Journal of Food Engineering 211 (2017) 1e6

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Journal of Food Engineering

journal homepage: www.elsevier.com/locate/jfoodeng

Characterization of pectin extracted from sugar beet pulp under

different drying conditions
Xin Huang a, Dong Li b, Li-jun Wang a, *
a
College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, P. O.
Box 50, 17 Qinghua Donglu, Beijing 100083, China
b
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Engineering, National Energy R&D Center for Non-food Biomass,
China Agricultural University, Beijing, China

a r t i c l e i n f o a b s t r a c t

Article history: The aim of the present study was to investigate the effect of different drying conditions on the char-
Received 22 March 2017 acterization of pectin extracted from sugar beet pulp pectin. Sugar beet pulp pectin produced by hot air-
Received in revised form drying (40, 50, 60
C), vacuum-drying (40, 50, 60
C), freeze-drying, spray-drying (160, 190, 220
C) were
17 April 2017
evaluated for their apparent viscosity, activation energy, chemical structure, degree of esterification and
Accepted 18 April 2017
Available online 21 April 2017
emulsifying properties. The results indicated that the drying conditions affected the apparent viscosity
and activation energy of all pectin samples. FTIR (Fourier transform infrared spectroscopy) spectral
analysis showed no major structural differences in sugar beet pectin produced by various drying con-
Keywords:
Sugar beet pulp pectin
ditions. The zeta-potential and conductivity for different dried samples were from 47.9 to 55.6 mV
Drying condition and 0.0079 to 0.0095 mS/cm, respectively. Drying conditions had significant effects on the emulsifying
Rheological property properties of the sugar beet pulp pectin emulsions.
Emulsifying property © 2017 Elsevier Ltd. All rights reserved.

1. Introduction
Pectin, extracted from cell wall material using chemical or
enzymatic methods under different conditions, is an anionic poly-
saccharide. Pectin has been widely used as food additives: as gelling
agent in jams and jellies; as fillers or stabilizer in confections, dairy
products, fruit preparations, bakery fillings, icings and frostings in
food industry (Kalapathy and Proctor, 2001; Li et al., 2012). Pectin is
the most complex macromolecules found in nature that consists of
a backbone in which of a-D-(1e4)-galacturonanregions are inter-
rupted by ramified rhamnogalacturonanregions, highly substituted
by neutral sugar-rich side chains (Constenla et al., 2002; Westereng
et al., 2008). Commercial pectin is mainly extracted from citrus
peel, apple pomace and sugar beet pulp, especially from the former
two (Li et al., 2012).
As a by-product of the sugar-refining industry, sugar beet (Beta
vulgaris) pulp (SBP) is generally used for feed formulation, with few
commercial value. Meanwhile the process often generates an
environmental problem. Therefore, multiple attempts have been
used to utilized to make the best use of these byproducts (Chen
* Corresponding author.
E-mail address: wlj@cau.edu.cn (L.-j. Wang).
et al., 2015). SBP has high pectin content on dry basis and pectin
extracted from SBP exhibits superior emulsifying properties than
from other sources (Ma et al., 2013). Sugar beet pulp pectin (SBPP)
possess better surface-active and emulsifying properties mainly
because of a higher amount of protein. The enzymatic modification
decrease of the protein content from 1.56% to 0.13% without
significantly other composition change decreased the emulsifying
activity and stabilizing ability (Funami et al., 2007). The SBPP
contains ample amount of soluble dietary fiber which is crucial in
functional and health foods and contains galacturonic acid, rham-
nose, arabinose and galactose as main sugar constituents (Lv et al.,
2013).
Pectin extracted from sugar beet pulp can be obtained at high
temperature in the present of acid on a laboratory and factory scale
(Levigne et al., 2002; Yapo et al., 2007). Recently, the character-
ization of pectin under different extraction methods and conditions
were studied (Ma et al., 2013; Westereng et al., 2008; Yapo et al.,
2007). Drying process plays an important role in the extraction
procedure of natural plant gums, pectin included (Amid and
Mirhosseini, 2012). Different drying conditions have been applied
in the related studies about pectin by previous researchers. Several
techniques have been employed for the drying of pectin including
hot air-dying (HD), vacuum-drying (VD), freeze-drying (FD), spray-

