Food emulsions with amidated pectin from celery (Apium graveolens var. rapaceum D.C.) tubers

Abstract

Abstract. Hydrocolloids, especially polysaccharides from traditional plant sources and their derivatives possessed significant emulsifying properties. Pectin was isolated from celery tubers by accelerated “green” method for extraction based on ultrasonic irradiation. Further chemical modification of celery pectin was performed with 4 mol/L NH The amidated celery pectin was obtained with the following characteristics: the degree of esterification (DE) 31%, the degree of 3. amidation (DA) 16%, degree of acetylation (DAc) 2% and anhydrouronic acid content (AUAC) 68%. This modified pectin was incorporated in preparation of model 30, 40 and 50% oil-in-water emulsions. The effect of amidation of celery pectin on the stability of emulsions was investigated. The results showed that amidation increased the emulsifying properties of pectic polysaccharides. It affected also the rheological characteristics of model emulsion. The current study demonstrated preparation of emulsion with low-caloric amidated pectin as proper alternative to the traditional emulsifiers.

Keywords

• celery
• amidated pectin
• IR-FT spectra
• emulsions
• rheology