Isolation of Pectic Polysaccharides from Celery (Apium graveolens var. rapaceum D. C.) and Their Application in Food Emulsions

İvanka Petrova; Nadezhda Petkova; Kadime Kyobashıeva; Panteley Denev; Apostol Sımıtchıev; Mina Todorova; Nina Dencheva

Isolation of Pectic Polysaccharides from Celery (Apium graveolens var. rapaceum D. C.) and Their Application in Food Emulsions

Year 2014, Volume: 1 Issue: Özel Sayı-2, 1818 - 1824, 01.03.2014

İvanka Petrova Nadezhda Petkova Kadime Kyobashıeva Panteley Denev Apostol Sımıtchıev Mina Todorova Nina Dencheva

Abstract

Celery (Apium graveolens var. rapaceum D. C.) is rich source of biologically active substances, widely used worldwide in human nutrition. In the current research, pectic polysaccharide has been isolated from celery tubers by ultrasound-assisted extraction with an aqueous ammonium oxalate. The obtained pectin has been characterized as highly methoxylated (HM) with degree of esterification (DE) 75 % and anhydrouronic acid content (AUАC) 57 %, respectively. Furthermore, the rheological properties of this pectic polysaccharide have been investigated. The effect of pectin concentration – 0.4; 0.6; 0.8 and 1 % and oil phase 30, 40 and 50 % on dispersibility and stability of the resulting emulsions have been evaluated. It has been found that isolated pectic polysaccharide from celery tubers influence significantly on the rheological behavior of the emulsion and they characterized as non-Newtonians fluids. Because of the impressive emulsion stabilization properties of celery pectin as dietary fiber, we recommend its application for preparation of food emulsion with improved nutritional value and health benefits

Keywords

Pectic polysaccharides, celery tubers, ultrasonic extraction, emulsions, rheology

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