http://dx.doi.org/10.1016/j.jfoodeng.2017.04.022
0260-8774/© 2017 Elsevier Ltd. All rights reserved.
2 X. Huang et al. / Journal of Food Engineering 211 (2017) 1e6
drying (SD), and many others (Chen et al., 2015; Kontogiorgos et al.,
2012; Koubala et al., 2008; Kratchanova et al., 2004; Yapo et al.,
2007).
Constenla et al. (2002) evaluated the effect of different air
temperature on apple pectin characteristics. They reported that the
degree of esterification and molecular weight depended on the air
temperature. Amid and Mirhosseini (2012) investigated the influ-
ence of different purification and drying methods on rheological
properties and viscoelastic behavior of durian seed gum. The study
indicated that all drying methods diminished the elastic and
viscous modulus, which the freeze-drying and oven-drying had the
highest and the lowest viscous modulus. The effects of drying
methods on the rheological and functional properties of flaxseed
gum were studied. The results showed that drying methods
decreased the apparent viscosity and increased the activation en-
ergy slightly. Meanwhile different drying methods influenced zeta
potential, foaming and emulsion properties of flaxseed gum. Re-
sults showed that researchers could select appropriate drying
method and condition depending on characterization needed
(Wang et al., 2010b; Wang et al., 2009).
The purpose of this study was to explore the influence of
different drying conditions on the rheological and emulsifying
properties of sugar beet pulp pectin. In the present study, four
different drying techniques (i.e., HD (40, 50, 60
C), VD (40, 50,
60
C), FD, SD (160, 190, 220
C))were chosen to study the char-
acterization of dried SBPP. To the best of our knowledge, there is no
similar published report investigating the effect of drying condi-
tions on the rheological and emulsifying behavior of sugar beet
pulp pectin.
2. Material and methods
2.1. Materials
SBP was supplied by COFCO Tunhe Co., Ltd. (Xinjiang, China),
with moisture content of 4.6%. This sugar beet pulp was dried and
pulverized into powder to go through 60-mesh sieve using a high-
speed multifunction grinder (Bingdu Electrical Appliances Co., Ltd.,
Shanghai, China). The dried raw materials were then packed in
plastic bags and stored in room temperature until the extraction
process. All chemical reagents, including ethanol, hydrochloric acid
(HCl), ammonia solution (NH3$H2O), etc., used in this experiments
were analytical grade and purchased from Lanyi reagent company
(Beijing, China). The deionized water was performed in all the
experiments.
2.2. Pectin extraction
Sugar beet pulp pectin, extracted from dry beet pulp material
using an acidified medium, was subjected to purification through
alcohol precipitation. Pectin extracted by traditional heating
method according to our research previously was followed with
slightly modification (Lv et al., 2013). The sample (50 g)was mixed
with deionized water(1000 mL) in a 3000 mL beaker and then the
pH of these suspensions was adjusted to 1.2 with 12 mol/L HCl. The
suspended samples were heated to 90
Cusing a temperature
controlled water bath and extraction was carried out with contin-
uous stirring at 200 rpm for 3 h by a digital mechanical agitator
(RW 20; IKA, Staufen, Germany). After the reaction was completed,
the resulting slurries were cooled down to 40
C, and then the pH
was adjusted to 4.5 with 25 g/100 g NH3$H2O and filtered using a
Buchner funnel under vacuum condition. The filtrate was collected
and stored in a refrigerator at 4
C for subsequent purification.
One volume of crude pectin was precipitated using two volumes
of 95 mL/100 mL ethanol for 1 h at an ambient temperature, then
squeezed in a nylon cloth to remove the ethanol. Then the SBPPwas
washed three times with ethanol (analytical pure). After purifica-
tion, the wet pectin was dried by different drying conditions.
2.3. Drying of pectin
