Effect of pectin on the properties of nanoemulsions stabilized by sodium caseinate at neutral pH

The effect of different concentrations of low methoxyl pectin (LMP) on lipid oxidation and physical stability of sodium caseinate (CAS) stabilized nanoemulsions under neutral pH was investigated. The addition of pectin at low concentration (<= 0.10 wt%) had no significant effect on the average size of nanoemulsions, but a slight size increase and phase separation were observed at higher concentrations of pectin (>= 0.25 wt%). This result suggests that LMP can not adsorb at the oil/water interfacial CAS membrane at neutral pH. However, in the presence of LMP, the physical stability of nanoemulsions against high salt concentrations and freeze-thaw cycles was significantly enhanced. Moreover, nanoemulsions containing pectin have a better ability to inhibit lipid and protein oxidation than nanoemulsions without pectin after 3 weeks, and the lowest lipid hydroperoxide content was observed for nanoemulsions containing 0.25 wt% pectin.

Automated summary

The effect of different concentrations of low methoxyl pectin (LMP) on the lipid oxidation and physical stability of sodium caseinate (CAS) stabilized nanoemulsions under neutral pH was investigated. The addition of pectin at low concentration did not significantly affect the size of nanoemulsions, but higher concentrations of pectin resulted in size increase and phase separation. However, the presence of LMP enhanced the physical stability of nanoemulsions against high salt concentrations and freeze-thaw cycles, and also inhibited lipid and protein oxidation.