Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
Food Chem. 2018 Feb 15;241:86-96. doi: 10.1016/j.foodchem.2017.08.056. Epub 2017 Aug 18.
The present work explored the lipid antioxidant capacity of citrus pectin addition to 5%(w/v) linseed/sunflower oil emulsions stabilized with 0.5%(w/v) Tween 80, as affected by pectin molecular characteristics. The peroxide formation in the emulsions, containing tailored pectin structures, was studied during two weeks of storage at 35°C. Low demethylesterified pectin (≤33%) exhibited a higher antioxidant capacity than high demethylesterified pectin (≥58%), probably due to its higher chelating capacity of pro-oxidative metal ions (Fe), whereas the distribution pattern of methylesters along the pectin chain only slightly affected the antioxidant capacity. Nevertheless, pectin addition to the emulsions caused emulsion destabilization probably due to depletion or bridging effect, independent of the pectin structural characteristics. These results evidence the potential of structurally modified citrus pectin as a natural antioxidant in emulsions. However, optimal conditions for emulsion stability should be carefully selected.
本工作研究了在添加 0.5%（w/v）Tween 80 稳定的 5%（w/v）亚麻籽油/葵花籽油乳液中添加柑橘果胶对其脂质抗氧化能力的影响，重点研究了果胶分子特性的影响。在 35°C 下储存两周期间，研究了含有定制果胶结构的乳液中过氧化物的形成。低甲酯化果胶（≤33%）比高甲酯化果胶（≥58%）具有更高的抗氧化能力，这可能是由于其对促氧化金属离子（Fe）的螯合能力更高，而果胶链上甲酯的分布模式对抗氧化能力的影响则较小。然而，果胶的添加会导致乳液失稳，这可能是由于耗尽或桥接效应引起的，而与果胶的结构特征无关。这些结果表明，结构修饰的柑橘果胶作为乳化剂中的天然抗氧化剂具有潜力。然而，应该仔细选择乳液稳定性的最佳条件。