In present study, four different drying methods (HD, VD, FD, SD)
were used to dry the pectin precipitates. Samples produced by
different drying conditions were milled and exposed to potassium
acetate saturated solution at 25
C for more than one week until no
significant change of weight (0.001 g) was observed. The moisture
content of the SBPP samples was 5.8% on wet basis (w.b.)which
determined using a moisture analyzer (HB 43-S, Mettler-Toledo,
Switzerland). Then the samples were sealed and stored at 4
C for
the following analysis.
2.3.1. Hot air drying
The purified wet pectin was dispersed in water in a glass plate
(direct 30 cm, 5 mm thick) and then dried in a hot air oven (model
101-3, Shanghai Luda Experimental Instrument Co., Shanghai,
China) at 40,50,60
C for 8 h, respectively. The hot air-drying was
according to the previous researchers with slightly modification
(Koubala et al., 2008; Kratchanova et al., 2004).
2.3.2. Vacuum drying
The vacuum drying was carried out using a DZ-3 vacuum drier
(Tianjin Taisite Instrument Co., Tianjin, China). The purified wet
pectin was dispersed in water in a glass plate and the temperature
was set at 40, 50, 60
C for 8 h, respectively. The vacuum pressure
was maintained at 0.1 MPa (14.5 psi). The vacuum drying
method was based on previous researchers (Wang et al., 2009; Yapo
et al., 2007).
2.3.3. Freeze drying
The purified pectin was dispersed in water and pre-frozen
at 30
C for 2 h prior to freeze drying. Then the sample was
freeze-dried in a LGJ-18S freeze dryer (Beijing Songyuan Huaxing
Technology Develop Co., Beijing, China) for 8 h with the tempera-
ture ranged from 30
C to 20
C. The freeze dryer was equipped
with a temperature controller, which controlled the temperature to
increase steadily.
2.3.4. Spray drying
The purified pectin was diluted indeionized water according to
the previous researches. The extracted pectin solution was spray
dried using a bench-top spray drier (GPW120-II, Shandong Tianli
Drying Equipment Inc., China). The inlet temperature and the
exhaust aspiration lever were set at 160, 190, 220
C and 95%,
respectively. The outlet temperature was performed at 85e90
C.
The flow rate of the air was maintained at 0.1 m3/h. The feed rate
was 4 mL/min throughout the experiments. The dried pectin was
collected at the bottom of the cyclone.
2.4. FTIR analysis and degree of esterification
Fourier transform infrared spectroscopy (FTIR) spectra were
tested in the range 4000 to 650 cm1 with 32 scans at a resolution of
4 cm1using a Varian 600-IR FTIR spectrometer (Varian, Palo Alto,
CA, USA). The degree of esterification (DE) of pectin was determined
according to the method described by Mesbahi et al. (2005).
2.5. Rheological characterization
Samples were dissolved indeionized water using a magnetic
stirrer for 1 h at ambient temperature. The concentration was
 X. Huang et al. / Journal of Food Engineering 211 (2017) 1e6
maintained at 20 g/L in all the solutions used for rheological
tests.
2.5.1. Apparent viscosity
The apparent viscosity of the samples was determined using
AR2000 exrheometer (TA Instruments Ltd., New Castle, DE, USA).
The temperature was controlled using a water bath connected to
the Peltier system. Flow curves over the shear rate (1-100s1) were
measured at 25
C using an aluminum plate geometry (40 mm
diameter, 1 mm gap). Each sample was tested in triplicate. The
apparent viscosity and steady shear rate measurement were fitted
to the Hershel-Bukley models (Eq. (1)) (Wang et al., 2011):
s ¼ s0 þ k$gn (1)
where s is the shear stress (Pa), s0is the yield stress (Pa), k is the
consistency index (Pa$sn), gis shear rate (s1), n is the flow behavior
index.
2.5.2. Activation energy measurement
The apparent viscosity was determined over temperatures
range from 10 to 50
Cusing a strain controlled rheometer
(AR2000ex; TA Instruments Ltd., New Castle, DE, USA) at a constant
shear rate of 10 s1 with an aluminum plate geometry (40 mm
