Avi Shpigelman

Technion – Israel Institute of Technology

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Zoya Okun

Technion – Israel Institute of Technology

Marc Hendrickx

KU Leuven

Ann Van Loey

KU Leuven

Zahra Jamsazzadeh Kermani

KU Leuven

Stefanie Christiaens

KU Leuven

Uri Lesmes

Technion – Israel Institute of Technology

Yoav D. Livney

Technion – Israel Institute of Technology

Eden Eran Nagar

Technion – Israel Institute of Technology

Clare Kyomugasho

KU Leuven

Francisco J. Barba

Universitat de València

Cooperative Institutions

Technion – Israel Institute of Technology

KU Leuven

German Institute of Food Technologies

Guangdong Technion-Israel Institute of Technology

Hebrew University of Jerusalem

Universidade de Vigo

Ministry of Agriculture and Rural Affairs

University of Turin

Rambam Health Care Campus

Weizmann Institute of Science

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The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review

Comprehensive Reviews in Food Science and Food Safety (2015)

Doungla E. Ngouémazong Stefanie Christiaens Avi Shpigelman Ann Van Loey Marc Hendrickx

Abstract Pectin, a plant cell wall polysaccharide, is a natural multifunctional ingredientwhich imparts textural and rheological properties to a wide range of food systems. Up to the last decade, most pectin blank applications stemmed from its gel‐forming ability. Nowadays, pectin is gradually gaining acceptance as an effective emulsifier in numerous food applications. Accordingly, the emulsifying and emulsion‐stabilizing properties of this hydrocolloid are increasingly being assessed. These pectin functionalities are controlled by both the properties of the carbohydrate moieties and of the often attached protein groups. Generally, the protein moiety, feruloyl, and acetyl groups, play a major role in pectin emulsifying activities, while the emulsion‐stabilizing properties of the polymer are controlled by the homogalacturonan (HG) domain and the neutral sugar side chains of the rhamnogalacturonan‐I (RGI) structural element. However, the neutral sugar side chains might obstruct the accessibility of pectin hydrophobic species to the oil/water interface, thereby hampering emulsification. In addition, the contribution of HG to emulsion stabilization might be dependent on the polymer HG:RGI ratio. Hence, the influence of pectin structural features on the polymer emulsifying potentials is yet to be fully unraveled, as identified in this review. Furthermore, the emulsifying and emulsion‐stabilizing properties of pectin are influenced by the composition of emulsions.

Pectin

10.1111/1541-4337.12160

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Citations (321)

Direct and indirect measurements of enhanced phenolic bioavailability from litchi pericarp procyanidins by Lactobacillus casei-01

Food & Function (2017)

Shuyi Li Xiaopeng Li Avi Shpigelman José M. Lorenzo Domenico Montesano

Litchi pericarp procyanidins (LPP) are dietary supplements with high antioxidant activity, but poor oral bioavailability and efficacy, that can be enhanced by probiotics addition.

Lactobacillus casei

10.1039/c7fo00749c

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Citations (19)

Isomeric sugar effects on thermal phase transition of aqueous PNIPA solutions, probed by ATR-FTIR spectroscopy; insights to protein protection by sugars

Colloid & Polymer Science (2010)

Avi Shpigelman Yaron Paz Ory Ramon Yoav D. Livney

Attenuated total reflection

Denaturation (fissile materials)

10.1007/s00396-010-2354-z

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Citations (18)

Effect of flavonoid structure and pH on iron-mediated pectin interaction

Food Hydrocolloids (2021)

Libi Chirug Eden Eran Nagar Zoya Okun Avi Shpigelman

Pectin

Dissociation constant

Binding constant

Hydrophobic effect

10.1016/j.foodhyd.2021.106654

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Citations (10)

Bovine alpha-lactalbumin assemblies with capsaicin: Formation, interactions, loading and physiochemical characterization

Food Chemistry (2021)

Alon Romano Carolina Lajterer Avi Shpigelman Uri Lesmes

Alpha-lactalbumin

Hydrophobic effect

Stoichiometry

Binding constant

Affinities

Docking (animal)

10.1016/j.foodchem.2021.129306

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Citations (20)

Functionalisation of Pectin by Ultra High Pressure Homogenisation

Milena Zdravkovic Edward Ebert Chen Panz Zoya Okun Hans-Ulrich Endreß

Pectin is well-known plant-based hydrocolloid extensively used in food and beverage industry for formation and/or enhancement of product texture and stability. Versatile functionalities of different pectin types (e.g., gelling, thickening, colloidal stabilization) are predetermined by their structure. The aim of this work was to explore possibility to alter structure of pectin by pilot-scale ultra-high dynamic pressure treatment, as a physical modification approach, and potentially enhance its functionality. High esterified unstandardized apple (AU) and citrus pectin (CU) solution (2.5% (m/m)) were treated by ultra-high pressure homogenizer (UHPH) at three different pressure levels and characterized with respect to their apparent viscosity, gelling behavior (gelation time, temperature and melting point), gel strength, molecular weight (MW) and on-line viscosity using size-exclusions chromatography coupled to refractive index, light scattering and online differential viscometer. The results indicated that UHPH impacted the MW in a source dependent manner. Treated CU and AU pectin exhibited a small decrease in the average MW and a more pronounced decrease in the intrinsic viscosity, likely due to more significant UHPH effect on the larger pectin molecules. In addition, the smaller (in volume) AU pectin presented a more compact conformation in solution. On the macroscopic level, those changes resulted in statistically significant decrease in apparent viscosity. UHPH CU pectin exerted decrease in gelation time and increase in gelation temperature, but not on statistically significant level. Even though treatment caused decrease in apparent viscosity of CU and AU pectin it had no effect on their respective gel strengths. From the obtained results, it can be concluded that UHPH process has a potential to modify the structure and flowing behavior of pectins, but further research is needed in order to elucidate all the changes in pectin functionality and potential benefits of this ubiquitous and multifunctional hydrocolloid treated by UHPH.

Pectin

Thermal Stability

10.3390/foods_2020-07752

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Citations (0)

Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented product

Food Hydrocolloids (2020)

Rachel Levy Zoya Okun Maya Davidovich‐Pinhas Avi Shpigelman

Creaming

Homogenization

10.1016/j.foodhyd.2020.106442

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