Simultaneous use of low methylesterified citrus pectin and EDTA as antioxidants in linseed/sunflower oil-in-water emulsions

In view of reducing synthetic antioxidants in emulsion-based food products, such as ethylene diamine tetraacetic acid (EDTA), this study aimed to investigate the simultaneous use of low methylesterified citrus pectin and EDTA to inhibit lipid oxidation as a consequence of their capacities to chelate Fe2+. EDTA was found to be more effective in reducing lipid oxidation in oil-in-water (o/w) emulsions compared to pectin, probably due to its higher and stronger Fe2+ binding capacity. Moreover, pectin induced emulsion physical instability by depletion or bridging flocculation for 0.1% (w/v) pectin, and coalescence for 1% (w/v) pectin. A combination of low methylesterified pectin and EDTA in the o/w emulsions revealed a reduction of the antioxidant capacity of the individual compounds. In other words, no cooperative effect between pectin and EDTA to reduce the lipid oxidation was observed in this study. Although the reduction of EDTA concentrations in emulsions seems challenging, it is advised to conduct more fundamental research on pectin-EDTA interactions in model and real food systems.

Jaar van publicatie:2020

BOF-keylabel:ja

IOF-keylabel:ja

BOF-publication weight:10

CSS-citation score:1

Authors from:Higher Education

Toegankelijkheid:Open