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Pectic-oligosaccharides exhibited an anti-invasive effect to C. jejuni using an intestinal model of Caco-2 cells. Bacteria need multiple points of attachment to get
effectively adhered to cells but pectic-oligosaccharides affect the efficiency of cell
adhesion by saturating the receptor sites in cells and thereby form an interfere which
prevents cell invasion (Ganan et al. 2010). Chen et al. (2013) revealed a considerable drop in the count of bacteroides and clostridia with the administration of pecticoligosaccharides. Hydrolyzates comprising of monosaccharides obtained from the
enzymatic treatment of citrus pectin also enhanced the growth and acid tolerance of
Lactobacillus acidophilus and Bifidobacterium bifidum (Ho et al. 2017).Pecticoligosaccharides obtained from lemon peel wastes and sugar beet pulp showed better prebiotic activities (Gomez et al. 2016). Michalak et al. (2012) reported the
prebiotic activity of pectic-oligosaccharides obtained from potato. The study
revealed a rise in the growth of Bifidobacterium longum and Lactobacillus acidophilus and prevent the growth of Clostridium perfringens. Parkar et al. (2010) examined kiwi fruit pectin obtained by the selective re-solubilisation of fruit fiber using
chemical treatments and revealed a significant inhibition in the adhesion of
S. typhimurium and an enhanced adhesion of L. rhamnosus.
As an Emylsifying Agent
Pectins obtained from different sources have been evaluated for emulsifying properties. Pectin obtained from okra (Abelmosus esculentus L. Moench) possesses hydrophobicity and surface activity at the o/w interface owing to its higher concentration
of protein and acetyl groups that enables its use as an emulsifying agent. Emulsions
obtained from okra pectin are good in stability due to formation of a rigid interface
by the higher protein content. The ability to form good emulsions in acidic environments enables their use in fruit drinks or acidified milk products (Alba et al. 2013).
Sugar beet pectin have been evaluated for its emulsifying behaviour and have been
found to possesses excellent emulsifying properties. Many factors are responsible
for emulsifying properties of sugar beet pectin such as highly branched polysaccharide structures, protein moiety, and acetyl groups, among all these factors protein is of vital importance (Zhang et al. 2014).Further evaluation on the emulsifying
properties of sugar beet pectin revealed that not only protein plays a vital role in
emulsification but, ferulic acid-araban/galactan-protein complexes and ferulic acid
alone are also important in improving emulsifying capacity, emulsifying stability,
and surface activity. Moreover, emulsifying properties of sugar beet pectin have also
been correlated with the degree of methylation. Highly methylesterified pectin have
been shown to reduce the interfacial tension between oil and water phase, owing to
its hydrophobicity (due to presence of COOCH3– groups), thus giving pectin its
emulsifying properties (Chen et al. 2016). Food-grade nano emulsions were prepared from high methoxylpectin containing essential oils such as oregano, thyme,
and lemongrass. Nano emulsions containing lemongrass presented long term stability and absence of creaming over storage (Rosas et al. 2016). Emulsions containing
N. Noor et al.
Pectic-oligosaccharides exhibited an anti-invasive effect to C. jejuni using an intestinal model of Caco-2 cells. Bacteria need multiple points of attachment to get
effectively adhered to cells but pectic-oligosaccharides affect the efficiency of cell
adhesion by saturating the receptor sites in cells and thereby form an interfere which
prevents cell invasion (Ganan et al. 2010). Chen et al. (2013) revealed a considerable drop in the count of bacteroides and clostridia with the administration of pecticoligosaccharides. Hydrolyzates comprising of monosaccharides obtained from the
enzymatic treatment of citrus pectin also enhanced the growth and acid tolerance of
Lactobacillus acidophilus and Bifidobacterium bifidum (Ho et al. 2017).Pecticoligosaccharides obtained from lemon peel wastes and sugar beet pulp showed better prebiotic activities (Gomez et al. 2016). Michalak et al. (2012) reported the
prebiotic activity of pectic-oligosaccharides obtained from potato. The study
revealed a rise in the growth of Bifidobacterium longum and Lactobacillus acidophilus and prevent the growth of Clostridium perfringens. Parkar et al. (2010) examined kiwi fruit pectin obtained by the selective re-solubilisation of fruit fiber using
chemical treatments and revealed a significant inhibition in the adhesion of
S. typhimurium and an enhanced adhesion of L. rhamnosus.
As an Emylsifying Agent
Pectins obtained from different sources have been evaluated for emulsifying properties. Pectin obtained from okra (Abelmosus esculentus L. Moench) possesses hydrophobicity and surface activity at the o/w interface owing to its higher concentration
of protein and acetyl groups that enables its use as an emulsifying agent. Emulsions
obtained from okra pectin are good in stability due to formation of a rigid interface
by the higher protein content. The ability to form good emulsions in acidic environments enables their use in fruit drinks or acidified milk products (Alba et al. 2013).
Sugar beet pectin have been evaluated for its emulsifying behaviour and have been
found to possesses excellent emulsifying properties. Many factors are responsible
for emulsifying properties of sugar beet pectin such as highly branched polysaccharide structures, protein moiety, and acetyl groups, among all these factors protein is of vital importance (Zhang et al. 2014).Further evaluation on the emulsifying
properties of sugar beet pectin revealed that not only protein plays a vital role in
emulsification but, ferulic acid-araban/galactan-protein complexes and ferulic acid
alone are also important in improving emulsifying capacity, emulsifying stability,
and surface activity. Moreover, emulsifying properties of sugar beet pectin have also
been correlated with the degree of methylation. Highly methylesterified pectin have
been shown to reduce the interfacial tension between oil and water phase, owing to
its hydrophobicity (due to presence of COOCH3– groups), thus giving pectin its
emulsifying properties (Chen et al. 2016). Food-grade nano emulsions were prepared from high methoxylpectin containing essential oils such as oregano, thyme,
and lemongrass. Nano emulsions containing lemongrass presented long term stability and absence of creaming over storage (Rosas et al. 2016). Emulsions containing
N. Noor et al.