Sun Jingwen, Du Kun, Huo Man, Cao Yunqi, Li Jiangtao, Zhao Fangkun, Jing Wenquan, Sang Yaxin, Tian Guifang
College of Food Science and Technology, Hebei Agricultural University, Baoding, China.
College of Life Sciences, Hebei Agricultural University, Baoding, China.
Food Chem X. 2025 Jul 10;29:102780. doi: 10.1016/j.fochx.2025.102780. eCollection 2025 Jul.
Heavy addition of sucrose increases caloric content and health risks of the pectin gel product. In this study, oligosaccharides such as stachyose and dextran were used to fabricate pectin-based emulsion gel for loading nobiletin (Nob). Results showed that the pectin derived from Xuehua pear exhibited better gelling properties than citrus pectin. The water-holding capacity (WHC) of emulsion gels was higher than that of the corresponding pectin gels, with the dextran-induced group showing the highest WHC (82.35 ± 2.55 %). The viscosity of oligosaccharide-based emulsion gel was higher than that of sucrose-based gel, with the stachyose-based pear emulsion gel exhibiting the highest viscosity (2.9 Pa·s). Gel properties of pectin were positively correlated with its Mw, RG-I domains, and branching degree. The dextran-induced pear pectin emulsion gel showed the most effective and controlled release of Nob. Overall, oligosaccharides are potential prebiotic gelling agents to replace sucrose for the purpose of sugar reduction in food systems.
大量添加蔗糖会增加果胶凝胶产品的热量含量和健康风险。在本研究中，使用水苏糖和葡聚糖等低聚糖来制备负载诺米林（Nob）的果胶基乳液凝胶。结果表明，雪花梨来源的果胶比柑橘果胶表现出更好的凝胶特性。乳液凝胶的持水能力（WHC）高于相应的果胶凝胶，其中葡聚糖诱导组的WHC最高（82.35 ± 2.55%）。基于低聚糖的乳液凝胶的粘度高于基于蔗糖的凝胶，其中基于水苏糖的梨乳液凝胶的粘度最高（2.9 Pa·s）。果胶的凝胶特性与其分子量、RG-I结构域和分支度呈正相关。葡聚糖诱导的梨果胶乳液凝胶对诺米林的释放最为有效且可控。总体而言，低聚糖是潜在的益生元凝胶剂，可替代蔗糖以降低食品体系中的糖分含量。