diameter, 1 mm gap). The influence of temperature on the apparent
viscosity at a constant shear rate (10 s1) of 20 g/LSBPP solution can
be calculated using the Arrhenius equation Eq. (2) (Wang et al.,
2009):
ha ¼ h∞ expðEa =RTÞ (2)
where ha is the apparent viscosity at a specific shear rate, h∞ is the
frequency factor, Ea is the activation energy (kJ/mol), R is the gas
constant (8.3145 J/mol K), and T is the absolute temperature (K).
2.6. Emulsifying properties
Emulsions were prepared by mixing 100 mL of pectin solutions
at 20 g/L with 5 g corn oil (density of corn oil was 0.84 g/cm3). The
mixtures were pre-homogenized using a high-speed emulsifier
(Ultra-Turrax T 25; IKA, Staufen, Germany) at 12,000 rpm for 3 min
prior to homogenization at 300 bar pressure in three passes
through homogenizer (AH-100D, ATS Engineering Inc., Shanghai,
China).
2.6.1. Emulsifying activity
Emulsifying activity of SBPP is calculated using turbidity with
slight modification (Wang et al., 2011). Emulsions were diluted to
900 dilutions (30 dilution carried out twice serially)with1 g/L so-
dium dodecyl sulphate (SDS). Turbidity of emulsions was measured
using a UV spectrophotometer (TU-1810, Purkinje General Instru-
ment Co., Ltd., China) at a wavelength of 500 nm. And 1 g/L SDS
solution was regarded as blank sample. The turbidity was calcu-
lated using Eq. (3) given below:
2:303$A$V
T¼ (3)
I
where T is turbidity of emulsions (m1), V is the dilution factor
(dimensionless), A is the absorbance at 500 nm (dimensionless),
and I is path length which is 0.01 m.
The emulsion activity index (EAI) was calculated using Eq. (4)
below:
3
2T
EAI ¼ (4)
∅$c
where Ø is oil volume fraction of the dispersed phase and c is the
concentration of pectin in emulsion.
2.6.2. Zeta potential and conductivity
Zeta-potential of SBPP emulsions weremeasured by dynamic
light scattering using Malvern Zetasizer NanoZS (Malvern In-
struments, Worcestershire, UK). Emulsions were diluted to a final
oil droplet concentration of 0.053 g/L withpH-adjusted deionized
water to avoid multiple scattering effects. Then the emulsions were
injected into the clear disposable zeta cell. Refractive index of 1.45
and 1.33were used for the oil droplet and the solvent, respectively.
All the tests were measured at 25
C with equilibration time of
120s. The conductivity of solutions was also measured at the same
time (Wang et al., 2010a). The zeta-potential and conductivity of
the emulsion droplets were measured based on the measuring
technique combined electrophoresis method with laser Doppler
velocimetry method and according to the direction and rate of the
droplets in the applied electric field. Determinations were per-
formed at least in triplicate.
2.7. Statistical analysis
All experiments were performed at least in triplicate. The FTIR
data was disposed using the OPUS 7.2 software (Bruker, Billerica,
MA, USA). The rheological data was obtained from Rheology
Advantage Data Analysis V5.7.0 (TA Instruments Ltd., New Castle,
DE, USA). The zeta-potential and conductivity data were obtained
from Zetasizer Software 7.01 (Malvern Instruments, Worcester-
shire, UK). The data was evaluated by Duncan’s multiple compari-
son test (p < 0.05) using the statistical software SPSS 20.0 (SPSS Inc.,
Chicago, IL, US).
3. Results and discussion
3.1. FTIR analysis
The FTIR spectra (400-4000 cm1) of sugar beet pectin pro-
duced by HD, VD, FD and SD method are presented in Fig. 1. The
spectra of different temperature of the same drying method
showed no significant difference (data not shown) and in this part
we chose four curves of different drying methods. The wavelength
range from 1000 to 2000 cm1represents the major chemical
Fig. 1. FTIR spectra recorded for sugar beet pulp pectin produced by different drying
conditions. (a) hot air-drying (HD), (b) vacuum-drying (VD), (c) freeze-drying (FD) and
spray-drying (SD).
4 X. Huang et al. / Journal of Food Engineering 211 (2017) 1e6

