Foaming and emulsifying properties of pectin isolated from different plant materials

Nikoleta Yancheva; Daniela Markova; Dilyana Murdzheva; Ivelina Vasileva; Anton Slavov

doi:10.1515/asn-2016-0001

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Foaming and emulsifying properties of pectin isolated from different plant materials

Acta Scientifica Naturalis

Volume 3 (2016): Issue 1 (March 2016)

By: Nikoleta Yancheva, Daniela Markova, Dilyana Murdzheva, Ivelina Vasileva and Anton Slavov

Open Access

|Mar 2016

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.

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Articles in this issue

DOI: https://doi.org/10.1515/asn-2016-0001 | Journal eISSN: 2603-347X | Journal ISSN: 2367-5144

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Language: English

Page range: 7 - 12

Submitted on: Oct 30, 2015

Accepted on: Mar 11, 2016

Published on: Mar 26, 2016

Published by: Konstantin Preslavski University of Shumen

In partnership with: Paradigm Publishing Services

Publication frequency: 3 issues per year

Keywords:

pectins,

foaming capacity,

emulsifying properties,

foam and emulsion stability

Related subjects:

Life sciences, other,

Physics,

Physics, other

© 2016 Nikoleta Yancheva, Daniela Markova, Dilyana Murdzheva, Ivelina Vasileva, Anton Slavov, published by Konstantin Preslavski University of Shumen
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 3 (2016): Issue 1 (March 2016)