Potential low-calorie model that inhibits free fatty acid release and helps curcumin deliver in vitro: Ca2+-induced emulsion gels from low methyl-esterified pectin with the presence of erythritol

Jinyan Yang; Li Wan; Xingke Duan; Hongdi Wang; Zhixuan Yang; Fengxia Liu; Xiaoyun Xu; Siyi Pan

doi:10.1016/j.ijbiomac.2022.01.069

Potential low-calorie model that inhibits free fatty acid release and helps curcumin deliver in vitro: Ca²⁺-induced emulsion gels from low methyl-esterified pectin with the presence of erythritol

Int J Biol Macromol. 2022 Mar 1:200:449-457. doi: 10.1016/j.ijbiomac.2022.01.069. Epub 2022 Jan 19.

Authors

Jinyan Yang¹, Li Wan¹, Xingke Duan¹, Hongdi Wang¹, Zhixuan Yang¹, Fengxia Liu², Xiaoyun Xu¹, Siyi Pan¹

Affiliations

¹ College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
² College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China. Electronic address: liufxia@mail.hzau.edu.cn.

PMID: 35063483
DOI: 10.1016/j.ijbiomac.2022.01.069

Abstract

Our previous study showed that pectin de-esterified by high hydrostatic pressure assisted enzymatic method (HHP-pectin) had better Ca²⁺-induced gel performance and more stable emulsion than those from conventional enzymatic and alkaline methods. In this study, Ca²⁺-induced emulsion gels were further prepared by HHP-pectin in the presence of erythritol, and their texture properties, moisture distribution, the release of free fatty acids (FFAs) and curcumin were investigated. Results showed that gel strength, gel elasticity, and water cut-off capacity of the prepared emulsion gels significantly increased with Ca²⁺ concentration increasing. Compared with emulsions, HHP-pectin emulsion gels can significantly decrease FFAs and curcumin release in vitro digestion, especially for samples with better texture properties (higher Ca²⁺ concentration). This study indicated that Ca²⁺-induced HHP-pectin emulsion gels prepared with erythritol may provide a new choice for low-calorie foods preparing, and may become a potential alternative model that inhibiting FFAs release and helping fat-soluble nutrients (curcumin) deliver.

Keywords: Ca(2+); Citrus pectin; Curcumin; Emulsion gel; FFAs.

MeSH terms

Pectins*

Substances

Pectins