Table 1
Degree of esterification (DE) and activation energy (Ea) of sugar beet pulp pectin produced by different drying conditions.

Drying condition DE (%) Ea (kJ/mol) Drying condition DE (%) Ea (kJ/mol)

HD 40
C 40.8 ± 0.4e 17.9 ± 0.44ab VD 60
C 38.7 ± 0.4a 19.1 ± 0.78abc

HD 50
C 39.8 ± 0.3bcd 18.9 ± 0.41abc FD 39.3 ± 0.5abc 19.8 ± 0.46bcd
HD 60
C 39.3 ± 0.1abc 22.4 ± 0.91e SD160
C 39.9 ± 0.5cd 21.4 ± 0.63de
VD 40
C 39.0 ± 0.2ab 17.0 ± 0.85a SD190
C 40.3 ± 0.4de 18.6 ± 0.60abc
VD 50
C 38.6 ± 0.6a 16.9 ± 0.69abc SD220
C 40.0 ± 0.1cde 20.5 ± 0.15cde

Results are presented as mean values ± standard deviation of triplicate tests.Different letters superscripted on the results were significantly different at p < 0.05.

functional groups in pectin and those spectral regions are used to
recognize different types of pectin (Pappas et al., 2004; Synytsya,
2003). The FTIR spectra showed that there were no major struc-
tural differences in pectin produced by different drying methods.
The board around 2400 cm1 was due to adsorbed moisture in the
pectin samples.
Bands between 1600 and 1800 cm1 are typically associated
with identifying different types of pectin and the absorption bands
at 1630e1650 and 1740-1750 cm1 are indicative of free and
esterified carboxyl groups, respectively (Monsoor, 2005). It was
observed that the carboxyl bands existed at 1649 and 1746 cm1 in
the pectin spectra in this study. FTIR structure analysis indicated
that drying methods had no detrimental effect on the structure of
SBPP from FTIR analysis which was consistent with the influence of
drying methods on the soy hull pectin and grewia polysaccharide
gum (Monsoor, 2005; Nep and Conway, 2011).
The Degree of esterification (DE) of pectin was from 38.6 to
40.8% (Table 1) which was similar to the results of pectin extracted
from sugar beet pulp using traditional acid method (Ma et al.,
2013). In the HD method, the DE values decreased with the tem-
perature increase. The increase in temperature may destroy the
methyl esterified carboxyl groups of the pectin side chains. The
vacuum environment in VD method and the instantaneous drying
process at high temperature in SD method made no obvious dif-
ference on DE values. The HD 40
C sample had the highest DE
value. The DE values of SD samples were higher than the SD and FD
ones. As can be concluded, low methoxyl pectins were obtained in
this research and drying conditions had an effect on DE values.
3.2. Rheological characterization
3.2.1. Apparent viscosity
Drying processes greatly influence the viscosity and rheological
properties of gum (Jaya and Durance, 2009). The present study also
indicated that the viscosity of SBPP was affected by drying condi-
tions. The flow behavior of the solutions of SBPP dried by different
methods and conditions is shown in Fig. 2(aec). The viscosity of the
pectin dispersions decreases with shear rate increase which indi-
cating pseudoplastic (shear-thinning) flow behavior. Cui (2005)
reported that the viscosity of gum dispersions decreased due to
decreasing number of chain entanglements at high shear rates with
the increase of shear rate. In Fig. 2(a), temperature seems no impact
on the viscosity of samples dried by HD method with the presence
of oxygen and same drying time. The apparent viscosity of samples
dried by VD method decreases with temperature increase from 40
to 60
C in Fig. 2(b). Comparing with samples dried by HD, tem-
perature has influence on the viscosity of samples in vacuum
environment. Samples dried at high temperature using spray dry-
ing (160, 190, 220
C) and at freezing temperature using freeze
drying has obvious difference in apparent viscosity; and SD190

Cand FD sample showed the highest and the least viscosity,
respectively (Fig. 2(c)). Combined with the process of different

Fig. 2. Effect of drying conditions on the apparent viscosity of 20 g/L sugar beet pulp pectin solutions. (a) hot air-drying (HD), (b) vacuum-drying (VD), (c) freeze-drying (FD) and
spray-drying (SD).
 X. Huang et al. / Journal of Food Engineering 211 (2017) 1e6 5

