Process-structure-function relations of pectin-rich serum in low fat plant-based emulsions

Processing and digestion of dispersed plant-based food systems (e.g. soups, sauces, purées, smoothies) induces various structural modifications with impact on the technological and/or nutritional functionality of these complex multi-scale and multi-phase dispersions. These systems are build-up of different structural elements including particles (cell clusters, single cells, cell wall fragments, insoluble polymers and oil droplets), and a continuous serum phase containing components ranging from cell wall (fragment) polymers and proteins to small molecules.

Both in the serum and particle fractions, pectin can occur in a large variety of molecular structures in terms of degree and pattern of methoxylation, degree of branching, degree of polymerization and composition in terms of galacturonic acid content and neutral sugars. The objective of this research work is to identify the relation between the serum pectin nanostructure and its functional properties, in particular its role in (i) emulsion stability during processing and storage and (ii) the bio-accessibility of lipophilic micronutrients during digestion in low fat plant-based food dispersions. In addition, the role of serum proteins in these systems will be evaluated as well.

The objectives will be reached by implementing three workpackages: (i) the production and characterization of serum pectin samples with distinctly different nanostructures; (ii) the role of serum pectin and protein in the structural organisation and stability of low fat plant-based food dispersions and (iii) the role of serum pectin and protein in the fat digestion and bio-accessibility of carotenoids in plant based food dispersions.