Physicochemical characterization and emulsifying properties evaluation of RG-I enriched pectic polysaccharides from Cerasus humilis

• Published in: Carbohydrate polymers Vol. 260; p. 117824
• Main Authors: Zhang, Shikai, He, Ziyang, Cheng, Yue, Xu, Fangzhou, Cheng, Xinxin, Wu, Peng
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.05.2021
• Subjects: Antioxidants - chemistry; Cerasus humilis pectic polysaccharides; Emulsifier; Emulsifying Agents - chemistry; Emulsions - chemistry; Molecular Weight; Pectins - analysis; Pectins - chemistry; Pectins - metabolism; Polysaccharides - analysis; Polysaccharides - chemistry; Polysaccharides - metabolism; Prunus - metabolism; RG-I structure; Rheological modifier; Rheology; Sugar-free gels systems; Rheological modifier; Sugar-free gels systems; RG-I structure; Emulsifier; Cerasus humilis pectic polysaccharides
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2021.117824

[Display omitted] •RG-I enriched pectic polysaccharides extracted from Cerasus humilis fruits (RPCF).•RPCF is a high-methoxy acetylated pectin.•RPCF forms a weak gel network that stabilizes the emulsions.•RPCF can provide additional oxidation stability to the internal-phase of emulsion.•RPCF demonstrates potential in forming sugar-free gel systems. Rhamnogalacturonan I (RG-I) enriched pectic polysaccharides were extracted from Cerasus humilis fruits (RPCF, RG-I: 74.46 %). Structural characterization including FTIR, XRD, NMR, HPAEC and SEM demonstrated that RPCF was a high-methoxy acetylated pectin macromolecule with abundant arabinose and galactose side chains (DM: 53.41 %, MW: 1098 kDa, (Ara + Gal)/Rha: 5.37 %). RPCF afforded additional lipid oxidation stability for emulsions, and exhibited significantly better emulsification performance than citrus pectin. In addition, RPCF formed a weak gel network that stabilized the emulsions (G′ > G″). Interestingly, RPCF had behaviors that are divergent from those of commercial high-methoxy pectin because it demonstrated potential in forming sugar-free gels systems. Overall, Cerasus humilis is a new source of pectin rich in RG-I. RPCF can be used as a novel emulsifier with gelling and antioxidant effects, providing its alternative application as a natural emulsifier and rheological modifier in a wide range of products, including those with oil-in-water and low sugar.