SBP) on the interfacial and emulsifying properties was investigated. The colloidal properties of SBP, such as zeta potential and hydrodynamic diameter, were characterized at different pH levels. Furthermore, pendant drop tensiometry and quartz crystal microgravimetry were used to study adsorption behavior (adsorbed mass and adsorption rate) and stabilizing mechanism (layer thickness and interfacial tension). A more compact conformation resulted in a faster reduction of interfacial tension, higher adsorbed mass, and a thicker adsorption layer. In addition, emulsions were prepared at varying conditions (pH 3–5) and formulations (1–30 wt% MCT oil, 0.1–2 wt% SBP), and their droplet size distributions were measured. The smallest oil droplets could be stabilized at pH 3. However, significantly more pectin was required at pH 3 compared to pH 4 or 5 to sufficiently stabilize the oil droplets. Both phenomena were attributed to the more compact conformation of SBP at pH < pKa: On the one hand, pectins adsorbed faster and in greater quantity, forming a thicker interfacial layer. On the other hand, they covered less interfacial area per SBP molecule. Therefore, the SBP concentration must be chosen appropriately depending on the conformation. Full article
(This article belongs to the Special Issue Structure-Function Relationships of Pectins in Emulsions and Gels)
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