Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources

The presented research studied the emulsifying and emulsion stabilizing capacity of pectin samples isolated from different plant origin: apple, carrot, onion tomato. acid extracted showed distinct structural properties. Specifically, apple a high degree methylesterification (78.41 ± 0.83%), carrot had lowest concentration other co-eluted cell wall polymers, displayed bimodal molar mass distribution suggesting two polymer fractions with tomato was characterized by protein content (16.48 0.05%). evaluation potential included investigating their ability to lower interfacial tension next storage stability study stabilized o/w emulsions. Creaming behavior as well evolution oil droplet size were thoroughly examined during using multiple analytical techniques. Overall, smaller sizes obtained at pH 2.5 compared 6.0 indicating better pH. observed in emulsions formulated which weak flocculation relatively fast creaming affected stability. Onion clearly most promising potential. At both conditions, sample highly stable whole period. presence this can play an important role In future work, it could be evaluated if contribute synergistic way. conclusion, work that origin display diverse properties resulting varying Polymer potentially plays major structure-function relation.