<abstract xmlns="http://www.w3.org/1999/xhtml"><p> The foaming and emulsifying properties of pectins obtained from waste rose petals, citrus pressings, grapefruit peels and celery were studied. It was found that the highest foaming capacity showed pectin derived from celery. The effect of pectin concentration on the foaming capacity of pectin solutions was investigated. For all the investigated pectins increasing the concentration led to increase of the foaming capacity. Emulsifying activity and emulsion stability of model emulsion systems (50 % oil phase) with 0.6 % pectic solutions were determined. The highest emulsifying activity and stability showed pectin isolated by dilute acid extraction from waste rose petals.</p></abstract>

The foaming and emulsifying properties of pectins obtained from waste rose petals, citrus pressings, grapefruit peels and celery were studied. It was found that the highest foaming capacity showed pectin derived from celery. The effect of pectin concentration on the foaming capacity of pectin solutions was investigated. For all the investigated pectins increasing the concentration led to increase of the foaming capacity. Emulsifying activity and emulsion stability of model emulsion systems (50 % oil phase) with 0.6 % pectic solutions were determined. The highest emulsifying activity and stability showed pectin isolated by dilute acid extraction from waste rose petals.

Foaming and emulsifying properties of pectin isolated from different plant materials

University of Food Technologies – Plovdiv, Department of Organic Chemistry, 26 Maritza Blvd. 4002

Acta Scientifica Naturalis

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

The foaming and emulsifying properties of pectins obtained from waste rose petals, citrus pressings, grapefruit peels and celery were studied. It was found...

Foaming and emulsifying properties of pectin isolated from different plant materials

Online veröffentlicht: 26. März 2016

Seitenbereich: 7 - 12

Eingereicht: 30. Okt. 2015

Akzeptiert: 11. März 2016

DOI: https://doi.org/10.1515/asn-2016-0001

Schlüsselwörter
pectins, foaming capacity, emulsifying properties, foam and emulsion stability

© 2016

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Foaming and emulsifying properties of pectin isolated from different plant materials

Online veröffentlicht: 26. März 2016

Seitenbereich: 7 - 12

Eingereicht: 30. Okt. 2015

Akzeptiert: 11. März 2016

DOI: https://doi.org/10.1515/asn-2016-0001

Schlüsselwörterpectins, foaming capacity, emulsifying properties, foam and emulsion stability

© 2016

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Schlüsselwörter
pectins, foaming capacity, emulsifying properties, foam and emulsion stability