Table 2 3.2.2. Activation energy

Herschel-Bulkley model parameters for 20 g/L sugar beet pulp pectin solutions The sensitivity of apparent viscosity changed with temperature
produced by different drying conditions.HD, hot air-drying; VD, vacuum-drying; FD,
freeze-drying; SD, spray-drying.
could be characterized as the activation energy (Ea)
(Pongsawatmanit et al., 2006). In the temperature measurement
Drying condition s0 (Pa) K (Pa$sn) n R2 range (10e50
C), the apparent viscosity of all pectin solutions

bc ab c
HD40 C 0.074 ± 0.013 0.010 ± 0.001 0.956 ± 0.013 0.999 decreased with the increasing temperature which indicated that
HD50
C 0.053 ± 0.018ab 0.010 ± 0.001ab 0.959 ± 0.023c 1 temperature improved the flow performance. The Ea values of SBPP
HD60
C 0.055 ± 0.007ab 0.010 ± 0.000ab 0.949 ± 0.003bc 0.999
solutions of different drying conditions were shown in Table 1. The
VD40
C 0.066 ± 0.001bc 0.009 ± 0.001a 0.920 ± 0.008a 0.999
VD50
C 0.040 ± 0.004a 0.010 ± 0.001ab 0.947 ± 0.006bc 0.999 Ea values were calculated from 16.9 to 22.4 kJ/mol. The values were
VD60
C 0.080 ± 0.010cd 0.012 ± 0.001c 0.933 ± 0.002abc 1 similar to the activation energy of orange pectin solution extracted
FD 0.041 ± 0.004a 0.014 ± 0.000d 0.950 ± 0.001bc 1 by traditional heating method at shear rate of 10 s1 (Guo et al.,
SD160
C 0.061 ± 0.013abc 0.010 ± 0.001ab 0.958 ± 0.015c 1
2012). The Eavalues of samples dried by HD and VD method
SD190
C 0.118 ± 0.012e 0.012 ± 0.001c 0.929 ± 0.013ab 1
SD220
C 0.099 ± 0.017de 0.011 ± 0.001bc 0.942 ± 0.024abc 1
increased with the temperature rose from 40e60
C. Drying tem-
perature affected the activation energy of pectin. There was no
Results are presented as mean values ± standard deviation of triplicate tests.Dif-
obvious difference observed on the Ea values in the SD samples. The
ferent letters superscripted on the results were significantly different at p < 0.05.
result may be due to the short contact time at high temperature in
the process of drying. The Eavalue of FD sample was quite satis-
drying methods, temperature and vacuum or not have an impact on factory. The value of activation energy indicated the inter-
the apparent viscosity of pectin samples (Gharsallaoui et al., 2007). interactions and intra-interactions between polysaccharide chains
The different temperature under which drying was performed may (Guo et al., 2012). The HD 60
Cand SD 160
C samples had higher
have an influence on the molecular weight of the polysaccharide activation energy and better temperature sensitivity.
which may in turn affect the viscosity of the gum dispersions (Nep
and Conway, 2011). In the present study, molecular weight may be 3.3. Emulsifying properties
the cause of the difference of viscosity among all pectin samples.
The Herschel-Bulkley fluid is a generalized model of non- 3.3.1. Emulsifying activity
Newtonian fluid, in which the stress experienced by the fluid is The emulsifying activity of the pectin produced by different
related to the strain in a complicated, non-linear way (Aschkenasy, methods and conditions was shown in Fig. 3. The EAI values of
2013). The values for the Herschel-Bulkley model parameters are pectin ranged from 75.3-104.9 m2/g which indicated all samples
presented in Table 2. The R2 values between the predicted and the exhibited good emulsifying activity. The HD and VD samples
experimental ones are higher than 0.999 that suggested that the showed no significant difference (p < 0.05). Drying method did not
model of Herschel-Bulkley performs satisfactorily well in change the emulsifying activity obviously in the temperature range
describing the rheological behavior of all solutions of pectin pro- from 40 to 60
C. The FD sample exhibited good emulsifying activity
duced by different drying methods and conditions. relatively. The EAI values of SD samples increased with the
Yield stress (s0) represents the minimum amount of force need increasing temperature. The SD 220
C sample had the highest EAI
to be applied to the fluid before it would start to move (Khalil & value. The amount of protein present in SBPP is the main reason
Mohamed Jan 2012). The difference of yield stress (s0) among all that affect the emulsifying property. The difference of emulsifying
samples corresponds to the apparent viscosity above. activity may be due to the influence on the protein content in the
As a function of the viscosity of solution, the consistency coef- drying process (Siew and Williams, 2008). In spite of high tem-
ficient (K) of pectin solutions was in the range from 0.010 to 0.014 perature used in the spray drying process, short time exposition
with no significant difference which indicated that more or less the and rapid evaporation of water keep the core temperature below
equal intensity interactions between the droplets in the solutions of 40
C (Gharsallaoui et al., 2007).
all pectin samples.
All the flow behavior indices (n) of the solutions were less than
unity indicating shear thinning nature of20 g/L pectin solutions. All 3.3.2. Zeta-potential and conductivity
the n values varied little in content, from 0.920 to 0.959. Table 3 presented zeta potential and conductivity of SBPP
emulsions produced by different drying conditions. As shown, the
zeta potential ranged from 47.9 to 55.6 mVwhich indicates all
samples were negatively charged and had good emulsifying

Table 3
Zeta potential and conductivity for sugar beet pulp pectin emulsions produced by
different drying conditions.HD, hot air-drying; VD, vacuum-drying; FD, freeze-
drying; SD, spray-drying.

Drying condition Zeta potential (mV) Conductivity (mS/cm)

HD 40
C 47.9 ± 0.78a 0.0095 ± 0.00021c

HD 50
C 54.3 ± 1.29bc 0.0081 ± 0.00036a
HD 60
C 52.4 ± 1.55cd 0.0089 ± 0.00056abc
VD 40
C 52.3 ± 0.29bc 0.0083 ± 0.00018ab
VD 50
C 55.6 ± 1.16d 0.0079 ± 0.00086a
VD 60
C 55.2 ± 2.41cd 0.0093 ± 0.00076bc
FD 51.1 ± 0.61b 0.0080 ± 0.00057a
SD 160
C 52.4 ± 1.60bc 0.0079 ± 0.00025a
SD 190
C 54.3 ± 1.62cd 0.0085 ± 0.00144abc
Fig. 3. Effect of drying conditions on emulsifying activity of sugar beet pulp pectin
SD 220
C 52.8 ± 2.69bcd 0.0084 ± 0.00092abc
emulsions.(a) hot air-drying (HD), (b) vacuum-drying (VD), (c) freeze-drying (FD) and
spray-drying (SD). Different letters superscripted on the columns indicate significant Results are presented as mean values ± standard deviation of triplicate tests.Dif-
difference (p < 0.05). ferent letters superscripted on the results were significantly different at p < 0.05.
6 X. Huang et al. / Journal of Food Engineering 211 (2017) 1e6
properties (Leroux et al., 2003). The VD 50
C and the HD 40
C
samples had the lowest and highest zeta-potential, respectively.
The temperature in SD method had little effect on zeta-potential
values and the FD sample exhibited good emulsion stability. The
zeta-potential values were related to the DE ones. It could be
inferred that the high degree of esterification decreases the abso-
lute value of zeta-potential.
The conductivity of emulsion can indicate the change of the
emulsion stability over time. The low conductivity reflects a slow
molecular mobility, this will retard the emulsion phase separation
rate which guarantee the stability of the emulsion system
(Mirhosseini et al., 2009). The conductivity of emulsions was from
0.0079 to 0.0095 mS/cm which indicating that all emulsions had
good emulsion stability. and showed significant (p < 0.05) differ-
ence. This observation was consistent with the ones made on the
zeta-potential suggesting that drying conditions made an impact
on the emulsion stability.
4. Conclusion
The current study showed that the effect of drying conditions
(hot air-drying (40, 50, 60
C), vacuum-drying (40, 50, 60
C),
freeze-drying, spray-drying (160, 190, 220
C)) on the character-
ization of pectin extracted from sugar beet pulp. The results indi-
cated that all SBPP samples showed pseudo-plastic (shear-
thinning) flow behavior. Drying conditions affected the apparent
viscosity and activation energy of all SBPP samples. The FTIR
analysis showed that drying conditions had no effect on the
structure of pectin and the degree of esterification ranged from 38.6
to 40.8%. The results of emulsifying properties demonstrated that
all samples behaved good emulsifying activity and stability. Drying
conditions made a significant difference on the characterization of
pectin extracted from sugar beet pulp.
Acknowledgement
This research was supported by The National Key Research and
Development Program of China (2016YFD0701801) and Common-
weal Guild Grain Scientific Research Program of China (201513004).
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